New York City, NY - A health department inspection at A Zhong Taiwanese Snack on 08/07/2025 revealed multiple health code violations.
The establishment operates from 136-20 Roosevelt Avenue in Flushing, a busy area of New York City known for its dining scene.
Health department documentation states: "05. Food adulterated or misbranded." Such infractions require correction to meet regulatory standards.
The inspection identified violations related to temperature control, an important area of food safety.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in HACCP Temperature Monitoring, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Research conducted by federal health agencies demonstrates that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The FDA Pest Control Guidelines provides comprehensive guidance for preventing such violations.
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 Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. Per Food Safety Modernization Act, such standards maintain that dining facilities comply with comprehensive protection measures.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
Local regulatory authorities have ordered that A Zhong Taiwanese Snack swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
| DBA | A ZHONG TAIWANESE SNACK |
| BORO | Queens |
| INSPECTION DATE | 08/07/2025 |
| STREET | ROOSEVELT AVENUE |
| Community Board | 407 |
| CAMIS | 50121585 |
| BUILDING | 136-20 |
| Longitude | -73.829235428489 |
| ZIPCODE | 11354 |
| Council District | 20 |
| BBL | 4050190005 |
| RECORD DATE | 08/15/2025 |
| PHONE | 7187990371 |
| ACTION | Violations were cited in the following area(s). |
| Census Tract | 085300 |
| CUISINE DESCRIPTION | Other |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| NTA | QN22 |
| BIN | 4113546 |
| SCORE | 30 |
| Latitude | 40.759777908235 |
| VIOLATION CODES | 10F; 28-05; 09C; 02G; 04M; 08A; 02B |
| 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. || 28-05: Food adulterated or misbranded. Adulterated or misbranded food possessed; being manufactured; produced; packed; sold; offered for sale; delivered or given away || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. || 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. || 04M: Live roaches in facility's food or non-food area. || 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. |
This inspection was conducted on August 7, 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. | 28-05: Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | 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. | 04M: Live roaches in facility's food or non-food area. | 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..
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.
