New York City, NY - An inspection on 08/12/2025 at Moon Wok uncovered significant health code violations.
The establishment operates from 306 Gold Street Brooklyn Ny in Downtown Brooklyn, a busy area of New York City known for its dining scene.
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The inspection report documents: "10g. Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical: not critical). 04j. Properly scaled and calibrated thermometer." Health officials note that these violations need attention to maintain proper compliance.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
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 inspection identified violations related to hand washing, an important area of food safety.
Food safety professionals regularly stress the essential nature of adequate hand washing procedures. As outlined in FDA Hand Washing Standards, Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The HACCP Prevention Guidelines offers detailed requirements for maintaining compliance.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The FDA Sanitation Standards clearly states that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
The New York City Department of Health and Mental Hygiene has mandated that Moon Wok immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
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.
📋 Complete Inspection Data
| SCORE | 53 |
| Census Tract | 001500 |
| BORO | Brooklyn |
| BUILDING | 306 |
| Community Board | 302 |
| RECORD DATE | 08/15/2025 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| PHONE | 7188388769 |
| STREET | GOLD STREET |
| BBL | 3001337501 |
| INSPECTION DATE | 08/12/2025 |
| CAMIS | 50143331 |
| ZIPCODE | 11201 |
| NTA | BK38 |
| Longitude | -73.983270903538 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Council District | 35 |
| Latitude | 40.694970813594 |
| DBA | MOON WOK |
| BIN | 3392968 |
| VIOLATION CODES | 10G; 04J; 05D; 08A; 10B; 04H; 04N; 02B; 06E |
| ALL VIOLATIONS | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking; cooling; reheating; and holding. || 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies; blow flies; bottle flies; flesh flies; drain flies; Phorid flies and fruit flies. || 02B: Hot TCS food item not held at or above 140 °F. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 12, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. | 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. | 02B: Hot TCS food item not held at or above 140 °F. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored..
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.