New York City, NY - Health department officials identified compliance problems at Mahsil during an inspection on 07/28/2025.
Situated at 4007 150Th Street Queens Ny in South Ozone Park, the restaurant serves a diverse clientele in one of New York City's bustling districts.
Inspectors documented: "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 excep." This finding indicates a need for compliance with established food safety protocols.
The inspection identified violations related to temperature control, an important area of food safety.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The HACCP Temperature Monitoring clearly states that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness.
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 Data compiled by food safety institutions reveals that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. Per HACCP Prevention Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection identified violations related to sanitation, an important area of food safety.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Research conducted by federal health agencies demonstrates that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The FDA Sanitation Standards 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.
Under current regulations, Mahsil faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| BORO | Queens |
| SCORE | 26 |
| Community Board | 407 |
| Latitude | 40.763465666655 |
| ZIPCODE | 11354 |
| Council District | 20 |
| CAMIS | 50119444 |
| BUILDING | 4007 |
| RECORD DATE | 08/15/2025 |
| BIN | 4114088 |
| ACTION | Violations were cited in the following area(s). |
| NTA | QN51 |
| Census Tract | 116700 |
| CUISINE DESCRIPTION | Korean |
| Longitude | -73.814320592605 |
| BBL | 4050340019 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| PHONE | 7184608989 |
| DBA | MAHSIL |
| INSPECTION DATE | 07/28/2025 |
| STREET | 150TH ST |
| VIOLATION CODES | 02G; 06F; 10F; 06D; 10G |
| ALL VIOLATIONS | 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. || 06F: Wiping cloths not stored clean and dry; or in a sanitizing solution; between uses. || 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. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. |
This inspection was conducted on July 28, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. | 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. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient..
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.
