Manhattan, NY — Joomak, a Korean restaurant located at 401 West Street in Manhattan's West Village neighborhood, received a Grade B following a health inspection conducted on February 11, 2025. The restaurant recorded a score of 27, placing it at the uppermost boundary of the B range and one point below the threshold for a Grade C. Inspection data was released by the New York City Department of Health and Mental Hygiene (DOHMH) on March 19, 2026.

What Inspectors Found

Inspectors documented 8 critical violations and 12 non-critical violations during the inspection.

The most frequently cited critical violation was Code 02B, recorded four times: hot time/temperature control for safety (TCS) food items were not held at or above 140 °F as required. Failure to maintain proper hot-holding temperatures is among the most direct food safety risks, as it creates conditions in which bacteria can multiply in prepared foods.

Code 06A — covering personal cleanliness — was cited three times. Inspectors identified issues including soiled outer garments, the absence of effective hair restraints in required areas, jewelry worn on hands or arms during food handling, and fingernails not kept clean, trimmed, or free of polish. These conditions represent potential contamination pathways under NYC Health Code Article 81.

One additional critical violation, Code 02G, was recorded for cold TCS food items held above 41 °F, including reduced oxygen packaged (ROP) foods held above required temperatures outside of active preparation.

Among the 12 non-critical violations, Code 28-04 — covering the use of equipment for reduced oxygen packaging that has not been approved by DOHMH — was cited seven times. Code 10G, addressing deficiencies in the cleaning and sanitizing of tableware, dishes, utensils, and equipment, was cited four times.

Food Safety Context

Under NYC Health Code Article 81 and the FDA Food Code, maintaining proper hot- and cold-holding temperatures for TCS foods is a foundational requirement designed to prevent foodborne illness. Hot foods must be held at or above 140 °F; cold foods must be held at or below 41 °F. Repeated temperature violations, as documented in this inspection, carry heightened regulatory significance.

The use of unapproved ROP equipment is also a regulated area. Reduced oxygen packaging, if not conducted under DOHMH-approved protocols, can create anaerobic conditions favorable to bacterial growth, including Clostridium botulinum. DOHMH requires specific approval and written HACCP plans for facilities using ROP methods.

Inspection History

No prior inspection history is available for this location in the DOHMH database.

Understanding NYC Restaurant Grades

New York City's letter grading system is based on the total score assigned during a sanitary inspection:

  • A: 0–13 points (lowest risk, highest compliance)
  • B: 14–27 points (moderate violations identified)
  • C: 28 or more points (significant violations documented)

A score of 27 represents the highest possible score within the B range. Lower scores reflect fewer or less severe violations.

Consumers can review current and historical inspection records for any NYC restaurant through the DOHMH's public restaurant inspection lookup tool at NYC.gov.

More About This Restaurant

View the full inspection history for Joomak including all past inspections, violations, and grade changes.