New York City, NY - Multiple violations were discovered at Nb Wing Wong during a health inspection on 08/07/2025.
The establishment operates from 42 Bowery Manhattan Ny in Chinatown, a busy area of New York City known for its dining scene.
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Health department documentation states: "03. Lighting fixture located over, by or within food storage, preparation, service or display facility, and facility where utensils and equipment are cleaned and stored, which may shatter due to extreme heat, temperature changes or accidental cont..." Such infractions require correction to meet regulatory standards.
The inspection identified violations related to temperature control, an important area of food safety.
Temperature control violations pose immediate risks to public health and food safety Research conducted by federal health agencies demonstrates that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The FDA Temperature Safety Guidelines provides comprehensive guidance for preventing such violations.
The inspection identified violations related to pest control, an important area of food safety.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The FDA Food Code Standards offers detailed requirements for maintaining compliance.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety Research conducted by federal health agencies demonstrates that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. The FDA Sanitation Standards provides comprehensive guidance for preventing such violations.
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.
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.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
📋 Complete Inspection Data
| Census Tract | 002900 |
| INSPECTION DATE | 08/07/2025 |
| INSPECTION TYPE | Administrative Miscellaneous / Re-inspection |
| ZIPCODE | 10013 |
| BBL | 1002020029 |
| STREET | BOWERY |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| BIN | 1002432 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| Council District | 01 |
| SCORE | 24 |
| NTA | MN27 |
| GRADE DATE | 08/07/2025 |
| Community Board | 103 |
| DBA | NB WING WONG |
| Longitude | -73.996454016465 |
| Latitude | 40.715626377659 |
| PHONE | 6464907468 |
| GRADE | Z |
| CAMIS | 50090750 |
| BUILDING | 42 |
| VIOLATION CODES | 10F; 02B; 06E; 28-03; 02G |
| 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. || 02B: Hot TCS food item not held at or above 140 °F. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 28-03: Lighting fixture located over; by or within food storage; preparation; service or display facility; and facility where utensils and equipment are cleaned and stored; which may shatter due to extreme heat; temperature changes or accidental contact; not fitted with shatterproof bulb or shielded and encased; with end caps or other device. || 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. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 7, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
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. | 02B: Hot TCS food item not held at or above 140 °F. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 28-03: Lighting fixture located over, by or within food storage, preparation, service or display facility, and facility where utensils and equipment are cleaned and stored, which may shatter due to extreme heat, temperature changes or accidental contact; not fitted with shatterproof bulb or shielded and encased, with end caps or other device. | 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..
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.