Did BBQ CHIPORK pass their NYC health inspection on April 11, 2026?

BBQ CHIPORK underwent inspection on April 11, 2026 with a score of 25 points. The inspection found 2 violation(s).

What critical violations did BBQ CHIPORK have?

BBQ CHIPORK had 2 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.

What does violation code 06C mean in NYC restaurant inspections?

NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants

BBQ CHIPORK

SCORE: 25 POINTS

Saturday, April 11, 2026

Overview

BBQ CHIPORK in Auburndale underwent a NYC health inspection on April 11, 2026 and scored 25 points. The inspection found 2 violations, including 2 critical.

Address

205-07 35 AVENUE

Queens, NY 11361

Cuisine

Korean

Inspection Type

Cycle Inspection / Initial Inspection

Violations

2 total

⚠ 2 critical

Facility History

2 inspections

Violations Cited

⚠ CRITICAL 06C

Food not protected from contamination

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.

⚠️ Why This Matters

Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants

📋 Code Requirements

Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards

CDC Risk Factor: Contaminated Equipment/Protection from Contamination

NYC Health Code Article 81, Section 81.09

📖 NYC Health Code 📚 FDA Food Code 🎓 CDC Info

⚠ CRITICAL 06F

Wiping Cloths Not Stored in Sanitizer

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

⚠️ Why This Matters

CONTAMINATION SPREAD: Dirty wiping cloths spread millions of bacteria across every surface wiped. Bacteria double every 20 minutes on damp cloths. One contaminated cloth can spread pathogens to 30+ surfaces, causing facility-wide contamination.

📋 Code Requirements

Store wiping cloths in sanitizer AT ALL TIMES between uses: 50-100ppm chlorine or 200-400ppm quaternary ammonium. Change solution when visibly dirty or every 4 hours. Use separate cloths for food contact vs non-food contact. Test sanitizer concentration every 2 hours.

CDC Risk Factor: Contaminated Equipment

NYC Health Code Article 81, Section 81.21

📖 NYC Health Code 📚 FDA Food Code 🎓 CDC Info

Inspector's Action:

Violations were cited in the following area(s).

View Facility Profile →

BBQ CHIPORK — Inspection Questions

Did BBQ CHIPORK pass their NYC health inspection on April 11, 2026?: BBQ CHIPORK underwent inspection on April 11, 2026 with a score of 25 points. The inspection found 2 violation(s).
What critical violations did BBQ CHIPORK have?: BBQ CHIPORK had 2 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
What does violation code 06C mean in NYC restaurant inspections?: NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
What does violation code 06F mean in NYC restaurant inspections?: NYC violation 06F (Wiping Cloths Not Stored in Sanitizer) is a critical violation. Wiping cloths used on food contact surfaces not stored in sanitizing solution between uses. CONTAMINATION SPREAD: Dirty wiping cloths spread millions of bacteria across every surface wiped. Bacteria double every 20 minutes on damp cloths. One contaminated cloth can spread pathogens to 30+ surfaces, causing facility-wide contamination.