New York City, NY - Health department officials identified compliance problems at Tangy Noodle during an inspection on 07/23/2025.
The dining establishment functions from 98 8 Avenue Manhattan Ny in Chelsea, a well-trafficked section of New York City recognized for its restaurant culture.
Health department documentation states: "08a. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical: not critical). 02b. Hot TCS food item not held at or above 140 °f. (critical: critic." Such infractions require correction to meet regulatory standards.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The FDA Temperature Safety Guidelines clearly states that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings.
Health department officials noted violations related to hand washing, which require attention for public health compliance.
Food safety professionals regularly stress the essential nature of adequate hand washing procedures. As outlined in CDC Hand Hygiene Guidelines, Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Pest control violations represent some of the most significant infractions in food service inspections According to FDA Pest Control Guidelines, Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Data compiled by food safety institutions reveals that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. Per FDA Sanitation Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
City health officials have required that Tangy Noodle promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
| BBL | 1007640072 |
| CAMIS | 50128607 |
| Council District | 03 |
| Longitude | -74.002121884846 |
| PHONE | 6464272799 |
| RECORD DATE | 08/15/2025 |
| SCORE | 55 |
| BORO | Manhattan |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| Latitude | 40.740279899663 |
| NTA | MN13 |
| ZIPCODE | 10011 |
| INSPECTION DATE | 07/23/2025 |
| BUILDING | 98 |
| DBA | TANGY NOODLE |
| BIN | 1013754 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Community Board | 104 |
| Census Tract | 008100 |
| STREET | 8 AVENUE |
| VIOLATION CODES | 08A; 02B; 02C; 09C; 04L; 03A; 04A; 05D |
| ALL VIOLATIONS | 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 02B: Hot TCS food item not held at or above 140 °F. || 02C: Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours. || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 03A: Food; prohibited; from unapproved or unknown source; home canned or home prepared. Animal slaughtered; butchered or dressed (eviscerated; skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 05D: 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. |
This inspection was conducted on July 23, 2025.
Chicago Department of Public Health
The following violations were found: 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 02B: Hot TCS food item not held at or above 140 °F. | 02C: Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours. | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 03A: Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 05D: 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..
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.
