New China Panda
Last inspected: Oct 27, 2025
32
Score
Inspectors have visited New China Panda seven times, with records going back to 2022. On Oct 27, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around 11 violations to closer to nine violations per visit over the last few inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Compared to other Winter Garden restaurants (averaging 65), there's room to close the gap. This restaurant has more on its record than most do.
7
Inspections
4
Critical latest
2
Major latest
7
Minor latest
Inspection History
Oct 27, 2025
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked egg in cooler at cook line. Operator discarded. **Corrected On-Site**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to cooler. Cooked Wings (63F - Cold Holding); General Chicken (49F - Cold Holding) **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Vitamins and Advil stored on prep table. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken over cooked Chicken and cooked pork in reach in cooler. Wonton on top of raw beef in upright freezer. Operator removed. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with Chair. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. In rice container. In flour container. Operator removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back kitchen area. **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Reach in cooler basket at cook line.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor by three compartment sink.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line soiled. Hood filters. Upright white GE Freezer gasket in the kitchen **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line soiled. Upright white GE Freezer in the kitchen **Repeat Violation**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator but in sanitizer. **Corrected On-Site**
21-12-4
32
Feb 5, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
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
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
61
Oct 30, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table in the kitchen
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dry storage area
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. One male on cook line **Repeat Violation**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep table next to rice steamer (87F) manager removed water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line soiled Gaskets in reach in coolers by cook line **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Water line under 3 comp sink leaking
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in Freezer in the kitchen
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink at front counter.
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, manager replaced sanitizer now 50/ppm **Corrected On-Site**
21-07-4
61
Jun 13, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 86f. Less than 4 hours. Manager placed in refrigerator. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over cooked pork. **Corrected On-Site**
08A-05-6
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. -Raw chicken over beef in double door freezer.
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Under meat grinder.
22-02-4
Intermediate - No soap provided at handwash sink. -Front handsink.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. -Purple spray bottle.
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
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.
23-03-4
Basic - Reuse of single-service or single-use articles. -Cooked chicken stored on cardboard box lid.
25-32-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour.
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
33
Apr 15, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (54F); cooked shrimp (53F); cooked pork (50F) in reach in cooler less than 1 hour @10:55 am (per operator). Removed to walk in. At 11:30 am: pork 43F; chicken 50F; shrimp 50F Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make line **Repeat Violation**
22-02-4
Basic - Working containers of food removed from original container not identified by common name. -bins throughout kitchen
02D-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. -in walk in cooler
36-73-4
Basic - Food stored on floor. -sauce bucket on floor of walk in cooler -oil jugs stored on kitchen floor
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop near rice steamers **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler soiled
23-03-4
Basic - Walk in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
55
Jun 21, 2023
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
23
Dec 2, 2022
Routine - Food
7 critical violations. 2 major violations. 4 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale.3 cans of oyster sauce stored at cans racks.
01B-01-4
High Priority - Food placed in soiled container/equipment.Egg rolls stored on baskets that have debris. **Corrected On-Site**
08B-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw shrimp stored over spring rolls wrappers in reach in freezers. Raw shrimp stored over french fries on reach in freezer. **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken wings stored over smoked bbq in reach cooler across from fryers. Raw pork loins stored over sauces in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Wings kept at table next to fryer for less than 4 hrs with temperature of 88F. **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Wings kept on fryer basket for less than 4 hrs with temperature of temperature of 108F. Dumplings kept on cook line for less than 4 hrs with temperature of 106F. Ask manager to reheat to 165F.
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Cooked chicken kept in walk in cooler prepared 2 days ago with no date marked.
02C-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Employee preparing food in customer section of dining area.Employee preparing wonton bags on dinning room. **Corrected On-Site**
08B-48-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Screening is not 16-mesh to the inch.Back exit door.
35B-13-4
23
Frequently Asked Questions
When was New China Panda last inspected?
The most recent health inspection at New China Panda on file is from Oct 27, 2025. The public record contains seven inspections in total.
What is the most common violation at New China Panda?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at New China Panda.
How does New China Panda compare to other restaurants in Winter Garden?
New China Panda most recently scored 32 out of 100, which is lower than the Winter Garden average of 65.
Has New China Panda's inspection record improved over time?
Yes. Recent inspections at New China Panda have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at New China Panda 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 Panda inspected?
Based on the inspection history on file, New China Panda is inspected around two times per year on average.
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