NY KOREAN BBQ & CHICKEN
2225 S RIDGEWOOD AVE · SOUTH DAYTONA · Volusia County · FL 32119
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 4
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Warning**
01B-07-4High Priority – Food with mold-like growth. See stop sale. Cooked soybean paste made in house fermenting in walk in cooler **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken and beef 86F sitting on reach in cooler, approximately 2 hours, returned to cooler In cooler, cut cabbage and fish cakes 45F. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. – Veggie broth 130F. On the stove, burner off. Operator turned heat on. – bar, portioned rice 108F in the warmer. Advised to reheat to 165F to hot hold at 135F or above. **Corrective Action Taken** **Repeat Violation** **Warning**
Intermediate 2
03G-46-3Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. fermenting Kimchi at room temp for 8 hours, holding over 7 days Fermenting cooked soybeans, allowing to mold **Warning**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. – interior reach in cooler lids, crevices, gaskets, doors kitchen area – interior microwave, above reach in cooler – unused meat processing equipment **Warning**
Basic 8
16-07-4Basic – Accumulation of debris in three-compartment sink. Black residue **Warning**
14-01-5Basic – Bowl or other container with no handle used to dispense food. In flour **Warning**
35A-03-4Basic – Dead roaches on premises. 2 next to cookline prep cooler 1 under handsink cookline **Warning**
36-73-4Basic – Floor soiled/has accumulation of debris. Cookline under equipment and along wall **Warning**
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Small walk in freezer **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – Heavy soil interior unused oven, shelving, sides of cookline equipment. – Exterior lids and doors, cookline cooler – Bottom walk in cooler shelving – underside of shelving **Warning**
29-49-6Basic – Standing water in bottom of reach-in-cooler. Cookline cooler Keg cooler **Warning**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Kitchen **Warning**
Inspector observations synchronized from DBPR on October 2, 2026 12:31 PM.
Violation category totals
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.