NY KOREAN BBQ & CHICKEN
With 1 inspection documented, NY KOREAN BBQ & CHICKEN maintains a 1.0/5 food safety rating in SOUTH DAYTONA.
Last inspection: 1 months ago · 1 report on file
2225 S RIDGEWOOD AVE, SOUTH DAYTONA 32119
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
3/12/2026· 1mo ago
Visit ID: 13641622
Met Inspection Standards3 high, 5 int, 4 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sauce walk in cooler Corrected On-Site
- 35A-03-4:Basic - Dead roaches on premises. 10-15 on glue traps. Operator discarded. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cookline
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Dumpling mix over tofu and sprouts Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kim chi 56F out and returned to cooler per operator
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. veggies broth 128F on the stove. Operator had heat turned on to begin reheating. Advised to reheat to 165F to hot hold at 135F or above.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer blade guard - interior reach in cooler gaskets and shelving
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse utensil
- 31B-03-4:Intermediate - No soap provided at handwash sink. Bar Corrected On-Site
- 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, containers of thawed meats
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site