New York City, NY - A health department inspection at May Wah Pork Chop Fast Food on 08/05/2025 revealed multiple health code violations.
The establishment operates from 190 Hester Street Manhattan Ny in Chinatown, a busy area of New York City known for its dining scene.
Health department documentation states: "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." Such infractions require correction to meet regulatory standards.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The FDA Temperature Safety Guidelines clearly states that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in FDA Pest Control Guidelines, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The FDA Sanitation Standards offers detailed requirements for maintaining compliance.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
The New York City Department of Health and Mental Hygiene has mandated that May Wah Pork Chop Fast Food immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
| GRADE | N |
| ZIPCODE | 10013 |
| Census Tract | 004100 |
| Latitude | 40.718302570133 |
| BBL | 1002060012 |
| INSPECTION DATE | 08/05/2025 |
| PHONE | 2129256776 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| CAMIS | 50170491 |
| NTA | MN24 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| Council District | 01 |
| SCORE | 39 |
| DBA | MAY WAH PORK CHOP FAST FOOD |
| BUILDING | 190 |
| STREET | HESTER STREET |
| Longitude | -73.998387468433 |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| BIN | 1002650 |
| Community Board | 102 |
| VIOLATION CODES | 10F; 08A; 02G; 02B; 02A; 04L |
| 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 02B: Hot TCS food item not held at or above 140 °F. || 02A: Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry; poultry parts; ground and comminuted poultry; all stuffing containing poultry; meats; fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat; and food containing ground and comminuted meat; to or above 158 °F for 15 seconds with no interruption of the cooking process; except per individual customer request • Pork; any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F; covered; rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. |
This inspection was conducted on August 5, 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 02B: Hot TCS food item not held at or above 140 °F. | 02A: Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request. | 04L: Evidence of mice or live mice in establishment's food or non-food areas..
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.
