Neighbourhood
Beverly Hills34465
Restaurants19
Spotless inspections18%
Ordered shut1
Fines$4k
A 8B 2C 1D 2F 4Not rated 2
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In mini fridge at coffee station. Operator moved item to freezer to rapidly cool. half and half (47F - Cold Holding)
High priorityAUGGIES CAFE →Aug 20, 2026
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler Sliced Turkey prepared 7-28-2026. See stop sale
High priorityBREAKFAST STATION →Aug 7, 2026
Server handled soiled dishes and placed them in to bus tub then prepared a beverage without washing hands.
High priorityBREAKFAST STATION →Aug 7, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Sliced Turkey dated 07/28/2026
High priorityBREAKFAST STATION →Aug 7, 2026
Nonfood-grade bags used in direct contact with food. Thank you to go bags directly in contact with stored food in walk in freezer
High priorityNEW CHINA KITCHEN →Aug 7, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef stored over cooked chicken, prepped vegetables and cream cheese in walk in cooler. Operator corrected shelves.
High priorityNEW CHINA KITCHEN →Aug 7, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (52F - Cold Holding); raw beef (54F - Cold Holding); garlic in oil (54F - Cold Holding); cooked pasta (56F - Cold Holding); bean sprouts (53F - Cold Holding); cooked pork (56F - Cold Holding); cream cheese (58F - Cold Holding); cut cabbage (56F - Cold Holding); cooked chicken (54F - Cold Holding); cooked shrimp (53F - Cold Holding)
High priorityNEW CHINA KITCHEN →Aug 7, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in cook line area, ambient temperature of cooler 54F. See stop sale. raw chicken (52F - Cold Holding); raw beef (54F - Cold Holding); garlic in oil (54F - Cold Holding); cooked pasta (56F - Cold Holding); bean sprouts (53F - Cold Holding); cooked pork (56F - Cold Holding); cream cheese (58F - Cold Holding); cut cabbage (56F - Cold Holding); cooked chicken (54F - Cold Holding); cooked shrimp (53F - Cold Holding)
High priorityNEW CHINA KITCHEN →Aug 7, 2026
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for approximately 5 seconds total.
High priorityNEW CHINA KITCHEN →Aug 4, 2026
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then touched clean utensil without washing their hands
High priorityNEW CHINA KITCHEN →Aug 4, 2026
Employee washed hands with cold water. Employee washed hands with water at 74F immediately taking temperature of the water after they shut the faucet off.
High priorityNEW CHINA KITCHEN →Aug 4, 2026
Food placed in soiled container. Fried noodle chips placed cardboard box that was previously used to store raw chicken and is soiled with grease.
High priorityNEW CHINA KITCHEN →Aug 4, 2026