New York City, NY - Food safety inspectors found regulatory violations at Wai Po Ren Jia during an inspection on 07/22/2025.
Situated at 13677 41St Avenue Queens Ny in Flushing, the restaurant serves a diverse clientele in one of New York City's bustling districts.
The inspection details: "10f. 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." These circumstances require correction according to industry standards.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Research conducted by federal health agencies demonstrates that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The FDA Temperature Safety Guidelines provides comprehensive guidance for preventing such violations.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Food Code Standards clearly states that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Data compiled by food safety institutions reveals that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. Per Food Safety Modernization Act, such standards maintain that dining facilities comply with comprehensive protection measures.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
This inspection emphasizes the fundamental necessity of strict regulatory adherence in dining establishments. Area customers have the right to access compliance documentation when selecting food service establishments.
| BORO | Queens |
| Community Board | 407 |
| BUILDING | 13677 |
| Council District | 20 |
| RECORD DATE | 08/15/2025 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| BBL | 4050190086 |
| Longitude | -73.829050559757 |
| ZIPCODE | 11355 |
| Census Tract | 085300 |
| CAMIS | 50133003 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| NTA | QN22 |
| BIN | 4113566 |
| Latitude | 40.758676982652 |
| DBA | WAI PO REN JIA |
| INSPECTION DATE | 07/22/2025 |
| PHONE | 7189390008 |
| SCORE | 27 |
| STREET | 41ST AVE |
| VIOLATION CODES | 10F; 06E; 06F; 10B; 02G |
| ALL VIOLATIONS | 10F: 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. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 06F: Wiping cloths not stored clean and dry; or in a sanitizing solution; between uses. || 10B: 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. || 02G: 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. |
This inspection was conducted on July 22, 2025.
Chicago Department of Public Health
The following violations were found: 10F: 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. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. | 10B: 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. | 02G: 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..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
