NEW CHINA KITCHEN
3599 N LECANTO HWY, Beverly Hills FL 34465 · 352-746-3133
Last inspected Aug 11, 2026 · 9 visits since October 2023
NOV 24
APR 25
AUG 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Provided operator with DBPR HR Form 5030-104
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 11, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Soiled acoustic ceiling tiles throughout kitchen
Aug 7, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Thank you to go bags directly in contact with stored food in walk in freezer
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.
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)
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)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked noodles in walk in cooler covered with plastic wrap 75F after cooling 2 hours. Operator moved to freezer to rapidly chill.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Records/documents for required employee training appear to be falsified. Operator filled out safe staff cards torn off from certificates in books from 2012 during the inspection. The names of the employees did not match any records on the DBPR food service employee search tool.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Soiled acoustic ceiling tiles throughout kitchen
Equipment in poor repair. In use reach in cooler in cook line ambient temperature 54F. Ice buildup in reach-in freezer in front counter area
Nonfood-contact surface soiled with grease, food debris. Exterior of cooking equipment in cook line area Walk in cooler shelves
Walk-in cooler shelves with rust that has pitted the surface.
Aug 4, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 26 violations recorded, 8 high priority.
8 High priority8 Intermediate10 Basic
Show 26 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for approximately 5 seconds total.
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
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.
Food placed in soiled container. Fried noodle chips placed cardboard box that was previously used to store raw chicken and is soiled with grease.
Nonfood-grade bags used in direct contact with food. Thank you to go bags directly in contact with stored food in walk in freezer
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.
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)
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)
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Discussed with manager.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked noodles in walk in cooler covered with plastic wrap 75F after cooling 2 hours. Operator moved to freezer to rapidly chill.
Handwash sink not accessible for employee use at all times. Both hand wash sinks blocked with containers/buckets. Operator removed items.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. Hand wash sink in 3 compartment sink area. Operator provided soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with DBPR Form HR 5022-090
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Records/documents for required employee training appear to be falsified. Operator filled out safe staff cards torn off from certificates in books from 2012 during the inspection. The names of the employees did not match any records on the DBPR food service employee search tool.
A minimum of one bathroom facility is not available for public use. Out of order sign on restroom. Operator removed sign and verified restroom was functioning correctly.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Soiled acoustic ceiling tiles throughout kitchen
Employee beverage container on a food preparation table in prep area. Employee removed.
Employee with no hair restraint while engaging in food preparation. Multiple employees in cook line and prep areas
Equipment in poor repair. In use reach in cooler in cook line ambient temperature 54F. Ice buildup in reach-in freezer in front counter area
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 contact with cooked rice in bowl in cook line area. Employee moved the scoop handle out of the rice.
Interior of microwave has accumulation of black substance/grease/food debris. Black microwave on top of reach in freezer in cook line area
Nonfood-contact surface soiled with grease, food debris. Exterior of cooking equipment in cook line area Walk in cooler shelves
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Multiple containers of bulk dry goods in prep area
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Food placed in soiled container. Crispy noodles placed in box previously containing raw chicken
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk in cooler. Operator corrected shelves.
Interior of microwave has accumulation of grease/food debris.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Nonfood-grade bags (to-go bags) used in direct contact with cut vegetables and nonfood-grade containers (cardboard) used for food storage - in direct contact with multiple food items in walk-in cooler.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded shrimp stored over spring rolls in reach-in freezer across from fryer. Operator moved and stored correctly.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Observed multiple food items in reach-in freezer and reach-in cooler with ready-to-eat items in direct contact with a non-food grade plastic bag. Discussed with operator proper storage.
Nonfood-grade containers used for food storage - direct contact with food. Observed multiple ready-to-eat food items stored in cardboard containers in cooler on cook line and walk-in cooler (krab rangoons, cut and washed vegetables, etc.). Discussed proper storage with operator. Employee started to correct.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready-to-eat krab rangoons in reach-in cooler across from fryers. Operator moved and stored correctly. Discussed in depth with operator on proper storage.
Handwash sink not accessible for employee use at all times to the right of the three compartment sink, blocked with equipment. Operator moved.
No soap provided at handwash sink to the right of the three compartment sink. Operator placed soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has fried chicken, rice, and egg rolls, and eggs on time as a public health control with a time stamp but no written procedure. Operator has written plan on phone, but it is not filled out. Discussed procedure in depth with operator.
Current Hotel and Restaurant license not displayed. License from 2024 displayed.
Interior of microwave has accumulation grease/food debris on cook line near reach-in freezer on cook line.
Nov 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment is utilizing unapproved chlorine sanitizer. Operator purchased approved chlorine sanitizer from the store before the end of the inspection.
Food placed in soiled container. Fried chips placed in cardboard box that previously stored raw chicken and heavily soiled in grease. Egg rolls in walk in cooler stored in cardboard boxes that previously stored raw chicken and heavily soiled in grease. Discussed with operator who started moving food to clean pans.
Nonfood-grade containers used for food storage - direct contact with food. Multiple items in walk in cooler stored in nonfood-grade plastic containers
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked pork in walk in cooler Raw chicken stored over sauce buckets in walk in cooler
Handwash sink used for purposes other than handwashing. Bucket and steel wool stored in hand wash sink at front counter Bucket in hand wash sink in 3 compartment sink area Operator removed items
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with written procedure DBPR Form HR 5022-090
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler including cooked meats and noodles
Bowl or other container with no handle used to dispense food. Pot with no handle stored in bulk rice
Current Hotel and Restaurant license not displayed. Displayed license is expired
Food stored on floor. Bags of cooked pork on the floor in walk in freezer
Interior of microwave has accumulation of black substance/grease/food debris. Reach-in cooler shelves have accumulation of soil residues. Vertical glass door cooler at front counter
No copy of latest inspection report available.
Reuse of single-service or single-use articles. Establishment is reusing cardboard boxes previously storing raw chicken to store fried foods.
Water leaking from faucet at hand wash sink at front counter.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over washed produce in Walk-in-Cooler. Operator moved
Handwash sink used for purposes other than handwashing. Items stored in hand sink near service window and sink near three compartment sink. Operator removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in Walk-in-Cooler not date marked (cooked chicken, rice, noodles)
Bowl or other container with no handle used to dispense food. Bowls used for flour
Food stored on floor. Buckets of produce on Walk-in-Cooler floor
In-use knife/knives stored in cracks between pieces of equipment. Operator removes
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line interior soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in-Cooler shelves soiled Floor fan soiled
Stored food not covered. Multiple items in Walk-in-Cooler uncovered (cooked chicken, cut produce)
Walk-in cooler shelves with rust that has pitted the surface.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate10 Basic
Show 19 findings ▾
Food placed in soiled container/equipment. Wontons stored in old produce/chicken boxes
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen beef removed from original packaging stored with frozen vegetables. Operator moved.
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 and the time removed from temperature control cannot be determined. Operator states all items kept on time (eggs, egg rolls, rice, cooked chicken) were just made within last hour of my arrival. Operator time marked items.
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. Provided operator with DBPR HR Form 5030-104
Food-contact surface soiled with food debris, mold-like substance or slime. -exterior of flour bins heavily soiled -cutting board on cooks line soiled/stained
Handwash sink not accessible for employee use at all times. Hand wash sink in dish area has plastic racks stacked on top of it. Operator removed
Handwash sink used for purposes other than handwashing. Steel scrubber and bucket in hand sink near front counter.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Egg rolls, cooked chicken, wontons, rice kept at room temperature without written TPHC plan. Printed operator TPHC paperwork, operator filled out
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No prepared items in walk,in cooler dated
Bowl or other container with no handle used to dispense food. Plastic pint container without handle used to scoop rice and flour
Buildup of food debris/soil residue on cooks line cooler door handles.
Cardboard used to line nonfood-contact shelves. On cooks line soiled card board used to line shelves.
Floor soiled/has accumulation of debris throughout kitchen area under equipment. Walk in freezer floor heavily soiled
Food stored on floor. -Soy sauce buckets and bags of flour on floor in dry storage area -sauce buckets and sprouts on floor in walk in cooler
Interior of microwave on cooks line on top of white freezer has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottom dry storage shelf soiled -shelves under prep tables soiled -shelf under steam table soiled -floor fan in front area soiled
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
Stored food not covered. -Multiple items in walk in cooler uncovered -Numerous items uncovered in walk in freezer
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.