Grade APolish

Muumoo Foods

60-54 FRESH POND ROAD, Queens, 11378

Should you eat here?

Mostly OK — but 3 critical violations were found at the latest inspection (7 weeks ago). Details below.

Last inspected Jun 16, 2026 · New York City health department

Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
Critical
A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
Critical
Raw and ready-to-eat foods were not kept separate, risking contamination.
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
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.

Date	Result	Type	Violations
Jun 16, 2026	Grade Pending	Cycle Inspection / Re-inspection	4 (3 critical)
May 13, 2026	Grade Pending	Cycle Inspection / Initial Inspection	9 (4 critical)
Jan 3, 2025	Grade A	Cycle Inspection / Initial Inspection	3 (2 critical)
Mar 1, 2024	Grade A	Pre-permit (Operational) / Re-inspection	3 (2 critical)
Feb 8, 2024	Grade Pending	Pre-permit (Operational) / Initial Inspection	4 (3 critical)

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

4×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
3×Raw and ready-to-eat foods were not kept separate, risking contamination.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
2×A general health-code issue noted during the inspection.
2×A general health-code issue noted during the inspection.

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