NY CHINESE RESTAURANT
240 CITRUS TOWER BLVD STE 1
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
2
Intermediate
3
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -flour container and rice container on cook line. Operator removed. Corrected On-Site Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. -walk in cooler Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -cook line Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -over make table on cook line. Operator removed. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris under fryers
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed. Corrected On-Site
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets and top back of fryers -gaskets on reach in coolers and freezers on cook line and kitchen Repeat Violation
- 08B-12-5:Basic - Stored food not covered. -multiple items in walk in cooler Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed celery over cut cabbage in walk in cooler. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over cooked noodles in walk in cooler -raw shell eggs behind raw vegetables on make table on cook line. Corrected On-Site Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sweet and sour sauce (124F - Hot Holding), held less than four hours per operator. Operator moved to stove to reheat, 176F. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked dumplings in reach in cooler
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -both hand sinks in kitchen.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -under hand sink at entry to kitchen. Operator labeled. Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/26/2025 revealed 16 total violations (2 high priority, 3 intermediate, 11 basic).
Inspection on 8/7/2024
High Priority
4
Intermediate
5
Basic
13
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -cooked rice on cook line, uncooked rice in back kitchen Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. -walk in cooler shelves
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board on storage rack
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -tostones and raw beef in upright reach in freezer in front lobby. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. -bottom exterior walk in cooler door
- 08B-38-4:Basic - Food stored on floor. -shortening, soy sauce in kitchen -crispy noodles by front counter Repeat Violation
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers/freezers and walk in cooler -shelf holding flour and cornstarch in front of kitchen -white chest reach in freezer in kitchen -exterior reach in cooler/freezer doors on cook line
- 25-05-4:Basic - Single-service articles improperly stored. -boxes of paper to-go bags on floor in front lobby Corrected On-Site
- 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. -plastic unwrapped utensils in front lobby
- 08B-12-5:Basic - Stored food not covered. -multiple items in walk in cooler Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms over fresh garlic/oil in walk in cooler. -unwashed carrots over prepped onions in walk in cooler
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee picked up cooked broccoli and put in to go container with rice and chicken. Educated operator
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. -expired 4/1/24, operator renewed during inspection Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over peas and carrots, cut veggies on cook line. Corrected On-Site Repeat Violation
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -several eggs in crate on cook line.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -can opener holder Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -back handwashing sink blocked by rice cookers. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at back handwashing sink Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. -back handwashing sink
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bottle of liquid under handwashing sink in front kitchen
Food safety inspection conducted on 8/7/2024 revealed 22 total violations (4 high priority, 5 intermediate, 13 basic).
Inspection on 4/24/2024
High Priority
6
Intermediate
2
Basic
5
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. -Box of crispy noodles by front counter. -Cooking oil in kitchen. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 25-32-4:Basic - Reuse of single-service or single-use articles. -Cooked chicken in cardboard chicken boxes. Corrected On-Site Repeat Violation
- 08B-12-5:Basic - Stored food not covered. -Multiple items in dry storage. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw chicken over raw pork. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -Raw shell eggs over produce. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cooked chicken. Corrected On-Site Repeat Violation
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Chicken, Eggrolls. Operator determined correct time. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Rice 119f. Less than 4 hours. Advised to reheat.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board. -Rice holder above cookline.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Jug in rear handsink. Corrected On-Site
Food safety inspection conducted on 4/24/2024 revealed 13 total violations (6 high priority, 2 intermediate, 5 basic).
Inspection on 12/13/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 33-19-4:Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Warning - From follow-up inspection 2023-12-13: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. wooden shelf used for rice above cookline Warning - From follow-up inspection 2023-12-13: **Time Extended**
Food safety inspection conducted on 12/13/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 12/6/2023
High Priority
5
Intermediate
1
Basic
12
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 16 oz Togo containers in rice and dry items Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several open cans Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on speed rack Container of medicine above cookline Corrected On-Site Warning
- 14-11-5:Basic - Equipment in poor repair. Wire shelving used for egg rolls coating peeling and rusting Warning
- 08B-38-4:Basic - Food stored on floor. Containers of oil on floor of cookline Repeat Violation Warning
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler at service window in kitchen Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. wooden shelf used for rice above cookline Warning
- 25-32-4:Basic - Reuse of single-service or single-use articles. Jugs cut into scoops Warning
- 25-05-4:Basic - Single-service articles improperly stored. Cases on the floor in the dining room Repeat Violation Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple. Manager set up sanitizer bucket **Corrective Action Taken** Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Taste for rice salt like substance Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went from washing soiled containers to cookline, scratched the back of his head, and then handled Togo boxes for customers Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing large containers and then stacking to dry without sanitizing Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken over sauce walk in cooler - raw shell eggs over cooked meats small cooler at service window Repeat Violation Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Trays of raw chicken over beef Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinating a couple hours in large plastic containers raw chicken 54F, beef 56F. Advised to store in walk in cooler while marinating Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Two employees washed hands at three compartment sink with no soap Warning
Food safety inspection conducted on 12/6/2023 revealed 18 total violations (5 high priority, 1 intermediate, 12 basic).