WOK WOK RESTAURANT
GRADE AWednesday, March 4, 2026
Overview
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WOK WOK RESTAURANT in Chinatown Two Bridges received a Grade A on their NYC health inspection on March 4, 2026, scoring 13 points. The inspection found 1 violation, including 1 critical.
Address
11 MOTT STREET
Manhattan, NY 10013
Cuisine
Asian/Asian Fusion
Inspection Type
Cycle Inspection / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
6 inspections
1 failures
Violations Cited
⚠ CRITICAL
06C
Food not protected from contamination
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.
⚠️ Why This Matters
Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
📋 Code Requirements
Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards
CDC Risk Factor:
Contaminated Equipment/Protection from Contamination
NYC Health Code Article 81, Section 81.09
Inspector's Action:
Violations were cited in the following area(s).
WOK WOK RESTAURANT — Inspection Questions
- Did WOK WOK RESTAURANT pass their NYC health inspection on March 4, 2026?
- WOK WOK RESTAURANT passed with an A grade on March 4, 2026 with a score of 13 points. The inspection found 1 violation(s).
- What critical violations did WOK WOK RESTAURANT have?
- WOK WOK RESTAURANT had 1 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
- What does violation code 06C mean in NYC restaurant inspections?
- NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants