Japanese · Manhattan
Ramen Ku-raku
3952 Broadway, Manhattan, NY 10032
(646) 387-8081
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
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NYC Health Department Official Inspection
CAMIS ID: #50111080
13
Violation Points
5
Critical Violations
11
Total Citations
2025-08-06
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 09A 2025-08-06
Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
Code 09B 2025-08-06
Thawing procedure improper.
⚠ CRITICAL VIOLATION Code 06C 2025-08-06
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.
Code 10F 2025-08-06
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.
Code 08A 2025-03-11
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 04L 2025-03-11
Evidence of mice or live mice in establishment's food or non-food areas.
Code 09B 2025-03-11
Thawing procedure improper.
Code 10F 2025-03-11
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.
Code 10B 2025-03-11
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 06C 2025-03-11
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.
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