KOREAN SERVICE CENTER

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Oct 1, 2026

   ✕
   2 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.

2. Sep 17, 2026

   ✕
   6 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

3. Oct 15, 2025

   ✓
   1 violation

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

4. Sep 10, 2025

   ✕
   10 violations

   • Keep all intake and exhaust air ducts and filters clean.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Have a test kit for the type of sanitizer used.
   • Use approved trapping devices or other means of pest control when pests are found.
   • Protect unpackaged food from environmental sources of contamination during preparation.
   • Separate raw animal foods from ready-to-eat foods.

5. Oct 15, 2024

   ✓
   5 violations

   • Keep all intake and exhaust air ducts and filters clean.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

6. Sep 13, 2024

   ✕
   9 violations

   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep all intake and exhaust air ducts and filters clean.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

7. Sep 14, 2023

   ✓
   7 violations

   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep all intake and exhaust air ducts and filters clean.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.