Korean · Queens
Rolly Kimbab
61-23 Springfield Boulevard, Queens, NY 11364
(347) 408-4172
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
Z
DOH SANITARY GRADE
Grade Pending · Under Review
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NYC Health Department Official Inspection
CAMIS ID: #50039289
35
Violation Points
17
Critical Violations
24
Total Citations
2026-05-07
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 02G 2026-05-07
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.
Code 10F 2026-05-07
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.
⚠ CRITICAL VIOLATION Code 03B 2026-05-07
Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
⚠ CRITICAL VIOLATION Code 09A 2026-05-07
Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
⚠ CRITICAL VIOLATION Code 02B 2026-05-07
Hot TCS food item not held at or above 140 °F.
Code 10B 2026-05-07
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.
⚠ CRITICAL VIOLATION Code 06F 2026-03-05
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
⚠ CRITICAL VIOLATION Code 02B 2026-03-05
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 02G 2026-03-05
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.
Code 10F 2026-03-05
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.
Verified Diner Community Reviews
4.5 / 5.0 (1)
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