New York City, NY - Health department officials identified compliance problems at New China Wok during an inspection on 07/23/2025.
The establishment operates from 57 4 Avenue Brooklyn Ny in Park Slope, a busy area of New York City known for its dining scene.
According to inspection records: "06f. Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical: critical). 02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 10f. Non-food." This type of violation requires correction to maintain food safety standards.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in HACCP Temperature Monitoring, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies According to FDA Pest Control Guidelines, The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Data compiled by food safety institutions reveals that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. Per Food Safety Modernization Act, such standards maintain that dining facilities comply with comprehensive protection measures.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
This inspection emphasizes the fundamental necessity of strict regulatory adherence in dining establishments. Area customers have the right to access compliance documentation when selecting food service establishments.
| PHONE | 7186381898 |
| Longitude | -73.979542319271 |
| SCORE | 21 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| CAMIS | 50015416 |
| BORO | Brooklyn |
| NTA | BK37 |
| Census Tract | 012901 |
| RECORD DATE | 08/15/2025 |
| STREET | 4 AVENUE |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| Council District | 39 |
| BUILDING | 57 |
| BIN | 3018474 |
| BBL | 3009300077 |
| INSPECTION DATE | 07/23/2025 |
| Latitude | 40.682574810486 |
| Community Board | 306 |
| ZIPCODE | 11217 |
| GRADE DATE | 07/23/2025 |
| GRADE | Z |
| DBA | NEW CHINA WOK |
| VIOLATION CODES | 06F; 02B; 10F; 02G |
| ALL VIOLATIONS | 06F: Wiping cloths not stored clean and dry; or in a sanitizing solution; between uses. || 02B: Hot TCS food item not held at or above 140 °F. || 10F: Non-food contact surface or equipment made of unacceptable material; not kept clean; or not properly sealed; raised; spaced or movable to allow accessibility for cleaning on all sides; above and underneath the unit. || 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. |
This inspection was conducted on July 23, 2025.
Chicago Department of Public Health
The following violations were found: 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. | 02B: Hot TCS food item not held at or above 140 °F. | 10F: Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. | 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
