NEW YORK STYLE RESTAURANT & PIZZA
6438 LAKE WORTH RD, Lake Worth FL 33463 · 561.964.1503
Last inspected Mar 23, 2026 · 12 visits since July 2023
MAY 24
NOV 24
MAR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,980
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008114 | Dec 5, 2025 | Mar 25, 2026 | $700 |
| 2--2025013962 | Jan 6, 2025 | Mar 19, 2025 | $520 |
| 2--2017028158 | May 22, 2017 | Aug 9, 2017 | $200 |
| 2--2015010357 | Jan 27, 2015 | Mar 19, 2015 | $560 |
Inspection history
12 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener holder soiled either food debris.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Dec 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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.
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.
Dec 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority2 Intermediate3 Basic
Show 12 findings ▾
Container of medicine improperly stored. In kitchen eye drop medication stored with clean and sanitized dishes, discussed its operator who removed product.
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.
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.
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.
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.
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.
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.
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.
Spray bottle containing toxic substance not labeled. At bar area unlabeled spray bottle containing sanitizer, discussed with operator who labeled bottle.
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.
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.
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.
Mar 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found 5 live flying insects inside kitchen landing on dirty dishes and trash can discussed with operator to clean and sanitize areas and kill flies.
Mar 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Live, small flying insects found 5 live flying insects inside kitchen landing on dirty dishes and trash can discussed with operator to clean and sanitize areas and kill flies.
Operating with an expired Division of Hotels and Restaurants license. Establishment operating on expired 12/1/2024 license. Discussed with operator.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw beef stored above non covered tray of cooked sausage. Discussed with operator who corrected storage.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over cooked chicken wings. Discussed with operator who corrected storage.
Clams/mussels/oysters tag removed from original container prior to container being emptied. In reach in cooler container of live clams with no clam tag present. Discussed with operator who stated they keep tags together after opening. Discussed with operator proper tag requirements.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cut tomatoes (53F - Cooling)at 3:30 since 11:30; sliced cheese (48F - Cooling)at 3:30 since 11:30. At this current rate of cooling product will not reach 41F within 4 hours. Discussed cooling with operator who moved products to freezer to rapid chill. Provided cooling poster handout to operator.
Handwash sink used for purposes other than handwashing. Hand washing sink at bar used to store dirty cups discussed with operator who removed dishes.
Dead roaches on premises. 1 dead roach in drawer at server expo area with clean and sanitized dishes. Discussed with operator who cleaned and sanitized area.
Food stored on floor. In walk in cooler dough pans stored on floor. Discussed with operator who removed dough containers from floor.
Jan 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked tomato sauce (56F - Cooling); walk-in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked tomato sauce (56F - Cooling); walk-in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours.
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 Pizza slices- no time marking
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent covers
Nov 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked tomato sauce (56F - Cooling); walk-in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours.
Stop Sale issued due to adulteration of food product. Ice in ice machine used for consumption storing soda bottle
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked tomato sauce (56F - Cooling); walk-in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours.
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 Pizza slices- no time marking
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent covers
May 14, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator paid for license during inspection.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Exterior door has a gap at the threshold that opens to the outside. Observe hole in rear door in kitchen.
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... Beef stew 46°, tomato sauce 47° in walk in cooler, per manager food was cooked yesterday. Stop sale issue. Manager discarded food.
Raw animal food stored over/not properly separated from ready-to-eat food....raw breaded veal above cut tomatoes, cheese at reach in cooler at kitchen.manager properly stored food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... Beef stew 46°, tomato sauce 47° in walk in cooler, per manager food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....egg plant 65° on shelf at kitchen being held less than 4 hours at kitchen employee moved to reach in cooler..... Dolmas 46°, feta cheese 45° in true glass door reach in cooler being held less than 4 hours, manager stated that cooler was opened for prep salad. Manager moved food to up shelf. Butter 61° by the garlic roll station being held less than 4 hours. Employee time marked.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of temperature measurement tools.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food...for slice pizza. Provided procedure.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean utensils spatulas stored between equipment at kitchen, employee moved.
Nov 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in water 110°F. Operator removed, cleaned and sanitized. Placed in water held in steam table at 170°F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers acknowledge as 24hrs + with no date marks. Operator provided labels.
Ceiling tile missing.
Exterior kitchen door has a gap at the threshold that opens to the outside.
In-use knife/knives stored in cracks between pieces of equipment. Observed at servers bread station. Operator removed, cleaned and sanitized.
Jul 12, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Displayed food not properly protected from contamination. Observed open ceiling in kitchen due to fire.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.