New China
Last inspected: Oct 6, 2025
39
Score
Public records show eight inspections at New China stretching back to 2022. The most recent visit was on Oct 6, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around eight violations each.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged five times.
By comparison, the average Melbourne facility scores 84, putting New China on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
1
Critical latest
1
Major latest
14
Minor latest
Inspection History
Oct 6, 2025
Complaint Full
1 critical violation. 1 major violation. 14 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. Medical supplied including medicine stored over make table in back of kitchen soiled. **Corrected On-Site**
41-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in back has dirty utensils in it. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowls being used to scoop salt. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Various ceiling tiles broken.
36-32-5
Basic - Cove molding at floor/wall juncture broken/missing. Molding missing near hand wash sink.
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored above make table. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Operator cooking with no hair restraints. **Corrected On-Site**
13-03-4
Basic - Floor soiled/has accumulation of debris. Floors behind bbq oven soiled with old food debris.
36-73-4
Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. Rice and other food stored on shelf approximately 2" off floor.
14-66-4
Basic - In-use tongs stored on equipment door handle between uses. Three pair of tongs on shelf at knee level. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Gasket on front reach in freezer soiled. Gasket on front reach in cooler soiled. Gaskets on chest freezer soiled. Gasket on upright freezer back of kitchen soiled. Both small chest freezer have soiled gaskets. Walk in cooler gasket soiled. **Repeat Violation**
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door held slightly open with rope.
35B-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service trays at front of kitchen not inverted. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Corn flower uncovered, bin lid broken. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Three rags on prep station. **Corrected On-Site**
21-09-4
Basic - Equipment in poor repair. Small chest freezer has torn gasket. Large upright freezer front of kitchen has torn gasket.
14-11-5
39
Sep 11, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding)raw beef sitting out in bucket no being worked with. Operator placed back into walk in until ready to prep beef. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to triple sink. Operator placed napkins by sink until paper towels come in. **Corrected On-Site**
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. Pork in walk in cooler has old date mark, operator forgot to put new date mark on product prepared yesterday.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowls in flour and corn starch.
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled with grease. **Repeat Violation**
23-03-4
64
Dec 6, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
78
Jul 24, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
64
Feb 26, 2024
Routine - Food
7 minor violations.
View 7 violations
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above walk in cooler
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Gaskets upright freezer
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Top of fryer food debris and grease **Repeat Violation**
23-03-4
Basic - Stored food not covered. Cooked pork upright freezer **Corrected On-Site**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
70
Aug 28, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
33
Nov 21, 2022
Complaint Full
2 critical violations. 2 major violations. 11 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. Repackaged chicken over beef **Corrected On-Site**
08A-17-6
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. Operator forgot to put time on egg rolls and general chicken **Corrected On-Site**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked general chicken operator forgot to date. Walk in cooler **Corrected On-Site**
02C-02-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Powdered cement and tile glue stored near food **Corrected On-Site** **Repeat Violation**
41-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front lobby and dishwasher area
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on drying rack
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table and small 2 door reach in cooler Single door reach in freezer Hood filters Repeat Suggested if can't clean gasket may plan on replacing them
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers over triple sink
16-46-4
Basic - Stored food not covered. Beef teriyaki walk in cooler **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
35
Jul 29, 2022
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed partial tray of shell eggs on shelf over prep table. Ambient air temperature 83f, placed on shelf 1 hour prior, suggested adding to Time as a Public health control. Added to time plan, any remaining must be discarded by 4 hours. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Foo young sauce 128, reheated to 138. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Can of spray paint stored with jugs of sauces on bottom shelf in kitchen area.
41-10-4
High Priority - Container of medicine improperly stored. Aleve on shelf over cooked egg rolls, and chicken. **Corrected On-Site**
41-07-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. When asked how to properly set up triple sink for manual washing, operator did not state proper order, she stated, wash, sanitize, rinse.
53A-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked diced pork, pulled from freezer, operator states it was pulled from freezer yesterday and forgot to date it, previous product date still marked on shelf. **Corrected On-Site**
02C-08-5
Intermediate - Handwash sink not accessible for employee use at all times. Gloves in hand wash sink. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Cup in use for cooked fried rice and cooked white rice. Bowl in dry rice. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several in kitchen and back sink area.
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on table with celery being cut. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook did not have hair restraint. **Repeat Violation**
13-03-4
Basic - Floors not maintained smooth and durable. Broken tiles.
36-11-4
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. Hood filters have excessive build up. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill and empty gas can stored on shelf over bottled sauces. **Corrected On-Site**
42-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. Bag of chicken in container on sink ledge, shrimp in standing water. Products were mostly frozen. **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cooked pork, won tons, etc. **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled. **Corrected On-Site**
02D-01-5
22
Frequently Asked Questions
When was New China last inspected?
The most recent health inspection at New China on file is from Oct 6, 2025. The public record contains eight inspections in total.
What is the most common violation at New China?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at New China.
How does New China compare to other restaurants in Melbourne?
New China most recently scored 39 out of 100, which is lower than the Melbourne average of 84.
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 three times per year on average.
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