Kyuramen
Last inspected: Aug 19, 2025
52
Score
Across the available record, Kyuramen has six inspections on file, the first dated 2023. The most recent visit was on Aug 19, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: results have stayed near five violations per visit.
Across the inspection history, hot TCS food item not held at or above 140 °F is the issue that surfaces most often, recorded three times.
Compared to other Queens restaurants (averaging 75), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
6
Inspections
4
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 19, 2025
Cycle Inspection / Re-inspection
4 critical violations. 1 minor violation.
View 5 violations
Food, 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.
06C
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
Evidence of rats or live rats in establishment's food or non-food areas.
04K
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
52
Apr 10, 2025
Cycle Inspection / Initial Inspection
3 critical violations.
View 3 violations
After cooking or removal from hot holding, tcs food not cooled by an approved method whereby the internal temperature is reduced from 140 °f to 70 °f or less within 2 hours, and from 70 °f to 41 °f or less within 4 additional hours.
02H
Food, 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.
06C
No 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.
05D
64
Oct 1, 2024
Cycle Inspection / Re-inspection
5 critical violations. 3 minor violations.
View 8 violations
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06F
Personal 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.
06A
Live roaches in facility's food or non-food area.
04M
Hot tcs food item not held at or above 140 °f.
02B
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.
02G
Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
10G
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
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.
10F
41
Apr 22, 2024
Cycle Inspection / Initial Inspection
3 critical violations. 2 minor violations.
View 5 violations
No 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.
05D
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.
02G
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
10E
Anti-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.
10B
58
Nov 21, 2023
Pre-permit (Operational) / Re-inspection
3 critical violations. 1 minor violation.
View 4 violations
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
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.
02G
Hot tcs food item not held at or above 140 °f.
02B
Anti-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.
10B
61
Sep 11, 2023
Pre-permit (Operational) / Initial Inspection
5 critical violations. 1 minor violation.
View 6 violations
After cooking or removal from hot holding, tcs food not cooled by an approved method whereby the internal temperature is reduced from 140 °f to 70 °f or less within 2 hours, and from 70 °f to 41 °f or less within 4 additional hours.
02H
Personal 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.
06A
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06F
Hot tcs food item not held at or above 140 °f.
02B
Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
10G
45
Frequently Asked Questions
When was Kyuramen last inspected?
The most recent health inspection at Kyuramen on file is from Aug 19, 2025. The public record contains six inspections in total.
What is the most common violation at Kyuramen?
Across the inspection record, hot TCS food item not held at or above 140 °F has been cited three times, more than any other issue at Kyuramen.
How does Kyuramen compare to other restaurants in Queens?
Kyuramen most recently scored 52 out of 100, which is lower than the Queens average of 75.
Has Kyuramen's inspection record improved over time?
Results have been roughly steady. Recent inspections at Kyuramen have produced about the same number of violations as earlier ones, holding around five per visit.
What does a high risk rating mean?
A high risk rating at Kyuramen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Kyuramen inspected?
Based on the inspection history on file, Kyuramen is inspected around three times per year on average.
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