NEW MING TREE FL INC
3278 CRAWFORDVILLE HWY STE E, Crawfordville FL 32327 · 850-926-9888
Last inspected Apr 22, 2026 · 10 visits since November 2023
MAR 24
NOV 24
JUN 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately five flies in fly zapper above prep table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2023065039 | Nov 7, 2023 | Dec 27, 2023 | $400 |
| 6--2019006342 | Dec 5, 2018 | Feb 28, 2019 | $200 |
Inspection history
10 visits, newest first
Apr 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate8 Basic
What the inspector wrote — 15 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee at cookline handled raw chicken with bare hand, then reached into raw diced onions with bare hand without washing hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline wiped hands on visibly soiled apron, then proceeded to handle equipment handles at cookline without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cokline: noodles (73F - Cold Holding). Manager stated the noodles have been held at cookline at room temperature for approximately 3 hours and voluntarily discarded them during this inspection.
Handwash sink not accessible for employee use at all times. Handwash sink in kitchen completely blocked by bucket lid, gloves, and extension cord. Inspector had an employee unblock the sink during this inspection.
Show the remaining 11 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee at cookline preparing and handling food has no proof of food handler training. Manager stated the employee has been employed at this location for two months.
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. One employee working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
No soap and/or paper towels/mechanical hand drying device provided at handwash sink. No soap or towels at handwash sink at front counter.
Bowl or other container with no handle used to dispense food. Several single-use cups without handles stored down inside rice and several other food containers in storage area.
Cardboard used to line nonfood-contact shelves. Cardboard used to line shelving and surfaces throughout establishment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf above refrigerated make-table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee plating food with bracelet and watch on wrists.
Floor soiled/has accumulation of debris. Floor throughout storage area soiled with food debris.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between table and cooler at cookline.
Outer openings of establishment cannot be properly sealed when not in operation. Gap between doors leading to outside in back of storage area.
Storage area not maintained clean and organized. Unused dining room has boxes, tools, and food debris scattered across floor.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor in dry storage.
Single-service articles improperly stored. Single use items stored on floor.
Jun 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up 3 Compartment sink with chlorine sanitizer measuring 100ppm
Nonfood-grade bags used in direct contact with food.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over Beef. Walk In Cooler Employee removed chicken to top shelf
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit present
Clean utensils stored between equipment and wall. Knives
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open container of drinks on prep table Owner discard drinks
Ice buildup in reach-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooked rice scoop
Nov 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine quaternary 0ppm. Three compartment sink: chlorine 50ppm. Per manager will call maintenance for repair.
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. Per employee at least two employees hired over 60 days.
Nov 13, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed multiple food items held not cooled properly in the following locations: Cook Line Reach in Cooler: fried chicken 53F, sweet and sour chicken 55F. Walk in Cooler: cooked chicken 52F, 51F. Per manager food items cooked and cooling since yesterday. See stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine quaternary 0ppm. Three compartment sink: chlorine 50ppm. Per manager will call maintenance for repair.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F in the following locations: Cook Line Reach in Cooler: egg rolls 50F, krab rangoons 52F, Walk in Cooler: raw chicken 54F, ambient shelled eggs 59F. Per manager held for over 24 hours. See stop sale.
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. Per employee at least two employees hired over 60 days.
Nov 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed multiple food items held not cooled properly in the following locations: Cook Line Reach in Cooler: fried chicken 53F, sweet and sour chicken 55F. Walk in Cooler: cooked chicken 52F, 51F. Per manager food items cooked and cooling since yesterday. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed fried chicken 87F, 91F and sweet and sour chicken 86F on kitchen cooling rack at 3:30. Per manager cooked and cooling since 1:00. See stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine quaternary 0ppm. Three compartment sink: chlorine 50ppm. Per manager will call maintenance for repair.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Egg rolls, krab rangoons, raw chicken, shelled eggs, fried chicken, sweet and sour chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F in the following locations: Cook Line Reach in Cooler: egg rolls 50F, krab rangoons 52F, Walk in Cooler: raw chicken 54F, ambient shelled eggs 59F. Per manager held for over 24 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed lo mein 65F on kitchen counter at 3:30, cooling since 12:00. Employee stored in walk in cooler during inspection, down to 55F at 5:00. Provided operator with approved rapid cooling methods via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of mold-like substance in soda machine nozzles at storage/front counter area.
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. Per employee at least two employees hired over 60 days.
Floor soiled/has accumulation of debris at dish area.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Non-pitting surface rust on food-contact equipment, walk-in cooler shelves.
Exterior door has a gap at the threshold that opens to the outside, double door at rear of establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, hood vents.
Working containers of food removed from original container not identified by common name, corn starch, sugar flour.
Nov 8, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 7, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings in the following areas: 10 droppings under bench in dry storage area, 5 droppings in women's bathroom, and 5 droppings under cook line counter.
Rodent rub marks present along walls/ceilings. Observed approximately three rodents rub marks in the following locations: two marks above dry storage area and one in women's bathroom.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately five flies in fly zapper above prep table.
Current Hotel and Restaurant license not displayed. Observed expired license displayed.
Dead insects on premises. Observed approximately 11 dead insects in walk in cooler in the following locations: eight dead inside light cover, one dead next to cooler door, and two dead under shelvings.
Exterior door has a gap at the threshold that opens to the outside. Observed gap on outside walk in cooler door and on back door in kitchen.
Floor soiled/has accumulation of debris in walk in cooler and kitchen area.
Shelves used for food/clean equipment in walk-in cooler and above three compartment sink have accumulation of food debris, rust, and soil residues.
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.