Did YU YUE LONG MEN pass their NYC health inspection on March 19, 2026?

YU YUE LONG MEN underwent inspection on March 19, 2026 with a score of 29 points. The inspection found 2 violation(s).

What critical violations did YU YUE LONG MEN have?

YU YUE LONG MEN had 2 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.

What does violation code 06C mean in NYC restaurant inspections?

NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants

YU YUE LONG MEN

GRADE N

Thursday, March 19, 2026

Overview

YU YUE LONG MEN in Queens underwent a NYC health inspection on March 19, 2026 and scored 29 points. The inspection found 2 violations, including 2 critical.

Read the full story: Yu Yue Long Men Cited for Critical Violations - Queens →

Address

41-28 MAIN STREET

Queens, NY 11355

Cuisine

Chinese

Inspection Type

Pre-permit (Operational) / Initial Inspection

Violations

2 total

⚠ 2 critical

Facility History

5 inspections

Violations Cited

⚠ CRITICAL 06C

Food not protected from contamination

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.

⚠️ Why This Matters

Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants

📋 Code Requirements

Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards

CDC Risk Factor: Contaminated Equipment/Protection from Contamination

NYC Health Code Article 81, Section 81.09

📖 NYC Health Code 📚 FDA Food Code 🎓 CDC Info

⚠ CRITICAL 04H

Food Contaminated or Cross-Contaminated

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

⚠️ Why This Matters

PATHOGEN SPREAD: Cross-contamination spreads deadly bacteria throughout facility. One contaminated cutting board can transfer Salmonella to 20+ food items. Causes multi-victim outbreaks. E. coli O157:H7 from raw beef can cause kidney failure in children.

📋 Code Requirements

Prevent ALL cross-contamination: Separate equipment for raw and ready-to-eat, Color-coded cutting boards, Proper storage order (raw below ready-to-eat), Clean and sanitize between different foods, Cover all foods, Change gloves between tasks.

CDC Risk Factor: Contaminated Equipment/Cross-Contamination

NYC Health Code Article 81, Section 81.07

📖 NYC Health Code 📚 FDA Food Code 🎓 CDC Info

Inspector's Action:

Violations were cited in the following area(s).

View Facility Profile →

YU YUE LONG MEN — Inspection Questions

Did YU YUE LONG MEN pass their NYC health inspection on March 19, 2026?: YU YUE LONG MEN underwent inspection on March 19, 2026 with a score of 29 points. The inspection found 2 violation(s).
What critical violations did YU YUE LONG MEN have?: YU YUE LONG MEN had 2 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
What does violation code 06C mean in NYC restaurant inspections?: NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
What does violation code 04H mean in NYC restaurant inspections?: NYC violation 04H (Food Contaminated or Cross-Contaminated) is a critical violation. Raw, cooked or prepared food is adulterated, contaminated, or cross-contaminated during storage, preparation, or service. PATHOGEN SPREAD: Cross-contamination spreads deadly bacteria throughout facility. One contaminated cutting board can transfer Salmonella to 20+ food items. Causes multi-victim outbreaks. E. coli O157:H7 from raw beef can cause kidney failure in children.