NY CHINESE RESTAURANT
240 CITRUS TOWER BLVD STE 1, Clermont FL 34711 · 352-536-1158
Last inspected Jul 29, 2026 · 8 visits since December 2023
APR 24
AUG 24
FEB 25
OCT 25
MAY 26
▼ IMPROVING
5 inspections trending up, 24 points better than where it started.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Ice buildup in reach-in freezers
Opened employee beverage container in a cold holding unit with food to be served to customers. -cook line
Stored food not covered. -multiple items in walk in cooler and sugar container on dry storage shelf, operator covered.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed bok choy over cut cabbage in walk in cooler, operator moved cabbage to ready to eat shelf.
May 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over cooked noodles in walk in cooler -raw chicken over cooked chicken in walk in cooler Operator moved all cooked items to top and separated raw food according to hierarchy
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sprouts (57F - Cold Holding), cook line, less than four hours per operator, moved to walk in cooler for quick chill, 44F
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/
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.
Bowl or other container with no handle used to dispense food. -sugar container on dry goods shelf, operator removed
Equipment in poor repair. -fryer baskets
Ice buildup in reach-in freezers
In-use wet wiping cloth/towel used under cutting board in prep area.
No waste receptacle installed at handwash sink provided with disposable towels. -back kitchen, operator provided
Opened employee beverage container in a cold holding unit with food to be served to customers. -cook line
Stored food not covered. -multiple items in walk in cooler and sugar container on dry storage shelf, operator covered.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed bok choy over cut cabbage in walk in cooler, operator moved cabbage to ready to eat shelf.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over prepped carrots in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line and in dish area
No soap provided at handwash sink near back door. Operator provided.
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
Bowl or other container with no handle used to dispense food. -fried rice cooker
Cutting board has cut marks and is no longer cleanable. -white cutting board on cook line
Exterior door has a gap at the threshold that opens to the outside. -screen door torn, has holes
Food stored on floor. -oil on floor under cook line, operator placed off floor
Ice buildup in white reach-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. -between reach in coolers on cook line, operator removed.
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
Reuse of single-service or single-use articles. -clean utensils stored in single service plastic container in dish area.
Stored food not covered. -multiple items in walk in cooler
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
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.
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.
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
Soap dispenser at handwash sink not working/unable to dispense soap. -both hand sinks in kitchen.
Spray bottle containing toxic substance not labeled. -under hand sink at entry to kitchen. Operator labeled.
Bowl or other container with no handle used to dispense food. -flour container and rice container on cook line. Operator removed.
Cardboard used to line food-contact shelves. -walk in cooler
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. -cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -over make table on cook line. Operator removed.
Floor soiled/has accumulation of debris under fryers
In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed.
Interior of microwave has accumulation of black substance/grease/food debris.
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
Stored food not covered. -multiple items in walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed celery over cut cabbage in walk in cooler.
Aug 7, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate13 Basic
Show 22 findings ▾
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
Operating with an expired Division of Hotels and Restaurants license. -expired 4/1/24, operator renewed during inspection
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.
Shell eggs in use or stored with cracks or broken shells. See stop sale. -several eggs in crate on cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -can opener holder
Handwash sink not accessible for employee use at all times. -back handwashing sink blocked by rice cookers.
No paper towels or mechanical hand drying device provided at handwash sink. -at back handwashing sink
No soap provided at handwash sink. -back handwashing sink
Spray bottle containing toxic substance not labeled. -bottle of liquid under handwashing sink in front kitchen
Bowl or other container with no handle used to dispense food. -cooked rice on cook line, uncooked rice in back kitchen
Buildup of food debris/soil residue on equipment door handles.
Cardboard used to line food-contact shelves. -walk in cooler shelves
Cutting board has cut marks and is no longer cleanable. -green cutting board on storage rack
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.
Equipment in poor repair. -bottom exterior walk in cooler door
Food stored on floor. -shortening, soy sauce in kitchen -crispy noodles by front counter
Interior of microwave has accumulation of black substance/grease/food debris.
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
Single-service articles improperly stored. -boxes of paper to-go bags on floor in front lobby
Single-service items for customer self-service not properly protected to prevent contamination. -plastic unwrapped utensils in front lobby
Stored food not covered. -multiple items in walk in cooler
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
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate5 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw chicken over raw pork.
Raw animal food stored over or with unwashed produce. -Raw shell eggs over produce.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cooked chicken.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board. -Rice holder above cookline.
Handwash sink not accessible for employee use at all times. -Jug in rear handsink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Food stored on floor. -Box of crispy noodles by front counter. -Cooking oil in kitchen.
In-use knife/knives stored in cracks between pieces of equipment.
Reuse of single-service or single-use articles. -Cooked chicken in cardboard chicken boxes.
Stored food not covered. -Multiple items in dry storage.
Dec 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Garbage on the ground and/or pad around dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. wooden shelf used for rice above cookline
Dec 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority1 Intermediate12 Basic
Show 18 findings ▾
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
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
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
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
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
Employee washed hands in a sink other than an approved handwash sink. Two employees washed hands at three compartment sink with no soap
Bowl or other container with no handle used to dispense food. 16 oz Togo containers in rice and dry items
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several open cans
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
Equipment in poor repair. Wire shelving used for egg rolls coating peeling and rusting
Food stored on floor. Containers of oil on floor of cookline
Garbage on the ground and/or pad around dumpster.
No conspicuously located ambient air temperature thermometer in holding unit. Cooler at service window in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. wooden shelf used for rice above cookline
Reuse of single-service or single-use articles. Jugs cut into scoops
Single-service articles improperly stored. Cases on the floor in the dining room
Wet wiping cloth not stored in sanitizing solution between uses. Multiple. Manager set up sanitizer bucket
Working containers of food removed from original container not identified by common name. Taste for rice salt like substance
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.