COTE KOREAN STEAKHOUSE
170 NE 40 ST
Overall Food Safety Rating
★★★★☆ (4.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/14/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers with accumulation of dust. Warning
- 03G-46-2:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed establishment fermentation with kimchi. As per chef kimchi is placed in room temperature between 3 to 6 hours, then placed inside walk in cooler for 3 to 7 days depending on the container. Warning
Food safety inspection conducted on 4/14/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 10/2/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining in all sinks. Operator made service call during inspection.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) on shelves at prep area. Operator discarded the solution and refilled with new solution. Retest Sanitizer Bucket (Quaternary 300ppm) Corrected On-Site
Food safety inspection conducted on 10/2/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 6/17/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl without handle inside plastic container of Ararat and siam on dry storage. Employee removed the bowls. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers on drying racks across triple sink
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation station.
Food safety inspection conducted on 6/17/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 2/8/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table next to food being prepped. Employee removed. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg yolks over cooked egg yolks in walk in cooler. Employee moved raw yolks to lower shelf. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored stained.
Food safety inspection conducted on 2/8/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).