New China Chinese Restaurant

321 West Road, Ocoee, FL 34761 · Permanent Food Service · License 5812332

Official report

out of 100

Grade A

Safety score 92 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Screening is not 16-mesh to the inch.Basic, repeat · 5 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 complaint inspection
6 basic (2 repeats)
-8
Safety score92

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

Inspection history

2 inspections · 2 visits

Latest inspection

Sep232026

Complaint inspection

6 violations found

First visitSep 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
- 6 Basic
What the inspector cited
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk food containers
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Seasoning barrel
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Sheling by warewash area and outsides of bulk containers
- Code 35, Insects, rodents, pests and animals: Screening is not 16-mesh to the inch.
  Back door.
  Repeat violation
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
  Dim lighting in walk in cooler
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Sep82026B85Routine inspection11 violations No follow-up needed

First visitSep 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
- 2 Intermediate
- 9 Basic
What the inspector cited
Intermediate2
- 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.
  Egg rolls no date marking, cooked pork in walk in cooler
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener
Basic9
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Water bottle on top of eggroll cooler.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk in cooler shelving
- Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
  Plastic wares at front counter.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Screening is not 16-mesh to the inch.
  Back door
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
  Very dim lighting
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Fixed on the spot
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.
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.