What is Piaoxiangyuan Rice Noodle #19's health inspection score?

Piaoxiangyuan Rice Noodle #19 has a SafeDine safety score of 26 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Piaoxiangyuan Rice Noodle #19 last inspected?

Piaoxiangyuan Rice Noodle #19 was last inspected on January 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Piaoxiangyuan Rice Noodle #19 have?

Piaoxiangyuan Rice Noodle #19 has 19 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Piaoxiangyuan Rice Noodle #19 safe to eat at?

Piaoxiangyuan Rice Noodle #19 has a safety score of 26/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Piaoxiangyuan Rice Noodle #19 serve?

Piaoxiangyuan Rice Noodle #19 serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Piaoxiangyuan Rice Noodle #19

Name: Piaoxiangyuan Rice Noodle #19
Address: 133-35 ROOSEVELT AVENUE, Queens, 11354
Rating: 26

133-35 ROOSEVELT AVENUE, Queens

Last Inspected: 1/5/2026

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0Poor

Chinese•Queens

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

Declining

3 inspections

Last: Jan 5, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.3

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-74

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-31 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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133-35 ROOSEVELT AVENUE, Queens, NY 11354

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Violation Timeline

Sep 2025

2 inspections

6 high priority

5 intermediate

Sep

Jan 2026

1 inspections

5 high priority

3 intermediate

Inspection History

3 records on file

2 Cycle Inspection / Initial Inspection1 Cycle Inspection / Reopening Inspection

Jan 26

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

5 High3 Med

8 total5 risk factors

10/100inspection score

−65 pts

High Priority (5)

−50 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
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
04KEvidence of rats or live rats in establishment's food or non-food areas.Risk Factor−10

Intermediate (3)

−15 pts

09BThawing procedure improper.−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
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−65 pts

Risk factor bonus (5× +5)−25 pts

Sep 25

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

1 Med

1 total

95/100inspection score

−5 pts

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−5 pts

Sep 25

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

6 High4 Med

10 total5 risk factors

0/100inspection score

−80 pts

High Priority (6)

−60 pts

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.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
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
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.−10
04MLive roaches in facility's food or non-food area.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10

Intermediate (4)

−20 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5
08BGarbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance.−5
28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5

Base deductions−80 pts

Risk factor bonus (5× +5)−25 pts

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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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