Cincinnati, OH

Hrc - Youyu Noodle Bar

Name: Hrc - Youyu Noodle Bar
Address: 1000 Broadway, Cincinnati, OH

1000 Broadway

Last inspected Jun 25, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

ROUTINE - CRITICAL CONTROL POINT

Jun 25, 2026

Approved - Minor Violations

2 recorded violations

notedCode 3.4(F)(1)(b)Food temperature

Official wording

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding

Inspector’s notes

TCS foods were being held at temperatures >41° F. Observed a working container of condensed milk that was at temperatures >41° F. Ensure TCS foods are being held at temperatures <41° F. PIC discarded the condensed milk.

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

notedCode 6.4(D)(1)Cleaning and sanitizing

Official wording

6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge

Inspector’s notes

Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Observed a buildup of dust on the HVAC vent in the dry storage closet. Ensure the vents are cleaned more frequently and maintained clean.

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

Official record from Cincinnati Health Department, Jun 25, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Dec 2, 2025

Approved - Minor Violations

3 recorded violations

notedCode 3.4(G)(4)Food temperature

Official wording

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Date marking was not done in a consistent manner according to the code.

In plain English

More about food kept at an unsafe temperature

notedCode 3.2(C)(1)(H)Contamination

Official wording

3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Inspector’s notes

Food is stored unwrapped or in uncovered containers. Uncovered rice in walk in

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

notedCode 5.4(P)Facility maintenance

Official wording

5.4(P) - Maintaining Refuse Areas and Enclosures

Inspector’s notes

A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter.

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

Official record from Cincinnati Health Department, Dec 2, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jul 31, 2025

Approved - Minor Violations

1 recorded violation

notedCode 5.1(B)(1)Cleaning and sanitizing

Official wording

5.1(B)(1) - Approved System and Cleanable Fixtures

Inspector’s notes

Plumbing system is not designed, constructed, and installed according to the Ohio building code. Y-splitter observed on mop sink.

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

Official record from Cincinnati Health Department, Jul 31, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Feb 21, 2025

Approved - Minor Violations

2 recorded violations

notedCode 5.1(B)(1)Cleaning and sanitizing

Official wording

5.1(B)(1) - Approved System and Cleanable Fixtures

Inspector’s notes

Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter on mop sink with backflow preventer that is not designed to have continuous backpressure on it.

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

notedCode 2.4(A)(3)Permits, training, and postings

Official wording

2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager

Inspector’s notes

No manager had Ohio manager certification in food protection.

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

Official record from Cincinnati Health Department, Feb 21, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Oct 4, 2024

Approved - Minor Violations

3 recorded violations

notedCode 4.4(N)Contamination

Official wording

4.4(N) - VII. Protection from Contamination - Warewashing Equipment

Inspector’s notes

A chemical sanitizer was unregistered, improperly used, or improperly produced. Observed sanitizer solution in three compartment sink and in sanitizer buckets that was low. Sanitizer buckets and sanitizer solution was changed.

In plain English

More about food not protected from contamination

notedCode 5.1(B)(1)Cleaning and sanitizing

Official wording

5.1(B)(1) - Approved system and cleanable fixtures

Inspector’s notes

Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter on mop sink that had built in backflow preventer.

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

notedCode 3.2(E)Other

Official wording

3.2(E) - Pasteurized eggs

Inspector’s notes

Unpasteurized eggs are being used to make products that are not fully cooked; or are being served without a consumer advisory; or are being served to a highly susceptible population. Observed missing asterisk and disclosure statement for eggs offered in an undercooked form. PIC drafted new menu with proper disclosure and reminder.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Cincinnati Health Department, Oct 4, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Mar 6, 2024

Abated

2 recorded violations

notedCode 3717-1-04.4(N)Chemicals

Official wording

"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."

Inspector’s notes

"Violation has been abated"

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3717-1-03.3(D)(6)Food temperature

Official wording

"3717-1-03.3(D)(6) - Violation - Raw Animal Foods-Non-continuous Cooking-Written Procedures Non-continuously cooked raw animal foods not prepared according to written procedures."

Inspector’s notes

"Violation has been abated"

In plain English

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Mar 6, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Jan 19, 2024

Not Abated

2 recorded violations

notedCode 3717-1-04.4(N)Chemicals

Official wording

"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."

Inspector’s notes

"OBSERVATION: Observed sanitizer solution that was too high for manufacturers range and one solution that was too low. CORRECTIVE ACTION: Ensure that food contact surfaces are properly sanitized. Facility said they would have chemical company adjust dispensers."

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3717-1-03.3(D)(6)Food temperature

Official wording

"3717-1-03.3(D)(6) - Violation - Raw Animal Foods-Non-continuous Cooking-Written Procedures Non-continuously cooked raw animal foods not prepared according to written procedures."

Inspector’s notes

"OBSERVATION: Observed duck that per facility is not cooked fully initially then cooled then reheated. CORRECTIVE ACTION: Chef stated that duck would be fully cooked."