NEW CHINA
9856 US HWY 301 S, Riverview FL 33578
Last inspected Apr 7, 2026 · 6 visits since October 2023
JAN 24
SEP 24
FEB 25
NOV 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching noodles with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Wontons in grocery bags in chest freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in reach in cooler not date marked.
Bowl or other container with no handle used to dispense food. Bowls with no handle in container of sugar, employee removed at time of inspection.
Show the remaining 7 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
Employee eating in a food preparation or other restricted area. Employee eating on prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board, employee removed at time of inspection.
Floor tiles missing and/or in disrepair. Floor tile in disrepair near back door.
Food stored on floor. Multiple food items on floor in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container of sugar.
Stored food not covered. Multiple food items in walk in cooler stored uncovered.
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Container of medicine improperly stored. A bottle of mouth rinse stored on dry food storage shelf over canned food and flour bins.
Handwash sink used for purposes other than handwashing. Handwash sink used as prep sink next to walk-in cooler in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked shrimp and various cooked food in walk-in cooler.
Spray bottle containing toxic substance not labeled. 1 spray bottle with purple substance stored over handwash sink by walk-in cooler.
Bowl or other container with no handle used to dispense food. Plastic containers with no handles used in flour bins.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened canned soda stored on prep table in kitchen.
Food not stored at least 6 inches off of the floor. A case of fry oil stored on floor at cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour bins.
Reach-in cooler shelves with rust that has pitted the surface. At cook line.
Stored food not covered. Cooked shrimp, cooked chicken and various food in walk-in cooler.
Working containers of food removed from original container not identified by common name. Flour bins.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. Meat in grocery bags.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 47 F-retemp 43 F, beef 47 F- retemp 43 F, Cut leafy greens 59 F- retemp 50 F. Manager placed in reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
No paper towels or mechanical hand drying device provided at handwash sink. In bathroom.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in walk in cooler and reach in cooler not date marked.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle near prep sink.
Bowl or other container with no handle used to dispense food. Bowls with no handle in chicken, employee removed at time of inspection.
Clean, single-use gloves not handled in a sanitary manner. Glove left in chicken, employee removed at removed at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on drinks above prep on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. iPad on chest freezer.
Food stored on floor. Oil on floor on cook line, sauce on floor in walk in cooler.
In-use tongs stored on equipment door handle between uses.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves rusted in cook line.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table, employee removed at time of inspection.
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler. Operator removed chicken at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 46 F in reach in cooler, operator placed chicken lower in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 83 F on counter, operator placed in reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and ribs in reach in cooler not date marked.
Bowl or other container with no handle used to dispense food. Bowl with no handle in pork.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee iPad on chest freezer, operator removed at time of inspection.
Food stored on floor. Oil on floor on cook line. Sauce on floor in walk in cooler.
In-use tongs stored on equipment door handle between uses. Tongs hanging on side near wok.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice, operator removed at time of inspection.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill on dry storage shelf, operator removed at time of inspection.
Wet mop not stored in a manner to allow the mop to dry. Operator hung at time of inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Working containers of food removed from original container not identified by common name. Container of flour not labeled, operator labeled at time of inspection.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching noodles with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 46 F on counter, employee placed in walk in cooler at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and pork in walk in cooler not date marked.
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. One food handler certification is expired.
Bowl or other container with no handle used to dispense food. Bowl with no handle in container of flour.
Clean, single-use gloves not handled in a sanitary manner. Used glove in reach in cooler, operator removed at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler.
Food stored on floor. Noodles on floor in walk in cooler.oil on floor on cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container of flour.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temped 110 F, operator emptied water at time of inspection.
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate11 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in walk in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided one food handler certification.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near register, operator labeled at time of inspection.
Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
Exterior door has a gap at the threshold that opens to the outside. Gap underneath back screen door.
Food stored on floor. Onions on floor in walk in cooler. Oil on floor on cook line.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Blower on oil near restroom.
Unclean building components, attachments or fixtures. Hood.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table, operator removed at time of inspection.
Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled throughout kitchen.
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.