KIMCHI

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Inspection history

1. May 7, 2026

   ✓

2. Mar 5, 2026

   ✕
   3 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Insects, rodents present
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

3. Aug 27, 2025

   ✓
   1 violation

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

4. Apr 10, 2025

   ✓

5. Aug 22, 2024

   ✕
   3 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

6. Apr 4, 2024

   ✓
   1 violation

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

7. Sep 19, 2023

   ✓
   1 violation

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

8. Jul 11, 2023

   ✕
   1 violation

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

9. Nov 1, 2022

   ✓

10. Oct 20, 2022

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

11. Jun 16, 2022

    ✓

12. Feb 26, 2021

    ✓

13. Feb 4, 2021

    ✓

14. Jan 11, 2021

    ✕
    2 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.