NEW CENTURY CHINESE RESTAURANT
2000 CHENEY HWY #105, Titusville FL 32780 · 321.225.8999
Last inspected Jul 9, 2026 · 7 visits since July 2023
JUL 24
JAN 25
JUL 25
JAN 26
JUL 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License for location expired over 90 days prior, per directives from Tallahassee, immediate AC sited. Operator was able to pay renewal fees on line and bring fees current before inspection was completed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018025736 | Feb 26, 2018 | Jun 6, 2018 | $200 |
Inspection history
7 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Container of medicine improperly stored. Burn cream and medicine stored on shelf by to go containers. Operator removed
Equipment in poor repair. Gaskets torn in multiple units in kitchen
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed operator using Steel wool inside woks. Educated operator about hazards associated with this
Exterior door has a gap at the threshold that opens to the outside.
Show the remaining 4 findings ▾
Food stored on floor. Cane sugar syrup and soy sauce stored on floor by walk in cooler. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife stored in standing water at 89F by walk in cooler. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled across all reach in coolers
Walk-in cooler interior/shelves have accumulation of soil residues. Also bottom of grey reach in freezer by walk in cooler soiled
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
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 stored above raw beef in reach in freezer and Raw chicken stored above raw pork in reach in freezer. Operator removed.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Sanitizer solution above 200++ ppm. Operator changed solution, new reading 100 ppm
Spray bottle containing toxic substance not labeled. Unlabeled spray bottles on triple sink. Operator labeled "sanitizer", "oven cleaner" and "soap"
Bowl or other container with no handle used to dispense food. Bowl used to scoop rice in rice container. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and drink on shelf above make table. Operator removed.
Equipment in poor repair. Torn gaskets in multiple reach in coolers in kitchen
Food stored on floor. Cane sugar syrup container and soy sauce bucket on floor. Operator picked up
Stored food not covered. Egg rolls in walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed red peppers and unwashed mushrooms stored over cut and washed ready to eat broccoli in walk in cooler. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping cloths in kitchen, operator removed.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items next kept on reach in cooler located across from woks, kept for less than 4 hrs. Cold holding: sprouts 46F, shell eggs 47F, bourbon chicken 46F, tofu 46F, ribs 49F, rechecked items sprouts 43F, shell eggs 45F Placed in walk in cooler Corrective Action TakenCorrective Action Taken**
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. Chlorine sanitizer bucket over 200 ppm. And stored on prep table next to wings. Recheck 200ppm
No paper towels or mechanical hand drying device provided at handwash sink located by dry storage rack.
Ambient air thermometer not located in the warmest part of the cold holding unit.
Bowl or other container with no handle used to dispense food. Bowl no handle use to scoop honey sauce.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler located across from woks in cook line.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee tea stored over make table in cook line and over small reach in cooler on back.
Food not stored at least 6 inches off of the floor. Sauce bucket stored on floor by walk in cooler.
Ice scoop handle in contact with ice. Spoon inside crab mixture touching handle.
Single-service articles not stored inverted or protected from contamination. To go containers stored on cook line.
Stored food not covered. Egg rolls in walk in cooler.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani bucket 200+ ppm. Operator remade 100ppm.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer bottom interior soiled.
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Container of medicine improperly stored. Pills in a enclosed in a plastic soufflé cups on shelve above reach in cooler operator moved
Establishment advertised crab on menu/menu board but served imitation crab. On seafood platter and sashmi and sushi operator fixed
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Shui ping Chen expired 5/23/24
Handwash sink used for purposes other than handwashing. -Empty plastic bags inside hand wash sink
Bowl or other container with no handle used to dispense food. Plastic to go bowl used as a scoop in the rice operator discarded
In-use knife/knives stored in cracks between pieces of equipment. Operator removed
Aug 18, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate18 Basic
Show 24 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observe different cook return from restroom and not stop to wash hands before going to the cooks line, corrected and reeducted
Employee washed hands with no soap. Observed some cook washing hands in hand wash sink but did not use soap. Pointed out and corrected
Galvanized metal in contact with acidic foods. Opened can tomato ketchup stored in can, operator discarded. See stop sale
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork prepped on site and repackaged stored under repackaged raw chicken, corrected
Employee washed hands in a sink other than an approved handwash sink. Observed cook washing hands after mixing raw chicken in 3 compartment sink. Stopped once it was pointed out to use correct sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of rice cooker heavy build up of old food debris.
Bowl or other container with no handle used to dispense food. Multiple bowls use as scoops in bulk dry good items, flour, corn starch and rice.
Cardboard used to line nonfood-contact shelves. Soiled cardboard in place on bottom shelves of prep tables.
Ceiling tile missing. Ceiling tile missing over walk in cooler unit
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Covered waste receptacle not provided in women's bathroom. Only one restroom available, no covered trash can in rest room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Opened bottle water with squeeze bottles of sauces on hibachi cart.
Employee personal food not properly identified and segregated from food to be served to the public. Employee items stored with client items in reach in freezer unit, corrected by manager
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple personal items stored on prep table, sushi station. Removed
Equipment in poor repair. Broken door gaskets on hibachi station reach in cooler
Food stored on floor. Bags of onions stored on food, corrected.
In-use knife/knives stored in cracks between pieces of equipment. Removed by manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets on reach in cooler make table heavily soiled with black mold like substance.
Outer openings not protected with self-closing doors. Back door leapt open, closed by manager.
Raw fruits/vegetables not washed prior to preparation. Case of broccoli on walk in cooler was prepped before washed then placed back into cardboard box used to ship.
Reach-in cooler interior/shelves have accumulation of soil residues. Make table interior soiled black mold like substance and old food debris.
Reuse of single-service or single-use articles. White paper used to ship raw wonton sheets being used to line pans from fryer food items, removed by manager.
Time/temperature control for safety food thawed in an improper manner. Raw ground beef thaw in speed rack, replaced to walk in cooler, 33°
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License for location expired over 90 days prior, per directives from Tallahassee, immediate AC sited. Operator was able to pay renewal fees on line and bring fees current before inspection was completed.
Employee washed hands in a sink other than an approved handwash sink. Observed cooked cracking raw whole shell eggs, use 3 compartment sink to rinse finger tips, when pointed out using wrong sink to wash hands, he went to hand wash sink and do not use soap to wash hand, re-educated and corrected
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 5/12/23 Zhen Qin.
Bowl or other container with no handle used to dispense food. Quart to go container used to scoop dry rice in bulk dry rice.
Ceiling tile missing. One ceiling tile open over walk in cooler and food prepping area, operator opened area due to heat in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple areas in walk in cooler with employee items stored over client items
In-use wet wiping cloth/towel used under cutting board. Removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line make table door gasket soiled.
Outer openings not protected with self-closing doors. Back screen door was manually propped out for air flow.
Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Reach in freezer with soiled bottom from spilled raw chicken.
Unwashed fruits/vegetables stored with ready-to-eat food. 2 cases of unwashed marsh rooms stored over prepared on site sauces in walk in cooler, corrected
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths left on counters, need to be stored in santi bucket between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.