Y & C Cuisine
Last inspected: Dec 2, 2025
67
Score
The health department has logged eight inspections at Y & C Cuisine, the earliest from 2023. The latest inspection on file is from Dec 2, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly nine violations before.
“Nonfood-contact surface soiled with grease” comes up most often, recorded five times in the inspection record.
Y & C Cuisine's latest score of 67 falls below the Lehigh Acres average of 78. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed current license is expired.
50-17-3
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl in the in use rice container.
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles in kitchen are textured style and not easily cleanable. **Repeat Violation**
36-37-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed soup ladle stored in standing water of 85 F next the rice well on the steamer line.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler doors on the cook line. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. **Repeat Violation**
14-17-4
67
Aug 4, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on cookline.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine.
16-37-1
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed no sanitizer available, operator got chlorine while inspection was ongoing. **Corrected On-Site**
22-38-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. **Repeat Violation**
14-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles in kitchen are textured style and not easily cleanable. **Repeat Violation**
36-37-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed metal spatulas between side of wok stove and roasting oven.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler on the cook line. Observed dust like substance on walk in cooler fan guards.
23-03-4
61
Jan 15, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles in kitchen are textured style and not easily cleanable. **Repeat Violation**
36-37-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler shelves soiled with food debris. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed stored food in walk in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. **Repeat Violation**
14-17-4
78
Aug 7, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - No probe thermometer provided to measure temperature of food products. Operator could not locate probe thermometer at time of inspection.
05-08-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine at time of inspection.
16-37-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
14-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed non handle bowl in corn starch container used to scoop cornstarch.
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles in kitchen are textured style and not easily cleanable.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile in kitchen area soiled with food debris/ dust like substance.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler shelves soiled with food debris.
23-03-4
Basic - Stored food not covered. Observed stored food in walk in cooler not covered.
08B-12-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed utensils (plastic fork and spoons) not being presented handle up, all utensils are commingling, operator disposed of utensils and placed all plastic ware food contact surface up.
25-02-4
58
Nov 30, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table on cook line.
21-12-4
Basic - Stored food not covered. Observed meat on skewers in reach-in freezer by rear exit in kitchen not covered. Operator covered meat. **Corrected On-Site**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used as a scoop in flour bulk working container. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed build up of food residue on walk in cooler door handle.
23-24-4
Basic - Food stored on floor. Observed case of raw chicken stored on the floor in the walk in cooler.
08B-38-4
78
Jul 31, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef and chicken in reach in cooler at 55F. Operator moved to reach in cooler to lower temperatures. **Corrective Action Taken**
03A-02-5
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. Observed raw fish in plastic container sitting above raw dumplings on sheet pans neither covered.operator moved fish to separate lower shelf **Corrected On-Site** **Repeat Violation**
08A-17-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available at time of inspection to check for chlorine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. To paper towels at hand wash sink Next to 3 compartment sink. operator placed towels by sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed raw chicken, raw beef, cooked pork, cooked beef and cooked noodles in bus tubs prepared over 24 hours no date marking. **Repeat Violation**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed buildup of dust, debris, grease and cobwebs on ceiling tiles and vents.
36-34-5
Basic - Floor soiled/has accumulation of debris. Observed perimeter of floor in kitchen and under equipment soiled with food debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan guards soiled with food debris and white mold like substance.
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor in kitchen near mop sink and grease trap.
36-64-5
Basic - Screen in door torn/in poor repair. Observed screen in back kitchen screen door torn on lower right corner.
36-60-5
Basic - Stored food not covered. Observed no lids or plastic wrap on bus tubs of chicken, pork, beef in walk in cooler. And fish and dumplings in reach in freezer not covered. **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves pitted with rust.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by kitchen exit door, cook line, and 3 compartment sink
36-27-5
37
Apr 11, 2023
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked meats in walk in cooler. Operator switched raw eggs to raw storage of walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse glass jar. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked meats, noodles, and egg rolls not date marked in walk in cooler. **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front service hand wash sink. **Repeat Violation**
27-16-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Single-service articles not stored inverted or protected from contamination.
25-06-4
Basic - Water leaking from pipe underneath hand wash sink in dishwash area.
29-11-4
39
Feb 8, 2023
Routine - Food
3 critical violations. 6 major violations. 6 minor violations.
View 15 violations
High Priority - Nonfood-grade bags used in direct contact with frozen wonton. Operator removed bags. **Corrected On-Site**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed containers of raw chicken stored over containers of raw chopped meat in walk in cooler. Educated operator on importance of proper separation of raw animal foods. Operator switched raw chicken to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in dishwash area used to rinse cloth.
31A-11-4
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.
11-26-1
Intermediate - No soap provided at handwash sink. Restroom.
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. Observed precooked chicken, precooked pork, and noodles not date marked.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at front service hand wash sink.
27-16-4
Basic - Bowl or other container with no handle used to dispense chopped onions in walk in cooler. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of wonton and bean sprouts stored on floor in walk in cooler.
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in dishwash area.
31B-04-4
Basic - Stored food not covered. Walk in cooler.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw chicken thawing in standing water. Operator turned on cool running water. **Corrected On-Site**
06-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook.
13-03-4
26
Frequently Asked Questions
When was Y & C Cuisine last inspected?
The most recent health inspection at Y & C Cuisine on file is from Dec 2, 2025. The public record contains eight inspections in total.
What is the most common violation at Y & C Cuisine?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Y & C Cuisine.
How does Y & C Cuisine compare to other restaurants in Lehigh Acres?
Y & C Cuisine most recently scored 67 out of 100, which is lower than the Lehigh Acres average of 78.
Has Y & C Cuisine's inspection record improved over time?
Yes. Recent inspections at Y & C Cuisine have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Y & C Cuisine 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 Y & C Cuisine inspected?
Based on the inspection history on file, Y & C Cuisine is inspected around three times per year on average.
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