New China
5400 SW College Rd #304, Ocala, FL 34474 · Permanent Food Service · License 5202497
What drove the grade
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection4 high priority (3 fixed on the spot, 2 repeats), 1 intermediate, 4 basic-26
- Administrative complaint on Aug 12Counts in full until a follow-up finds the problems fixed-20
- Safety score54
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 visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
At the cook line; chicken, raw shell eggs, egg rolls, rice, Manager time marked all, 11:00-3:00.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler, raw chicken containers stored above cream cheese box, Manager moved the cream cheese. Also, freezer next to sink, observed raw chicken trays above vegetable bags, Manager moved and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
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.
Male employee at the register handled cards and money and immediately after started working with food and cooking equipment, no hand washed occurred, Inspector instructed to wash hands when changing tasks.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Employee moved dirty equipment to sink, washed and rinsed no sanitization occurred, Inspector instructed to moved equipment back to sink.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. For one male employee (02/15/2023-02/15/2026).
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
At the cook line, oil jug on floor under wok, Employee moved off the floor.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
For three male employees on cook line.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
At the end of the cook line, cardboard box lid used to stored cooked shrimp and chicken, Manager discarded cardboard.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling tiles above triple sink with water marks and mold like substance, also missing tile near walk in cooler entrance.
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.