Chinese · Queens
Noodle Craft
10-39 47 Road, Queens, NY 11101
(718) 392-9555
★★★★★ 4.5 (1 diner reviews)
· Google: ★ 4.6 (414)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
B
DOH SANITARY GRADE
14–27 Points · Re-inspection Required
Venue & Culinary Highlights
4 Verified Photos
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NYC Health Department Official Inspection
CAMIS ID: #50107756
21
Violation Points
9
Critical Violations
14
Total Citations
2025-10-09
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 02B 2026-02-12
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 02H 2026-02-12
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
⚠ CRITICAL VIOLATION Code 06C 2026-02-12
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 10B 2026-02-12
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
⚠ CRITICAL VIOLATION Code 02G 2026-02-12
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
Code 09B 2025-10-09
Thawing procedure improper.
Code 10B 2025-10-09
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
⚠ CRITICAL VIOLATION Code 02B 2025-10-09
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 04A 2025-10-09
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
⚠ CRITICAL VIOLATION Code 06F 2025-06-16
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
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