NY KOREAN BBQ AND CHICKEN
2225 South Ridgewood Avenue
Florida, 32119
Volusia County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/5/2025
High Priority
2
Intermediate
4
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 3/5/2025 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).
Inspection on 1/2/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 1/2/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 10/29/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 10/29/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 8/30/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 8/30/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 8/29/2024
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 8/29/2024 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).