Ny Chinese
1746 Woolco Way, Orlando, FL 32822 · Permanent Food Service · License 5812540
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic (1 repeat)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: 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.
Operator switched out product 30 minutes ago and forgot to time mark Operator time marked
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Bin of raw chicken over boxes of produce in walk in cooler Operator moved produce
Fixed on the spot
Raw animal food stored over canned/bottled drinks.
Bin of raw chicken over bottles of soda in walk in cooler Operator moved chicken
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Food debris front counter hand wash sinks
No soap provided at handwash sink.
By 3 compartment sink Operator filled dispenser
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
Soiled wood pan Under colander of rice on cook line Operator put metal pan under rice.
Fixed on the spot
Code 21, Wiping cloths and linens: Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Metal scrubber used on cook line to clean wok. Explained to operator they can not use metal scrubbers on food contact surfaces
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets reach in cooler by front counter
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Front counter hand wash sink
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.