NY KOREAN BBQ & CHICKEN

Name: NY KOREAN BBQ & CHICKEN
Address: 2225 S RIDGEWOOD AVE, SOUTH DAYTONA, FL, 32119, US
Rating: 80.7

2225 S RIDGEWOOD AVE, SOUTH DAYTONA, FL 32119

License #7406842

🥘 Korean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

NY KOREAN BBQ & CHICKEN in SOUTH DAYTONA currently holds an InspectFL Health Score of 80.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 12, 2026. Across those visits, inspectors documented 27 total violations — 5 critical, 8 major, 14 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 12, 2026 shows 12 observation rows: 3 critical, 5 major, and 4 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
[02C-02-5] 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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Dumpling mix over tofu and sprouts
[14-01-5] Bowl or other container with no handle used to dispense food. In sauce walk in cooler
[31B-03-4] No soap provided at handwash sink. Bar
[35A-03-4] Dead roaches on premises. 10-15 on glue traps. Operator discarded.
[41-17-4] Spray bottle containing toxic substance not labeled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kim chi 56F out and returned to cooler per operator
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer blade guard - interior reach in cooler gaskets and shelving
[36-73-4] Floor soiled/has accumulation of debris. Cookline
[03B-01-6] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Used to rinse utensil
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Bar

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shrimp over sauce cookline cooler - raw bacon over garlic
[10-20-4] In-use tongs stored on equipment door handle between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. Soy sauce container with white substance
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New dishwasher on duty no food handler training. Emailed to operator
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting board
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large bowls, food residue visible
[29-49-6] Standing water in bottom of reach-in-cooler. Bar cooler
[35A-03-4] Dead roaches on premises. 3 on shelf above 3 compartment, approximately 10 in the floor throughout
[14-01-5] Bowl or other container with no handle used to dispense food. Floating in soy sauce
[14-11-5] Equipment in poor repair. Reach in cooler gasket, right side across from slicer, soiled and torn
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Portioned rice in cooker 120F, operator turned back on to reheat to 165F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mandolins corrected on site Main cooler on cookline gaskets area Light buildup interior ice machine
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop , ice cream scoop
[14-05-4] Cardboard used to line food-contact shelves. Interior reach in cooler
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kim chee from 2 days ago

Community reaction

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