King Chef Yang's Corp. (NYS Health Operation #781900) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 697 Main Street, Poughkeepsie, NY 12601. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is December 31, 2025.
| NYS Health Operation ID | 781900 |
| NYSDOH Gazetteer | 130200 |
| Facility Name | KING CHEF |
| Operation Name | KING CHEF |
| Facility Address | 697 MAIN STREET, POUGHKEEPSIE |
| Permitted Corporation Name | KING CHEF YANG'S CORP. |
| Permitted Operator Name | JING YING YANG |
| Address | 697 Main Street Poughkeepsie NY 12601 |
| Municipality | POUGHKEEPSIE |
| County | DUTCHESS |
| Local Health Department | Dutchess County |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2025-09-30 |
| Inspection Date | 2025-12-31 |
| Inspection Type | Re-Inspection |
| Total Critical Violations | 1 |
| Violations | Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).; |
| Inspection Comments | Repeat of previous 5C violation. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-31 | Re-Inspection | Critical: 1, Noncritical: , Violation Items: 5C Repeat of previous 5C violation. |
| 2025-12-19 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11D; 12D; 12E; 5C; 8A Reminder that cooling food items should be moved to temperature control when temperature drops below 120oF. |
| 2025-02-13 | Inspection | Critical: , Noncritical: 2, Violation Items: 12E; 15A Discussed proper refrigerated storage of garlic-in-oil mixtures. |
| 2024-08-21 | Inspection | Critical: , Noncritical: , Violation Items: All previous critical violations have been corrected. |
| 2024-08-14 | Inspection | Critical: 1, Noncritical: , Violation Items: 5C Repeat of previous 5c Violation. |
| 2024-08-07 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 12E; 15A; 5C |
| 2024-05-21 | Inspection | Critical: , Noncritical: , Violation Items: All previous critical violations have been corrected. |
| 2024-04-30 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 15A; 5C; 8A |
| 2023-12-06 | Inspection | Critical: , Noncritical: 4, Violation Items: 10A; 12D; 12E; 8A |
| 2023-05-17 | Inspection | Critical: , Noncritical: 4, Violation Items: 12C; 12E; 14A; 15A Signature not obtained due to Covid-19. |
| 2023-02-14 | Re-Inspection | Critical: , Noncritical: , Violation Items: All previous critical violations have been corrected. |
| 2023-02-09 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 12E; 15B; 5B Signature not obtained due to COVID-19. |
| 2022-09-16 | Re-Inspection | Critical: , Noncritical: , Violation Items: All previous critical violations have been corrected. Signature not obtained due to OCIVD-19. |
| 2022-09-06 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 15A; 5C; 8F Signature not obtained due to COVID-19. |
| 2022-02-17 | Inspection | Critical: , Noncritical: 1, Violation Items: 8A Signature not obtained due to COVID-19. |
| 2021-12-29 | Re-Inspection | Critical: , Noncritical: , Violation Items: All previous violations have been corrected. Signature not obtained due to COVID-19. |
| 2021-12-17 | Inspection | Critical: 2, Noncritical: , Violation Items: 2E; 5B Signature not obtained due to COVID-19. |
| 2021-12-02 | Re-Inspection | Critical: 1, Noncritical: , Violation Items: 5B Previous critical violation has not been corrected. |
| 2021-09-17 | Re-Inspection | Critical: 1, Noncritical: , Violation Items: 5C 5B cooling violation has been corrected. 5C room temperature storage violation observed at time of inspection. Signature not obtained due to COVID-19. |
| 2021-08-31 | Re-Inspection | Critical: 1, Noncritical: , Violation Items: 5B Repeat of previous critical cooling violation. One blue violation pending. Signature not obtained due to COVID-19. |
| 2021-08-17 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 15A; 5B Signature not obtained due to COVID-19. |
| 2020-12-08 | Inspection | Critical: , Noncritical: 1, Violation Items: 8E All food temperatures measured in compliance at time of inspection. No signature obtained due to COVID-19. |
| 2020-10-20 | Re-Inspection | Critical: , Noncritical: , Violation Items: All previous red violations have been corrected. Hot cooked food items must be cooled from 120oF to 70oF within 2 hours and from 70oF to 45oF within an additional 4 hours. No signature obtained due to COVID-19. |
| 2020-09-29 | Inspection | Critical: 3, Noncritical: 2, Violation Items: 12E; 15A; 2E; 4D; 5B No signature obtained due to COVID-19. |
| 2019-12-11 | Inspection | Critical: , Noncritical: 2, Violation Items: 15A; 8A --All food temperatures measured in compliance at time of inspection. |
| 2019-10-29 | Inspection | Critical: , Noncritical: 2, Violation Items: 15A; 8A --All food temperatures measured in compliance at time of inspection. |
| 2019-05-15 | Re-Inspection | Critical: , Noncritical: , Violation Items: Violations cited on prior inspection have been corrected or not observed at time of inspection |
| 2019-04-16 | Inspection | Critical: 2, Noncritical: 3, Violation Items: 12E; 14A; 1H; 5B; 8A Food temperatures were checked in all cold and hot holding and all temperatures were code compliant. |
| 2018-12-11 | Inspection | Critical: , Noncritical: 2, Violation Items: 11B; 11D fryer counter cooked chicken wings 42 degrees|fryer counter raw chicken 36 degrees|refrigerator across from fryer cooked chicken wings 33 degrees|grill prep bain marie cooked baby shrimp 39 degrees and raw large shrimp 37 degrees|rice cooker white rice 162 degrees |
| 2018-09-13 | Inspection | Critical: , Noncritical: 1, Violation Items: 11B Observed proper rapid cooling as follows:|chicken wings air cooling at counter near walk in cooler where 187 degrees, reminded staff once cooled to 120 degrees (which is usually as hot as the hot water side of the sink faucet) to place into walk in where 38 degrees ambient today.|grill side reach in cooler with cooked wings 66 degrees, which were fully cooked less than 1 hour ago|quartered chicken on prep counter 53 degrees and then fully cooked. In prep less than 1 hour.|bain marie raw chicken 41 degrees and cooked shrimp 41 degrees|basement properly organized. Please remember to wipe all cans down prior to opening.|Thank you and good luck |
| 2018-03-21 | Re-Inspection | Critical: , Noncritical: , Violation Items: reinspection for improper cooling/room temperature storage, specific to fried chicken air cooling at ~80 degrees +/- on previous inspection.|observed large bowl of fried chicken within walk in at 97 degrees which was fully cooked ~ 90 minutes earlier and placed into cooler less than one hour ago. |
| 2018-03-13 | Re-Inspection | Critical: 1, Noncritical: , Violation Items: 5B Basement waster-water pipe has been covered with a tarp. To be reviewed by department. Other red violations noted on 2/27/2018 have been corrected. |
| 2018-02-27 | Inspection | Critical: 3, Noncritical: 4, Violation Items: 5A; 5B; 5C; 8A Walk-in cooler - egg rolls 36F, prep-coolers - cooked pork 42F, Hot holding - cooked rice 158F and refrigerator - egg rolls 36F. Bathroom sink has been repaired. |
| 2017-11-28 | Re-Inspection | Critical: , Noncritical: 4, Violation Items: 12C; 12D; 8A All inspections noted on previous inspection have been corrected. |
| 2017-11-22 | Inspection | Critical: 4, Noncritical: 2, Violation Items: 15B; 2E; 5B; 5C; 8A Hot holding � white rice 166F, 168F, refrigerator � egg roll 44F, walk-in cooler � spring roll 40F. |
| 2017-08-30 | Inspection | Critical: , Noncritical: 1, Violation Items: 8A Prep-cooler - cooked chicken 39F, hot holding yellow rice 172F, white rice 165F, Walk-in cooler - cooked chicken 38F |
| 2017-03-07 | Re-Inspection | Critical: , Noncritical: , Violation Items: All violations observed on 3/6/2017 have been corrected. |
| 2017-03-06 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 1F; 8A; 8F Hot holding rice - 164F and 197F, Prep- cooler - cooked chicken 39F, Refrigerator - eggroll 37F, Walk-in - cooler raw shrimp 37F. |
| 2016-12-15 | Inspection | Critical: , Noncritical: 3, Violation Items: 8C; 8D; 8F all hot and cold temps are up to code. |
| 2016-09-19 | Inspection | Critical: , Noncritical: 4, Violation Items: 14A; 14B; 8A Walk-in cooler - Cooked chicken 35F, prep-cooler - cooked chicken 38F, Rice cooker - yellow rice 168F. Facility uses Waverly Pest Control on a monthly basis. |
| 2016-01-13 | Inspection | Critical: , Noncritical: 3, Violation Items: 12D; 8C; 8F |
| 2015-12-15 | Inspection | Critical: , Noncritical: 2, Violation Items: 11B; 8A |
| 2015-08-26 | Re-Inspection | Critical: , Noncritical: , Violation Items: All violations in the previous inspection have been addressed. |
| 2015-08-14 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 12D; 15B; 5B |
| 2015-03-12 | Inspection | Critical: , Noncritical: 1, Violation Items: 8A |
| 2014-12-16 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-11-06 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-10-27 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 11A; 15B; 5C |
| 2014-04-17 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 5B; 8E |
| 2013-12-24 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-05-31 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-01-22 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-09-26 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-02-22 | Inspection | Critical: 1, Noncritical: , Violation Items: 2C 2c- Raw meat stored over produce that will not be cooked. |
| 2011-11-18 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2011-11-09 | Inspection | Critical: 1, Noncritical: , Violation Items: 6A 6A- Fried rice in rice holder not held at 140 deg's F. Rice was reheated to 165 deg's F within 2 hrs. |
| 2011-09-12 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1F | Critical Violation | Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. |
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 4D | Critical Violation | Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)} |
| 5A | Critical Violation | 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. |
| 5B | Critical Violation | Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 14A | Not Critical Violation | Insects, rodents present |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 8A | Not Critical Violation | Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 8F | Not Critical Violation | Improper thawing procedures used |
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| Street Address |
697 MAIN STREET |
| City | POUGHKEEPSIE |
| State | NY |
| Zip Code | 12601 |
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This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.
There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.
To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.