MENKOI YA RAMEN

Inspection summary

MENKOI YA RAMEN has been inspected 3 times by Los Angeles County Department of Public Health, Environmental Health Division since March 20, 2024. The most recent inspection, on July 7, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 16 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Chemicals and toxic substances.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• Protecting food from contaminationHigher risk

  This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

  Recorded 3 times across 2 separate inspections, most recently on July 1, 2026. For example: FOOD IN GOOD CONDITION, SAFE AND UNADULTERATED

• Food temperature controlHigher risk

  Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

  Recorded 2 times across 2 separate inspections, most recently on July 7, 2026. For example: PROPER HOT AND COLD HOLDING TEMPERATURES

• Chemicals and toxic substancesHigher risk

  Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

  Recorded 2 times across 2 separate inspections, most recently on July 1, 2026. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED

• Cleaning and sanitizingHigher risk

  Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

  Recorded 2 times across 2 separate inspections, most recently on July 1, 2026. For example: FOOD CONTACT SURFACES: CLEAN AND SANITIZED

• Food source, labelling and allergensHigher risk

  Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

  Recorded once on July 1, 2026. For example: IMPOUNDMENT/VOLUNTARY CONDEMN AND DISPOSE (VC&D)/SAMPLING

About this data

These results come from Los Angeles County Department of Public Health, Environmental Health Division, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

• View the official Los Angeles County Department of Public Health, Environmental Health Division disclosure site
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• How to read an inspection report