BYUNG CHUN SOON DAE

Each entry below is one inspection visit. Violations marked critical are public health risks; everything else is a general code citation.

1. Feb 5, 2026

   53
   Cycle Inspection / Initial Inspection

   Violations were cited in the following area(s).

   • 06D

     critical
     Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • 09E
     Wash hands sign not posted near or above hand washing sink.
   • 10G
     Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
   • 10F
     Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • 04F

     critical
     Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
   • 08A
     Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • 06C

     critical
     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.
   • 04L

     critical
     Evidence of mice or live mice in establishment's food or non-food areas.
   • 10B
     Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • 05A

     critical
     Sewage disposal system is not provided, improper, inadequate or unapproved.

   5 critical citations this visit
2. Nov 10, 2025

   78

   C
   Cycle Inspection / Re-inspection

   Violations were cited in the following area(s).

   • 04L

     critical
     Evidence of mice or live mice in establishment's food or non-food areas.
   • 05H

     critical
     No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
   • 08A
     Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • 05F

     critical
     Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
   • 04J

     critical
     Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
   • 06C

     critical
     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.
   • 02H

     critical
     After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
   • 02G

     critical
     Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • 08C
     Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
   • 10F
     Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.
   • 06D

     critical
     Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

   9 critical citations this visit
3. Sep 8, 2025

   52
   Cycle Inspection / Initial Inspection

   Violations were cited in the following area(s).

   • 04H

     critical
     Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • 10E
     Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.
   • 04N

     critical
     Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
   • 10B
     Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • 02G

     critical
     Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • 08A
     Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • 06C

     critical
     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.
   • 05D

     critical
     No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
   • 04M

     critical
     Live roaches in facility's food or non-food area.
   • 04L

     critical
     Evidence of mice or live mice in establishment's food or non-food areas.

   8 critical citations this visit
4. Jun 18, 2025

   48

   C
   Cycle Inspection / Re-inspection

   Violations were cited in the following area(s).

   • 05D

     critical
     No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
   • 06C

     critical
     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.
   • 06A

     critical
     Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
   • 04N

     critical
     Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
   • 08A
     Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • 10F
     Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • 04L

     critical
     Evidence of mice or live mice in establishment's food or non-food areas.
   • 04A

     critical
     Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

   6 critical citations this visit
5. May 1, 2025
   Administrative Miscellaneous / Initial Inspection

   Violations were cited in the following area(s).

   • 20-06
     Current letter grade or Grade Pending card not posted
6. May 1, 2025

   60
   Cycle Inspection / Initial Inspection

   Violations were cited in the following area(s).

   • 04H

     critical
     Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • 05D

     critical
     No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
   • 09B
     Thawing procedure improper.
   • 04L

     critical
     Evidence of mice or live mice in establishment's food or non-food areas.
   • 04A

     critical
     Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
   • 06C

     critical
     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.
   • 08A
     Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.

   6 critical citations this visit
7. Jan 30, 2025
   Administrative Miscellaneous / Re-inspection

   Violations were cited in the following area(s).

   • 20-06
     Current letter grade or Grade Pending card not posted
8. Jan 30, 2025

   37

   C
   Cycle Inspection / Re-inspection

   Violations were cited in the following area(s).

   • 06A

     critical
     Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
   • 04A

     critical
     Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
   • 05D

     critical
     No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
   • 06D

     critical
     Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.

   5 critical citations this visit
9. Oct 3, 2024
   Administrative Miscellaneous / Initial Inspection

   Violations were cited in the following area(s).

   • 20-04
     “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
10. Oct 3, 2024

    56
    Cycle Inspection / Initial Inspection

    Violations were cited in the following area(s).

    • 06C

      critical
      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.
    • 09B
      Thawing procedure improper.
    • 10G
      Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
    • 04A

      critical
      Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
    • 08C
      Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
    • 06A

      critical
      Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
    • 10B
      Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
    • 05D

      critical
      No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
    • 02B

      critical
      Hot TCS food item not held at or above 140 °F.
    • 06D

      critical
      Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

    6 critical citations this visit
11. Mar 14, 2024
    Administrative Miscellaneous / Re-inspection

    Violations were cited in the following area(s).

    • 20-06
      Current letter grade or Grade Pending card not posted
12. Mar 14, 2024

    47

    C
    Cycle Inspection / Re-inspection

    Violations were cited in the following area(s).

    • 10B
      Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
    • 02C

      critical
      Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
    • 10F
      Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
    • 06C

      critical
      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.
    • 06D

      critical
      Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
    • 06F

      critical
      Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
    • 02G

      critical
      Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
    • 05H

      critical
      No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

    6 critical citations this visit
13. May 25, 2023
    Administrative Miscellaneous / Initial Inspection

    Violations were cited in the following area(s).

    • 20-06
      Current letter grade or Grade Pending card not posted
14. May 25, 2023

    23
    Cycle Inspection / Initial Inspection

    Violations were cited in the following area(s).

    • 10H
      Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
    • 05D

      critical
      No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
    • 09C
      Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
    • 06D

      critical
      Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

    2 critical citations this visit