Grade CChinese

Old Luo Yang Restaurant

135-42 39 AVENUE, Queens, 11354

Should you eat here?

Mostly OK — but 5 critical violations were found at the latest inspection (4 months ago). Details below.

Last inspected Mar 18, 2026 · New York City health department

A general health-code issue noted during the inspection.
Hot TCS food item not held at or above 140 °F.
Critical
Food was not stored, covered, labeled, or dated properly.
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Critical
Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
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.
Critical
Raw and ready-to-eat foods were not kept separate, risking 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.
Critical
Raw and ready-to-eat foods were not kept separate, risking contamination.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
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.

Date	Result	Type	Violations
Mar 18, 2026	Grade Pending	Cycle Inspection / Re-inspection	6 (5 critical)
Jul 10, 2025	Grade Pending	Cycle Inspection / Initial Inspection	7 (6 critical)
Feb 26, 2025	Grade C	Cycle Inspection / Re-inspection	7 (5 critical)
May 9, 2024	Grade Pending	Cycle Inspection / Initial Inspection	4 (3 critical)

Issues cited at more than one inspection — a better signal than any single visit.

4×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
3×A general health-code issue noted during the inspection.
3×Raw and ready-to-eat foods were not kept separate, risking contamination.
2×Food was not stored, covered, labeled, or dated properly.
2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

City records for the building itself, not this restaurant’s inspection.

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