New China
Last inspected: Apr 7, 2026
47
Score
New China has been inspected eight times since 2022. New China was last inspected on Apr 7, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has been favorable: violation counts have eased from around 15 violations to closer to 12 violations per visit over the last few inspections.
Looking across the full record, “ready-to-eat” is the recurring theme, flagged seven times.
By comparison, the average Riverview facility scores 69, putting New China on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Wontons in grocery bags in chest freezer.
14-31-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in reach in cooler not date marked. **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in container of sugar, employee removed at time of inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. **Repeat Violation**
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating on prep table in kitchen.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board, employee removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Floor tile in disrepair near back door.
36-17-5
Basic - Food stored on floor. Multiple food items on floor in walk in cooler.
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. Scoop handle in container of sugar.
10-01-5
Basic - Stored food not covered. Multiple food items in walk in cooler stored uncovered. **Repeat Violation**
08B-12-5
47
Nov 21, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Container of medicine improperly stored. A bottle of mouth rinse stored on dry food storage shelf over canned food and flour bins.
41-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used as prep sink next to walk-in cooler in kitchen.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked shrimp and various cooked food in walk-in cooler. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle with purple substance stored over handwash sink by walk-in cooler.
41-17-4
Basic - Stored food not covered. Cooked shrimp, cooked chicken and various food in walk-in cooler.
08B-12-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. At cook line. **Repeat Violation**
14-33-4
Basic - Working containers of food removed from original container not identified by common name. Flour bins.
02D-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour bins.
10-01-5
Basic - Food not stored at least 6 inches off of the floor. A case of fry oil stored on floor at cook line. **Repeat Violation**
08B-47-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened canned soda stored on prep table in kitchen.
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Plastic containers with no handles used in flour bins. **Repeat Violation**
14-01-5
43
Feb 26, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
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
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
30
Sep 10, 2024
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler. Operator removed chicken at time of inspection. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 83 F on counter, operator placed in reach in freezer. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 46 F in reach in cooler, operator placed chicken lower in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and ribs in reach in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in pork. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee iPad on chest freezer, operator removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Oil on floor on cook line. Sauce on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on side near wok.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
10-01-5
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 on dry storage shelf, operator removed at time of inspection. **Corrected On-Site**
42-03-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung at time of inspection. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled, operator labeled at time of inspection. **Corrected On-Site**
02D-01-5
32
Jan 30, 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. Cut lettuce 46 F on counter, employee placed in walk in cooler at time of inspection. **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 chicken in walk in cooler.
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching noodles with bare hands.
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and pork in walk in cooler not date marked.
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One food handler certification is expired.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of flour.
14-01-5
Basic - Clean, single-use gloves not handled in a sanitary manner. Used glove in reach in cooler, operator removed at time of inspection. **Corrected On-Site**
25-30-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler.
40-06-5
Basic - Food stored on floor. Noodles on floor in walk in cooler.oil on floor on cook line.
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. Scoop handle in container of flour.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temped 110 F, operator emptied water at time of inspection. **Corrected On-Site**
10-07-4
33
Oct 5, 2023
Routine - Food
1 critical violation. 5 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in walk in cooler. **Repeat Violation**
08A-05-6
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. Sent to operator at time of inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
22-02-4
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. Operator provided one food handler certification.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near register, operator labeled at time of inspection. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
14-09-4
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. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath back screen door.
35B-01-4
Basic - Food stored on floor. Onions on floor in walk in cooler. Oil on floor on cook line. **Repeat Violation**
08B-38-4
Basic - Missing drain plug at dumpster. **Repeat Violation**
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets.
23-03-4
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. Blower on oil near restroom.
42-03-5
Basic - Unclean building components, attachments or fixtures. Hood.
36-50-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled throughout kitchen.
02D-01-5
30
Apr 18, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sauce in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-18: Raw shrimp over sauce in walk in cooler. **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Pork in grocery bag in reach in freezer. **Warning** - From follow-up inspection 2023-04-18: **Time Extended**
14-31-5
Intermediate - - From initial inspection : 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 not date marked. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-18: Cooked pork in walk in cooler not date marked. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in pork in walk in cooler. **Warning** - From follow-up inspection 2023-04-18: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Food stored on floor. Oil stored on floor next to chest freezer. Sauce on floor in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-18: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted. **Warning** - From follow-up inspection 2023-04-18: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2023-04-18: Mop in bucket next to mop sink. **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table throughout kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-18: **Time Extended**
21-12-4
52
Sep 14, 2022
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler.
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Meats in grocery bags in reach in freezer.
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In restroom.
31B-02-4
Intermediate - No running water at mop sink. Mop sink does not have a faucet for running water.
27-11-4
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. Operator provided 1 employee training certificate.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler and walk in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table, employee removed at time of inspection. Employee watch on plastic plate, operator removed watch and discarded plate at time of inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Can with no handle in container of rice and bowl with no handle in container of flour. Operator removed at time of inspection. **Corrected On-Site**
14-01-5
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting mushrooms prior to washing.
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination. Plastic plates near register not inverted, operator stored inverted at time of inspection. **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep tables.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar on cook line and container of flour in dry storage not labeled, operator labeled at time of inspection. **Corrected On-Site**
02D-01-5
Basic - Missing drain plug at dumpster.
33-11-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour, operator repositioned at time of inspection. **Corrected On-Site**
10-01-5
Basic - Food stored on floor. Lettuce, onions, and soy sauce stored on floor throughout kitchen. Onions and carrots stored on floor in walk in cooler.
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at the bottom of back door.
35B-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting above 3 Compartment Sink.
24-08-4
29
Frequently Asked Questions
When was New China last inspected?
The most recent health inspection at New China on file is from Apr 7, 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 seven times, more than any other issue at New China.
How does New China compare to other restaurants in Riverview?
New China most recently scored 47 out of 100, which is lower than the Riverview average of 69.
Has New China's inspection record improved over time?
Yes. Recent inspections at New China have averaged around 12 violations per visit, down from roughly 15 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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