What is Yan WO Dou Bun's health inspection score?

Yan WO Dou Bun has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Yan WO Dou Bun last inspected?

Yan WO Dou Bun was last inspected on January 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Yan WO Dou Bun have?

Yan WO Dou Bun has 19 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Yan WO Dou Bun safe to eat at?

Yan WO Dou Bun has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Yan WO Dou Bun serve?

Yan WO Dou Bun serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Yan WO Dou Bun

Name: Yan WO Dou Bun
Address: 98 MOTT STREET, Manhattan, 10013
Rating: 40

98 MOTT STREET, Manhattan

Last Inspected: 1/27/2026

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0Poor

Chinese•Manhattan

Ranked #905 of 1000 in ManhattanBetter than 90% of chinese restaurants

Declining

5 inspections

Last: Jan 27, 2026

high confidence

Directions Order

Inspections

40%

Clean Rate

3.8

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

10x

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-62

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-23 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 38/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (40/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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98 MOTT STREET, Manhattan, NY 10013

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Violation Timeline

Jun 2025

1 inspections

3 high priority

1 intermediate

Jun

Jul 2025

1 inspections

Sep 2025

1 inspections

6 high priority

2 intermediate

Sep

Oct 2025

1 inspections

Jan 2026

1 inspections

5 high priority

2 intermediate

Jan

Inspection History

5 records on file

2 Cycle Inspection / Initial Inspection1 Cycle Inspection / Reopening Inspection1 Cycle Inspection / Re-inspection1 Inter-Agency Task Force / Initial Inspection

Jan 26

Cycle Inspection / Initial Inspection InspectionLatestViolations were cited in the following area(s).

5 High2 Med

7 total4 risk factors

20/100inspection score

−60 pts

High Priority (5)

−50 pts

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.Risk Factor−10
04KEvidence of rats or live rats in establishment's food or non-food areas.Risk Factor−10
03AFood, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
04MLive roaches in facility's food or non-food area.Risk Factor−10

Intermediate (2)

−10 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−5

Base deductions−60 pts

Risk factor bonus (4× +5)−20 pts

Oct 25

Cycle Inspection / Reopening Inspection InspectionCleanEstablishment re-opened by DOHMH.

No violations

100/100inspection score

Sep 25

Cycle Inspection / Re-inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

6 High2 Med

8 total5 risk factors

5/100inspection score

−70 pts

High Priority (6)

−60 pts

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.Risk Factor−10
06APersonal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04MLive roaches in facility's food or non-food area.Risk Factor−10
05DNo hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10

Intermediate (2)

−10 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5

Base deductions−70 pts

Risk factor bonus (5× +5)−25 pts

Jul 25

Inter-Agency Task Force / Initial Inspection InspectionCleanNo violations were recorded at the time of this inspection.

No violations

100/100inspection score

Jun 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

3 High1 Med

4 total3 risk factors

50/100inspection score

−35 pts

High Priority (3)

−30 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10

Intermediate (1)

−5 pts

10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment−5

Base deductions−35 pts

Risk factor bonus (3× +5)−15 pts

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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