NY CHINESE

Name: NY CHINESE
Address: 1746 WOOLCO WAY, ORLANDO, FL, 32822, US
Rating: 41.4

1746 WOOLCO WAY, ORLANDO, FL 32822

License #5812540

🥡 Chinese ℹ️

41.4 Grade F / 100

Failing Health Score

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Latest inspection

September 11, 2026 · 9 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NY CHINESE in ORLANDO currently holds an InspectFL Health Score of 41.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 11, 2026. Across those visits, inspectors documented 66 total violations — 8 critical, 10 major, 48 minor.

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The latest inspection on September 11, 2026 shows 9 observation rows: 3 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

Inspector notes linked where available

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NY CHINESE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-25-5] 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.
[21-23-4] 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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in cooler by front counter
[31B-03-4] No soap provided at handwash sink. By 3 compartment sink Operator filled dispenser
[08A-05-6] 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
[03F-02-5] 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
[08A-11-5] Raw animal food stored over canned/bottled drinks. Bin of raw chicken over bottles of soda in walk in cooler Operator moved chicken
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Front counter hand wash sink
[31A-11-4] Handwash sink used for purposes other than handwashing. Food debris front counter hand wash sinks

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cup in bucket of teriyaki
[14-09-4] Cutting board has cut marks and is no longer cleanable. Used to cut broccoli and chicken
[14-11-5] Equipment in poor repair. Gasket on long white chest freezer across from walk in cooler
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Around screen door on back door is a gap
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer across from walk in
[08B-12-5] Stored food not covered. Tub of broccoli Tub of prepped plantains 2 tubs of raw shrimp Buckets of raw chicken wings Tub of fried chicken All in walk in cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several throughout
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cut carrots in walk in cooler Operator switched
[08A-17-6] 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. Raw chicken over raw breaded shrimp in reach in cooler by back door Operator switched
[09-17-4] Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee chopping raw chicken that is not being immediately cooked with bare hands. Employee washed hands and put on gloves.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pots in sink in kitchen Operator removed
[53A-05-6] 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/ 4 employees no certified manager onsite
[11-26-1] 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.
[53B-05-5] 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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in carrots in make table.
[14-05-4] Cardboard used to line food-contact shelves. Walk in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. On prep table in kitchen
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks and food on prep table in kitchen.
[14-11-5] Equipment in poor repair. Torn gasket on door to reach in cooler by front counter. Door handle reach in freeezer next to fryers.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-38-4] Food storage container/container lid cracked or broken. Fried chicken bin cracked.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and door reach in cooler by front counter.
[35B-09-4] Screen in door torn/in poor repair.
[08B-12-5] Stored food not covered. In walk in cooler Broccoli, breaded chicken, raw chicken Peeled onions
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. By steam table
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Makeline ; cooked pork (45F - Cold Holding); cooked shrimp (45F - Cold holding) per operator less than 3 hours. Operator closed lid to make line. cooked low mein noodles (50F - Cold Holding); cut cabbage (50F - Cold Holding) per operator for less than 4 hours. Operator swapped out for fresh.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200+ Operator remade 50ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time marking for fried chicken, fried rice, cooked pork but could not provide plan. Emailed copy to operator.