China
755 E Third Ave, New Smyrna Bch, FL 32169 · Permanent Food Service · License 7405619
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 intermediate, 6 basic (1 repeat)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 31, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
1 badly dented can of soy sauce separated for return
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Wontons 45°F, 46f, cooked chicken 44°F, glass door cooler. Operator adjusted
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Walk in cooler raw chicken, beef, eggs over sauces
Repeat violation
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- utensils in a pot above rice area
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil containers
Repeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
In walk in cooler
Code 14, Food-contact surfaces designed and maintained: Gaskets in poor repair.
Bottom right cookline cooler
Shelving/racks in poor repair.
- Walk in cooler shelving rusted. - coated wire racks used for egg rolls rusted, coating coming off
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- Underside and front of cookline - speed rack ledges
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
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
- 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.