Kissimmee New China LLC
1373 E Vine St, Kissimmee, FL 34744 · Permanent Food Service · License 5909465
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection1 high priority (fixed by the Aug 19 follow-up), 2 intermediate (1 repeat), 12 basic (5 repeats); basic violations cost 12 at most-22
- Safety score78
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 visitAug 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
More time given
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
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
Buildup of food debris/soil residue on equipment door handles.
More time given
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
More time given
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
- First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
2 live near reach in freezer next to dry storage shelves
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
At handwashing sink at end of cookline
Repeat violation
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
In restroom
Basic12
Code 08, Food protection and cross-contamination: Stored food not covered.
Raw beef, cut onion, cooked chicken in walk in cooler
Food stored on floor.
Oil cases on cookline Containers of bean sprouts and rice in walk in cooler
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee preparing food on cookline Employee put on hat
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Chest freezer near back door
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler fan cover Several equipment exteriors throughout kitchen
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
On reach in cooler handles underneath make table
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Cold water handle on handwashing sink at front counter not working
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
5 dead next to reach in freezer near dry storage shelves
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Behind cookline make table
Floor soiled/has accumulation of debris.
Underneath shelving and equipment throughout kitchen
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.
Cell phone on prep table at end of cookline
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.