New China / General One
775 W Dr Martin Luther King Jr Blv, Seffner, FL 33584 · Permanent Food Service · License 3916312
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection2 high priority (fixed by the Jul 16 follow-up), 2 intermediate, 3 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
More time given
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 29, Plumbing and backflow prevention: Hot water handle stuck at hand sink and will not turn on
More time given
- First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler: cooked chicken (46°F - Cold Holding); cooked broccoli (46°F - Cold Holding); cooked chicken (47°F - Cold Holding). Manager will call for service
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper used as liner for food container.
Observed paper to go menus being used as liner to drain grease from fried chicken pieces
Intermediate2
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
Walk in cooler thermometer showing 58f, internal temperature was 49f
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bottles of cleaner not labeled by hand sink
Basic3
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filter soiled with accumulated grease
Code 25, Single-service items: Reuse of single-service or single-use articles.
Jug cut and being used as a scoop. Manager discarded
Fixed on the spot
Code 29, Plumbing and backflow prevention: Hot water handle stuck at hand sink and will not turn on
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.