SAN SOO KAP SAN
GRADE ZSaturday, March 21, 2026
Overview
Read the full story: San Soo Kap San Gets Grade B After Inspection - Queens →
SAN SOO KAP SAN in East Flushing underwent a NYC health inspection on March 21, 2026 and scored 24 points. The inspection found 1 violation, including 1 critical.
Address
171-04 NORTHERN BOULEVARD
Queens, NY 11358
Cuisine
Korean
Inspection Type
Cycle Inspection / Re-inspection
Violations
1 total
⚠ 1 critical
Facility History
4 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).
SAN SOO KAP SAN — Inspection Questions
- Did SAN SOO KAP SAN pass their NYC health inspection on March 21, 2026?
- SAN SOO KAP SAN underwent inspection on March 21, 2026 with a score of 24 points. The inspection found 1 violation(s).
- What critical violations did SAN SOO KAP SAN have?
- SAN SOO KAP SAN 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