NEW CHINA RESTAURANT
9632 SW 77 AVE, Miami FL 33156 · 305-279-5715
Last inspected Aug 20, 2026 · 9 visits since August 2023
OCT 24
MAR 25
AUG 25
DEC 25
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate18 Basic
What the inspector wrote — 20 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled fryer net hanging on dry dish rack. Operator threw out. Observed soiled knife at triple sink. Observed soiled dry food shelves and racks.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish rack.
Buildup of food debris/soil residue on equipment door handles. Observed oven and cooler handles soiled.
Cardboard used to line food-contact shelves. Observed next to fryer; cardboard liner.
Show the remaining 16 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to multiple tiles in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen; soiled tiles and vents.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table.
Employee with no hair restraint while engaging in food preparation. Observed no hair restaurant.
Floor soiled/has accumulation of debris. Observed behind and under cook line heavily soiled.
Food stored on floor. Observed cases of soy on floor in walk in cooler.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at cook line on hood system and behind equipment.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer.
No copy of latest inspection report available. Observed no copy printed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in cooler soiled. Observed multiple pieces of equipment soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in across cook line.
Reach-in cooler shelves with rust that has pitted the surface. Observed in cooler across cook line.
Ripped/worn tin foil used as shelf cover. Observed on multiple shelves in kitchen.
Stored food not covered. Observed multiple cases of food in freezers with no cover.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen.
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 2 high priority.
2 High priority4 Intermediate22 Basic
Show 28 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across cook line with ambient temp of 53F, the following TCS foods stored inside: raw beef (44F - Cold Holding); cooked chicken (50F - Cold Holding); shrimp (47F - Cold Holding); mushrooms (48F - Cold Holding); raw chicken (50F Cold Holding). As per operator, 1 hour and a half.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside microwave: rice (76F - Hot Holding). Operator removed from microwave to be cooked.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled fryer net hanging on dry dish rack. Operator threw out. Observed soiled knife at triple sink. Observed soiled dry food shelves and racks.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen and sink and restroom, no paper towels. Operator brought towels to inspector.
No soap provided at handwash sink. Observed at restroom handsink; no soap. Operator replaced during inspection.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish rack.
Buildup of food debris/soil residue on equipment door handles. Observed oven and cooler handles soiled.
Cardboard used to line food-contact shelves. Observed next to fryer; cardboard liner.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to multiple tiles in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen; soiled tiles and vents.
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. Observed reach in across cook line with ambient temp of 53F, the following TCS foods stored inside: raw beef (44F - Cold Holding); cooked chicken (50F - Cold Holding); shrimp (47F - Cold Holding); mushrooms (48F - Cold Holding); raw chicken (50F Cold Holding).
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table.
Employee with no hair restraint while engaging in food preparation. Observed no hair restaurant.
Floor soiled/has accumulation of debris. Observed behind and under cook line heavily soiled.
Food stored on floor. Observed cases of soy on floor in walk in cooler.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at cook line on hood system and behind equipment.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer.
In-use knife/knives stored in cracks between pieces of equipment. Observed between triple sink and wall.
No copy of latest inspection report available. Observed no copy printed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in cooler soiled. Observed multiple pieces of equipment soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in across cook line.
Reach-in cooler shelves with rust that has pitted the surface. Observed in cooler across cook line.
Ripped/worn tin foil used as shelf cover. Observed on multiple shelves in kitchen.
Stored food not covered. Observed multiple cases of food in freezers with no cover.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table, not stored in solution and not in use.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate19 Basic
Show 27 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 5 lb can of oyster sauce, Lee Kum Kee with dent.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored above fries in reach in freezer outside of walk in.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above cooked shrimp. Operator moved during inspection.
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. See stop sale. Observed no time mark for sushi rice at time of inspection. As per operator, 1 hour at counter.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink.
No soap provided at handwash sink. Observed no soap at hand sink in restroom.
Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
Buildup of food debris/soil residue on equipment door handles. Observed handles of microwave soiled.
Cardboard used to line food-contact shelves. Observed multiple shelves with cardboard lining in kitchen; sodas and dish racks.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage inside of kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle stored on prep table across cook line.
Equipment in poor repair. Observed broken lids to multiple containers of food stored in coolers.
Floor soiled/has accumulation of debris. Observed under kitchen equipment.
Food stored in a prohibited area. Observed cases of sauce stored inside restroom. Operator removed items during inspection.
Food stored on floor. Observed cases of oil and soy on floor in kitchen. Observed in walk in cooler; cases of food on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple reach in freezers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water next to rice cooker.
No copy of latest inspection report available. Observed no copy printed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled exterior of multiple equipment. Observed soiled gaskets in multiple reach in coolers.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in reach in cooler connected to freezer; water bottle on shelf.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in cooler next to reach in freezer.
Ripped/worn tin foil used as shelf cover. Observed throughout shelves in kitchen.
Stored food not covered. Observed in multiple coolers and freezers, several containers of cooked and raw food uncovered.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed snap peas stored above cooked chicken in walk in.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate21 Basic
Show 27 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cut cabbage.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed in back of restaurant at mop sink.
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. Observed no form or kit; inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves at dry food and dish racks. Observed soiled can opener in kitchen. Observed soiled peeler at sushi counter.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice on time with time stamp, but no written plan of action. Inspector provided via email division form.
Non-pitting surface rust on food-contact equipment. Observed on dry food racks. Observed on dry dish racks.
Buildup of food debris/soil residue on equipment door handles. Observed multiple handles soiled.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
Current Hotel and Restaurant license not displayed. Observed current license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Observed raw chicken for employees stored in bowl above cabbage.
Floor soiled/has accumulation of debris. Observed in kitchen under equipment.
Food stored on floor. Observed bag of onions on floor outside of restaurant; operator brought inside. Observed cases of soy sauce on floor of restaurant.
Food stored outside.observed onions outside of restaurant; operator brought inside.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in all freezers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon for rice in standing water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in kitchen.
Light shield damaged/in disrepair. Observed above cook line.
No Heimlich maneuver/choking sign posted. Observed no choking poster; inspector provided via email.
No copy of latest inspection report available. Observed last inspection not on site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple equipment in kitchen soiled. Observed gaskets soiled in all reach in coolers. Observed under multiple cooking equipment soiled shelves.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Screen in door torn/in poor repair. Observed back screen door with holes. Observed door for bathroom in disrepair.
Stored food not covered. Observed multiple foods in coolers and freezers with no cover.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout entire kitchen.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate13 Basic
Show 14 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with heavy soiled.
Buildup of food debris/soil residue on equipment. Observed under microwave soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Observed floor soiled under equipments
Food stored on floor. Observed soy sauce, rice container stored on the walk in cooler floor.
In-use wet wiping cloth/towel used under cutting board. Observed towel under the cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of the microwave soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled, under steam table with heavy soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves with heavy soiled.
Stored food not covered. Observed spring rolls not covered inside of the reach in freezer.
Time/temperature control for safety food thawed in an improper manner. Observed pork ribs, shrimp in standing water.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall in the kitchen area soiled.
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate9 Basic
Show 16 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken and raw beef stored next to/over cooked chicken, cooked pork at chest reach in freezer.. Operator was informed that the products need to be separated.
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. Observed the sushi rice no time marked. As per operator was made 1.5 hours ago. Operator time marked the rice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice (101F - Hot Holding) in a plastic container next to preparation table opposite to the stove. As per operator for above one hour.
Handwash sink used for purposes other than handwashing. Observed food residue at hand wash sink located at preparation area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the sushi with raw fish not identify on the menus. He identified the raw products in some of the menus.
No soap provided at handwash sink preparation area. Operator provided the soap.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the only employee with the food employee training expired on 7-22-2024.
Buildup of food debris/soil residue on equipment door handles. Observed reach in freezer door handle soiled.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile broken and show water damage at preparation area.
Equipment in poor repair. Observed the walk in cooler gasket in disrepair.
Exterior door has a gap at the threshold that opens to the outside.
In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between wall and three compartment sink. Operator removed the knife.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a utensil in water at 90°F next to rice cooker. Operator removed the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed floor fan soiled at kitchen area.
Reach-in freezer interior/shelves have accumulation of soil residues.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at three compartment sink.
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate10 Basic
Show 21 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 an employee washed his hands and then preparing sushi with bare hands. The employee was informed that he need to use gloves with ready to eat food. Employee wears gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked chicken at walk in cooler. Operator was informed that they need to relocate the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed krab (49 F - Cold Holding) at sushi reach in cooler front counter. As per operator for less than one hour. Operator moved the product to a bottom part for rapid cooling.
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. Observed sushi rice under time control no time marked. As per operator was prepared one hour ago. Operator time marked the rice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked brown rice (77 F - Hot Holding) next to preparation table. As per operator for less than 30 minutes. Operator used the rice to make fried rice.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed the ambient thermometer for the walk in cooler not working.
Employee washed hands in a sink other than an approved handwash sink. Observed an employee washed hands at the three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Handwash sink used for purposes other than handwashing. Observed an employee washed a towel in the hand wash sink front counter.
No soap provided at handwash sink at preparation area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked honey chicken, cooked pork not properly date marked. As per operator from two days.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed a box with raw pork and box with raw chicken stored on floor next to walk-in cooler. And observed soy sauce container stored on floor next to exit door at the back of the kitchen. The products were moved to walk in cooler.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
In-use wet wiping cloth/towel used under cutting board at preparation table.
No handwashing sign provided at a hand sink used by food employees front counter sushi station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled on floor next to noodles.
Single-service articles not stored inverted or protected from contamination. Observed single service articles not stored inverted at preparation table kitchen area. The single service articles were inverted.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken wings thawed at three compartment sink. Operated was informed that the product red to be at walk-in cooler.
Unclean building components, attachments or fixtures. Observed hood filters soiled with accumulation of grease.
Water leaking from pipe and/or faucet/handle. Observed water leaking from three compartment sink faucet.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Handwash sink used for purposes other than handwashing. Observed a cup with spoon inside of hand wash sink located at front counter (sushi station).
Employee personal food not properly identified and segregated from food to be served to the public. As per operator several food products stored in the walk-in cooler are of the employees.
Exterior door has a gap at the threshold that opens to the outside.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed two floor fans soiled with accumulation of grease. And hood filters soiled.
Stored food not covered. Observed cooked pork not covered at walk in cooler.
Aug 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority6 Intermediate9 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked rice (2:10 pm.) (119F - Cooling); and cooked rice (3:00 pm) (101F - Cooling). Operator put a fan in front of the products to help the cooling down process.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken and raw shrimp on the top of cooked chicken at white chest reach in cooler. Operator started to separate the products.
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. Observed raw chicken stored over raw pork at white chest reach in freezer. Operator started to separate the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed krab (48 F - Cold Holding) at reach in cooler sushi station. As per operator for less than 30 minutes. And garlic in oil (86 F - Cold Holding) next to the stove. As per operator for less than 30 minutes. Operator moved the krab to another reach in cooler for rapid cooling.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Handwash sink used for purposes other than handwashing. Observed a cup with spoon inside of hand wash sink located at front counter (sushi station).
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The establishment offers varieties of sushi not identified on the menu.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink located at preparation area. Operator provided the soap.
Cloth used as a food-contact surface. Observed a towel on the sushi rice. Operator removed the towel.
Employee personal food not properly identified and segregated from food to be served to the public. As per operator several food products stored in the walk-in cooler are of the employees.
Exterior door has a gap at the threshold that opens to the outside.
Food stored in a location that is exposed to splash/dust. Observed cooked rice for fried rice cooling down near to the floor. The operator was informed that they need to protect the product.
Food stored on floor. Observed soy sauce container and oil containers stored on floor next to stove. Operator picked up the oil containers.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed two floor fans soiled with accumulation of grease. And hood filters soiled.
Stored food not covered. Observed cooked pork not covered at walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet towel on cutting board sushi station.
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.