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Chinese · New York City, NY

Liang's Noodle

133-35 Roosevelt Avenue

Last inspected Oct 19, 2026 · View Map ↗ · Compare ↗

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Grade pending
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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Liang's Noodle last inspected?
The most recent inspection on record was on Oct 19, 2026. The result listed by NYC Department of Health and Mental Hygiene was “Grade pending” (official score 27).
Were any violations recorded at the last inspection?
Yes: 4 violations recorded, including 3 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Nov 20, 2024 to Oct 19, 2026.
Has Liang's Noodle ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Nov 20, 2024.

The Full Inspection History

3 inspections

Cycle Inspection / Re-inspection

Oct 19, 2026

Grade pending

Official score: 27 · Understand This Area’s Scale

4 recorded violations

criticalCode 03AFood source and labeling

Official Wording

Food, 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.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems
minorCode 08APests

Official Wording

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
criticalCode 04MPests

Official Wording

Live roaches in facility's food or non-food area.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
criticalCode 02GFood temperature

Official Wording

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.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from NYC Department of Health and Mental Hygiene, Oct 19, 2026 · Original Source

Cycle Inspection / Initial Inspection

Aug 6, 2026

Violations cited

Official score: 15 · Understand This Area’s Scale

3 recorded violations

minorCode 10FCleaning and sanitizing

Official Wording

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.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 08CPests

Official Wording

Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
criticalCode 02HFood temperature

Official Wording

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.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from NYC Department of Health and Mental Hygiene, Aug 6, 2026 · Original Source

Cycle Inspection / Initial Inspection

Nov 20, 2024

A Grade

Official score: 7 · Understand This Area’s Scale

1 recorded violation

criticalCode 02GFood temperature

Official Wording

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.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from NYC Department of Health and Mental Hygiene, Nov 20, 2024 · Original Source

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