New York Style Restaurant & Pizza
6438 Lake Worth Rd, Lake Worth, FL 33463 · Permanent Food Service · License 6008282
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection3 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 7 basic-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed plate of raw beef patties stored directly on top of portioned lasagna. Operator reorganized.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee at cookline wiping soiled line wipe gloved hand on apron and then handle cleaned food utensils immediately after without first handwashing. Employee washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee at cookline wiping soiled gloved hands with soiled dry wiping cloth then handling cleaned food utensils immediately after without first handwashing. Employee washed hands.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed lasagna and cooked eggplant stored in reach in cooler at cookline in kitchen with no date markings and per operator prepared on Saturday.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Repeat violation
Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label in warewash area.
Operator labeled multi surface cleaner.
Fixed on the spot
Basic7
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensil at steam table stored in Utensil Water 95°F.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic containers with no handles stored in direct contact with sugar. Operator removed.
Fixed on the spot
Reach-in cooler shelves with rust that has pitted the surface at single door reach in cooler next to dough prep area in kitchen.
Interior of refrigerator or freezer in disrepair/has exposed insulation.
1. Exposed insulation at handle of single door reach in freezer door in storage area.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Observed employee at cookline wiping soiled gloves with soiled dry wiping cloth at cookline. Operator discarded wiping cloth.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine at front counter.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Hood filters above oven at cookline in kitchen. 2. Door gaskets soiled with heavy black mold like substance at two door reach in cooler opposite cookline in kitchen.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.