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Food Service Establishment · Nassau County, NY

Yaaas Tea (Rvc)

220 Merrick Road

Last inspected May 29, 2026 · View Map ↗ · Compare ↗

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Critical violations found

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

The full inspection history

4 inspections

Inspection

May 29, 2026

Critical violations found

2 recorded violations

minorCode 16Permits, training, and postings

Official wording

Miscellaneous, Economic Violation, Choking Poster, Training.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues
criticalCode 2CFood temperature

Official wording

Cooked or prepared foods are subject to cross-contamination from raw foods.

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 New York State Department of Health, May 29, 2026 · Original Source

Re-Inspection

Mar 20, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Mar 20, 2024 · Original Source

Re-Inspection

Mar 8, 2024

Critical violations found

2 recorded violations

criticalCode 5CFood temperature

Official wording

Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

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
criticalCode 2EFood temperature

Official wording

Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

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 New York State Department of Health, Mar 8, 2024 · Original Source

Inspection

Feb 14, 2024

Critical violations found

2 recorded violations

minorCode 11BCleaning and sanitizing

Official wording

Wiping cloths dirty, not stored properly in sanitizing solutions

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
criticalCode 5AFood temperature

Official wording

Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

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 New York State Department of Health, Feb 14, 2024 · Original Source

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