98 Mott Street
Manhattan, NY 10013
(646) 238-1877
Current Inspection Grade: A
At A Glance
Yan Wo Dou Bun has an average score of 14.33 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Yan Wo Dou Bun 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
05/04/2023 | Cycle Inspection / Initial Inspection | Score: 12 | A
- (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.
- 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.
- Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
04/19/2022 | Pre-permit (Operational) / Re-inspection | Score: 9 | A
- (Critical) Hot food item not held at or above 140º F.
02/07/2022 | Pre-permit (Operational) / Initial Inspection | Score: 22 | Not Graded
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (Critical) Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
- (Critical) Hot food item not held at or above 140º F.
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