NEW YORK STYLE RESTAURANT & PIZZA

Name: NEW YORK STYLE RESTAURANT & PIZZA
Address: 6438 LAKE WORTH RD, LAKE WORTH, FL, 33463, US
Rating: 86.6

6438 LAKE WORTH RD, LAKE WORTH, FL 33463

License #6008282

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.6 Grade B / 100

Solid Health Score

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Quick take

NEW YORK STYLE RESTAURANT & PIZZA in LAKE WORTH currently holds an InspectFL Health Score of 86.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 23, 2026. Across those visits, inspectors documented 17 total violations — 9 critical, 4 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 23, 2026 shows 3 observation rows: 1 critical, 2 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener holder soiled either food debris.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed no time marking on fresh garlic in oil at expo line. Per operator, food put on time for approximately two hours. Operator put time marking on food.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Disposition: Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At steam table clean utensils stored in 128F water, discussed with operator who replaced utensils and hot water bath.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee fixed glasses and itched back of head with hands and after without washing hands employee resumes preparing customers sandwich, discussed with operator employee washed hands.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets at cook line soiled with accumulation of food debris, discussed with operator to clean and sanitize.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating, actively preparing and selling food with expired DBPR license, discussed with operator who renewed license during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. At bar area unlabeled spray bottle containing sanitizer, discussed with operator who labeled bottle.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In three compartment sink buckets of frozen fish thawing in standing water, discussed with operator who placed fish under cold running water.
[35A-02-7] Live, small flying insects found Approximately 3 live flying insects at bar area on wall, discussed with operator who killed flying insects and cleaned and sanitized area.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen breaded chicken (52F - Cooling) at 11:35 since 10:30 to 55F at 11:55, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed off immersion blender and without sanitizing placed blender on shelf to dry, discussed with operator for employee to sanitize equipment.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160F) discussed with operator who ran machine multiple times, retest test strip turned black.
[35A-05-4] Roach activity present as evidenced by live roaches found. In kitchen 1 live roach on clean linen storage rack above dish machine, discussed with operator who killed roach and cleaned and sanitized area.
[41-07-4] Container of medicine improperly stored. In kitchen eye drop medication stored with clean and sanitized dishes, discussed its operator who removed product.

Community reaction

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Community pulse