NYC Health Ratings

Get NYC Health Violation Ratings for the restaurants you eat at.


/Bronx /Mott Haven

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New Wok

481 BROOK AVE
Bronx, NY 10455
Phone: (718) 292 5132

As of: 2016-01-02 00:00:00

Inspection Trends

Violations:

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Wiping cloths soiled or not stored in sanitizing solution.
Single service item reused, improperly stored, dispensed; not used when required.
Smoke free workplace smoking policy inadequate, not posted, not provided to employees.

Violations:

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Violations:

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Violations:

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Evidence of rats or live rats present in facility's food and/or non-food areas.
The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

Violations:

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Violations:

Hot food item not held at or above 140º F.
Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Food contact surface not properly maintained.