New York Style Restaurant & Pizza
Last inspected: Mar 23, 2026
70
Score
New York Style Restaurant & Pizza has been inspected 12 times since 2022. The most recent visit was on Mar 23, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up three times.
New York Style Restaurant & Pizza's latest score of 70 falls below the Lake Worth average of 77. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
70
Dec 6, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-06: Approximately 11 small live flying insects on clean and sanitized glasses and wall, discussed with operator to kill flying insects and cleaned and sanitized glasses. **Admin Complaint**
35A-02-7
Basic - - From initial inspection : Basic - 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. **Warning** - From follow-up inspection 2025-12-06: **Time Extended**
23-24-4
82
Dec 5, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
25
Mar 12, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-03-12: 3 live flies in kitchen by 3 compartment sink landing on open boxes of single service utensils. Discussed with operator who killed flies and discarded boxes. **Admin Complaint** **Corrected On-Site**
35A-02-7
86
Mar 11, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - 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. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment operating on expired 12/1/2024 license. Discussed with operator. **Warning**
50-17-3
High Priority - 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. **Warning**
35A-02-7
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - 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. **Warning**
01C-10-4
Intermediate - 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. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at bar used to store dirty cups discussed with operator who removed dishes. **Corrected On-Site** **Warning**
31A-11-4
Basic - 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. **Corrected On-Site** **Warning**
35A-03-4
Basic - Food stored on floor. In walk in cooler dough pans stored on floor. Discussed with operator who removed dough containers from floor. **Corrected On-Site** **Warning**
08B-38-4
37
Jan 6, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-01-06: High Priority - 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. In walk in cooler cooked tomato sauce (67F - Cooling);Product not portioned or prepared today and held in walk in cooler overnight. Food did not cool to 41F within 6 hours. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-01-06: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked tomato sauce (67F - Cooling);Product not portioned or prepared today and held in walk in cooler overnight. Food did not cool to 41F within 6 hours. See stop sale. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - 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 **Warning** - From follow-up inspection 2025-01-06: High Priority - 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. Emailed operator Time as public health control form. **Admin Complaint**
03F-02-5
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-01-06: 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. **Admin Complaint**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-01-06: Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat **Admin Complaint**
16-62-1
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent covers **Warning** - From follow-up inspection 2025-01-06: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent covers. **Time Extended**
36-34-5
50
Nov 6, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Stop Sale issued due to adulteration of food product. Ice in ice machine used for consumption storing soda bottle **Warning**
01B-03-5
High Priority - 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. **Warning**
01B-02-5
High Priority - 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 **Warning**
03F-02-5
High Priority - 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. **Warning**
03D-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - 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. **Warning**
53B-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent covers **Warning**
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
41
May 14, 2024
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid for license during inspection. **Corrected On-Site**
50-17-3
Intermediate - 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/
53A-03-7
Intermediate - 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.
53B-05-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observe hole in rear door in kitchen.
35B-01-4
67
Nov 2, 2023
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - 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. **Corrective Action Taken**
03D-02-5
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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.
01B-02-5
High Priority - 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. **Corrected On-Site**
03A-02-5
Intermediate - 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 .
16-62-1
Intermediate - 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.
03F-10-5
Intermediate - 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.
53B-05-5
Basic - Clean utensils spatulas stored between equipment at kitchen, employee moved. **Corrected On-Site**
24-14-4
39
Jul 12, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - 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. **Corrective Action Taken**
10-05-5
Intermediate - 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. **Corrective Action Taken**
02C-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at servers bread station. Operator removed, cleaned and sanitized. **Corrective Action Taken**
10-17-4
Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ceiling tile missing. **Repeat Violation**
36-36-4
67
May 11, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Displayed food not properly protected from contamination. Observed open ceiling in kitchen due to fire. **Warning**
08B-02-4
86
Nov 18, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in back pan on flip top. Operator relocated to front of station. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed cappuccino cups in the hand sink at the bar. Operator removed. **Corrected On-Site**
31A-09-4
78
Frequently Asked Questions
When was New York Style Restaurant & Pizza last inspected?
The most recent health inspection at New York Style Restaurant & Pizza on file is from Mar 23, 2026. The public record contains 12 inspections in total.
What is the most common violation at New York Style Restaurant & Pizza?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at New York Style Restaurant & Pizza.
How does New York Style Restaurant & Pizza compare to other restaurants in Lake Worth?
New York Style Restaurant & Pizza most recently scored 70 out of 100, which is lower than the Lake Worth average of 77.
Has New York Style Restaurant & Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at New York Style Restaurant & Pizza have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at New York Style Restaurant & Pizza means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is New York Style Restaurant & Pizza inspected?
Based on the inspection history on file, New York Style Restaurant & Pizza is inspected around four times per year on average.
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