DirtyFLRestaurant Inspection Data

NY KOREAN BBQ AND CHICKEN

2225 South Ridgewood Avenue
Florida, 32119
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/5/2025

Inspection #: Visit ID: 8875906

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty pan. Grease and visible food residue in the pan with lids. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public.
  • 08B-38-4:Basic - Food stored on floor. Salt brined shrimp Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of keg cooler storing Kim chi and seaweed, large amount of standing discolored/soiled water
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Starch Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shell eggs over cabbage, walk in cooler - raw pork over steak over sauce and rice, reach in cooler corrected on site - raw shrimp over sauce, reach in cooler Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw chicken 42-46F bottom left cookline cooler. Operator discarded. - flattened rice cakes at room temperature 73F on display upon arrival. Operator moved to chest freezer. Discussed submitting haccp
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Interior right oven
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees on duty
  • 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. Kim chi
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Haesung

Inspection Date: 1/2/2025

Inspection #: Visit ID: 10706666

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Floating in sauce Warning - From follow-up inspection 2024-08-30: **Time Extended** - From follow-up inspection 2024-10-29: **Time Extended** - From follow-up inspection 2025-01-02: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar Warning - From follow-up inspection 2024-08-30: **Time Extended** - From follow-up inspection 2024-10-29: **Time Extended** - From follow-up inspection 2025-01-02: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Small cutting boards stained - heavy debris right oven interior Warning - From follow-up inspection 2024-08-30: Right oven **Time Extended** - From follow-up inspection 2024-10-29: **Time Extended** - From follow-up inspection 2025-01-02: **Time Extended**

Inspection Date: 10/29/2024

Inspection #: Visit ID: 8876738

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Floating in sauce Warning - From follow-up inspection 2024-08-30: **Time Extended** - From follow-up inspection 2024-10-29: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar Warning - From follow-up inspection 2024-08-30: **Time Extended** - From follow-up inspection 2024-10-29: **Time Extended**
  • 03G-46-2:Intermediate - - From initial inspection : 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. Making Kim chi in house room temp for 2-3 days Makes non tcs rice cakes by pressing rice Warning - From follow-up inspection 2024-08-30: **Time Extended** - From follow-up inspection 2024-10-29: Operator makes in the refrigerator now but holds over 7 days. Kim chi made 9 days ago per operator, **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Small cutting boards stained - heavy debris right oven interior Warning - From follow-up inspection 2024-08-30: Right oven **Time Extended** - From follow-up inspection 2024-10-29: **Time Extended**

Inspection Date: 8/30/2024

Inspection #: Visit ID: 8875697

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Floating in sauce Warning - From follow-up inspection 2024-08-30: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar Warning - From follow-up inspection 2024-08-30: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kim Chi 53F left out after using Warning - From follow-up inspection 2024-08-30: **Time Extended**
  • 03G-46-2:Intermediate - - From initial inspection : 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. Making Kim chi in house room temp for 2-3 days Makes non tcs rice cakes by pressing rice Warning - From follow-up inspection 2024-08-30: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Small cutting boards stained - heavy debris right oven interior Warning - From follow-up inspection 2024-08-30: Right oven **Time Extended**

Inspection Date: 8/29/2024

Inspection #: Visit ID: 8722612

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Floating in sauce Warning
  • 08B-38-4:Basic - Food stored on floor. Cases in the walk in cooler Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar, flour Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shrimp over sauce, cookline - raw chicken over bacon, reach in freezer - raw marinating meat over sauce. Reach in cooler Corrected On-Site Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 3 in the corner of dry storage shelf 1 on the floor in the bar. 1 or 2 on the floor in large storage room Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kim Chi 53F left out after using 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. Making Kim chi in house room temp for 2-3 days Makes non tcs rice cakes by pressing rice Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Small cutting boards stained - heavy debris right oven interior Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Cookline Corrected On-Site Warning

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8481345

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -stainless steel bowls on lower shelf of prep table Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in both reach-in freezer and walk-in freezer.
  • 21-12-4:Basic - Multiple wet wiping cloths not stored in sanitizing solution between uses, operator relocated to sanitizer bucket. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of black microwave is soiled -exterior of fryer has an accumulation of grease and food debris -hood filters over cookline have an accumulation of grease and food debris, operator states professional cleaning is scheduled for the first week of February.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in dishwashing area have an accumulation of black, mold-like substance
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. -operator discarded solution. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw tenderized steak over raw pork in reach-in freezer, not all products commercially packaged. -raw chicken over raw beef in reach-in freezer, operator reorganized reach-in freezer Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine sanitizer bucket exceeding 200ppm, operator discarded solution. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. -inside of black microwave has an accumulation of grease and food debris -white cutting boards stained throughout kitchen Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to fryer, operator installed paper towels. Corrected On-Site Repeat Violation

Inspection Date: 8/23/2023

Inspection #: Visit ID: 8344896

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -large pots and stainless steel bowls on lower shelf of prep table stored upright, operator inverted Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -multiple tongs hanging off oven doors, operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled, operator states professional cleaning is scheduled Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. -working container of salt lacking cover, operator covered Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on prep table at cookline, operator relocated to sanitizer bucket Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -salt container lacking label, operator labeled Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -operator failed to wash hands before putting on gloves, inspector educated operator, operator washed hands and replaced gloves
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. -can of RAID on shelf in dry storage area
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw tenderized steak over raw pork in reach-in freezer, not all products commercially packaged. Operator reorganized reach-in freezer. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee rinsed gloves under water in food prep sink, operator educated employee
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice noodles 66F, per operator less than 1 hour on prep table, operator relocated to walk-in cooler **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on top of reach-in cooler at cookline stained Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink at cookline, operator installed new roll of paper towels -handwash sink at entrance to kitchen, operator installed new roll of paper towels Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -sanitizer spray bottle in service area lacking common name, operator labeled Corrected On-Site