New York City, NY - An inspection on 07/22/2025 at New Kum Sung Bbq uncovered significant health code violations.
Located in the heart of Flushing, New Kum Sung Bbq operates from a prominent location at 4007 149Th Place Queens Ny, making it easily accessible to area customers.
The inspection report notes: "05d. No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non." Food safety guidelines indicate that such conditions should be addressed promptly.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Temperature control violations pose immediate risks to public health and food safety According to USDA Safe Temperature Standards, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Health department officials noted violations related to hand washing, which require attention for public health compliance.
Restaurant industry standards emphasize hand washing as fundamental to food safety protocols Research conducted by federal health agencies demonstrates that Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. The Chicago Health Department Requirements provides comprehensive guidance for preventing such violations.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Pest control violations represent some of the most significant infractions in food service inspections Research conducted by federal health agencies demonstrates that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The HACCP Prevention Guidelines provides comprehensive guidance for preventing such violations.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The FDA Sanitation Standards offers detailed requirements for maintaining compliance.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
Under current regulations, New Kum Sung Bbq faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
This inspection emphasizes the fundamental necessity of strict regulatory adherence in dining establishments. Area customers have the right to access compliance documentation when selecting food service establishments.
| PHONE | 7185394596 |
| Longitude | -73.815176834848 |
| BORO | Queens |
| Community Board | 407 |
| BBL | 4050310113 |
| ZIPCODE | 11354 |
| Council District | 20 |
| STREET | 149TH PL |
| RECORD DATE | 08/15/2025 |
| BUILDING | 4007 |
| Latitude | 40.763217275272 |
| ACTION | Violations were cited in the following area(s). |
| DBA | NEW KUM SUNG BBQ |
| NTA | QN51 |
| BIN | 4114042 |
| SCORE | 81 |
| CUISINE DESCRIPTION | Korean |
| CAMIS | 50071063 |
| Census Tract | 116700 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| INSPECTION DATE | 07/22/2025 |
| VIOLATION CODES | 05D; 04A; 04L; 02H; 10B; 09E; 03A; 02B; 08A; 06C; 06D; 06E; 06F |
| ALL VIOLATIONS | 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation; food service or ware washing area. Hand washing facility not accessible; obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 02H: After cooking or removal from hot holding; TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours; and from 70 °F to 41 °F or less within 4 additional hours. || 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. || 09E: Wash hands sign not posted near or above hand washing sink. || 03A: Food; prohibited; from unapproved or unknown source; home canned or home prepared. Animal slaughtered; butchered or dressed (eviscerated; skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. || 02B: Hot TCS food item not held at or above 140 °F. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 06C: 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. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 06F: Wiping cloths not stored clean and dry; or in a sanitizing solution; between uses. |
This inspection was conducted on July 22, 2025.
Chicago Department of Public Health
The following violations were found: 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 02H: After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. | 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. | 09E: Wash hands sign not posted near or above hand washing sink. | 03A: Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. | 02B: Hot TCS food item not held at or above 140 °F. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 06C: 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. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses..
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.
