New China
Last inspected: Dec 2, 2025
45
Score
New China appears in inspection records six times, starting in 2022. The most recent visit was on Dec 2, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving in the right direction, with the rolling count dropping from around 17 violations to closer to 15 violations per visit.
When inspectors have written things up, “stored food not covered” has been the most frequent reason, cited four times.
Restaurants in Kenneth City average 61, so New China trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. 6lb can of bamboo shoots located on dry-storage is dented at seams.
01B-01-4
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 bare hand touching phone in dining room then enter kitchen and touch clean utensils. Discussed with operator proper hand-hygiene techniques.
12A-13-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu on shelf in walk-in cooler not date marked.
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in warewashing area. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Backflow device not located for convenient service or maintenance access.
29-38-4
Basic - Bathroom door left open other than during cleaning or maintenance. Employee closed door. **Corrected On-Site**
32-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. Containers of cooked chicken and pork not covered in walk-in cooler.
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
45
Feb 27, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
43
Aug 7, 2024
Complaint Full
3 critical violations. 4 major violations. 20 minor violations.
View 27 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched bare arms and continued food preparation.
12A-10-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bags used in direct contact with frozen items. **Repeat Violation**
14-15-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib by three compartment sink lacks a vacuum breaker.
29-34-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken cooling at 103 F at room temperature. Inspector advised of proper cooling procedures. Employee reheated to 165 F.
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind front counter. **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in walk in cooler with no date markings.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of sanitizer not labeled. Employee labeled. **Corrected On-Site**
41-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in kitchen. **Repeat Violation**
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board had grooved cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage in prep table across from fryers.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Employee removed. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Soy sauce stored on floor. **Repeat Violation**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop touching sugar. **Repeat Violation**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen has built up food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees in restroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach in coolers have built up food debris. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Reuse of single-service or single-use articles. Ketchup containers used to store gravy.
25-32-4
Basic - Stored food not covered. Multiple items not covered in reach in freezer. **Repeat Violation**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Sugar removed from original container and not properly labeled. Manager labeled. **Corrected On-Site**
02D-01-5
16
Apr 26, 2024
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Stored food in to go bags in freezers
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over broccoli in walk-in cooler, beef removed **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease and food residue around wok station and rice cooker on cook line **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink behind front counter, restocked **Corrected On-Site**
31B-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
36-37-5
Basic - Employee with no hair restraint while engaging in food preparation. Male employees on cook line with no hair restraints
13-03-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
36-73-4
Basic - Ice buildup in reach-in freezer
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cut cabbage in cooler
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Freezer gaskets soiled
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Screen in rear kitchen door torn/in poor repair.
35B-09-4
Basic - Stored food not covered. Multiple items in walk-in cooler
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm **Corrected On-Site**
21-07-4
Basic - Food stored on floor. Oolong oil on floor in dry storage, moved to shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
33
Dec 6, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris. Oven soiled with food debris
22-02-4
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. Emailed operator procedures.
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Plastic container in rice. Manager removed items. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food in walk-in cooler.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in dish area wet nesting.
24-08-4
Basic - Food stored on floor. Gallon of soy sauce on floor in walk-in. Oil on floor in dry storage area. Manager moved off floor. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No Employee must wash hands sign in bathroom. Manager posted sign. **Corrected On-Site**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. White powdered substance in plastic containers not identified. Manager identified items. **Corrected On-Site**
02D-01-5
61
Dec 7, 2022
Complaint Full
5 critical violations. 5 major violations. 18 minor violations.
View 28 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line: Cooked chicken 88 degrees F. Discussed with operator that food must be held at 135 degrees F if being held hot for service.
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. 3 dented cans of hoisin sauce 1 dented can of ground bean sauce 1 dented can of soy sauce. **Repeat Violation**
01B-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Printed thank you bags used for storage of cooked pork
14-31-5
High Priority - Toxic substance/chemical improperly stored. Employee lotion on shelf next to plastic wrap on shelf over reach-in cooler of cook line.
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over ready-to-eat sauce in reach-in cooler by fryers. Discussed proper food storage. Raw chicken over cream cheese in walk-in cooler. Discussed proper food storage. **Repeat Violation**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken at 2:52 made at 1 pm cooling 78 degrees F re-temp at 3:28 78 degrees F. Chicken sitting out on cooling rack of kitchen at room temperature Operator moved chicken to walk-in cooler.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line.
22-02-4
Intermediate - No soap provided at handwash sink. Handwash sink by three compartment sink has no soap. Operator placed soap at 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. Cooked pork in walk-in cooler prepared and thawed over 24 hours ago.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of bleach
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in crack of prep table and cooler of cook line. Operator removed.
10-17-4
Basic - Bowl or other container with no handle used to dispense food. Hoisin sauce container used as scooper for rice grains
14-01-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Can opener blade stored in soiled container.
24-06-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Damaged/spoiled/recalled food not properly segregated. 3 dented cans of hoisin sauce 1 dented can of ground bean sauce 1 dented can of soy sauce.
08B-20-4
Basic - Dumpster located outside has no lid or lid open/broken.
33-15-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee duck in reach-in freezer over fries to be served to the public. Employee began rearranging **Corrective Action Taken**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. 3 food handlers with no hair restraint
13-03-4
Basic - Equipment in poor repair. Interior of tall white reach-in freezer damaged and cracked by rear exit.
14-11-5
Basic - Food stored on floor. Bucket of shrimp stored on flour or walk-in cooler. Fry oil stored on floor next to chest freezer by rear exit. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scooper touching salt. Employee removed. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Standing smoker of cook line soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulation on top of smoker on cook line. Racks soiled in walk-in cooler.
23-03-4
Basic - Reuse of single-service or single-use articles. Establishment reusing cans for storage of utensils
25-32-4
Basic - Stored food not covered. Raw beef not covered in walk-in cooler **Repeat Violation**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Interior of walk-in cooler soiled with black mil-like substance Floor soiled by standing smoker of cook line.
36-27-5
Basic - Water draining onto floor surface. Pipe from hand sink to floor drain misaligned and draining onto floor. Employee adjusted **Corrected On-Site**
29-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
12
Frequently Asked Questions
When was New China last inspected?
The most recent health inspection at New China on file is from Dec 2, 2025. The public record contains six inspections in total.
What is the most common violation at New China?
Across the inspection record, “stored food not covered” has been cited four times, more than any other issue at New China.
How does New China compare to other restaurants in Kenneth City?
New China most recently scored 45 out of 100, which is lower than the Kenneth City average of 61.
Has New China's inspection record improved over time?
Yes. Recent inspections at New China have averaged around 15 violations per visit, down from roughly 17 earlier in the 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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