Korean · Brooklyn
Huejotzingo
646 Manhattan Avenue, Brooklyn, NY 11222
(347) 610-9232
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
PENDING
DOH SANITARY GRADE
Inspection Cycle in Progress
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NYC Health Department Official Inspection
CAMIS ID: #50174896
19
Violation Points
8
Critical Violations
15
Total Citations
2025-09-08
Last Inspection
Recorded Violations History
Code 08A 2025-09-08
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 10B 2025-09-08
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 04M 2025-09-08
Live roaches in facility's food or non-food area.
⚠ CRITICAL VIOLATION Code 04J 2025-09-08
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
⚠ CRITICAL VIOLATION Code 05H 2025-08-26
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
Code 20-01 2025-08-26
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.
Code 09E 2025-08-26
Wash hands sign not posted near or above hand washing sink.
⚠ CRITICAL VIOLATION Code 04A 2025-08-26
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
⚠ CRITICAL VIOLATION Code 05D 2025-08-26
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or accepta
⚠ CRITICAL VIOLATION Code 05C 2025-08-26
Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
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