New York City, NY - Health department officials identified compliance problems at Joong Koog Jip during an inspection on 07/30/2025.
Situated at 20316 Northern Boulevard Queens Ny in Flushing, the restaurant serves a diverse clientele in one of New York City's bustling districts.
The inspection details: "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." These circumstances require correction according to industry standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
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.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies 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 FDA Pest Control Guidelines provides comprehensive guidance for preventing such violations.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
The New York City Department of Health and Mental Hygiene has mandated that Joong Koog Jip immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
| BIN | 4125218 |
| BORO | Queens |
| DBA | JOONG KOOG JIP |
| INSPECTION DATE | 07/30/2025 |
| RECORD DATE | 08/15/2025 |
| Census Tract | 146300 |
| ACTION | Violations were cited in the following area(s). |
| BUILDING | 20316 |
| PHONE | 7184282221 |
| Longitude | -73.779468462414 |
| ZIPCODE | 11361 |
| CUISINE DESCRIPTION | Korean |
| Council District | 19 |
| NTA | QN46 |
| Latitude | 40.757543909304 |
| BBL | 4055440022 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| GRADE | A |
| Community Board | 411 |
| STREET | NORTHERN BLVD |
| CAMIS | 50095143 |
| GRADE DATE | 07/30/2025 |
| SCORE | 9 |
| VIOLATION CODES | 10F; 02G |
| ALL VIOLATIONS | 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. || 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 30, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 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.
