New York City, NY - Multiple violations were discovered at Zou Ji Lan Zhou Ramen during a health inspection on 07/23/2025.
Zou Ji Lan Zhou Ramen is positioned at 8347 Dongan Avenue Queens Ny in the Rego Park area, drawing neighborhood patrons and tourists.
The inspection report notes: "06. Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (critical: not critical). 09e. 08. Failure to post or conspicuously post healthy eating inform..." Food safety guidelines indicate that such conditions should be addressed promptly.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Data compiled by food safety institutions reveals that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. Per HACCP Temperature Monitoring, such standards maintain that dining facilities comply with comprehensive protection measures.
Among the findings were infractions involving hand washing, a key component of food safety protocols.
Hand washing violations directly impact food safety and customer health protection Data compiled by food safety institutions reveals that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. Per CDC Hand Hygiene Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection identified violations related to pest control, an important area of food safety.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients According to HACCP Prevention Guidelines, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in Food Safety Modernization Act, Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
City health officials have required that Zou Ji Lan Zhou Ramen 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.
| CAMIS | 50145185 |
| STREET | DONGAN AVE |
| DBA | ZOU JI LAN ZHOU RAMEN |
| BORO | Queens |
| Census Tract | 048500 |
| BIN | 4038669 |
| NTA | QN50 |
| RECORD DATE | 08/15/2025 |
| BBL | 4015440039 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| BUILDING | 8347 |
| Community Board | 404 |
| INSPECTION DATE | 07/23/2025 |
| PHONE | 7183350500 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Council District | 25 |
| Longitude | -73.880092346303 |
| SCORE | 27 |
| Latitude | 40.739986696761 |
| ZIPCODE | 11373 |
| VIOLATION CODES | 09B; 02B; 19-06; 09E; 06D; 20-08; 06C; 10F |
| ALL VIOLATIONS | 09B: Thawing procedure improper. || 02B: Hot TCS food item not held at or above 140 °F. || 19-06: Providing single-use; non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) || 09E: Wash hands sign not posted near or above hand washing sink. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 20-08: Failure to post or conspicuously post healthy eating information || 06C: 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. || 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. |
This inspection was conducted on July 23, 2025.
Chicago Department of Public Health
The following violations were found: 09B: Thawing procedure improper. | 02B: Hot TCS food item not held at or above 140 °F. | 19-06: Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) | 09E: Wash hands sign not posted near or above hand washing sink. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 20-08: Failure to post or conspicuously post healthy eating information | 06C: 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. | 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..
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.
