New York City, NY - Food safety inspectors found regulatory violations at Jin Ramen during an inspection on 07/22/2025.
Situated at 3599 Broadway Manhattan Ny in Morningside Heights, the restaurant serves a diverse clientele in one of New York City's bustling districts.
The inspection report documents: "06e. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical: critical). 10b. Anti-siphonage or back-flow prevention device not provided where r." Health officials note that these violations need attention to maintain proper compliance.
The inspection identified violations related to temperature control, an important area of food safety.
Temperature control violations pose immediate risks to public health and food safety Research conducted by federal health agencies demonstrates that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The FDA Temperature Safety Guidelines provides comprehensive guidance for preventing such violations.
Inspectors documented deficiencies involving hand washing, an essential component of restaurant operations.
Hand washing violations directly impact food safety and customer health protection Research conducted by federal health agencies demonstrates that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. The CDC Hand Hygiene Guidelines provides comprehensive guidance for preventing such violations.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients According to FDA Food Code Standards, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Research conducted by federal health agencies demonstrates that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. The Food Safety Modernization Act provides comprehensive guidance for preventing such violations.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
Local regulatory authorities have ordered that Jin Ramen swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
| BUILDING | 3599 |
| GRADE | N |
| Census Tract | 023300 |
| BIN | 1083034 |
| ZIPCODE | 10031 |
| Council District | 07 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| Community Board | 109 |
| DBA | JIN RAMEN |
| ACTION | Violations were cited in the following area(s). |
| CUISINE DESCRIPTION | Japanese |
| SCORE | 24 |
| NTA | MN04 |
| Latitude | 40.828254427273 |
| PHONE | 6466435187 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| STREET | BROADWAY |
| BBL | 1020947503 |
| INSPECTION DATE | 07/22/2025 |
| CAMIS | 50124384 |
| Longitude | -73.94912641331 |
| VIOLATION CODES | 06E; 10B; 10F; 02G; 06A |
| ALL VIOLATIONS | 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 10B: 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. || 10F: 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. || 02G: Cold TCS food item 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. || 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. |
This inspection was conducted on July 22, 2025.
Chicago Department of Public Health
The following violations were found: 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 10B: 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. | 10F: 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. | 02G: Cold TCS food item 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. | 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
