New York City, NY - A routine inspection at Mr Keke Ramen (Hot Pot) on 07/23/2025 resulted in citations for health code violations.
Located in the heart of East Village, Mr Keke Ramen (Hot Pot) operates from a prominent location at 63 Cooper Square Manhattan Ny, making it easily accessible to area customers.
The inspection report documents: "10e. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (critical: not critical). 02g. Cold TCS food item held above 41 °f; smoked or process." Health officials note that these violations need attention to maintain proper compliance.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly According to USDA Safe Temperature Standards, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The examination revealed violations related to hand washing, which need to be addressed for proper compliance.
Hand washing violations directly impact food safety and customer health protection Research conducted by federal health agencies demonstrates that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. 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.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. The FDA Pest Control Guidelines offers detailed requirements for maintaining compliance.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in FDA Sanitation Standards, The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. These federal guidelines guarantee that restaurants adhere to strict health requirements.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| INSPECTION TYPE | Pre-permit (Operational) / Re-inspection |
| NTA | MN22 |
| SCORE | 54 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ACTION | Violations were cited in the following area(s). |
| CUISINE DESCRIPTION | Japanese |
| STREET | COOPER SQUARE |
| Longitude | -73.990233039889 |
| Council District | 02 |
| Census Tract | 003800 |
| PHONE | 9173285777 |
| CAMIS | 50158948 |
| DBA | MR KEKE RAMEN (HOT POT) |
| INSPECTION DATE | 07/23/2025 |
| Community Board | 103 |
| BBL | 1004637501 |
| ZIPCODE | 10003 |
| GRADE DATE | 07/23/2025 |
| BIN | 1006698 |
| GRADE | Z |
| BUILDING | 63 |
| Latitude | 40.729072630483 |
| VIOLATION CODES | 10E; 02G; 09E; 08A; 05D; 04M; 10B; 06D; 10F; 04A; 04L |
| ALL VIOLATIONS | 10E: Accurate thermometer not provided or properly located in refrigerated; cold storage or hot holding equipment || 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. || 09E: Wash hands sign not posted near or above hand washing sink. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 04M: Live roaches in facility's food or non-food area. || 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. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 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. || 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. |
This inspection was conducted on July 23, 2025.
Chicago Department of Public Health
The following violations were found: 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment | 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. | 09E: Wash hands sign not posted near or above hand washing sink. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 04M: Live roaches in facility's food or non-food area. | 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. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 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. | 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..
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.
