New York City, NY - A routine inspection at Wo Hop 17 on 08/05/2025 resulted in citations for health code violations.
Wo Hop 17 is positioned at 17 Mott Street in the Chinatown area, drawing neighborhood patrons and tourists.
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According to inspection records: "08a. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical: not critical). 02b. Hot TCS food item not held at or above 140 °f. (critical: critic." This type of violation requires correction to maintain food safety standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. The USDA Safe Temperature Standards offers detailed requirements for maintaining compliance.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The HACCP Prevention Guidelines clearly states that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times.
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.
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.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
📋 Complete Inspection Data
| Census Tract | 002900 |
| PHONE | 2122672536 |
| Longitude | -73.998766326447 |
| ZIPCODE | 10013 |
| BBL | 1001640047 |
| SCORE | 25 |
| BUILDING | 17 |
| INSPECTION DATE | 08/05/2025 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| STREET | MOTT STREET |
| CUISINE DESCRIPTION | Chinese |
| Latitude | 40.714243062463 |
| ACTION | Violations were cited in the following area(s). |
| Council District | 01 |
| NTA | MN27 |
| BIN | 1079262 |
| Community Board | 103 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| DBA | WO HOP 17 |
| CAMIS | 41320866 |
| VIOLATION CODES | 08A; 02B; 02G; 04L |
| ALL VIOLATIONS | 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 02B: Hot TCS food item not held at or above 140 °F. || 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. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 5, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 02B: Hot TCS food item not held at or above 140 °F. | 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. | 04L: Evidence of mice or live mice in establishment's food or non-food areas..
Why are these violations concerning?
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.