2025 7 Avenue
Manhattan, NY 10027
(212) 222-2868
Current Inspection Grade: A
At A Glance
New King Wok Restaurant has an average score of 26.33 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that New King Wok Restaurant may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
05/08/2024 | Cycle Inspection / Initial Inspection | Score: 45 | CLOSED
- (Critical) Live roaches in facility's food or non-food area.
- (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
- Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
12/21/2022 | Cycle Inspection / Re-inspection | Score: 11 | A
- (Critical) Live roaches in facility's food or non-food area.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10/27/2021 | Cycle Inspection / Initial Inspection | Score: 23 | Not Graded
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Wiping cloths soiled or not stored in sanitizing solution.
- (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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