New China
2035 N Atlantic Ave, Cocoa Beach, FL 32931 · Permanent Food Service · License 1505438
What drove the grade
Food with mold-like growth.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. 11 green peppers.
Code 08, Food protection and cross-contamination: 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.
Raw fish for personal consumption above cooked food in 2 door freezer.
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee came in back door and went to walk in cooler, no hand wash. Educated employee, he washed his hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Menus used in direct contact with food with ready to eat egg rolls in reach in cooler on cook line
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Egg rolls made on Saturday no date mark.
Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee went to publix to get correct sanitizer.
Fixed on the spot
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
3 containers not labeled on back shelf.
Code 12, Handwashing and hygienic practices: Evidence of employee smoking in food preparation, food storage or warewashing area.
Loose tobacco in bowl on back shelf stored with food for the public.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Code 21, Wiping cloths and linens: Establishment using wool scrubbies on cook line woks, on cleaned and sanitized, or in-use food-contact surface.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach inside oven, employee discarded, needs to clean and sanitize surface
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License is current, ownership verified.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.