Y & C RESTAURANT INC
1242 NE 163 ST · NORTH MIAMI BEACH · Dade County · FL 33162
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
28 full violation description(s) documented by the inspector during this visit.
High Priority 8
01B-01-4High Priority – Dented/rusted cans present. See stop sale. Soy sauce can, Lee kum kee brand, 62fl oz.
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 66°F on a prep table by the cook line. Fresh garlic in oil 83°F in crash cart. Noodles 86°F on prep table. Operator placed them in reach in cooler. **Corrected On-Site**
03D-04-4High Priority – Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. As per operator, cooked fried rice in the walk in cooler was cooked last night
03B-01-5High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Cooked pork fried rice at 59°F sitting on a prep table by the hand wash sink.
08A-21-4High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Portioned bags of raw chicken and raw pork stored in the same container.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found.Observed in the dining room area: a wooden shelf with clean glasses , clean plates, and clean utensils 7 plus live roaches crawling throughout. Observed 1 live roach crawling on the floor by the entrance of the kitchen. Observed 1 live roach in the storage area.
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. Observed approximately 9+ rodent dry droppings on top of a container lid that contains bag of mushroom, 7+ dry rodent droppings on an electrical metal box in the storage area.
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walk in cooler: Cooked fried rice (50°F – Cooling); noodles (49°F – Cold Holding); cooked chicken (49°F – Cold Holding); cooked pork (47°F – Cold Holding). As per manager, food have been in the walk in cooler since yesterday.
Intermediate 1
02C-02-4Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler soup and pork with no date marking. As per operator, food was cooked Tuesday at 3pm.
Basic 19
23-03-4Basic – Build-up of grease on nonfood-contact surface. Oven handles
08B-45-4Basic – Case/container/bag of food stored on floor in walk-in cooler/freezer. Lotus root, hot pot base in walk in cooler. Boxes of poultry.
21-05-4Basic – Cloth used as a food-contact surface. Towel in contact with fried rice on the prep table and inside walk in cooler.
35A-03-4Basic – Dead roaches on premises. Observed in the dining room area: a wooden shelf with clean glasses , clean plates, and clean utensils 1 dead roach on the lower middle shelf. Observed 6 dead roaches on the inner gaskets of a reach in freezer in the kitchen. Observed three dead roaches in the sanitizing solution of the three compartment sink. Observed 2 dead roaches in a container that contains bags of spices and 1 on the shelf in the storage area.
40-06-4Basic – Employee personal items stored in or above a food preparation area. Cellphone next to single service items on cookline
14-11-4Basic – Equipment in poor repair. Observed ambient temperature of walk in cooler at 48°F.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Back door.
08B-38-4Basic – Food stored on floor. Oil jug on kitchen floor in cookline
36-47-5Basic – Hood soiled with accumulated grease.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing waster next to the rice cooker at 85°F. Operator discarded water. **Corrected On-Site**
29-27-4Basic – No mop sink or curbed cleaning facility provided.
06-01-4Basic – Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Poultry in standing water, sitting on a prep table. Operator placed it in cold running water. **Corrected On-Site**
36-02-5Basic – Unsealed concrete floor in food preparation. Throughout kitchen.
23-12-4Basic – Walk-in cooler and/or walk-in freezer shelves rusted.
29-03-4Basic – Water draining onto floor surface. Ice machine drain line not drain properly.
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Three compartment sink.
14-06-4Basic – Wood food-contact surface not properly sealed. Wooden shelf above three compartment sink.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Cumin and other spices removed from original container, shelf on the wall at the end of cook line.
Inspector observations synchronized from DBPR on August 11, 2026 1:51 AM.
Violation category totals
2 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.