New China
Last inspected: Feb 27, 2026
39
Score
Across the available record, New China has eight inspections on file, the first dated 2022. On Feb 27, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
Across the inspection history, “ready-to-eat” is the issue that surfaces most often, recorded three times.
By comparison, the average Fort Myers facility scores 81, putting New China on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
2
Critical latest
3
Major latest
7
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with ginger in walk in cooler.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed tray of raw frozen chicken stored over packages of frozen cooked pork. Educated operator on proper storage of raw foods. Operator placed raw chicken in proper location. **Corrected On-Site** **Repeat Violation**
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut cabbage and precooked meats not date marked in walk in cooler.
02C-02-5
Intermediate - Food-contact surface soiled with food debris. Inside and outside Microwave oven.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers stored inside front handwash sink in dishwash area. Operator removed plastic containers. **Corrected On-Site**
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Food not stored at least 6 inches off of the floor. Observed bag of onions stored on floor in walk in cooler.
08B-47-4
Basic - Reuse of single-service or single-use articles. Cut plastic jug reused as scoop. Educated operator on using food grade scoops. Operator discarded jug. **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
21-11-4
Basic - Stored food not covered. Observed cut cabbage, vegetables, raw and cooked foods not covered in walk in cooler.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed packaged raw frozen chicken thawing at room temperature. Operator turned on cool running water. **Corrected On-Site**
06-01-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks. Educated operator on the importance of storing utensils with handles presented first. **Repeat Violation**
25-02-4
39
Oct 15, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 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. Far back tall white reach-in freezer raw chicken over raw beef.
08A-17-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken over raw beef.
08A-20-5
Basic - Bowl or other container with no handle used to dispense food. In sauce, rice containers in back of restaurant.
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas in back half of kitchen.. **Repeat Violation* **Repeat Violation**
36-37-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in front glass door reach-in cooler by fryer, employee food stored over food for public.
08B-49-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment.
36-73-4
Basic - Reuse of single-service or single-use articles. Cut plastic jug reused as scoop.
25-32-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched on front counter.
25-02-4
55
Feb 18, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
70
Sep 30, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled in back of kitchen.
22-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, employee personal food and drinks stored above food for public. Operator moved all personal food to separate area for proper storage. **Corrected On-Site**
08B-49-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and ware-washing areas toward back of restaurant.
36-37-5
Basic - Bowl or other container with no handle used to dispense food. For sauces, rice at back of cook line.
14-01-5
Basic - Old food stuck to clean dishware/utensils. Next to triple sink, peelers and blades with dried on foods.
16-48-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Doors and gaskets of reach-in cooler cook line heavily soiled. Also hood vents with accumulated great, beginning to drip down walls.
23-03-4
70
May 1, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
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. Observed fried rice at prep area. Operator time marked the food item. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp behind cook shrimp at Make Table. Operator switched the food items. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. Observed raw beef over cut lettuce beneath the Make Table. Operator removed the cut lettuce from underneath the raw food item. **Corrected On-Site**
08A-13-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee rinsing hands at 3 compartment sink. Educated the operator.
12A-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg rolls not date marked at Reach in Cooler. Operator date marked the food item. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Cardboard used to line nonfood-contact shelves. Observed at Walk in Cooler. Educated the operator.
14-45-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching at flour container. Operator removed the handle from touching the food item. **Corrected On-Site**
10-01-5
47
Feb 20, 2024
Routine - Food
5 critical violations. 4 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored. Container cough syrup with foods under prep table far end cook line.
41-07-4
High Priority - 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. Observed employee handling dirty dishware then engage in handling raw pork, no glove change no handwash. Spoke with operator about proper glove usage and handwashing, and provided handout. Employee washed hands before returning to work. **Corrected On-Site**
12A-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes in triple sink, no sanitizer step. Spoke with employee and provided handout, operator set up Triple Sink (Chlorine - 50ppm)and recleaned, rinsed, and sanitized all dishware. **Corrected On-Site**
22-45-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Outside of sugar bags used as food contact surface for cooling fried chicken in back of kitchen.
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw unpackaged chicken over ready-to-eat vegetables in tall white rice at end of dishwashing area.
08A-02-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink by triple sink draining very slowly.
29-20-5
Basic - Floor soiled/has accumulation of debris under all cookline equipment.
36-73-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.
36-37-5
Basic - Unclean building components, attachments or fixtures. Hood parts attached to walls over cook line with heavy accumulation of grease, dust.
36-50-4
39
Jan 24, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Proper Sanitizer Contact Time and Concentration
FL-33
67
Sep 12, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over beef in walk in cooler. Operator removed and rearranged chicken under beef. **Corrected On-Site**
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg rolls held more than 24 hours not properly date marked.
02C-02-5
Basic - Stored food not covered. Observed cooked rice uncovered in kitchen area.
08B-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at 100F over steam table station.
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in onion container in walk in cooler.
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 Feb 27, 2026. The public record contains eight inspections in total.
What is the most common violation at New China?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at New China.
How does New China compare to other restaurants in Fort Myers?
New China most recently scored 39 out of 100, which is lower than the Fort Myers average of 81.
Has New China's inspection record improved over time?
Results have been roughly steady. Inspections at New China have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at New China means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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