New China Town Liveoak INC

1546 Ohio Ave S, Live Oak, FL 32064 · Permanent Food Service · License 7100255

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Jul 14, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 routine inspection
3 high priority (1 fixed by the Jul 14 follow-up, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic (2 repeats)
-23
Safety score77

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

Inspection history

1 inspection · 2 visits

Jul132026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitJul 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Items stored in reach-in cooler across from cook line: beef (48°F); chicken (49°F - Cold Holding); cabbage (49°F - Cold Holding); pork (47°F - Cold Holding); cooked chicken (48°F - Cold Holding). Manager stated items placed in reaching cooler three hours prior to temperature being taken. Manager moved items to reach in freezer to reduce temperature to 41°.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken stored over noodles in walk-in cooler. Manager moved chicken to bottom shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee picked up to go lid from floor and proceeded to handle takeout containers without washing hands.
Intermediate2
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  No written procedure available. Inspector provided operator with written procedure.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
  For employee training certificates are copies.
Basic7
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Pork stored to reach freezer across from three compartment sink. Manager covered pork during inspection.
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee fish stored in reaching freezer across from three compartment sink.
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  Shelf across from kitchen hand washing sink. Manager removed cardboard during inspection.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Rolling rack next to back door soiled with old food debris.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Containers stored above three compartment sink.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling vent above prep area across from cook line dusty.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Wet mops stored in mop sink.
  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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.