Queens, NY — Yoyo Chicken, a chicken restaurant at 49-14 30th Avenue in Woodside, Queens, received a score of 26 following a health inspection conducted on December 22, 2025, placing it at the upper edge of the Grade B range and two points from a Grade C. The inspection data was released by the New York City Department of Health and Mental Hygiene (DOHMH) on February 19, 2026.
What Inspectors Found
Inspectors documented 15 critical violations and 18 non-critical violations during the December inspection.
Among the critical violations cited were multiple instances of hot temperature-controlled-for-safety (TCS) food items not held at or above the required 140°F threshold, recorded under Code 02B. Inspectors also cited the establishment repeatedly under Code 04J for the absence of a properly scaled and calibrated thermometer or thermocouple in food preparation and holding areas — a tool required to verify that TCS foods are cooked, cooled, reheated, and held at safe temperatures.
Additionally, inspectors noted multiple Code 04A violations, finding that no manager or supervisor on the food operations team held a valid Food Protection Certificate (FPC) as required.
Non-critical violations included repeated citations under Code 19-06 for providing single-use, non-compostable plastic straws to customers without a customer request. Inspectors also identified Code 08C violations related to improperly stored or unlabeled pesticides and the use of unprotected, unlocked bait stations. Code 10F violations were recorded for non-food contact surfaces made of unacceptable materials or not maintained in a clean, accessible condition.
Food Safety Context
Under NYC Health Code Article 81 and FDA Food Code standards, hot TCS foods must be maintained at 140°F or above to limit the growth of foodborne pathogens. Temperature monitoring equipment is a foundational requirement for any food service establishment handling perishable items. Similarly, the Food Protection Certificate requirement exists to ensure that at least one supervisory staff member has demonstrated knowledge of safe food handling practices.
A score of 26 falls within the Grade B range but is notably close to the Grade C threshold. Establishments receiving a Grade C score are typically required to post that grade publicly, and may face additional scrutiny or re-inspection on an accelerated schedule.
Inspection History
No prior inspection history is available for this location in the DOHMH database.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on their inspection scores under the following scale:
- Grade A: 0 to 13 points
- Grade B: 14 to 27 points
- Grade C: 28 points or more
Lower scores indicate fewer violations. Restaurants that score in the B or C range during an initial inspection may request a re-inspection, at which point a grade is officially assigned and posted.
Consumers can look up the full inspection history of any New York City restaurant through the DOHMH's public inspection database at nyc.gov/health. Inspection records are updated regularly as new data is released.
More About This Restaurant
View the full inspection history for Yoyo Chicken including all past inspections, violations, and grade changes.
Violations Documented — Dec 22, 2025
CRITICAL
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
CRITICAL
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
Non-Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
CRITICAL
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
Non-Critical
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (Code 08C)
Non-Critical
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (Code 10F)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
Non-Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
CRITICAL
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
Non-Critical
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (Code 08C)
Non-Critical
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (Code 10F)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
Non-Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
CRITICAL
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
Non-Critical
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (Code 08C)
Non-Critical
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (Code 10F)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
Non-Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
Non-Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
Non-Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
Non-Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
Non-Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
Non-Critical
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (Code 08C)
Non-Critical
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (Code 10F)
Non-Critical
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (Code 10F)
Non-Critical
Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
CRITICAL
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)