Jin Ramen
3183 Broadway, Manhattan, NY 10027
Japanese Morningside Heights (646) 559-2862
Grade A · as of Sep 17, 2025
Jin Ramen was last inspected on September 17, 2025 and scored 8 points (A range). Inspectors found 3 violations.
Latest inspection
September 17, 2025 · Cycle Inspection · Re-inspection
Score: 8 points (A range)
3 general-
GeneralFacility upkeep
Single-use items (cups, utensils, containers) were missing, reused, or left unprotected.
Official wording (code 10H)
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
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GeneralFacility upkeep
Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.
Official wording (code 10F)
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.
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GeneralFood handling
Food-contact surfaces were in poor repair.
Official wording (code 09C)
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Inspection history
3 inspections on record
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33 33 points (C range)
Cycle Inspection · Initial Inspection
Scored in the C range on an initial inspection, so no grade is given yet. A re-inspection follows.
4 critical2 general1 paperwork Show violations
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CriticalFood temperature
Hot food was being held below 140°F, where bacteria can grow.
Official wording (code 02B)
Hot TCS food item not held at or above 140 °F.
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CriticalHygiene & sanitation
Someone was eating, drinking, or smoking in a food prep or dishwashing area.
Official wording (code 06B)
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
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CriticalFood temperature
Cold food was kept warmer than 41°F, where bacteria can grow.
Official wording (code 02G)
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.
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CriticalHygiene & sanitation
Food or supplies weren’t protected from contamination during storage, prep, or service.
Official wording (code 06C)
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.
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GeneralFacility upkeep
Plumbing was missing protection against backflow, or floors didn’t drain properly.
Official wording (code 10B)
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.
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GeneralFacility upkeep
Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.
Official wording (code 10F)
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.
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PaperworkFood handling
No “wash hands” sign at the hand sink.
Official wording (code 09E)
Wash hands sign not posted near or above hand washing sink.
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A 13 points (A range)
Cycle Inspection · Initial Inspection
1 critical1 general Show violations
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CriticalFood temperature
Cold food was kept warmer than 41°F, where bacteria can grow.
Official wording (code 02G)
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.
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GeneralFacility upkeep
Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.
Official wording (code 10F)
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.
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More in Morningside Heights
Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 14 months ago. Always confirm with the official record.