Korean · 156-03 NORTHERN BOULEVARD, Queens, 11354
Trust Score
pest history on record, high violation score, scores declining
#212 of 212 korean restaurants in Queens
Pest history: Mice droppings found (Feb 2026, Nov 2025, Sep 2025, Jun 2025, May 2025) · Pest control inadequate (Sep 2025, May 2025) · Roaches found (Sep 2025) · Flies found (Sep 2025, Jun 2025) · Insects or pests present (Jun 2025, May 2025, Jan 2025, Oct 2024)
10 food safety issues on latest inspection
Food safety issues (10)
Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
Evidence of mice in kitchen or storage areas
Evidence of mice in kitchen or storage areas
Wastewater or sewage backup in food preparation areas
Wastewater or sewage backup in food preparation areas
Food not cooked to required internal temperature
Food not cooked to required internal temperature
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Other issues (10)
Below average — cleaner than 0% of peers. Score went from 47 to 78 pts over 20 months
Food safety (18)
Staff member missing required food safety training
Staff member missing required food safety training
Prepared food missing required date or ingredient labels
Prepared food missing required date or ingredient labels
Sign showing anti-choking procedures not posted
Sign showing anti-choking procedures not posted
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
Evidence of mice in kitchen or storage areas
Evidence of mice in kitchen or storage areas
Running water not available in required areas
Running water not available in required areas
Potable water supply cross-connected with non-potable source
Potable water supply cross-connected with non-potable source
Food not cooked to required internal temperature
Food not cooked to required internal temperature
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Other (6)
C
Mar 24
C
Jan 25
C
Jun 25
C
Nov 25
Lower score = fewer violations = better
Food safety (16)
Staff member missing required food safety training
Staff member missing required food safety training
Prepared food missing required date or ingredient labels
Prepared food missing required date or ingredient labels
No evidence of regular pest control measures
No evidence of regular pest control measures
Evidence of mice in kitchen or storage areas
Evidence of mice in kitchen or storage areas
Live cockroaches in food preparation areas
Live cockroaches in food preparation areas
Flies in food preparation areas
Flies in food preparation areas
Hand washing facility not accessible or properly equipped
Hand washing facility not accessible or properly equipped
Food not cooked to required internal temperature
Food not cooked to required internal temperature
Other (6)
Food safety (12)
General evidence of pest activity on premises
General evidence of pest activity on premises
Evidence of mice in kitchen or storage areas
Evidence of mice in kitchen or storage areas
Flies in food preparation areas
Flies in food preparation areas
Hand washing facility not accessible or properly equipped
Hand washing facility not accessible or properly equipped
Food purchased from unlicensed supplier
Food purchased from unlicensed supplier
Food not cooked to required internal temperature
Food not cooked to required internal temperature
Other (4)
Food safety (12)
Staff member missing required food safety training
Staff member missing required food safety training
General evidence of pest activity on premises
General evidence of pest activity on premises
No evidence of regular pest control measures
No evidence of regular pest control measures
Evidence of mice in kitchen or storage areas
Evidence of mice in kitchen or storage areas
Hand washing facility not accessible or properly equipped
Hand washing facility not accessible or properly equipped
Food not cooked to required internal temperature
Food not cooked to required internal temperature
Other (6)
Food safety (12)
Staff member missing required food safety training
Staff member missing required food safety training
General evidence of pest activity on premises
General evidence of pest activity on premises
No evidence of regular pest control measures
No evidence of regular pest control measures
Evidence of mice in kitchen or storage areas
Evidence of mice in kitchen or storage areas
Hand washing facility not accessible or properly equipped
Hand washing facility not accessible or properly equipped
Food not cooked to required internal temperature
Food not cooked to required internal temperature
Other (6)
Food safety (10)
Staff member missing required food safety training
Staff member missing required food safety training
General evidence of pest activity on premises
General evidence of pest activity on premises
Hand washing facility not accessible or properly equipped
Hand washing facility not accessible or properly equipped
Food purchased from unlicensed supplier
Food purchased from unlicensed supplier
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Other (2)
Food safety (10)
Staff member missing required food safety training
Staff member missing required food safety training
General evidence of pest activity on premises
General evidence of pest activity on premises
Hand washing facility not accessible or properly equipped
Hand washing facility not accessible or properly equipped
Food purchased from unlicensed supplier
Food purchased from unlicensed supplier
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Other (2)
Food safety (12)
Staff member missing required food safety training
Staff member missing required food safety training
General evidence of pest activity on premises
General evidence of pest activity on premises
Hand washing facility not accessible or properly equipped
Hand washing facility not accessible or properly equipped
Food purchased from unlicensed supplier
Food purchased from unlicensed supplier
Food not cooked to required internal temperature
Food not cooked to required internal temperature
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Other (10)
Food safety (12)
Staff member missing required food safety training
Staff member missing required food safety training
General evidence of pest activity on premises
General evidence of pest activity on premises
Hand washing facility not accessible or properly equipped
Hand washing facility not accessible or properly equipped
Food purchased from unlicensed supplier
Food purchased from unlicensed supplier
Food not cooked to required internal temperature
Food not cooked to required internal temperature
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Other (10)
Food safety (12)
No supervisory food handler with valid certificate on duty
No supervisory food handler with valid certificate on duty
Prepared food missing required date or ingredient labels
Prepared food missing required date or ingredient labels
Potable water supply cross-connected with non-potable source
Potable water supply cross-connected with non-potable source
Food not cooked to required internal temperature
Food not cooked to required internal temperature
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Raw meat stored with ready-to-eat foods
Raw meat stored with ready-to-eat foods
Other (6)
Food safety (12)
No supervisory food handler with valid certificate on duty
No supervisory food handler with valid certificate on duty
Prepared food missing required date or ingredient labels
Prepared food missing required date or ingredient labels
Potable water supply cross-connected with non-potable source
Potable water supply cross-connected with non-potable source
Food not cooked to required internal temperature
Food not cooked to required internal temperature
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Raw meat stored with ready-to-eat foods
Raw meat stored with ready-to-eat foods
Other (6)
Food safety (4)
Hand washing facility not accessible or properly equipped
Hand washing facility not accessible or properly equipped
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Other (6)
Food safety (4)
Hand washing facility not accessible or properly equipped
Hand washing facility not accessible or properly equipped
Hot food below 140°F or cold food above 41°F
Hot food below 140°F or cold food above 41°F
Other (6)