NY CHINESE RESTAURANT INC OF PC
1365 SW MARTIN HWY, Palm City FL 34990 · 772.463.5538
Last inspected Aug 25, 2026 · 9 visits since November 2023
JAN 25
JUN 25
NOV 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Bodily fluids procedure provided to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024059723 | Sep 3, 2024 | Nov 4, 2024 | $600 |
| 2--2023066642 | Nov 8, 2023 | Dec 11, 2023 | $800 |
| 2--2023014268 | Feb 2, 2023 | Mar 28, 2023 | $200 |
Inspection history
9 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Handwash sink not accessible for employee use at all times. At cookline area - handwash sink blocked by cooked pork - operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between prep table and reach in cooler - operator removed.
Feb 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw shrimp
In-use knife/knives stored in cracks between pieces of equipment. At cook line - Knife stored in between reach in cooler and prep counter - operator removed.
Feb 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 9 high priority.
9 High priority4 Intermediate5 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 handled dirty equipment than proceeded to handle clean equipment with out washing their hands- educated operator employee washed their hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line - employee touched soiled wiping cloth then engaged in food preparation without washing their hands- educated operator - employee washed their hands properly.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used bathroom than proceeded to return to kitchen and prepare food and handle clean equipment without washing their hands- educated operator employee washed their hands.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen prep area- employee eating than proceeded to prepare food for order without washing their hands.- educated operator - employee washed their hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer raw pork not commercially packaged stored over krab rangoons.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over soup.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw shrimp
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep counter - raw shell eggs 78F- cold holding -food not prepared or portioned today- food out of temperature for 1 hour - operator placed in reach in freezer to quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter - Cut cabbage 78F- cold holding, food not prepared or portioned today- food out of temperature for 1 hour - operator placed in reach in freezer to quick chill.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Handwash sink used for purposes other than handwashing. Employee dumped old utensil water into handwashing sink.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At reach in cooler pork pulled from freezer 2/10/26 not date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler cooked chicken prepared two days ago not date marked.
Employee eating in a food preparation or other restricted area. Employee eating on prep counter in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored over flip top cooler by cook line.
Food stored on floor. At walk in cooler container of broth stored on floor.
In-use knife/knives stored in cracks between pieces of equipment. At cook line - Knife stored in between reach in cooler and prep counter - operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on prep counter
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. At walk in cooler, buckets of sauces stored on floor. Advised operator of proper storage. Operator moved items to shelf.
Jun 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee eating at front counter began working with food and handling food containers without washing hands. Employee left kitchen to go outside returned to work and handled food containers without washing hands Educated all employees on site
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Can of Raid on shelf at front counter. Operator removed.
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. At reach in freezer, Raw chicken stored over raw beef and raw shrimp not all commercially packaged. Advised operator of proper storage.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink where hose is attached.
Handwash sink used for purposes other than handwashing. At kitchen, Hand sink used for other purposes as evident of cooking fork in sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, Several cooked items prepared onsite and held over 24 hours without proper date marking. Advised operator all items prepared onsite and held over 24 hours require proper date marking.
Sep 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over or with unwashed produce. At walk in cooler, Raw chicken stored over celery. Advised operator of proper storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pooled eggs stored over cooked shrimp at flip top cooler. Advised operator of proper storage. Operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line, cooked pork (52F@11:45, since 10:30 - Cooling)50F @ 12:20; At this rate, product will not reach 41F within 4 hours. Operator placed product into freezer covered. Advised operator to remove covering to fascilitate proper cooling. Operator removed covering.
Apr 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over raw shrimp and raw beef white reach in freezer. All products not in commercial packaging. Sent storage chart to operator.
Raw animal food stored over or with unwashed produce. Observed Raw chicken and raw shrimp over unwashed produce at walk in cooler. Operator stored properly.
Toxic substance/chemical improperly stored. Observed After burn cream over flip top cooler. Operator stored properly.
Clean utensils stored between equipment and prep table. Knife stored in between flip top cooler and prep table. Flip top cooler soiled with oil like residue and food debris.
Exterior door has a gap at the threshold that opens to the outside. At back door.
Nov 8, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority5 Intermediate1 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Observed 2 cans baby corn dented to the seam at dry storage shelf. Operator removed from circulation.
Non-food grade paper/paper towel used as liner for food container. Observed Cardboard box lining for fried wonton noodles at cook line. Operator removed cardboard.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over raw steak both not in commercial packaging reach in freezer Observed Raw chicken and steak not in commercial packaging over vegetable spring roll reach in freezer. Advised operator to store properly, provided operator with storage poster.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken and raw steak over cooked chicken and sauces walk in cooler. Advised operator to store properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On counter: raw shell egg (77F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature approximately 1 hour. Operator returned to reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on prep counter: chicken (74F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator returned to walk in cooler.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big 6 poster provided to operator.
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. Bodily fluids procedure provided to operator.
Food being cooled by nonapproved methods as evidenced by inadequate rate of cooling during time of inspection. On counter: marinated chicken (68F - Cooling) at 1:30 since 1:00 - 68F 1:50; walk in: marinated chicken (58F - Cooling) at 1:50 since 1:20 - 57F 2:10 - At current rate of cooling product will not reach 41F within 4 hours. Operator put in walk in cooler and iced down products.; Walk in cooler: cooked chicken (47F - Cooling) at 1:50 since 11:00 -47F 2:10; cooked wonton (47F - Cold Holding) at 1:50 since 11:00 - 47F 2:10 - At current rate of cooling products will not reach 41F within 6 hours. Operator iced down products.
Person in charge unable to answer basic questions about allergens. Allergen poster provided to operator.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Unable to provide proof of training for one employee on shift at time of inspection.
Single-service articles improperly stored. Observed To go bags stored in bathroom. Advised operator to remove to go bags.
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.