Korean · Queens
Mad For Chicken
39-02 Bell Boulevard, Queens, NY 11361
(718) 224-2119
★★★★★ 4.5 (1 diner reviews)
· Google: ★ 4.1 (852)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
B
DOH SANITARY GRADE
14–27 Points · Re-inspection Required
Venue & Culinary Highlights
4 Verified Photos
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NYC Health Department Official Inspection
CAMIS ID: #50105357
16
Violation Points
5
Critical Violations
12
Total Citations
2025-04-14
Last Inspection
Recorded Violations History
Code 20-05 2025-06-18
Current letter grade or "Grade Pending" card not conspicuously posted or visible to passersby
Code 10G 2025-04-14
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Code 08A 2025-04-14
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 10F 2025-04-14
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 04L 2025-04-14
Evidence of mice or live mice in establishment's food or non-food areas.
Code 08A 2024-07-26
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 10E 2024-07-26
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
⚠ CRITICAL VIOLATION Code 02G 2024-07-26
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 VIOLATION Code 02H 2024-07-26
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.
Code 10F 2024-07-26
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.
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