MYUNG SAN RESTAURANT
SCORE: 23 POINTSWednesday, March 18, 2026
Overview
Read the full story: Myung San Restaurant Gets Grade B After Inspection - Queens →
MYUNG SAN RESTAURANT in Murray Hill Broadway Flushing underwent a NYC health inspection on March 18, 2026 and scored 23 points. The inspection found 1 violation, including 1 critical.
Address
162-21 DEPOT ROAD
Queens, NY 11358
Cuisine
Korean
Inspection Type
Cycle Inspection / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
8 inspections
1 failures
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
Inspector's Action:
Violations were cited in the following area(s).
MYUNG SAN RESTAURANT — Inspection Questions
- Did MYUNG SAN RESTAURANT pass their NYC health inspection on March 18, 2026?
- MYUNG SAN RESTAURANT underwent inspection on March 18, 2026 with a score of 23 points. The inspection found 1 violation(s).
- What critical violations did MYUNG SAN RESTAURANT have?
- MYUNG SAN RESTAURANT had 1 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