Soups/Salads/Sandwiches · New York City, NY

Lucy's Vietanamese

Name: Lucy's Vietanamese
Address: 262 Irving Avenue, New York City, NY

262 Irving Avenue

Last inspected Jan 21, 2026 · View Map ↗ · Compare ↗

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A Grade

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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

3 inspections

Cycle Inspection / Initial Inspection

Jan 21, 2026

A Grade

Official score: 12 · Understand this area’s scale

3 recorded violations

minorCode 10AFacility maintenance

Official wording

Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode 10GCleaning and sanitizing

Official wording

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

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 06DContamination

Official wording

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from NYC Department of Health and Mental Hygiene, Jan 21, 2026 · Original Source

Cycle Inspection / Re-inspection

Nov 14, 2024

B Grade

Official score: 25 · Understand this area’s scale

4 recorded violations

criticalCode 02BFood temperature

Official wording

Hot TCS food item not held at or above 140 °F.

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 06CContamination

Official wording

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.

In plain English

More about food not protected from contamination

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

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

Official record from NYC Department of Health and Mental Hygiene, Nov 14, 2024 · Original Source

Cycle Inspection / Initial Inspection

Mar 26, 2024

Violations cited

Official score: 23 · Understand this area’s scale

5 recorded violations

criticalCode 02BFood temperature

Official wording

Hot TCS food item not held at or above 140 °F.

In plain English

More about food kept at an unsafe temperature

minorCode 10FCleaning and sanitizing

Official wording

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 09CCleaning and sanitizing

Official wording

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

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 03AFood source and labeling

Official wording

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 10HContamination

Official wording

Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.