New York City, NY - A health department inspection at Ho Wok on 07/30/2025 revealed multiple health code violations.
Situated at 692 Arthur Kill Road Staten Island Ny in Bloomfield, the restaurant serves a diverse clientele in one of New York City's bustling districts.
The inspection details: "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." These circumstances require correction according to industry standards.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies According to HACCP Prevention Guidelines, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety Data compiled by food safety institutions reveals that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. Per FDA Sanitation Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
| CAMIS | 41615281 |
| Council District | 51 |
| ZIPCODE | 10308 |
| BBL | 5054940055 |
| INSPECTION DATE | 07/30/2025 |
| RECORD DATE | 08/15/2025 |
| BIN | 5073068 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| Latitude | 40.560208735585 |
| STREET | ARTHUR KILL ROAD |
| NTA | SI54 |
| Community Board | 503 |
| Longitude | -74.164307129804 |
| BORO | Staten Island |
| DBA | HO WOK |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| GRADE | A |
| Census Tract | 014607 |
| PHONE | 7189486562 |
| GRADE DATE | 07/30/2025 |
| BUILDING | 692 |
| SCORE | 9 |
| VIOLATION CODES | 10F; 06C |
| ALL VIOLATIONS | 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. || 06C: Food; supplies; or equipment not protected from potential source of contamination during storage; preparation; transportation; display; service or from customer’s refillable; reusable container. Condiments not in single-service containers or dispensed directly by the vendor. |
This inspection was conducted on July 30, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 06C: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor..
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.
