Wonton Noodle 1978

Name: Wonton Noodle 1978
Address: 56 MOTT STREET, Manhattan, NY, 10013, US
Telephone: 2122192713

56 MOTT STREET, 10013

Chinese

2122192713

NScore: 49

Last inspected: September 15, 2026

Score Trajectory

Lower score = better. Dots colored by grade.

Inspection History

September 15, 2026

Cycle Inspection / Initial Inspection

Violations were cited in the following area(s).

NScore: 49

02BHot TCS food item not held at or above 140 °F.

02GCold 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.

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

04MLive roaches in facility's food or non-food area.

04OLive animal other than fish in tank or service animal present in facility’s food or non-food area.

06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.

08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

10FNon-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.

April 2, 2025

Pre-permit (Non-operational) / Initial Inspection

Violations were cited in the following area(s).

NScore: 20

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

04JProperly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

06CFood, 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.