What is Ruyi Lanzhou Noodle & Bubble Tea's health inspection score?

Ruyi Lanzhou Noodle & Bubble Tea has a SafeDine safety score of 27 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ruyi Lanzhou Noodle & Bubble Tea last inspected?

Ruyi Lanzhou Noodle & Bubble Tea was last inspected on April 29, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ruyi Lanzhou Noodle & Bubble Tea have?

Ruyi Lanzhou Noodle & Bubble Tea has 30 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ruyi Lanzhou Noodle & Bubble Tea safe to eat at?

Ruyi Lanzhou Noodle & Bubble Tea has a safety score of 27/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Ruyi Lanzhou Noodle & Bubble Tea serve?

Ruyi Lanzhou Noodle & Bubble Tea serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ruyi Lanzhou Noodle & Bubble Tea

Name: Ruyi Lanzhou Noodle & Bubble Tea
Address: 41-10A MAIN STREET, Queens, 11355
Rating: 27

41-10A MAIN STREET, Queens

Last Inspected: 4/29/2026

▲Improving

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0Poor

Chinese•Queens

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

Declining

5 inspections

Last: Apr 29, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-68

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-13 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 32/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (27/100) which is computed during our regular data sync.

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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41-10A MAIN STREET, Queens, NY 11355

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Violation Timeline

Sep 2025

1 inspections

5 high priority

1 intermediate

Sep

Oct 2025

2 inspections

8 high priority

5 intermediate

Feb 2026

1 inspections

6 high priority

1 intermediate

Feb

Apr 2026

1 inspections

4 high priority

Inspection History

5 records on file

2 Cycle Inspection / Re-inspection2 Cycle Inspection / Initial Inspection1 Cycle Inspection / Reopening Inspection

Apr 26

Cycle Inspection / Re-inspection InspectionLatest

4 High

4 total4 risk factors

40/100inspection score

−40 pts

High Priority (4)

−40 pts

06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−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
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10

Base deductions−40 pts

Risk factor bonus (4× +5)−20 pts

Feb 26

Cycle Inspection / Initial Inspection Inspection

6 High1 Med

7 total5 risk factors

10/100inspection score

−65 pts

High Priority (6)

−60 pts

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
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
03AFood, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06APersonal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.Risk Factor−10
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.−10

Intermediate (1)

−5 pts

28-05Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away−5

Base deductions−65 pts

Risk factor bonus (5× +5)−25 pts

Oct 25

Cycle Inspection / Reopening Inspection InspectionCleanEstablishment re-opened by DOHMH.

No violations

100/100inspection score

Oct 25

Cycle Inspection / Re-inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

8 High5 Med

13 total7 risk factors

0/100inspection score

−105 pts

High Priority (8)

−80 pts

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
05CFood contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04MLive roaches in facility's food or non-food area.Risk Factor−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.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
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−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

Intermediate (5)

−25 pts

09BThawing procedure improper.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
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
28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5

Base deductions−105 pts

Risk factor bonus (7× +5)−35 pts

Sep 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

5 High1 Med

6 total4 risk factors

25/100inspection score

−55 pts

High Priority (5)

−50 pts

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
04MLive roaches in facility's food or non-food area.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
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.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

Intermediate (1)

−5 pts

10BAnti-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.−5

Base deductions−55 pts

Risk factor bonus (4× +5)−20 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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