New York City, NY - Multiple violations were discovered at Mokbar during a health inspection on 07/23/2025.
The establishment operates from 601 Lexington Avenue Manhattan Ny in Midtown East, a busy area of New York City known for its dining scene.
Advertisement
The inspection details: "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 o." These circumstances require correction according to industry standards.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in FDA Sanitation Standards, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. These federal guidelines guarantee that restaurants adhere to strict health requirements.
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.
Under current regulations, Mokbar faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
📋 Complete Inspection Data
| Census Tract | 008300 |
| CAMIS | 50008977 |
| Council District | 03 |
| DBA | MOKBAR |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| BBL | 1007130001 |
| ACTION | Violations were cited in the following area(s). |
| PHONE | 6467751169 |
| NTA | MN13 |
| ZIPCODE | 10011 |
| CUISINE DESCRIPTION | Korean |
| SCORE | 41 |
| BUILDING | 75 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Longitude | -74.004713006739 |
| Community Board | 104 |
| STREET | 9 AVENUE |
| BIN | 1012541 |
| Latitude | 40.741869040229 |
| INSPECTION DATE | 07/17/2025 |
| VIOLATION CODES | 04L; 06C; 08A; 02B; 10F; 06D; 02G |
| ALL VIOLATIONS | 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 02B: Hot TCS food item not held at or above 140 °F. || 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. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 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. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on July 23, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 02B: Hot TCS food item not held at or above 140 °F. | 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. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 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..
Why are these violations concerning?
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.