Inspection conducted Mar 19, 2026 · Data released by DOHMH Apr 13, 2026
CRITICAL VIOLATIONS
Yu Yue Long Men Cited for Critical Violations - Queens
Published April 27, 2026 4:00 AM
41-28 MAIN STREET, Queens, NY 11355 · Chinese
29
Violation Score A: 0-13 · B: 14-27 · C: 28+
Queens, NY — Yu Yue Long Men, a Chinese restaurant at 41-28 Main Street in Flushing, received a score of 29 during a New York City Department of Health and Mental Hygiene (DOHMH) inspection conducted on March 19, 2026, placing it in Grade C territory. The inspection data was released publicly by DOHMH on April 13, 2026.
Illustrative image — not a photo of the actual business
The single violation cited was classified as critical, meaning inspectors identified a condition directly linked to the potential for foodborne illness or contamination.
What Inspectors Found
Inspectors documented one critical violation under Code 05D, related to hand-washing facilities. According to the citation, the establishment lacked a hand-washing facility in or adjacent to the toilet room, or within 25 feet of a food preparation, food service, or ware-washing area. The violation further noted that any hand-washing facility present was either not accessible, obstructed, or being used for purposes other than hand washing.
Proper hand hygiene is a foundational requirement in commercial food service. When hand-washing stations are absent, inaccessible, or improperly used, the risk of cross-contamination between staff and food surfaces increases significantly.
Food Safety Context
Under NYC Health Code Article 81, all food service establishments operating in New York City are required to maintain readily accessible hand-washing facilities stocked with soap and an acceptable hand-drying device. Hot and cold running water at adequate pressure must be available at all times.
The FDA Food Code, which informs many state and local regulations, similarly identifies hand-washing access as a priority item. Employees are required to wash hands at designated sinks before handling food, after handling raw proteins, after using the restroom, and after any activity that may introduce contaminants. When facilities are absent or blocked, compliance with these requirements is not possible regardless of employee intent.
A single critical violation of this nature is sufficient to push a score above 28 points — the threshold that triggers a Grade C under the DOHMH scoring system.
Inspection History
No prior inspection history for Yu Yue Long Men at this address is available in DOHMH public records at the time of this report. This may indicate the establishment is newly permitted, operating under a recently issued license, or that prior records have not yet been linked to the current permit in the public database.
Understanding NYC Restaurant Grades
New York City uses a letter-grade system based on points assessed during unannounced DOHMH inspections. Lower scores indicate fewer or less severe violations:
Grade A: 0–13 points
Grade B: 14–27 points
Grade C: 28 or more points
Each violation carries a point value based on its type and severity. Critical violations — those most directly associated with foodborne illness risk — carry higher point values than general violations. A single critical violation can, depending on circumstances, be sufficient to result in a score above the Grade A threshold.
Restaurants that receive a Grade B or C on their initial inspection may request a second inspection, at which point the resulting grade is posted. Until a grade card is posted, establishments may display a "Grade Pending" notice.
CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
CRITICAL Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
CRITICAL Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
Non-Critical Failure to display required signage about plastic straw availability (Code 19-10)
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 Failure to display required signage about plastic straw availability (Code 19-10)
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 Failure to display required signage about plastic straw availability (Code 19-10)
Non-Critical Failure to display required signage about plastic straw availability (Code 19-10)
CRITICAL Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
Non-Critical Failure to display required signage about plastic straw availability (Code 19-10)
CRITICAL Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
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 Failure to display required signage about plastic straw availability (Code 19-10)
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)
Data Source: This report is based on official public inspection data from the NYC Department of Health and Mental Hygiene (DOHMH), released under the NYC Open Data program.
Editorial Process: Content generated using AI (Claude) to synthesize official inspection data into accessible reporting, then reviewed and verified for accuracy by our editorial team.
Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal, through Twin Digital Media's regulatory data auditing protocols.
Regulatory References: NYC Health Code Article 81, FDA Food Code (2022). NYC Restaurant Inspections is an independent public data reporting service. We are not affiliated with the City of New York.
| Last verified: June 12, 2026 | Our methodology
