Ny Korean BBQ & Chicken

2225 S Ridgewood Ave, South Daytona, FL 32119 · Permanent Food Service · License 7406842

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 1 routine inspection
4 high priority (3 fixed by the Oct 9 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate, 8 basic
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct12026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Wire shelving on cookline, bottom interior reach in cooler
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Near sinks on cookline
  More time given
Official report, on the Florida DBPR website
First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 4 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  See stop sale. Cooked soybean paste made in house fermenting in walk in cooler
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cooked chicken and beef 86°F sitting on reach in cooler, approximately 2 hours, returned to cooler In cooler, cut cabbage and fish cakes 45°F.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  - Veggie broth 130°F. On the stove, burner off. Operator turned heat on. - bar, portioned rice 108°F in the warmer. Advised to reheat to 165°F to hot hold at 135°F or above.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
Intermediate2
- Code 03, Food out of temperature: Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. fermenting Kimchi at room temp for 8 hours, holding over 7 days Fermenting cooked soybeans, allowing to mold
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  - interior reach in cooler lids, crevices, gaskets, doors kitchen area - interior microwave, above reach in cooler - unused meat processing equipment
Basic8
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In flour
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Small walk in freezer
- Code 16, Dishwashing facilities and test kits: Accumulation of debris in three-compartment sink.
  Black residue
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Kitchen
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - Heavy soil interior unused oven, shelving, sides of cookline equipment. - Exterior lids and doors, cookline cooler - Bottom walk in cooler shelving - underside of shelving
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Cookline cooler Keg cooler
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  2 next to cookline prep cooler 1 under handsink cookline
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Cookline under equipment and along wall
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.