NEW CHINA RESTAURANT
North Pine Island Road
Florida, 33321
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/25/2025
High Priority
0
Intermediate
1
Basic
13
Total
14
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment. Observed under microwave soiled. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled under equipments
- 08B-38-4:Basic - Food stored on floor. Observed soy sauce, rice container stored on the walk in cooler floor.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under the cutting board.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of the microwave soiled
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled, under steam table with heavy soiled Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves with heavy soiled.
- 08B-12-5:Basic - Stored food not covered. Observed spring rolls not covered inside of the reach in freezer.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork ribs, shrimp in standing water.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall in the kitchen area soiled.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with heavy soiled.
Food safety inspection conducted on 3/25/2025 revealed 14 total violations (0 high priority, 1 intermediate, 13 basic).
Inspection on 10/25/2024
High Priority
3
Intermediate
4
Basic
9
Total
16
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in freezer door handle soiled.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile broken and show water damage at preparation area.
- 14-11-5:Basic - Equipment in poor repair. Observed the walk in cooler gasket in disrepair.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between wall and three compartment sink. Operator removed the knife. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a utensil in water at 90°F next to rice cooker. Operator removed the water. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed floor fan soiled at kitchen area. Repeat Violation
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at three compartment sink. Repeat Violation
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken and raw beef stored next to/over cooked chicken, cooked pork at chest reach in freezer.. Operator was informed that the products need to be separated.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed the sushi rice no time marked. As per operator was made 1.5 hours ago. Operator time marked the rice. Corrected On-Site Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice (101F - Hot Holding) in a plastic container next to preparation table opposite to the stove. As per operator for above one hour.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue at hand wash sink located at preparation area. Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the sushi with raw fish not identify on the menus. He identified the raw products in some of the menus. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink preparation area. Operator provided the soap. Corrected On-Site Repeat Violation
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the only employee with the food employee training expired on 7-22-2024.
Food safety inspection conducted on 10/25/2024 revealed 16 total violations (3 high priority, 4 intermediate, 9 basic).
Inspection on 4/4/2024
High Priority
5
Intermediate
6
Basic
10
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed a box with raw pork and box with raw chicken stored on floor next to walk-in cooler. And observed soy sauce container stored on floor next to exit door at the back of the kitchen. The products were moved to walk in cooler. **Corrective Action Taken** Repeat Violation
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board at preparation table.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees front counter sushi station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled on floor next to noodles. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single service articles not stored inverted at preparation table kitchen area. The single service articles were inverted. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken wings thawed at three compartment sink. Operated was informed that the product red to be at walk-in cooler. **Corrective Action Taken**
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed hood filters soiled with accumulation of grease.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from three compartment sink faucet.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee washed his hands and then preparing sushi with bare hands. The employee was informed that he need to use gloves with ready to eat food. Employee wears gloves. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked chicken at walk in cooler. Operator was informed that they need to relocate the products.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed krab (49 F - Cold Holding) at sushi reach in cooler front counter. As per operator for less than one hour. Operator moved the product to a bottom part for rapid cooling. **Corrective Action Taken** Repeat Violation
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice under time control no time marked. As per operator was prepared one hour ago. Operator time marked the rice. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked brown rice (77 F - Hot Holding) next to preparation table. As per operator for less than 30 minutes. Operator used the rice to make fried rice. **Corrective Action Taken**
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed the ambient thermometer for the walk in cooler not working.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed an employee washed hands at the three compartment sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee washed a towel in the hand wash sink front counter. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink at preparation area. Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked honey chicken, cooked pork not properly date marked. As per operator from two days.
Food safety inspection conducted on 4/4/2024 revealed 21 total violations (5 high priority, 6 intermediate, 10 basic).
Inspection on 1/16/2024
High Priority
0
Intermediate
3
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. As per operator several food products stored in the walk-in cooler are of the employees. - From follow-up inspection 2024-01-16: As per operator several food products stored in the walk-in cooler are of the employees. **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-01-16: Exterior door has a gap at the threshold that opens to the outside. **Time Extended**
- 33-23-4:Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation - From follow-up inspection 2024-01-16: Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed two floor fans soiled with accumulation of grease. And hood filters soiled. Repeat Violation - From follow-up inspection 2024-01-16: Observed two floor fans soiled with accumulation of grease. And hood filters soiled. **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Observed cooked pork not covered at walk in cooler. Repeat Violation - From follow-up inspection 2024-01-16: Observed cooked pork not covered at walk in cooler. Repeat Violation **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-01-16: 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. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. - From follow-up inspection 2024-01-16: Observed can opener soiled. **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed a cup with spoon inside of hand wash sink located at front counter (sushi station). - From follow-up inspection 2024-01-16: Observed food residual inside of hand wash sink located at front counter (sushi station). **Time Extended**
Food safety inspection conducted on 1/16/2024 revealed 8 total violations (0 high priority, 3 intermediate, 5 basic).
Inspection on 8/31/2023
High Priority
4
Intermediate
6
Basic
9
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed a towel on the sushi rice. Operator removed the towel. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. As per operator several food products stored in the walk-in cooler are of the employees.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed cooked rice for fried rice cooling down near to the floor. The operator was informed that they need to protect the product. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed soy sauce container and oil containers stored on floor next to stove. Operator picked up the oil containers. **Corrective Action Taken**
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed two floor fans soiled with accumulation of grease. And hood filters soiled. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Observed cooked pork not covered at walk in cooler. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet towel on cutting board sushi station.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked rice (2:10 pm.) (119F - Cooling); and cooked rice (3:00 pm) (101F - Cooling). Operator put a fan in front of the products to help the cooling down process. **Corrective Action Taken**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken and raw shrimp on the top of cooked chicken at white chest reach in cooler. Operator started to separate the products. **Corrective Action Taken**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw pork at white chest reach in freezer. Operator started to separate the products. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed krab (48 F - Cold Holding) at reach in cooler sushi station. As per operator for less than 30 minutes. And garlic in oil (86 F - Cold Holding) next to the stove. As per operator for less than 30 minutes. Operator moved the krab to another reach in cooler for rapid cooling. **Corrective Action Taken**
- 11-27-4:Intermediate - 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a cup with spoon inside of hand wash sink located at front counter (sushi station).
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The establishment offers varieties of sushi not identified on the menu. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 31B-03-4:Intermediate - No soap provided at handwash sink located at preparation area. Operator provided the soap. Corrected On-Site
Food safety inspection conducted on 8/31/2023 revealed 19 total violations (4 high priority, 6 intermediate, 9 basic).