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Ziggle K-Food: health inspection history
542 3 Avenue, New York City, NY 10016
An inspection is a dated snapshot of what an inspector observed on one day. It is not a guarantee of current conditions. Labels and scores below are the NYC Health Department's own terms; see
how to read them.
- Address
- 542 3 Avenue, New York City, NY 10016
- Borough
- Manhattan
- Cuisine (as listed)
- Korean
- Most recent grade
- Grade A issued Mar 30, 2026
- Latest inspection
- Mar 30, 2026 (Cycle Inspection / Re-inspection)
- Records shown
- 4 inspections, Apr 29, 2024 to Mar 30, 2026
Across these 4 inspection records, the health department cited 17 violations, of which 9 were flagged critical. The score behind its most recent letter grade was 10 points. Among 355 graded restaurants in ZIP 10016, the median score behind the latest grade is 12 points. In New York City, lower scores are better.
Inspection history
Mar 30, 2026 Cycle Inspection / Re-inspection
Score: 10Grade: Grade AViolations were cited in the following area(s).
- 10FNot critical 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.
- 10BNot critical 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.
- 06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Sep 16, 2025 Cycle Inspection / Initial Inspection
Score: 41Violations were cited in the following area(s).
- 04NCritical 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.
- 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 02GCritical 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.
- 04KCritical Evidence of rats or live rats in establishment's food or non-food areas.
- 10FNot critical 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.
- 06CCritical 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.
- 10BNot critical 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.
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Apr 29, 2024 Administrative Miscellaneous / Initial Inspection
Score: not recordedViolations were cited in the following area(s).
- 28-01Not critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
- 20-01Not critical Allergen or intolerance notice not translated into common language when required
Apr 29, 2024 Pre-permit (Operational) / Initial Inspection
Score: 23Violations were cited in the following area(s).
- 02BCritical Hot TCS food item not held at or above 140 °F.
- 06CCritical 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.
- 10FNot critical 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.
- 06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Nearby
See all inspected establishments in ZIP 10016 or the New York City overview.
Source: New York City Department of Health and Mental Hygiene (DOHMH), “DOHMH New York City Restaurant Inspection Results” dataset on the official open data portal. Source data as of Nov 4, 2026; imported by FoodCheck USA on Nov 5, 2026. Report a problem with this record.