Grade CKorean

Jin Sang Gukbap

209-35 NORTHERN BOULEVARD, Queens, 11361

Should you eat here?

Caution — pest-related violations found across multiple inspections, including the latest (2 months ago).

Last inspected May 26, 2026 · New York City health department

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
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.
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
A general health-code issue noted during the inspection.
Thawing procedure improper.
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.

Date	Result	Type	Violations
May 26, 2026	Grade Pending	Cycle Inspection / Initial Inspection	5 (2 critical)
Feb 2, 2026	Grade Pending	Cycle Inspection / Re-inspection	9 (5 critical)
Jun 12, 2025	Grade Pending	Cycle Inspection / Initial Inspection	6 (3 critical)
Feb 11, 2025	Grade C	Cycle Inspection / Re-inspection	6 (4 critical)
Jul 9, 2024	Grade Pending	Cycle Inspection / Initial Inspection	6 (3 critical)

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

5×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
4×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
3×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
3×An issue with how food is prepared, protected, or handled during service.
2×A general health-code issue noted during the inspection.
2×A general health-code issue noted during the inspection.
2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
2×A paperwork or posting requirement, such as permits, certificates, or required signs.

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