New York City, NY - A health department inspection at Young and Rich Ny on 08/04/2025 revealed multiple health code violations.
Located in the heart of Flushing, Young and Rich Ny operates from a prominent location at 3619 Prince Street Queens Ny, making it easily accessible to area customers.
The inspection report notes: "02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 09b. Thawing procedure improper. (critical: not critical). 02g. Cold TCS food item held above 41 °f; smoked or processed fis." Food safety guidelines indicate that such conditions should be addressed promptly.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness According to USDA Safe Temperature Standards, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The FDA Food Code Standards offers detailed requirements for maintaining compliance.
The inspection identified violations related to sanitation, an important area of food safety.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria 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 Food Safety Modernization Act, such standards maintain that dining facilities comply with comprehensive protection measures.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
City health officials have required that Young and Rich Ny promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| STREET | PRINCE ST |
| BORO | Queens |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Community Board | 407 |
| SCORE | 25 |
| CAMIS | 50133335 |
| Census Tract | 086900 |
| ZIPCODE | 11354 |
| Council District | 20 |
| RECORD DATE | 08/15/2025 |
| GRADE DATE | 08/04/2025 |
| BIN | 4112233 |
| CUISINE DESCRIPTION | Chinese |
| Latitude | 40.76178162392 |
| PHONE | 6678668686 |
| ACTION | Violations were cited in the following area(s). |
| BUILDING | 3619 |
| INSPECTION DATE | 08/04/2025 |
| BBL | 4049710012 |
| Longitude | -73.832991708001 |
| DBA | YOUNG AND RICH NY |
| NTA | QN22 |
| GRADE | Z |
| VIOLATION CODES | 02B; 09B; 02G; 10F; 10B |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 09B: Thawing procedure improper. || 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. || 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. || 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. |
This inspection was conducted on August 4, 2025.
Chicago Department of Public Health
The following violations were found: 02B: Hot TCS food item not held at or above 140 °F. | 09B: Thawing procedure improper. | 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. | 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. | 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..
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.
