What is Yuanna Caldron Rice Noodle's health inspection score?

Yuanna Caldron Rice Noodle has a SafeDine safety score of 56 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Yuanna Caldron Rice Noodle last inspected?

Yuanna Caldron Rice Noodle was last inspected on September 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Yuanna Caldron Rice Noodle have?

Yuanna Caldron Rice Noodle has 13 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Yuanna Caldron Rice Noodle safe to eat at?

Yuanna Caldron Rice Noodle has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Yuanna Caldron Rice Noodle serve?

Yuanna Caldron Rice Noodle serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Yuanna Caldron Rice Noodle

Name: Yuanna Caldron Rice Noodle
Address: 41-23 UNION STREET, Queens, 11355
Rating: 56

41-23 UNION STREET, Queens

Last inspected 9mo ago

▲Improving

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0Fair

Chinese•Queens

Ranked #976 of 1000 in QueensBetter than 90% of chinese restaurants

Improving

4 inspections

Last: Sep 5, 2025

medium confidence

Directions Order

Inspections

Clean Rate

3.3

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Food storageHigh Priority

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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41-23 UNION STREET, Queens, NY 11355

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Violation Timeline

May 2025

2 inspections

4 high priority

1 intermediate

May

Jul 2025

1 inspections

5 high priority

1 intermediate

Sep 2025

1 inspections

1 high priority

1 intermediate

Sep

Inspection History

4 records on file

1 Pre-permit (Operational) / Re-inspection1 Pre-permit (Operational) / Initial Inspection1 Pre-permit (Non-operational) / Re-inspection1 Pre-permit (Non-operational) / Initial Inspection

Sep 25

Pre-permit (Operational) / Re-inspection InspectionLatestViolations were cited in the following area(s).

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10

Intermediate (1)

−5 pts

10FNon-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.−5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Jul 25

Pre-permit (Operational) / Initial Inspection InspectionViolations were cited in the following area(s).

5 High1 Med

6 total3 risk factors

30/100inspection score

−55 pts

High Priority (5)

−50 pts

05EToilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.−10
02GCold 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.Risk Factor−10
05DNo 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.−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
06CFood, 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.Risk Factor−10

Intermediate (1)

−5 pts

09EWash hands sign not posted near or above hand washing sink.−5

Base deductions−55 pts

Risk factor bonus (3× +5)−15 pts

May 25

Pre-permit (Non-operational) / Re-inspection InspectionViolations were cited in the following area(s).

2 High

2 total

80/100inspection score

−20 pts

High Priority (2)

−20 pts

05FInsufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures−10
05EToilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.−10

Base deductions−20 pts

May 25

Pre-permit (Non-operational) / Initial Inspection InspectionViolations were cited in the following area(s).

2 High1 Med

3 total

75/100inspection score

−25 pts

High Priority (2)

−20 pts

05FInsufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures−10
05EToilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.−10

Intermediate (1)

−5 pts

10FNon-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.−5

Base deductions−25 pts

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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