New China Restaurant

9632 SW 77 Ave, Miami, FL 33156 · Permanent Food Service · License 2324037

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Aug 20, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Aug 20 follow-up · 27 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
2 high priority (1 fixed by the Aug 20 follow-up, 1 fixed on the spot), 4 intermediate (2 fixed on the spot, 4 repeats), 22 basic (13 repeats); basic violations cost 12 at most
-32
Safety score68

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug182026

Routine inspection

28 violations found · Inspector came back once

Follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
20 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 18 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled dry food shelves and racks; at callback.
  More time given
  Non-pitting surface rust on food-contact equipment.
  Observed on dry food and dish rack; at callback.
  More time given
Basic18
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed multiple cases of food in freezers with no cover; at callback.
  More time given
  Food stored on floor.
  Observed cases of soy on floor in walk in cooler; at callback.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed no hair restraint at time of callback.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Observed next to fryer; cardboard liner, at callback.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed in walk in cooler; at time of callback.
  More time given
  Ripped/worn tin foil used as shelf cover.
  Observed on multiple shelves in kitchen; at callback.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed in cooler across cook line; at callback.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup in chest freezer; at callback.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed in reach in across cook line; at callback.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets in reach in cooler soiled. Observed multiple pieces of equipment soiled; at callback.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  Observed oven and cooler handles soiled; at callback.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed soiled walls throughout kitchen.; at time of callback.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed water damage to multiple tiles in kitchen; at time of callback.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed in kitchen; soiled tiles and vents, at callback.
  More time given
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Observed at cook line on hood system and behind equipment; soiled.
  More time given
  Floor soiled/has accumulation of debris.
  Observed behind and under cook line heavily soiled; at time of callback.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed phone on prep table; at time of callback.
  More time given
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  Observed no copy printed; at callback.
  More time given
Official report, on the Florida DBPR website
First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
28 violations found:
- 2 High priority
- 4 Intermediate
- 22 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed reach in across cook line with ambient temp of 53°F, the following TCS foods stored inside: raw beef (44°F - Cold Holding); cooked chicken (50°F - Cold Holding); shrimp (47°F - Cold Holding); mushrooms (48°F - Cold Holding); raw chicken (50°F Cold Holding). As per operator, 1 hour and a half.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed inside microwave: rice (76°F - Hot Holding). Operator removed from microwave to be cooked.
  Fixed on the spot
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled fryer net hanging on dry dish rack. Operator threw out. Observed soiled knife at triple sink. Observed soiled dry food shelves and racks.
  Repeat violation
  Non-pitting surface rust on food-contact equipment.
  Observed on dry food and dish rack.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at kitchen and sink and restroom, no paper towels. Operator brought towels to inspector.
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  Observed at restroom handsink; no soap. Operator replaced during inspection.
  Fixed on the spotRepeat violation
Basic22
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed multiple cases of food in freezers with no cover.
  Repeat violation
  Food stored on floor.
  Observed cases of soy on floor in walk in cooler.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed between triple sink and wall.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed cup on prep table.
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed no hair restaurant.
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Observed next to fryer; cardboard liner.
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed in walk in cooler.
  Repeat violation
  Ripped/worn tin foil used as shelf cover.
  Observed on multiple shelves in kitchen.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed in cooler across cook line.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup in chest freezer.
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across cook line with ambient temp of 53°F, the following TCS foods stored inside: raw beef (44°F - Cold Holding); cooked chicken (50°F - Cold Holding); shrimp (47°F - Cold Holding); mushrooms (48°F - Cold Holding); raw chicken (50°F Cold Holding).
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed on prep table, not stored in solution and not in use.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed in reach in across cook line.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets in reach in cooler soiled. Observed multiple pieces of equipment soiled.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed oven and cooler handles soiled.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed soiled walls throughout kitchen.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed water damage to multiple tiles in kitchen.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed in kitchen; soiled tiles and vents.
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Observed at cook line on hood system and behind equipment.
  Floor soiled/has accumulation of debris.
  Observed behind and under cook line heavily soiled.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed phone on prep table.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  Observed no copy printed.
  Repeat violation
Official report, on the Florida DBPR website

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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.