New York City, NY - A health department inspection at Yozi on 07/24/2025 revealed multiple health code violations.
Located in the heart of Flushing, Yozi operates from a prominent location at 4409 Kissena Boulevard Queens Ny, making it easily accessible to area customers.
The inspection report notes: "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." Food safety guidelines indicate that such conditions should be addressed promptly.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Research conducted by federal health agencies demonstrates that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The HACCP Temperature Monitoring provides comprehensive guidance for preventing such violations.
The examination revealed violations related to hand washing, which need to be addressed for proper compliance.
Industry experts consistently emphasize the critical importance of proper hand washing protocols. The Chicago Health Department Requirements clearly states that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The HACCP Prevention Guidelines clearly states that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks.
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 FDA Sanitation Standards, The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. 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.
Under current regulations, Yozi faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| STREET | KISSENA BLVD |
| BUILDING | 4409 |
| GRADE | N |
| PHONE | 7187990698 |
| Census Tract | 085900 |
| INSPECTION DATE | 07/24/2025 |
| BORO | Queens |
| Community Board | 407 |
| Council District | 20 |
| BBL | 4051920034 |
| Longitude | -73.822498067457 |
| RECORD DATE | 08/15/2025 |
| DBA | YOZI |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| Latitude | 40.753641369658 |
| ZIPCODE | 11355 |
| BIN | 4117221 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| NTA | QN22 |
| CAMIS | 50143468 |
| SCORE | 28 |
| VIOLATION CODES | 06C; 02G; 09B; 10F; 05D |
| ALL VIOLATIONS | 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. || 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. || 09B: Thawing procedure improper. || 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. || 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 24, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 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. | 09B: Thawing procedure improper. | 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. | 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.
