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Grade CKorean

Byung Chun Soon Dae

156-03 NORTHERN BOULEVARD, Queens, 11354

Should you eat here?

Caution — pest-related violations found across multiple inspections, including the latest (3 weeks ago).

Last inspected Jul 14, 2026 · New York City health department

What the inspector found on Jul 14, 2026

  • Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

    Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

  • Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

    Evidence of mice or live mice in establishment's food or non-food areas.

    Critical

  • Food was not stored, covered, labeled, or dated properly.

    Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

    Critical

  • Food was not stored, covered, labeled, or dated properly.

    Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

    Critical

  • Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

    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.

    Critical

  • Raw and ready-to-eat foods were not kept separate, risking contamination.

    Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

    Critical

  • A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

    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.

  • A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

    Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

  • A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

    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.

Inspection history

DateResultTypeViolations
Jul 14, 2026Grade PendingCycle Inspection / Re-inspection9 (5 critical)
Feb 5, 2026Grade PendingCycle Inspection / Initial Inspection10 (5 critical)
Nov 10, 2025Grade CCycle Inspection / Re-inspection12 (9 critical)
Sep 8, 2025Grade PendingCycle Inspection / Initial Inspection11 (8 critical)
Jun 18, 2025Grade CCycle Inspection / Re-inspection8 (6 critical)
May 1, 2025Grade PendingCycle Inspection / Initial Inspection9 (6 critical)
Jan 30, 2025Grade CCycle Inspection / Re-inspection6 (5 critical)
Oct 3, 2024Grade PendingCycle Inspection / Initial Inspection11 (6 critical)
Mar 14, 2024Grade CCycle Inspection / Re-inspection9 (6 critical)

Problems that keep coming back

Issues cited at more than one inspection — a better signal than any single visit.

  • 7×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 6×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
  • 6×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
  • 6×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 5×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 5×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 5×A general health-code issue noted during the inspection.
  • 5×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
  • 4×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
  • 4×An issue with how food is prepared, protected, or handled during service.
  • 3×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
  • 3×A paperwork or posting requirement, such as permits, certificates, or required signs.
  • 2×Food was not stored, covered, labeled, or dated properly.
  • 2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 2×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 2×Food was not stored, covered, labeled, or dated properly.
  • 2×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
  • 2×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 2×A general health-code issue noted during the inspection.

Around this address

City records for the building itself, not this restaurant’s inspection.

  • 10 recent 311 complaints filed at this address.

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