DirtyFLRestaurant Inspection Data

NEW YORK STYLE RESTAURANT & PIZZA

Lake Worth Road
Florida, 33463
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 3/12/2025

Inspection #: Visit ID: 10797125

  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found 5 live flying insects inside kitchen landing on dirty dishes and trash can discussed with operator to clean and sanitize areas and kill flies. Warning - From follow-up inspection 2025-03-12: 3 live flies in kitchen by 3 compartment sink landing on open boxes of single service utensils. Discussed with operator who killed flies and discarded boxes. Admin Complaint Corrected On-Site

Inspection Date: 3/11/2025

Inspection #: Visit ID: 10714516

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach in drawer at server expo area with clean and sanitized dishes. Discussed with operator who cleaned and sanitized area. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. In walk in cooler dough pans stored on floor. Discussed with operator who removed dough containers from floor. Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects found 5 live flying insects inside kitchen landing on dirty dishes and trash can discussed with operator to clean and sanitize areas and kill flies. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment operating on expired 12/1/2024 license. Discussed with operator. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw beef stored above non covered tray of cooked sausage. Discussed with operator who corrected storage. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over cooked chicken wings. Discussed with operator who corrected storage. Corrected On-Site Warning
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. In reach in cooler container of live clams with no clam tag present. Discussed with operator who stated they keep tags together after opening. Discussed with operator proper tag requirements. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cut tomatoes (53F - Cooling)at 3:30 since 11:30; sliced cheese (48F - Cooling)at 3:30 since 11:30. At this current rate of cooling product will not reach 41F within 4 hours. Discussed cooling with operator who moved products to freezer to rapid chill. Provided cooling poster handout to operator. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at bar used to store dirty cups discussed with operator who removed dishes. Corrected On-Site Warning

Inspection Date: 1/6/2025

Inspection #: Visit ID: 10713985

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent covers Warning - From follow-up inspection 2025-01-06: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent covers. **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked tomato sauce (56F - Cooling); walk-in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours. Warning - From follow-up inspection 2025-01-06: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked tomato sauce (67F - Cooling);Product not portioned or prepared today and held in walk in cooler overnight. Food did not cool to 41F within 6 hours. See stop sale. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked tomato sauce (56F - Cooling); walk-in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours. Warning - From follow-up inspection 2025-01-06: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked tomato sauce (67F - Cooling);Product not portioned or prepared today and held in walk in cooler overnight. Food did not cool to 41F within 6 hours. Admin Complaint
  • 03F-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Pizza slices- no time marking Warning - From follow-up inspection 2025-01-06: High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Pizza slices- no time marking. Emailed operator Time as public health control form. Admin Complaint
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-01-06: Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Admin Complaint
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-01-06: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Admin Complaint

Inspection Date: 11/6/2024

Inspection #: Visit ID: 8778125

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent covers Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked tomato sauce (56F - Cooling); walk-in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours. Warning
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Ice in ice machine used for consumption storing soda bottle Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked tomato sauce (56F - Cooling); walk-in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours. Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Pizza slices- no time marking Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 5/14/2024

Inspection #: Visit ID: 8672373

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observe hole in rear door in kitchen.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid for license during inspection. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 11/2/2023

Inspection #: Visit ID: 8443403

  • 24-14-4:Basic - Clean utensils spatulas stored between equipment at kitchen, employee moved. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... Beef stew 46° , tomato sauce 47° in walk in cooler , per manager food was cooked yesterday. Stop sale issue . Manager discarded food. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw breaded veal above cut tomatoes, cheese at reach in cooler at kitchen.manager properly stored food. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... Beef stew 46° , tomato sauce 47° in walk in cooler , per manager food was cooked yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....egg plant 65° on shelf at kitchen being held less than 4 hours at kitchen employee moved to reach in cooler. .... Dolmas 46°, feta cheese 45° in true glass door reach in cooler being held less than 4 hours , manager stated that cooler was opened for prep salad . Manager moved food to up shelf. Butter 61° by the garlic roll station being held less than 4 hours . Employee time marked. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of temperature measurement tools .
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food...for slice pizza . Provided procedure.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 11/2/2023

Inspection #: Visit ID: 8443022

  • N/A:No Violations Were Observed

Inspection Date: 7/12/2023

Inspection #: Visit ID: 8294965

  • 08B-02-4:High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Observed open ceiling in kitchen due to fire. Warning - From follow-up inspection 2023-07-12: **Time Extended**

Inspection Date: 7/12/2023

Inspection #: Visit ID: 8376740

  • 36-36-4:Basic - Ceiling tile missing. Repeat Violation
  • 35B-01-4:Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at servers bread station. Operator removed, cleaned and sanitized. **Corrective Action Taken**
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in water 110°F . Operator removed, cleaned and sanitized. Placed in water held in steam table at 170°F. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers acknowledge as 24hrs + with no date marks. Operator provided labels. **Corrective Action Taken**