What is Loong Ramen's health inspection score?

Loong Ramen has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Loong Ramen last inspected?

Loong Ramen was last inspected on April 7, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Loong Ramen have?

Loong Ramen has 9 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Loong Ramen safe to eat at?

Loong Ramen has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Loong Ramen serve?

Loong Ramen serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Loong Ramen

Name: Loong Ramen
Address: 21 SOUTH END AVENUE, Manhattan, 10280
Rating: 0

21 SOUTH END AVENUE, Manhattan

Last Inspected: 4/7/2026

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0Poor

Chinese•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 90% of chinese restaurants

Unknown

1 inspection

Last: Apr 7, 2026

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

2 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-115

Final Score

Impact Breakdown

High Priority

-40 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

Latest

100% 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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21 SOUTH END AVENUE, Manhattan, NY 10280

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Inspection History

1 record on file

1 Pre-permit (Operational) / Initial Inspection

Apr 26

Pre-permit (Operational) / Initial Inspection InspectionLatest

9 High

9 total5 risk factors

0/100inspection score

−90 pts

High Priority (9)

−90 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.−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
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.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
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
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
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.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

Base deductions−90 pts

Risk factor bonus (5× +5)−25 pts

Community Reviews

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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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