Ny Korean BBQ and Chicken
Last inspected: Mar 12, 2026
32
Score
Across the available record, Ny Korean BBQ and Chicken has 11 inspections on file, the first dated 2022. On Mar 12, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly four violations before.
When inspectors have written things up, “wet wiping cloth not stored” has been the most frequent reason, cited three times.
The city-wide average sits at 62, which Ny Korean BBQ and Chicken's 32 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
2
Critical latest
4
Major latest
4
Minor latest
Inspection History
Mar 12, 2026
Food-Licensing Inspection
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
32
Sep 25, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
33
Mar 5, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
37
Jan 2, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Small cutting boards stained - heavy debris right oven interior **Warning** - From follow-up inspection 2024-08-30: Right oven **Time Extended** - From follow-up inspection 2024-10-29: **Time Extended** - From follow-up inspection 2025-01-02: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Floating in sauce **Warning** - From follow-up inspection 2024-08-30: **Time Extended** - From follow-up inspection 2024-10-29: **Time Extended** - From follow-up inspection 2025-01-02: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar **Warning** - From follow-up inspection 2024-08-30: **Time Extended** - From follow-up inspection 2024-10-29: **Time Extended** - From follow-up inspection 2025-01-02: **Time Extended**
10-07-4
82
Oct 29, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2024-08-30: **Time Extended** - From follow-up inspection 2024-10-29: Operator makes in the refrigerator now but holds over 7 days. Kim chi made 9 days ago per operator, **Time Extended**
03G-46-2
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Small cutting boards stained - heavy debris right oven interior **Warning** - From follow-up inspection 2024-08-30: Right oven **Time Extended** - From follow-up inspection 2024-10-29: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Floating in sauce **Warning** - From follow-up inspection 2024-08-30: **Time Extended** - From follow-up inspection 2024-10-29: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar **Warning** - From follow-up inspection 2024-08-30: **Time Extended** - From follow-up inspection 2024-10-29: **Time Extended**
10-07-4
74
Aug 30, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kim Chi 53F left out after using **Warning** - From follow-up inspection 2024-08-30: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2024-08-30: **Time Extended**
03G-46-2
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Small cutting boards stained - heavy debris right oven interior **Warning** - From follow-up inspection 2024-08-30: Right oven **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Floating in sauce **Warning** - From follow-up inspection 2024-08-30: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar **Warning** - From follow-up inspection 2024-08-30: **Time Extended**
10-07-4
64
Aug 29, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - 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 **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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 **Corrected On-Site** **Warning**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kim Chi 53F left out after using **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Small cutting boards stained - heavy debris right oven interior **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. Cookline **Corrected On-Site** **Warning**
31B-03-4
Intermediate - 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 **Warning**
03G-46-2
Basic - Bowl or other container with no handle used to dispense food. Floating in sauce **Warning**
14-01-5
Basic - Food stored on floor. Cases in the walk in cooler **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar **Warning**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, flour **Warning**
02D-01-5
37
Jan 24, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - 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 **Corrected On-Site**
08A-17-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine sanitizer bucket exceeding 200ppm, operator discarded solution. **Corrected On-Site**
41-27-4
Intermediate - 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 **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to fryer, operator installed paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - 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.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in dishwashing area have an accumulation of black, mold-like substance
36-27-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. -operator discarded solution. **Corrected On-Site**
21-03-4
Basic - 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 **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Ice buildup in both reach-in freezer and walk-in freezer.
14-69-4
Basic - Multiple wet wiping cloths not stored in sanitizing solution between uses, operator relocated to sanitizer bucket. **Corrected On-Site**
21-12-4
45
Aug 23, 2023
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
26
Feb 3, 2023
Routine - Food
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over prepped vegetables, operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -preportioned white rice in stainless steel pans 121F, per operator less than 30 minutes, operator returned to rice cooker to reheat to 165F **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris. -Cutting boards stained throughout kitchen -inside of microwaves soiled -inside of ice machine lightly soiled **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink at entrance to kitchen, operator installed new paper towel roll **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Lee
53B-13-5
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -verified wash water temperature only 104F
16-53-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -bowl in sauce bucket in walk in cooler, operator relocated **Corrected On-Site**
14-01-5
Basic - Floor soiled/has accumulation of debris. -floor underneath fryer has an accumulation of food debris and grease
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce on floor in storage area
08B-47-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons for rice in water only 71F, operator discarded water **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled above cookline -exterior of fryer has accumulation of grease and food debris -exterior of microwaves soiled -walk in cooler door and gasket soiled
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. -multiple reach in coolers throughout kitchen
14-33-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -screw drivers stored with clean plates, operator relocated **Corrected On-Site**
42-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. -frozen portions of chicken and pork thawing in pans at room temperature, operator relocated to reach in cooler **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -tile wall behind dish machine has a light accumulation of black, mold-like substance
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping clothes on prep tables, operator relocated **Corrected On-Site**
21-12-4
23
Aug 24, 2022
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment.
41-05-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb underneath triple sink **Repeat Violation**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained throughout kitchen -interior of ice machine lightly soiled
22-02-4
Basic - Dead roaches on premises. -2 on sticky trap alongside fryers, operator removed. **Corrected On-Site**
35A-03-4
Basic - Floor not cleaned when the least amount of food is exposed. -floors underneath cookline soiled with accumulation of food debris and grease
36-01-4
Basic - Food stored on floor. -buckets of kimchi on floor in walk in cooler, operator relocated **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryer has an accumulation of grease -walk in cooler fan covers soiled **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. -operator thawing raw calamari at room temperature in water. Operator placed in walk in cooler. **Corrected On-Site**
06-01-5
Basic - Toilet/urinal not flushing/functioning properly. -urinal has sign " Out of Order"
32-23-4
Basic - Working containers of food removed from original container not identified by common name. -flour container lacking label
02D-01-5
45
Frequently Asked Questions
When was Ny Korean BBQ and Chicken last inspected?
The most recent health inspection at Ny Korean BBQ and Chicken on file is from Mar 12, 2026. The public record contains 11 inspections in total.
What is the most common violation at Ny Korean BBQ and Chicken?
Across the inspection record, “wet wiping cloth not stored” has been cited three times, more than any other issue at Ny Korean BBQ and Chicken.
How does Ny Korean BBQ and Chicken compare to other restaurants in South Daytona?
Ny Korean BBQ and Chicken most recently scored 32 out of 100, which is lower than the South Daytona average of 62.
Has Ny Korean BBQ and Chicken's inspection record improved over time?
No. Recent inspections at Ny Korean BBQ and Chicken have averaged around 10 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Ny Korean BBQ and Chicken means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ny Korean BBQ and Chicken inspected?
Based on the inspection history on file, Ny Korean BBQ and Chicken is inspected around three times per year on average.
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