What is Kossar's - Miss Wonton Dumpling's health inspection score?

Kossar's - Miss Wonton Dumpling has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kossar's - Miss Wonton Dumpling last inspected?

Kossar's - Miss Wonton Dumpling was last inspected on April 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kossar's - Miss Wonton Dumpling have?

Kossar's - Miss Wonton Dumpling has 13 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kossar's - Miss Wonton Dumpling safe to eat at?

Kossar's - Miss Wonton Dumpling has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Kossar's - Miss Wonton Dumpling serve?

Kossar's - Miss Wonton Dumpling serves Bagels/Pretzels cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Kossar's - Miss Wonton Dumpling

Name: Kossar's - Miss Wonton Dumpling
Address: 1409 YORK AVENUE, Manhattan, 10021
Rating: 65

1409 YORK AVENUE, Manhattan

Last Inspected: 4/27/2026

▲Improving

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0Fair

Bagels/Pretzels•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 36% of bagels/pretzels restaurants

Improving

4 inspections

Last: Apr 27, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.3

Avg Violations

1 month 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 68/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (65/100) 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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1409 YORK AVENUE, Manhattan, NY 10021

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Violation Timeline

Jun 2025

1 inspections

3 high priority

2 intermediate

Jun

Aug 2025

1 inspections

2 intermediate

Mar 2026

1 inspections

4 high priority

Mar

Apr 2026

1 inspections

1 high priority

1 intermediate

Inspection History

4 records on file

2 Cycle Inspection / Re-inspection2 Cycle Inspection / Initial Inspection

Apr 26

Cycle Inspection / Re-inspection InspectionLatest

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10

Intermediate (1)

−5 pts

09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Mar 26

Cycle Inspection / Initial Inspection Inspection

4 High

4 total4 risk factors

40/100inspection score

−40 pts

High Priority (4)

−40 pts

02HAfter cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
04DFood worker/food vendor does not wash hands thoroughly after using the toilet, or after coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands or does not change gloves when required; Worker fails to refrain from smoking or being fully clothed in clean outer garments.Risk Factor−10
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

Base deductions−40 pts

Risk factor bonus (4× +5)−20 pts

Aug 25

Cycle Inspection / Re-inspection InspectionViolations were cited in the following area(s).

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5
10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.−5

Base deductions−10 pts

Jun 25

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

3 High2 Med

5 total3 risk factors

45/100inspection score

−40 pts

High Priority (3)

−30 pts

06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
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
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

Intermediate (2)

−10 pts

09EWash hands sign not posted near or above hand washing sink.−5
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.−5

Base deductions−40 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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