New York City, NY - A routine inspection at K-Town on 07/28/2025 resulted in citations for health code violations.
The establishment operates from 4818 Northern Boulevard Queens Ny in Long Island City, a busy area of New York City known for its dining scene.
Health department documentation states: "06e. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical: critical). 02g. Cold TCS food item held above 41 °f; smoked or processed fish held." Such infractions require correction to meet regulatory standards.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in FDA Temperature Safety Guidelines, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The inspection identified violations related to pest control, an important area of food safety.
Pest control violations represent some of the most significant infractions in food service inspections Data compiled by food safety institutions reveals that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. Per FDA Food Code Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria According to FDA Sanitation Standards, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
Under current regulations, K-Town faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
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.
| PHONE | 7186849178 |
| DBA | K-TOWN |
| BORO | Queens |
| GRADE DATE | 07/28/2025 |
| ZIPCODE | 11101 |
| Census Tract | 017100 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| CUISINE DESCRIPTION | Korean |
| BIN | 4000822 |
| BUILDING | 4818 |
| NTA | QN31 |
| CAMIS | 50167486 |
| Community Board | 401 |
| Council District | 26 |
| GRADE | A |
| INSPECTION DATE | 07/28/2025 |
| Longitude | -73.914244899613 |
| BBL | 4001200012 |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| STREET | NORTHERN BLVD |
| SCORE | 12 |
| Latitude | 40.753612119698 |
| VIOLATION CODES | 06E; 02G |
| ALL VIOLATIONS | 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 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. |
This inspection was conducted on July 28, 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. | 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..
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.
