Chinese · Flushing, Queens

Noodle Time

Name: Noodle Time
Address: 37-11 Main Street, Queens, NY, 11354, US
Telephone: 3472635998

37-11 Main Street, Queens 11354 · 3472635998

N/A NYC grade

49 Clean Score

32 Inspection score

Dec 18, 2025 Last inspection

Most recent inspection

Pre-permit (Operational) / Initial Inspection

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)
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)
10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical)
06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)
04J — Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (critical)

Inspection history

Dec 18, 2025 · Grade N/A · Score 32

Pre-permit (Operational) / Initial Inspection

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)
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)
10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical)
06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)
04J — Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (critical)

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