APR 10
2025
PASS W/ CONDITIONS
2 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — NEW YORK CITY DOHMH
✕
MANGU GRILL RESTAURANT.
YOUR CALL. 76/100
15-03 COLLEGE POINT BOULEVARD · QUEENS, NEW YORK CITY
Last inspected April 10, 2025 · passed with conditions
0 of 3 inspections passed, 3 passed with conditions. 6 critical violations across the record.
THE NUMBERS
INSPECTIONS
3
0 passed · 3 w/ conditions
VIOLATIONS
11
includes 6 critical
RECORDS COVER
1 YEAR
since Mar 2024
INSPECTION HISTORY
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
MAY 172024PASS W/ CONDITIONS3 violations1 CRITICALDETAILS
MAY 17
2024
PASS W/ CONDITIONS
3 violations1 CRITICALDETAILS
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 under
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
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
MAR 12024PASS W/ CONDITIONS6 violations4 CRITICALDETAILS
MAR 1
2024
PASS W/ CONDITIONS
6 violations4 CRITICALDETAILS
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 under
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 liq
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condi
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
Hot TCS food item not held at or above 140 °F.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Data sourced from NYC Dept. of Health and Mental Hygiene · Official record →