New China Kitchen
3599 N Lecanto Hwy, Beverly Hills, FL 34465 · Permanent Food Service · License 1901150
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 4 complaint inspection8 high priority (7 fixed by the Aug 11 follow-up, 1 fixed on the spot, 2 repeats), 8 intermediate (3 fixed on the spot), 10 basic (1 repeat); intermediate violations cost 18 at most-57
- Administrative complaint on Aug 4, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score31
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- 1st follow-up visitAug 7, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
12 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
garlic in oil (54°F - Cold Holding) bean sprouts (54°F - Cold Holding); cut cabbage (59°F - Cold Holding); cooked broccoli (56°F Cold Holding
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler in cook line area, ambient temperature of cooler 54°F. See stop sale. garlic in oil (54°F - Cold Holding) bean sprouts (54°F - Cold Holding); cut cabbage (59°F - Cold Holding); cooked broccoli (56°F Cold Holding)
Administrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken and beef stored over sauce buckets in walk in cooler
Administrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Frozen fish stored in direct contact with plastic non food grade to go bags in walk in freezer
Administrative complaint
Intermediate4
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.
Multiple items including cooked meats and vegetables in walk in cooler with no date mark
Administrative complaint
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Not observed
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Records/documents for required employee training appear to be falsified.
Operator received new Safe Staff training books and filled out certificates without training or test filled out or submitted
More time given
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Walk-in cooler shelves with rust that has pitted the surface.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- First visitAug 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
26 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
raw chicken (52°F - Cold Holding); raw beef (54°F - Cold Holding); garlic in oil (54°F - Cold Holding); cooked pasta (56°F - Cold Holding); bean sprouts (53°F - Cold Holding); cooked pork (56°F - Cold Holding); cream cheese (58°F - Cold Holding); cut cabbage (56°F - Cold Holding); cooked chicken (54°F - Cold Holding); cooked shrimp (53°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler in cook line area, ambient temperature of cooler 54°F. See stop sale. raw chicken (52°F - Cold Holding); raw beef (54°F - Cold Holding); garlic in oil (54°F - Cold Holding); cooked pasta (56°F - Cold Holding); bean sprouts (53°F - Cold Holding); cooked pork (56°F - Cold Holding); cream cheese (58°F - Cold Holding); cut cabbage (56°F - Cold Holding); cooked chicken (54°F - Cold Holding); cooked shrimp (53°F - Cold Holding)
Code 08, Food protection and cross-contamination: 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.
Fixed on the spotRepeat violationAdministrative complaint
Food placed in soiled container.
Fried noodle chips placed cardboard box that was previously used to store raw chicken and is soiled with grease.
Repeat violation
Code 12, Handwashing and hygienic practices: 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 rubbed hands together for less than 10-15 seconds while washing hands.
Employee washed hands for approximately 5 seconds total.
Employee washed hands with cold water.
Employee washed hands with water at 74°F immediately taking temperature of the water after they shut the faucet off.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Thank you to go bags directly in contact with stored food in walk in freezer
Intermediate8
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.
Code 03, Food out of temperature: 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 75°F after cooling 2 hours. Operator moved to freezer to rapidly chill.
Fixed on the spot
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
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in 3 compartment sink. Discussed with manager.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Both hand wash sinks blocked with containers/buckets. Operator removed items.
Fixed on the spot
No soap provided at handwash sink.
Hand wash sink in 3 compartment sink area. Operator provided soap.
Fixed on the spot
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
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.
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Multiple containers of bulk dry goods in prep area
Code 10, In-use utensils properly stored: 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.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table in prep area.
Employee removed.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Multiple employees in cook line and prep areas
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
In use reach in cooler in cook line ambient temperature 54°F. Ice buildup in reach-in freezer in front counter area
Walk-in cooler shelves with rust that has pitted the surface.
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
Black microwave on top of reach in freezer in cook line area
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris.
Exterior of cooking equipment in cook line area Walk in cooler shelves
Code 32, Restrooms: 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.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Soiled acoustic ceiling tiles throughout kitchen
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.