What is H Mart - Moon's Korean Fusion's health inspection score?

H Mart - Moon's Korean Fusion has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was H Mart - Moon's Korean Fusion last inspected?

H Mart - Moon's Korean Fusion was last inspected on January 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does H Mart - Moon's Korean Fusion have?

H Mart - Moon's Korean Fusion has 13 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is H Mart - Moon's Korean Fusion safe to eat at?

Yes, H Mart - Moon's Korean Fusion has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does H Mart - Moon's Korean Fusion serve?

H Mart - Moon's Korean Fusion serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

H Mart - Moon's Korean Fusion

Name: H Mart - Moon's Korean Fusion
Address: 1789 CENTRAL PARK AVENUE, Yonkers, 10710
Rating: 89

1789 CENTRAL PARK AVENUE, Yonkers

Last Inspected: 1/28/2026

▲Improving

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0Excellent

American

Better than 22% of american restaurants

Improving

3 inspections

Last: Jan 28, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.3

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+12 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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1789 CENTRAL PARK AVENUE, Yonkers, FL 10710

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Violation Timeline

Jan 2025

1 inspections

2 high priority

5 basic

Jan

Feb 2025

1 inspections

4 basic

Jan 2026

1 inspections

2 basic

Jan

Inspection History

3 records on file

2 Inspection1 Re-Inspection

Jan 26

Inspection InspectionLatest

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−4 pts

Feb 25

Re-Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2

Base deductions−8 pts

Jan 25

Inspection Inspection

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (5)

−10 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−30 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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