DirtyFLRestaurant Inspection Data

NY CHINESE

1746 WOOLCO WAY

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/14/2025

Inspection #: Visit ID: 8855444

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in bucket of teriyaki Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Used to cut broccoli and chicken Warning
  • 14-11-5:Basic - Equipment in poor repair. Gasket on long white chest freezer across from walk in cooler Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Around screen door on back door is a gap Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer across from walk in Warning
  • 08B-12-5:Basic - Stored food not covered. Tub of broccoli Tub of prepped plantains 2 tubs of raw shrimp Buckets of raw chicken wings Tub of fried chicken All in walk in cooler Repeat Violation Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cut carrots in walk in cooler Operator switched Corrected On-Site 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. Raw chicken over raw breaded shrimp in reach in cooler by back door Operator switched Corrected On-Site Warning
  • 09-17-4:Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee chopping raw chicken that is not being immediately cooked with bare hands. Employee washed hands and put on gloves. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pots in sink in kitchen Operator removed Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees no certified manager onsite Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 8/9/2024

Inspection #: Visit ID: 8724596

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Tub of for broccoli in walk in cooler.
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site
  • 35B-13-4:Basic - Screening is not 16-mesh to the inch. Back door
  • 08B-12-5:Basic - Stored food not covered. Broccoli, peeled onions and bucket of shrimp in walk in cooler Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Gave operator a copy and she filled out. Corrected On-Site Repeat Violation

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8572789

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in carrots in make table. Corrected On-Site
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Walk in cooler. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On prep table in kitchen
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks and food on prep table in kitchen. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on door to reach in cooler by front counter. Door handle reach in freeezer next to fryers. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Fried chicken bin cracked.
  • 22-08-4:Basic - Interior of oven/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. Gasket and door reach in cooler by front counter.
  • 35B-09-4:Basic - Screen in door torn/in poor repair.
  • 08B-12-5:Basic - Stored food not covered. In walk in cooler Broccoli, breaded chicken, raw chicken Peeled onions
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. By steam table Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Makeline ; cooked pork (45F - Cold Holding); cooked shrimp (45F - Cold holding) per operator less than 3 hours. Operator closed lid to make line. cooked low mein noodles (50F - Cold Holding); cut cabbage (50F - Cold Holding) per operator for less than 4 hours. Operator swapped out for fresh. **Corrective Action Taken**
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200+ Operator remade 50ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time marking for fried chicken, fried rice, cooked pork but could not provide plan. Emailed copy to operator. **Corrective Action Taken**

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8346049

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Inside walk in cooler.
  • 14-11-5:Basic - Equipment in poor repair. Freezer next to fryer handle broken.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Under condiment cart.
  • 33-11-4:Basic - Missing drain plug at dumpster. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
  • 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. Chicken above pork stand up freezer.