NEW CHINA
13650 FIDDLESTICKS BLVD STE 106, Fort Myers FL 33912 · 239.561.3588
Last inspected Feb 27, 2026 · 6 visits since February 2024
MAY 24
SEP 24
FEB 25
OCT 25
FEB 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken over raw beef.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Nonfood-grade bags used in direct contact with ginger in walk in cooler.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed tray of raw frozen chicken stored over packages of frozen cooked pork. Educated operator on proper storage of raw foods. Operator placed raw chicken in proper location.
Food-contact surface soiled with food debris. Inside and outside Microwave oven.
Handwash sink used for purposes other than handwashing. Observed plastic containers stored inside front handwash sink in dishwash area. Operator removed plastic containers.
Show the remaining 8 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut cabbage and precooked meats not date marked in walk in cooler.
Food not stored at least 6 inches off of the floor. Observed bag of onions stored on floor in walk in cooler.
Reuse of single-service or single-use articles. Cut plastic jug reused as scoop. Educated operator on using food grade scoops. Operator discarded jug.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Stored food not covered. Observed cut cabbage, vegetables, raw and cooked foods not covered in walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed packaged raw frozen chicken thawing at room temperature. Operator turned on cool running water.
Unwrapped single-service utensils not presented so that only the handles are touched. Forks. Educated operator on the importance of storing utensils with handles presented first.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken over raw beef.
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. Far back tall white reach-in freezer raw chicken over raw beef.
Bowl or other container with no handle used to dispense food. In sauce, rice containers in back of restaurant.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas in back half of kitchen.. Repeat Violation**
Employee personal food not properly identified and segregated from food to be served to the public in front glass door reach-in cooler by fryer, employee food stored over food for public.
Floor soiled/has accumulation of debris. Under cooking equipment.
Reuse of single-service or single-use articles. Cut plastic jug reused as scoop.
Unwrapped single-service utensils not presented so that only the handles are touched on front counter.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. On walk-in cooler raw chicken over ready-to-eat cut onions. Operator moved onions to opposite side bottom shelf for proper food storage.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed flour and rice containers heavily soiled with food residue. Can opener blade near back of kitchen heavily soiled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) at front of line. Operator replaced, 50 ppm chlorine.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled in back of kitchen.
Bowl or other container with no handle used to dispense food. For sauces, rice at back of cook line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and ware-washing areas toward back of restaurant.
Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, employee personal food and drinks stored above food for public. Operator moved all personal food to separate area for proper storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Doors and gaskets of reach-in cooler cook line heavily soiled. Also hood vents with accumulated great, beginning to drip down walls.
Old food stuck to clean dishware/utensils. Next to triple sink, peelers and blades with dried on foods.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw beef over cut lettuce beneath the Make Table. Operator removed the cut lettuce from underneath the raw food item.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp behind cook shrimp at Make Table. Operator switched the food items.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed fried rice at prep area. Operator time marked the food item.
Employee washed hands in a sink other than an approved handwash sink. Observed employee rinsing hands at 3 compartment sink. Educated the operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg rolls not date marked at Reach in Cooler. Operator date marked the food item.
Cardboard used to line nonfood-contact shelves. Observed at Walk in Cooler. Educated the operator.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching at flour container. Operator removed the handle from touching the food item.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
Container of medicine improperly stored. Container cough syrup with foods under prep table far end cook line.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling dirty dishware then engage in handling raw pork, no glove change no handwash. Spoke with operator about proper glove usage and handwashing, and provided handout. Employee washed hands before returning to work.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes in triple sink, no sanitizer step. Spoke with employee and provided handout, operator set up Triple Sink (Chlorine - 50ppm)and recleaned, rinsed, and sanitized all dishware.
Non-food grade paper/paper towel used as liner for food container. Outside of sugar bags used as food contact surface for cooling fried chicken in back of kitchen.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw unpackaged chicken over ready-to-eat vegetables in tall white rice at end of dishwashing area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.
Floor soiled/has accumulation of debris under all cookline equipment.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink by triple sink draining very slowly.
Unclean building components, attachments or fixtures. Hood parts attached to walls over cook line with heavy accumulation of grease, dust.
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.