Japanese · New York City, NY

Momo Test Kitchen

80 58 Street

Last inspected Mar 16, 2026 · View Map ↗ · Compare ↗

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A Grade

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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Momo Test Kitchen last inspected?: The most recent inspection on record was on Mar 16, 2026. The result listed by NYC Department of Health and Mental Hygiene was “Grade A” (official score 6).
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 2 inspections on record, from Sep 18, 2024 to Mar 16, 2026.
Has Momo Test Kitchen ever been closed by the health department?: No closure appears in the 2 inspection records we hold for this business. The earliest is dated Sep 18, 2024.

The Full Inspection History

2 inspections

Cycle Inspection / Initial Inspection

Mar 16, 2026

A Grade

Official score: 6 · Understand This Area’s Scale

1 recorded violation

criticalCode 06CContamination

Official Wording

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.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from NYC Department of Health and Mental Hygiene, Mar 16, 2026 · Original Source

Cycle Inspection / Initial Inspection

Sep 18, 2024

A Grade

Official score: 12 · Understand This Area’s Scale

3 recorded violations

criticalCode 06FCleaning and sanitizing

Official Wording

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

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 10BWater, plumbing, and sewage

Official Wording

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.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

criticalCode 02FFood temperature

Official Wording

Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from NYC Department of Health and Mental Hygiene, Sep 18, 2024 · Original Source

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