NEW CHINA CHINESE RESTAURANT Inspection – May 11, 2026

High Priority 1

#8High Priority08A-04-5

High Priority – Raw animal food stored over or with unwashed produce. Employee removed chicken on sheet trays from over beef on sheet trays in walk in cooler. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting boards on cook line stained with food debris. Can opener blade soiled with food debris.

Basic 7

#1Basic14-05-4

Basic – Cardboard used to line food-contact shelves. On shelves in walk in cooler.

#2Basic14-45-4

Basic – Cardboard used to line nonfood-contact shelves. Employee removed card board on several shelves throughout kitchen. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#3Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Cooks on cook line put hats on during inspection. **Corrected On-Site**

Corrected On-Site

#4Basic08B-38-4

Basic – Food stored on floor. Buckets of sprouts and broccoli on floor of walk in cooler.

#5Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Tongs on wok station.

#6Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Several towels all on prep table in ware washing area.

#7Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Employee labeled bulk container of rice at the end of cook line. **Corrected On-Site**

Corrected On-Site

Florida Food Watch