Korean · New York City, NY

Moono

29 East 32 Street

Last inspected Oct 8, 2026 · View Map ↗ · Compare ↗

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No violations recorded

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Moono last inspected?: The most recent inspection on record was on Oct 8, 2026. The result listed by NYC Department of Health and Mental Hygiene was “No violations recorded” (official score 0).
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 3 inspections on record, from Jan 30, 2024 to Oct 8, 2026.
Has Moono ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jan 30, 2024.

The Full Inspection History

3 inspections

Inter-Agency Task Force / Initial Inspection

Oct 8, 2026

No violations recorded

Official score: 0 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from NYC Department of Health and Mental Hygiene, Oct 8, 2026 · Original Source

Cycle Inspection / Initial Inspection

Feb 11, 2026

A Grade

Official score: 5 · Understand This Area’s Scale

1 recorded violation

minorCode 10GCleaning and sanitizing

Official Wording

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

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

Official record from NYC Department of Health and Mental Hygiene, Feb 11, 2026 · Original Source

Pre-permit (Operational) / Re-inspection

Jan 30, 2024

A Grade

Official score: 13 · Understand This Area’s Scale

2 recorded violations

criticalCode 02HFood temperature

Official Wording

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.

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

criticalCode 06ECleaning and sanitizing

Official Wording

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

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

Official record from NYC Department of Health and Mental Hygiene, Jan 30, 2024 · Original Source