New Chinese Buffet INC
1036 E Hwy 50, Clermont, FL 34711 · Permanent Food Service · License 4508248
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 Jul 31 routine inspection11 high priority (3 fixed by the Oct 2 follow-up, 5 fixed on the spot, 2 repeats), 6 intermediate (1 fixed on the spot, 1 repeat), 20 basic (4 repeats); basic violations cost 12 at most; all violations together cost 70 at most-70
- Safety score30
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 visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
15 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority4
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
egg rolls (46°F - Cold Holding), cook line cooler, more than four hours per operator krab meat (41°F - Cold Holding)
More time given
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
More time given
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.
More time given
Intermediate2
Code 16, Dishwashing facilities and test kits: Two-compartment sink used for warewashing.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of roasting oven has accumulation of black substance/grease/food debris.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair in kitchen
More time given
Ceiling/ceiling tiles/vents and light shields soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Multiple Lights not functioning under hood suppression system and in kitchen
More time given
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
More time given
- First visitJul 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
37 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority11
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. -heavily dented can of mandarins
Shell eggs in use or stored with cracks or broken shells.
See stop sale. -1 cracked raw shell egg on buffet line
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-krab meat (45°F - Cold Holding), sushi line -egg rolls (46°F - Cold Holding), cook line cooler, less than four hours per operator, moved to walk in cooler for quick chill
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw beef over sauces in walk in cooler -raw chicken over sauce in reach in cooler on cook line -panned chicken over panned spinach in walk in freezer
Repeat violation
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 chicken over raw crab in walk in cooler
Displayed food not properly protected from contamination.
-green onions, crispy strips on buffet line
Repeat violation
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
-cook on cook line, educated operator and cook washed hands
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
-cook on cook line cracked raw shell eggs then touched cooking utensils and reach in cooler handles without washing hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
-walk in cooler
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-stored next to potatoes and juices in storage area, operator moved potatoes and juice to food storage
Fixed on the spot
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
-300++, operator diluted, 100 ppm
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
-rainbow roll on buffet, operator marked as raw
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Two-compartment sink used for warewashing.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-colander above triple sink -interior of can opener holder -walk in cooler shelves -cutting board on sushi line -drink and ice tea nozzles
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
-by ice machine
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-cook rinsed wiping cloth in hand sink
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. -expired 4/15/26
Basic20
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
-shrimp thawing in standing water in triple sink, operator turned on cold running water
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
-multiple items in walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food.
-unwashed mushrooms over cooked shrimp in walk in cooler
Raw fruits/vegetables not washed prior to preparation.
-mushrooms on cook line
Code 10, In-use utensils properly stored: In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
-operator turned dipper well on
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
-cook on sushi/hibachi line was wearing a watch
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-skimmer hanging above cook line -fryer baskets -sliding doors on sushi window
Ripped/worn tin foil used as shelf cover.
-dry storage shelves and shelf under prep table on cook line
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Wiping cloth sanitizing solution stored on the floor.
-front station, operator placed on shelf
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of roasting oven has accumulation of black substance/grease/food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-filters on hood suppression system -speed rack by ice machine -exterior of paper towel holders and soap dispensers -gaskets on all coolers -top back of fryer cabinets
Repeat violation
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
operator placed covered can in restroom
Fixed on the spot
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped insects in control devices.
-insects on fly tape
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair in kitchen
Repeat violation
Ceiling/ceiling tiles/vents and light shields soiled with accumulated food debris, grease, dust, or mold-like substance.
-throughout the kitchen
Repeat violation
Multiple Lights not functioning under hood suppression system and in kitchen
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
- 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.