NY KOREAN BBQ & CHICKEN
2225 S RIDGEWOOD AVE, South Daytona FL 32119 · 386-317-5005
Last inspected Mar 12, 2026 · 9 visits since August 2023
JAN 24
AUG 24
MAR 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Rodent activity present as evidenced by rodent droppings found. 3 in the corner of dry storage shelf 1 on the floor in the bar. 1 or 2 on the floor in large storage room
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021006346 | Dec 2, 2020 | Mar 15, 2021 | $200 |
Inspection history
9 visits, newest first
Mar 12, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate4 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Dumpling mix over tofu and sprouts
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kim chi 56F out and returned to cooler per operator
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.
Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer blade guard - interior reach in cooler gaskets and shelving
Show the remaining 8 findings ▾
Handwash sink used for purposes other than handwashing. Used to rinse utensil
No soap provided at handwash sink. Bar
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
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. In sauce walk in cooler
Dead roaches on premises. 10-15 on glue traps. Operator discarded.
Floor soiled/has accumulation of debris. Cookline
Wet wiping cloth not stored in sanitizing solution between uses. Bar
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shrimp over sauce cookline cooler - raw bacon over garlic
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.
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
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
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
Bowl or other container with no handle used to dispense food. Floating in soy sauce
Cardboard used to line food-contact shelves. Interior reach in cooler
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large bowls, food residue visible
Dead roaches on premises. 3 on shelf above 3 compartment, approximately 10 in the floor throughout
Equipment in poor repair. Reach in cooler gasket, right side across from slicer, soiled and torn
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop, ice cream scoop
Standing water in bottom of reach-in-cooler. Bar cooler
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board
Working containers of food removed from original container not identified by common name. Soy sauce container with white substance
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shell eggs over cabbage, walk in cooler - raw pork over steak over sauce and rice, reach in cooler corrected on site - raw shrimp over sauce, reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw chicken 42-46F bottom left cookline cooler. Operator discarded. - flattened rice cakes at room temperature 73F on display upon arrival. Operator moved to chest freezer. Discussed submitting haccp
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Interior right oven
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 employees on duty
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kim chi
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Haesung
Clean utensils or equipment stored in dirty pan. Grease and visible food residue in the pan with lids.
Employee personal food not properly identified and segregated from food to be served to the public.
Food stored on floor. Salt brined shrimp
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
Standing water in bottom of reach-in-cooler. Bottom of keg cooler storing Kim chi and seaweed, large amount of standing discolored/soiled water
Working containers of food removed from original container not identified by common name. Starch
Jan 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - Small cutting boards stained - heavy debris right oven interior
Bowl or other container with no handle used to dispense food. Floating in sauce
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar
Oct 29, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Making Kim chi in house room temp for 2-3 days Makes non tcs rice cakes by pressing rice
Food-contact surface soiled with food debris, mold-like substance or slime. - Small cutting boards stained - heavy debris right oven interior
Bowl or other container with no handle used to dispense food. Floating in sauce
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar
Aug 30, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kim Chi 53F left out after using
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Making Kim chi in house room temp for 2-3 days Makes non tcs rice cakes by pressing rice
Food-contact surface soiled with food debris, mold-like substance or slime. - Small cutting boards stained - heavy debris right oven interior
Bowl or other container with no handle used to dispense food. Floating in sauce
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar
Aug 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shrimp over sauce, cookline - raw chicken over bacon, reach in freezer - raw marinating meat over sauce. Reach in cooler
Rodent activity present as evidenced by rodent droppings found. 3 in the corner of dry storage shelf 1 on the floor in the bar. 1 or 2 on the floor in large storage room
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kim Chi 53F left out after using
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Making Kim chi in house room temp for 2-3 days Makes non tcs rice cakes by pressing rice
Food-contact surface soiled with food debris, mold-like substance or slime. - Small cutting boards stained - heavy debris right oven interior
No soap provided at handwash sink. Cookline
Bowl or other container with no handle used to dispense food. Floating in sauce
Food stored on floor. Cases in the walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Sugar, flour
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw tenderized steak over raw pork in reach-in freezer, not all products commercially packaged. -raw chicken over raw beef in reach-in freezer, operator reorganized reach-in freezer
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine sanitizer bucket exceeding 200ppm, operator discarded solution.
Food-contact surface soiled with food debris. -inside of black microwave has an accumulation of grease and food debris -white cutting boards stained throughout kitchen
No paper towels or mechanical hand drying device provided at handwash sink next to fryer, operator installed paper towels.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -stainless steel bowls on lower shelf of prep table
Ice buildup in both reach-in freezer and walk-in freezer.
Multiple wet wiping cloths not stored in sanitizing solution between uses, operator relocated to sanitizer bucket.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of black microwave is soiled -exterior of fryer has an accumulation of grease and food debris -hood filters over cookline have an accumulation of grease and food debris, operator states professional cleaning is scheduled for the first week of February.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in dishwashing area have an accumulation of black, mold-like substance
Wet wiping cloths stored in detergent and sanitizer mixed together. -operator discarded solution.
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -operator failed to wash hands before putting on gloves, inspector educated operator, operator washed hands and replaced gloves
Pesticide/insecticide labeled for household use only present in establishment. -can of RAID on shelf in dry storage area
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw tenderized steak over raw pork in reach-in freezer, not all products commercially packaged. Operator reorganized reach-in freezer.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee rinsed gloves under water in food prep sink, operator educated employee
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice noodles 66F, per operator less than 1 hour on prep table, operator relocated to walk-in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on top of reach-in cooler at cookline stained
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink at cookline, operator installed new roll of paper towels -handwash sink at entrance to kitchen, operator installed new roll of paper towels
Spray bottle containing toxic substance not labeled. -sanitizer spray bottle in service area lacking common name, operator labeled
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -large pots and stainless steel bowls on lower shelf of prep table stored upright, operator inverted
In-use tongs stored on equipment door handle between uses. -multiple tongs hanging off oven doors, operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled, operator states professional cleaning is scheduled
Stored food not covered. -working container of salt lacking cover, operator covered
Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on prep table at cookline, operator relocated to sanitizer bucket
Working containers of food removed from original container not identified by common name. -salt container lacking label, operator labeled
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.