NEW YORK STYLE RESTAURANT & PIZZA

Name: NEW YORK STYLE RESTAURANT & PIZZA
Address: 6438 LAKE WORTH RD, LAKE WORTH, FL, 33463, US
Rating: 12.3

6438 LAKE WORTH RD, LAKE WORTH, FL 33463

License #6008282

🍕 Pizza/Italian ℹ️

12.3 Grade F / 100

Failing Health Score

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Latest inspection

October 26, 2026 · 13 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NEW YORK STYLE RESTAURANT & PIZZA in LAKE WORTH currently holds an InspectFL Health Score of 12.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 66 total violations — 29 critical, 19 major, 18 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 2, 2023

The latest inspection on October 26, 2026 shows 13 observation rows: 3 critical, 3 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

NEW YORK STYLE RESTAURANT & PIZZA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline wiping soiled gloved hands with soiled dry wiping cloth then handling cleaned food utensils immediately after without first handwashing. Employee washed hands.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles stored in direct contact with sugar. Operator removed.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. 1. Exposed insulation at handle of single door reach in freezer door in storage area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface at single door reach in cooler next to dough prep area in kitchen.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine at front counter.
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label in warewash area. Operator labeled multi surface cleaner.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil at steam table stored in Utensil Water 95F.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline wiping soiled line wipe gloved hand on apron and then handle cleaned food utensils immediately after without first handwashing. Employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed plate of raw beef patties stored directly on top of portioned lasagna. Operator reorganized.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna and cooked eggplant stored in reach in cooler at cookline in kitchen with no date markings and per operator prepared on Saturday.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above oven at cookline in kitchen. 2. Door gaskets soiled with heavy black mold like substance at two door reach in cooler opposite cookline in kitchen.
[21-10-4] Soiled dry wiping cloth in use. Observed employee at cookline wiping soiled gloves with soiled dry wiping cloth at cookline. Operator discarded wiping cloth.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets at cook line soiled with accumulation of food debris, discussed with operator to clean and sanitize.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At steam table clean utensils stored in 128F water, discussed with operator who replaced utensils and hot water bath.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In three compartment sink buckets of frozen fish thawing in standing water, discussed with operator who placed fish under cold running water.
[41-07-4] Container of medicine improperly stored. In kitchen eye drop medication stored with clean and sanitized dishes, discussed its operator who removed product.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee fixed glasses and itched back of head with hands and after without washing hands employee resumes preparing customers sandwich, discussed with operator employee washed hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed off immersion blender and without sanitizing placed blender on shelf to dry, discussed with operator for employee to sanitize equipment.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160F) discussed with operator who ran machine multiple times, retest test strip turned black.
[35A-02-7] Live, small flying insects found Approximately 3 live flying insects at bar area on wall, discussed with operator who killed flying insects and cleaned and sanitized area.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating, actively preparing and selling food with expired DBPR license, discussed with operator who renewed license during inspection.
[35A-05-4] Roach activity present as evidenced by live roaches found. In kitchen 1 live roach on clean linen storage rack above dish machine, discussed with operator who killed roach and cleaned and sanitized area.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen breaded chicken (52F - Cooling) at 11:35 since 10:30 to 55F at 11:55, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer.
[41-17-4] Spray bottle containing toxic substance not labeled. At bar area unlabeled spray bottle containing sanitizer, discussed with operator who labeled bottle.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. In walk in cooler dough pans stored on floor. Discussed with operator who removed dough containers from floor.
[35A-02-7] Live, small flying insects found 5 live flying insects inside kitchen landing on dirty dishes and trash can discussed with operator to clean and sanitize areas and kill flies.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment operating on expired 12/1/2024 license. Discussed with operator.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw beef stored above non covered tray of cooked sausage. Discussed with operator who corrected storage.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over cooked chicken wings. Discussed with operator who corrected storage.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. In reach in cooler container of live clams with no clam tag present. Discussed with operator who stated they keep tags together after opening. Discussed with operator proper tag requirements.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cut tomatoes (53F - Cooling)at 3:30 since 11:30; sliced cheese (48F - Cooling)at 3:30 since 11:30. At this current rate of cooling product will not reach 41F within 4 hours. Discussed cooling with operator who moved products to freezer to rapid chill. Provided cooling poster handout to operator.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink at bar used to store dirty cups discussed with operator who removed dishes.
[35A-03-4] Dead roaches on premises. 1 dead roach in drawer at server expo area with clean and sanitized dishes. Discussed with operator who cleaned and sanitized area.

Disposition: Met Inspection Standards
[24-14-4] Clean utensils spatulas stored between equipment at kitchen, employee moved.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... Beef stew 46° , tomato sauce 47° in walk in cooler , per manager food was cooked yesterday. Stop sale issue . Manager discarded food.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food....raw breaded veal above cut tomatoes, cheese at reach in cooler at kitchen.manager properly stored food.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... Beef stew 46° , tomato sauce 47° in walk in cooler , per manager food was cooked yesterday.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....egg plant 65° on shelf at kitchen being held less than 4 hours at kitchen employee moved to reach in cooler. .... Dolmas 46°, feta cheese 45° in true glass door reach in cooler being held less than 4 hours , manager stated that cooler was opened for prep salad . Manager moved food to up shelf. Butter 61° by the garlic roll station being held less than 4 hours . Employee time marked.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of temperature measurement tools .
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food...for slice pizza . Provided procedure.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.