Chinese · Manhattan, Manhattan

Lou Yau Kee Hainan Chicken Rice Ii

Name: Lou Yau Kee Hainan Chicken Rice Ii
Address: 230 Park Avenue, Manhattan, NY, 10169, US
Telephone: 9295716173

230 Park Avenue, Manhattan 10169 · 9295716173

N/A NYC grade

35 Clean Score

45 Inspection score

Mar 12, 2026 Last inspection

Most recent inspection

Pre-permit (Operational) / Initial Inspection

02H — 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. (critical)
06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
06C — 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. (critical)
04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)
02B — Hot TCS food item not held at or above 140 °F. (critical)
02G — 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. (critical)
10F — 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. (critical)

Inspection history

Mar 12, 2026 · Grade N/A · Score 45

Pre-permit (Operational) / Initial Inspection

02H — 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. (critical)
06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
06C — 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. (critical)
04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)
02B — Hot TCS food item not held at or above 140 °F. (critical)
02G — 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. (critical)

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