During the first week of the semester, Queens College’s (QC) Dining Hall eateries closed their operations due to numerous health and sanitary violations.
On September 3rd, 2026, students reported that Taiwanese Yummy in the QC Dining Hall temporarily closed and the message was initially communicated to the student-body via a New York City Department of Health and Mental Hygiene (NYC DOHMH) notice stuck on the door.
It stated, “CLOSED By Order of the Commissioner of Health and Mental Hygiene.”
A few days later, a flyer had been posted on the walls of the main eatery in the Dining Hall, QC Campus Eats. The flyer stated, “Due to technical issues with Taiwanese Yummy, we will be temporarily closed while the necessary issues are addressed and resolved. We appreciate your patience and understanding as we work to get everything back up and running. We expect to reopen within approximately one week and look forward to welcoming everyone back soon.”
Both postings were shared amongst many QC student group chats as well as the QC Reddit thread. Whilst many students shared their displeasure with the situation, it was later uncovered that the reason for the closure of Taiwanese Yummy as well as the other eateries in the Dining Hall, was due to a myriad of health and sanitary violations.
The NYC DOHMH published a digital data release – which is no longer publicly available as of the writing of this article – depicting each health and sanitary violation. The webpage stated:
September 3rd 2026:
- Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
- Hot time and temperature controlled for safety (TCS) food items not held at or above 140 °F.
- Cold TCS food items 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.
- Food prohibited from unapproved or unknown sources, home canned or home prepared. Animals slaughtered butchered or dressed (eviscerated, skinned) in establishments. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
- Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Live roaches in the facility’s food or non-food area.
- 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.
- Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Pesticide not properly labeled or used by unlicensed individuals. Pesticide, other toxic chemicals improperly used/stored. Unprotected, unlocked bait station used.
- Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
- 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.
- 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.
As it pertains to administrative efforts to address this situation, Interim President for Finance and Administration Troy Hahn sent out an email to the campus body on September 8th, 2026 alerting them of the Dining Hall’s closure. The email states, “Due to maintenance issues identified by the NYC DOH, the kitchen in the Dining Hall is currently closed.” The email then lists the other meal options offered by the college.
The Knight News sat down with QC Interim President Betsy E. Hendrey and QC Vice President of Communications and Marketing Jay Hershenson on October 6th, 2026, to inquire about the closure.
“There was a subcontractor that had engaged in various violations. That subcontractor will not be returning,” stated Hershenson.
“We are looking for a replacement [subcontractor] and anticipate a reopening soon,” stated Hendrey.
The Dining Hall reopened on October 14th, 2026, forty-one days after the NYC DOHMH data release had been published and eight days following The Knight News’ meeting with the QC administration.
As it pertains to the Dining Hall and food options at QC, students, staff and faculty alike continuously express displeasure as it pertains to the lack of options on campus. For more information, people can visit The Knight News website for future updates.
