Ny Chinese Restaurant
Last inspected: Oct 6, 2025
41
Score
Ny Chinese Restaurant has been inspected eight times since 2022. The newest entry in the record is dated Oct 6, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around 16 violations lately compared to roughly 11 violations before.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited five times.
Ny Chinese Restaurant's latest score of 41 falls below the Clermont average of 68. There are enough flags in the record to merit a second thought.
8
Inspections
1
Critical latest
3
Major latest
9
Minor latest
Inspection History
Oct 6, 2025
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over prepped carrots in walk in cooler **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line and in dish area
22-02-4
Intermediate - No soap provided at handwash sink near back door. Operator provided. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -roast pork, cooked chicken in walk in cooler and reach in freezer **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. -fried rice cooker **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. -white cutting board on cook line **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -screen door torn, has holes
35B-01-4
Basic - Food stored on floor. -oil on floor under cook line, operator placed off floor **Corrected On-Site**
08B-38-4
Basic - Ice buildup in white reach-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -between reach in coolers on cook line, operator removed. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior top of rice cooker -gaskets on all reach in coolers, walk in cooler and
23-03-4
Basic - Reuse of single-service or single-use articles. -clean utensils stored in single service plastic container in dish area.
25-32-4
Basic - Stored food not covered. -multiple items in walk in cooler **Repeat Violation**
08B-12-5
41
Feb 26, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
32
Aug 7, 2024
Complaint Full
4 critical violations. 5 major violations. 13 minor violations.
View 22 violations
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
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. -expired 4/1/24, operator renewed during inspection **Corrected On-Site**
50-17-3
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**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -several eggs in crate on cook line.
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -can opener holder **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -back handwashing sink blocked by rice cookers. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at back handwashing sink **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. -back handwashing sink
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. -bottle of liquid under handwashing sink in front kitchen
41-17-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
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
23-03-4
Basic - Single-service articles improperly stored. -boxes of paper to-go bags on floor in front lobby **Corrected On-Site**
25-05-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. -plastic unwrapped utensils in front lobby
25-09-4
Basic - Stored food not covered. -multiple items in walk in cooler **Repeat Violation**
08B-12-5
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
08B-17-4
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**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Cardboard used to line food-contact shelves. -walk in cooler shelves
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board on storage rack
14-09-4
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**
08B-49-4
Basic - Equipment in poor repair. -bottom exterior walk in cooler door
14-11-5
Basic - Food stored on floor. -shortening, soy sauce in kitchen -crispy noodles by front counter **Repeat Violation**
08B-38-4
17
Apr 24, 2024
Routine - Food
6 critical violations. 2 major violations. 5 minor violations.
View 13 violations
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.
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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-02-6
High Priority - Raw animal food stored over or with unwashed produce. -Raw shell eggs over produce. **Corrected On-Site**
08A-04-5
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**
08A-05-6
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**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -Jug in rear handsink. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board. -Rice holder above cookline.
22-02-4
Basic - Stored food not covered. -Multiple items in dry storage. **Corrected On-Site**
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
12B-07-4
Basic - Food stored on floor. -Box of crispy noodles by front counter. -Cooking oil in kitchen. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Reuse of single-service or single-use articles. -Cooked chicken in cardboard chicken boxes. **Corrected On-Site** **Repeat Violation**
25-32-4
26
Dec 13, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. **Warning** - From follow-up inspection 2023-12-13: **Time Extended**
33-19-4
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**
23-03-4
90
Dec 6, 2023
Routine - Food
5 critical violations. 1 major violation. 12 minor violations.
View 18 violations
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-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. Trays of raw chicken over beef **Warning**
08A-17-6
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**
03A-02-5
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**
12A-13-4
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**
22-45-4
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**
12A-03-4
Basic - Bowl or other container with no handle used to dispense food. 16 oz Togo containers in rice and dry items **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several open cans **Warning**
12B-07-4
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**
40-06-5
Basic - Equipment in poor repair. Wire shelving used for egg rolls coating peeling and rusting **Warning**
14-11-5
Basic - Food stored on floor. Containers of oil on floor of cookline **Repeat Violation** **Warning**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler at service window in kitchen **Corrected On-Site** **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. wooden shelf used for rice above cookline **Warning**
23-03-4
Basic - Reuse of single-service or single-use articles. Jugs cut into scoops **Warning**
25-32-4
Basic - Single-service articles improperly stored. Cases on the floor in the dining room **Repeat Violation** **Warning**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple. Manager set up sanitizer bucket **Corrective Action Taken** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Taste for rice salt like substance **Warning**
02D-01-5
23
May 18, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
27
Dec 14, 2022
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in Superior reach in freezer.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls, sweet and sour chicken, General chicken, chicken wings 57° Operator said food items were pulled from walk-in 40 minutes prior. Operator place food items in walk-in cooler for quick chill.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener White cutting boards on cooks line.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls prepared 2 days prior.
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Pan stored in Hand sink next to rice cooker
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Mixing powder for egg rolls.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. All cooling units in entire kitchen area.
23-24-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks preparing food in kitchen area
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at the time of inspection.
35B-01-4
Basic - Food stored on floor. Case of Cookies stored on floor at front counter. Carrots stored in walk-in cooler.
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Superior freezer.
22-16-4
37
Frequently Asked Questions
When was Ny Chinese Restaurant last inspected?
The most recent health inspection at Ny Chinese Restaurant on file is from Oct 6, 2025. The public record contains eight inspections in total.
What is the most common violation at Ny Chinese Restaurant?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Ny Chinese Restaurant.
How does Ny Chinese Restaurant compare to other restaurants in Clermont?
Ny Chinese Restaurant most recently scored 41 out of 100, which is lower than the Clermont average of 68.
Has Ny Chinese Restaurant's inspection record improved over time?
No. Recent inspections at Ny Chinese Restaurant have averaged around 16 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Ny Chinese Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ny Chinese Restaurant inspected?
Based on the inspection history on file, Ny Chinese Restaurant is inspected around three times per year on average.
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