Kissimmee New China
Last inspected: Jan 14, 2026
50
Score
Kissimmee New China appears in inspection records nine times, starting in 2022. On Jan 14, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
Restaurants in Kissimmee average 78, so Kissimmee New China trails the local norm. The pattern in the record is worth a careful look.
9
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
50
Jul 17, 2025
Routine - Food
2 major violations. 8 minor violations.
View 10 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
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
43
Jan 14, 2025
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken and raw beef stored in grocery store bags at reach in chest freezer
14-31-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked pork and cooked chicken stored in non food grade buckets
14-15-4
High Priority - Raw animal food stored over or with unwashed produce. Raw pork in container stored directly on bok choy at walk in cooler
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. By triple sink has rubber gloves in sink
31A-09-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink by triple sink **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shell eggs,per operator less than 2 hours.Emailed time plan **Corrective Action Taken**
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on make table on cooks line
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Stainless steel bowl in container with rice
14-01-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed plastic jug cut to resemble scoop in large empty bowl with rice particles on plastic make shift scoop and in bowl
14-10-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Small reach in chest freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler has dust build up
23-03-4
Basic - Stored food not covered. No lid on chicken and pork at low boy reach in cooler across from fryers No lid on chicken and beef at walk in cooler
08B-12-5
33
Aug 30, 2024
Routine - Food
10 minor violations.
View 10 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door - From follow-up inspection 2024-08-30: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in walk in cooler - From follow-up inspection 2024-08-30: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on dry storage rack by back door - From follow-up inspection 2024-08-30: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Food stored on floor. Cooking oil stored on floor at prep area Sauce stored on floor at walk in cooler - From follow-up inspection 2024-08-30: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer at dry storage area - From follow-up inspection 2024-08-30: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored between wok and cooker on cooks line - From follow-up inspection 2024-08-30: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooker on cooks line where pork is cooked has grease build up on bottom shelf - From follow-up inspection 2024-08-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Green grease receptacle stored few feet from front door.Per operator they are using second grease receptacle - From follow-up inspection 2024-08-30: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-08-30: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar and cornstarch not labeled at dry storage area - From follow-up inspection 2024-08-30: **Time Extended**
02D-01-5
61
Aug 28, 2024
Routine - Food
3 critical violations. 1 major violation. 13 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork,beef,chicken,shrimp and sprouts all temping between 58F-70F.Per operator items were placed in reach in cooler since opening which was over four hours **Warning**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Fried chicken lined with paper towel by fryers **Corrected On-Site**
14-86-1
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork,beef,chicken,shrimp and sprouts all temping between 58F-70F.Per operator items were placed in reach in cooler since opening which was over four hours
01B-02-5
Intermediate - No soap provided at handwash sink. Hand wash sink by triple sink **Corrected On-Site**
31B-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door
32-04-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in walk in cooler
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on dry storage rack by back door
40-06-5
Basic - Equipment in poor repair. Reach in cooler at cooks line not keeping TCS food 41F and below
14-11-5
Basic - Food stored in a location that is exposed to splash/dust. Rice soaking in bowl stored under triple sink **Corrected On-Site**
08B-36-4
Basic - Food stored on floor. Cooking oil stored on floor at prep area Sauce stored on floor at walk in cooler
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer at dry storage area
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored between wok and cooker on cooks line
10-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler on cooks line
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooker on cooks line where pork is cooked has grease build up on bottom shelf
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Green grease receptacle stored few feet from front door.Per operator they are using second grease receptacle
33-31-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and cornstarch not labeled at dry storage area
02D-01-5
30
Mar 19, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
47
Aug 2, 2023
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
61
Feb 20, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
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.
11-27-4
Basic - A minimum of one bathroom facility is not available for public use. Advised to reconfigure area to allow guest to use restroom.
32-09-4
Basic - Equipment in poor repair. Lid to chest freezer by back door not square.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor at back door under shelving and beside chest freezer heavily soiled with debris and grease like substance.
36-73-4
Basic - Heavy Grease on receptacles lid and surroundings.
33-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer by back door heavily soiled.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
61
Jul 25, 2022
Routine - Food
3 critical violations. 1 major violation. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs holding at cookline. Advised rapid chill to 41 or colder. Manager moved to reach in cooler.
03A-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Broccoli cut and washed and put back into box. Advised to rehash and pan up in food grade container. **Corrected On-Site**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over crab Rangoon, raw beef over crab Rangoon and shrimp. Both proteins over pork egg rolls. Manager moved to correct order of holding. **Corrective Action Taken**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Lids to pans in basin.
31A-09-4
Basic - Working containers of food removed from original container not identified by common name. Several blue tubs without labels: sugar, flour, MSG, etc.
02D-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled. Interior of upright oven heavily soiled.
23-24-4
Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine. Several pans over 3 bin sink, heavily soiled and stacked.
16-45-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Large chest freezer at back door heavily rusted.
14-11-5
Basic - Floor soiled/has accumulation of debris and grease throughout kitchen and under equipment. Especially along walls, in corners and out of the way areas.
36-73-4
Basic - Grease on receptacle lid, dripping down front and heavily caked with old food.
33-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large containers of non TCS foods heavily soiled.
23-03-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
33
Frequently Asked Questions
When was Kissimmee New China last inspected?
The most recent health inspection at Kissimmee New China on file is from Jan 14, 2026. The public record contains nine inspections in total.
What is the most common violation at Kissimmee New China?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Kissimmee New China.
How does Kissimmee New China compare to other restaurants in Kissimmee?
Kissimmee New China most recently scored 50 out of 100, which is lower than the Kissimmee average of 78.
Has Kissimmee New China's inspection record improved over time?
Results have been roughly steady. Inspections at Kissimmee New China have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kissimmee 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 Kissimmee New China inspected?
Based on the inspection history on file, Kissimmee New China is inspected around three times per year on average.
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