New China
5448 58 St N, Kenneth City, FL 33709 · Permanent Food Service · License 6215476
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 11 complaint inspection1 high priority (no follow-up needed), 1 intermediate (1 repeat), 2 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 11, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Egg roll (49°F - Cold Holding); cooked chicken (49°F - Cold Holding); cooked chicken for lo mein (38°F - Cold Holding)
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting board on cookline stained
Repeat violation
Basic2
Code 14, Food-contact surfaces designed and maintained: 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. Reach in cooler near register at start of cookline- egg roll (49°F - Cold Holding); fried chicken (55°F - Cooling); cooked chicken (49°F - Cold Holding) No food was stored in this unit overnight, it is stocked daily. Operator said it had been stocked from the walk in around 11AM today. Operator moved all foods to walk in cooler to cool. Operator placed ambient thermometer in cooler and it temped at 64°F some time later.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
-Walk in cooler door handle soiled
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.