New China
Last inspected: Apr 9, 2026
58
Score
The health department has logged eight inspections at New China, the earliest from 2022. The newest entry in the record is dated Apr 9, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly five violations before.
“No paper towels” accounts for the largest share of issues, appearing four times across the record.
Restaurants in Brandon average 82, so New China trails the local norm. On the whole, the file is mixed but not concerning.
8
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs over cooked beef , manager moved **Corrected On-Site**
08A-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various prepared items in coolers, chicken , beef , cut cabbage , noodles , egg rolls from previous day not date marked
02C-02-5
Basic - Bathroom door left open other than during cleaning or maintenance. **Repeat Violation**
32-02-4
Basic - Equipment in poor repair. Gasket torn make table cooks line
14-11-5
Basic - Stored food not covered. Walk on cooler cooked chicken **Repeat Violation**
08B-12-5
58
Nov 17, 2025
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
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. Raw chicken stored over uncooked pot stickers in walk in freezer.
08A-17-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm. Operator added chlorine, tested at 50ppm. Instructed dish washer on the proper amount of chlorine, and to sanitize all dishes that had not been sanitized after washing. **Corrective Action Taken**
22-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cookline hand sink. Operator replaced trowels **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. In new employee (2 days) with no reporting agreement.
11-26-1
Intermediate - No soap provided at handwash sink. Observed at dish area hand sink
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of prepared items stored in walk in cooler with no date mark.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid observed on shelf in dish area.
41-17-4
Basic - Bathroom door left open other than during cleaning or maintenance. Male and female bathrooms. **Repeat Violation**
32-02-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish shelf.
24-08-4
Basic - Food stored on floor. Multiple buckets of house made sauces on floor in kitchen. **Repeat Violation**
08B-38-4
Basic - Stored food not covered. Multiple buckets of sauces stored uncovered in walk in cooler.
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed ginger, scallions, mushrooms and bell pepper stored over prepared broccoli and onions in walk in cooler.
08B-17-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop fried rice. Can in bulk rice. Plastic cups used as scoops in bulk flour, starch, sugar and salt containers. Operator removed items. **Corrected On-Site**
14-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Male and female bathrooms. **Repeat Violation**
32-04-4
30
May 14, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed peppers and carrots in walk in cooler
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By far right hand sink
31B-02-4
Basic - Food stored on floor. Buckets of sauces and containers of pork stored on floor.
08B-38-4
Basic - Bathroom door left open other than during cleaning or maintenance. For both bathrooms
32-02-4
Basic - Bathrooms located inside establishment no self-closing doors.
32-04-4
67
Jan 24, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Prep are hand washing sink being used to stored lids. Operator removed lids. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced towel in prep area **Corrected On-Site**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Operator placed in sink with running water. **Corrected On-Site**
06-01-5
70
Mar 25, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
64
Oct 4, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Plastic bucket lids in back sink **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk in cooler
02C-02-5
Basic - Food not stored at least 6 inches off of the floor. In walk in cooler and walk in freezer
08B-47-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled
23-03-4
70
Apr 3, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
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. Emailed to operator
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in dish area blocked by several white buckets
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink on cookline across from wok station
31B-02-4
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. Emailed to operator
11-26-1
Basic - Working containers of food removed from original container not identified by common name. On bulk flour with no label on storage shelf adjacent to 3-compartment sink
02D-01-5
Basic - Wood food-contact surface not properly sealed. Observed a wood ramp located at the base of the walk-in freezer door
14-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water at 3-compartment sink
06-01-5
Basic - Food not stored at least 6 inches off of the floor. Observed raw beef stored on floor in walk-in cooler
08B-47-4
55
Aug 24, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over ready to eat pork in walk-in cooler Corrected- observed employee place on bottom shelf **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with pink liquid not labeled near mop sink
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected- observed employee remove **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Observed 3 boxes of shrimp stored on floor in walk-in freezer
08B-47-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl used to scoop rice Corrected-observed employee remove **Corrected On-Site**
14-01-5
67
Frequently Asked Questions
When was New China last inspected?
The most recent health inspection at New China on file is from Apr 9, 2026. The public record contains eight inspections in total.
What is the most common violation at New China?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at New China.
How does New China compare to other restaurants in Brandon?
New China most recently scored 58 out of 100, which is lower than the Brandon average of 82.
Has New China's inspection record improved over time?
No. Recent inspections at New China have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at New China means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is New China inspected?
Based on the inspection history on file, New China is inspected around two times per year on average.
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