Ny Chinese
Last inspected: Mar 17, 2026
74
Score
Going back to 2022, Ny Chinese has nine inspections in the public record. The latest inspection on file is from Mar 17, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to four violations per visit.
“Wet wiping cloth not stored” accounts for the largest share of issues, appearing six times across the record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
6 minor violations.
View 6 violations
Basic - Equipment in poor repair. Gasket to white upright freezer torn
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon in container of granulated garlic Operator removed **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink front counter soiled Vents in hood 2 door reach in freezer **Repeat Violation**
23-03-4
Basic - Stored food not covered. 2 tubs of fried chicken 1 tub of plantains 1 tub of cabbage Not covered in walk in cooler Operator covered **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout Operator put in bucket **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Small tub of flour on storage shelf not labeled
02D-01-5
74
Nov 7, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler by front counter
22-16-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap around screen door **Repeat Violation**
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging on cart on cookline Operator removed **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bin of sugar Operator removed **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A few vents in hood
23-03-4
78
Jul 16, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Used to cut broccoli and chicken **Warning** - From follow-up inspection 2025-07-16: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout **Warning** - From follow-up inspection 2025-07-16: **Time Extended**
21-12-4
90
May 14, 2025
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
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-05-6
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**
08A-17-6
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**
09-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Pots in sink in kitchen Operator removed **Warning**
31A-09-4
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**
53A-05-6
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**
11-26-1
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**
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. Cup in bucket of teriyaki **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Used to cut broccoli and chicken **Warning**
14-09-4
Basic - Equipment in poor repair. Gasket on long white chest freezer across from walk in cooler **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Around screen door on back door is a gap **Warning**
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer across from walk in **Warning**
14-69-4
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**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout **Warning**
21-12-4
32
Aug 9, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
67
Apr 2, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
33
Dec 12, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
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.
08A-17-6
Basic - Cardboard used to line food-contact shelves. Inside walk in cooler.
14-05-4
Basic - Equipment in poor repair. Freezer next to fryer handle broken.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Under condiment cart.
10-20-4
Basic - Missing drain plug at dumpster. **Repeat Violation**
33-11-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
64
Apr 3, 2023
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
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 fried chicken from 1 hour , cook line . Operator time marked food . **Corrected On-Site**
03F-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters hood , cook line .
23-03-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses./ cook line
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./ 0 ppm **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Missing drain plug at dumpster.
33-11-4
61
Aug 29, 2022
Routine - Food
4 critical violations. 2 major violations. 16 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (46F - Cold Holding); cooked pork (46F - Cold Holding); egg rolls (44F - Cold Holding) Cook line, advised them to keep the reach in door closed to keep the temperature of the products at least 41 F. raw shrimp (55F - Cold Holding) in walking cooler. All products temp less than 4 hours. **Repeat Violation**
03A-02-5
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cooked broccoli (82F - Hot Holding) in cook line, operator decided to cook it down in the reach in.
03B-15-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked noodles from 3 hours ago @ 1:30pm (85F - Cooling) In walking cooler
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles from 3 hours ago @ 1:30pm (85F - Cooling) In walking cooler
03D-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator have the form but needs to be completed. **Repeat Violation**
03F-10-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee hand-sink front area and employee bathroom water temp 80F **Repeat Violation**
27-16-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Can opener blade not kept sharp - observed metal shavings.
14-22-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Above 3 compartment sink, operator stated they are changing the tiles but the store ran out. **Repeat Violation**
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed container with milk, employee drink. On top of the cook prep table.
12B-07-4
Basic - Floor soiled/has accumulation of debris. Floor on the cook line, between and underneath equipment. **Repeat Violation**
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bucket with dry rice with a scoop with no handle, prep cook area.
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line food debris on the outside and inside plate. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic containers (white buckets) and hood. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front cook line reach in cooler needs cleaning inside and out.
22-16-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Inside the walking cooler.
38-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of the prep table. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bucket with flour not labeled, dry storage area.
02D-01-5
20
Frequently Asked Questions
When was Ny Chinese last inspected?
The most recent health inspection at Ny Chinese on file is from Mar 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Ny Chinese?
Across the inspection record, “wet wiping cloth not stored” has been cited six times, more than any other issue at Ny Chinese.
How does Ny Chinese compare to other restaurants in Orlando?
Ny Chinese most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Ny Chinese's inspection record improved over time?
Yes. Recent inspections at Ny Chinese have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ny Chinese means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ny Chinese inspected?
Based on the inspection history on file, Ny Chinese is inspected around three times per year on average.
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