New China Gourmet
Last inspected: Jan 26, 2026
26
Score
Across the available record, New China Gourmet has 11 inspections on file, the first dated 2022. New China Gourmet was last inspected on Jan 26, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Equipment in poor repair” accounts for the largest share of issues, appearing five times across the record.
New China Gourmet's latest score of 26 falls below the Kissimmee average of 78. The pattern in the record is worth a careful look.
11
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
2 critical violations. 2 major violations. 4 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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
26
Sep 15, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
70
Jan 21, 2025
Food-Licensing Inspection
4 minor violations.
View 4 violations
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Chest freezer in dishwashing area.
14-69-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer near 3 compartment sink.
14-36-5
Basic - Light not functioning. Back hallway
36-62-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Blood in bottom of upright reach in freezer.
22-16-4
82
Aug 29, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prepped chicken over cooked ready to eat shrimp in walk in cooler..
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dry storage shelving, prep tables and shelving under tables moderately soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at 3 bin sink area.
31B-02-4
Basic - Equipment in poor repair. Chest freezer lid and chest in poor repair. **Repeat Violation**
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Freezer and cooler gaskets throughout facility. **Repeat Violation**
14-10-4
Basic - In-use knife/knives stored in cracks between pieces of equipment-clever at cookline.
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled. **Repeat Violation**
23-24-4
Basic - Cardboard used to line food-contact shelves. Walk in cooler shelves.
14-05-4
Basic - Clean utensils stored between equipment and wall. **Corrected On-Site**
24-14-4
47
Jun 19, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. KINGMAN BRAND, BAMBOO SHOOTS 6 lbs 8 0z
01B-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Towel on noodles in prep station.
14-86-1
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. At least 1 area on menu has crab versus Krab.
52-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
23-24-4
Basic - Equipment in poor repair. Freezer gasket at upright unit near 3 bin sink.
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Chest freezer by mop sink rusty and gasket in poor repair.
14-10-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline.
10-17-4
Basic - Unnecessary items/unused equipment on the premises. Several old reach in coolers at back of facility-used for dry storage.
33-31-5
50
Feb 13, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Double door stainless freezer-gaskets broken. - From follow-up inspection 2023-12-04: Gaskets on order **Time Extended** - From follow-up inspection 2024-02-13: Gasket is on order. **Time Extended**
14-11-5
95
Aug 7, 2023
Routine - Food
5 critical violations. 4 major violations. 10 minor violations.
View 19 violations
High Priority - Dented/rusted cans present. See stop sale. Hoisin sauce 5 lb can, Koon chun brand. X 3 cans.
01B-01-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cashier went from cashier duties to cooking without first washing hands.
12A-16-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee came back from break and did not wash properly or long enough.
12A-17-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Washed and cut brocolli stored in dirty box it was delivered in.
14-86-1
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 eggs cracked and spilling over, advised to discard those affected.
01B-14-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Young man cooking, left restroom and walked to the back and washed in 3 bin sink.
12A-03-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Young lady at front counter went through menus to make "C" a "K".
52-03-4
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. Has sign describing procedures needs to explain and read info.
11-27-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Restroom.
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
23-24-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards heavily grooved etc.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell Phone over cookline.
40-06-5
Basic - Equipment in poor repair. Reach in freezer gasket broken.
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Top and sides of chest freezer heavily rusted and gasket in poor repair.
14-10-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Plumbing system in disrepair. Hot water in restroom not operational. Advised to check to make sure hot was not turned off.
29-08-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers with various white powders.
02D-01-5
19
Jun 12, 2023
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
86
Apr 5, 2023
Complaint Full
4 critical violations. 2 major violations. 12 minor violations.
View 18 violations
High Priority - Container of medicine improperly stored./ employee on top of cook line . **Warning**
41-07-4
High Priority - Nonfood-grade bags used in direct contact with food. **Warning**
14-31-5
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 10 live roaches underneath cooking equipment cook line. Observed approximately 10 live roaches between employee hand sink front area and plywood . **Warning**
35A-05-4
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 cooked chicken front 2 hours ago . **Warning**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times./ utensils inside employee hand sink back area l **Warning**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken from 4 dates ago not date marked in walk-in cooler . **Warning**
02C-02-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 1 sticky strip device with approximately 20 dead roaches by employee hand sink next to 3 comp sink . Observed 2 sticky strip device with approximately 25 dead roaches underneath prep table and cooking equipment by the soda area . **Warning**
35A-06-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable./ cook line . **Warning**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris./ underneath equipments **Warning**
36-73-4
Basic - Food storage container/container lid cracked or broken. **Warning**
14-38-4
Basic - Food stored on floor./ bucket with beans sprouts walk in cooler . **Warning**
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./ flour . **Warning**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ underneath equipments cook line **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. CHECK ALL . **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
25
Jan 19, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
43
Aug 25, 2022
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 3 live ants at top of the reach in freezer
35A-02-6
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. Per employee food in placed since 11am egg rolls and fried chicken**Corrected On-Site** **Corrected On-Site**
03F-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employee enter to kitchen started cooking without washing hands.
12A-16-4
Intermediate - Lack of toilet tissue at each toilet. **Corrected On-Site**
32-11-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter and in restrooms
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. 2 door reach in freezer
23-24-4
Basic - Ceiling tile missing. Above walk-in cooler
36-36-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Equipment in poor repair. - two door reach in freezer doors - white freezer
14-11-5
Basic - Reach-in cooler / freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. Flour in dry storage shelves
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken in a container with water at 3 bay sink
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
35
Frequently Asked Questions
When was New China Gourmet last inspected?
The most recent health inspection at New China Gourmet on file is from Jan 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at New China Gourmet?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at New China Gourmet.
How does New China Gourmet compare to other restaurants in Kissimmee?
New China Gourmet most recently scored 26 out of 100, which is lower than the Kissimmee average of 78.
Has New China Gourmet's inspection record improved over time?
Results have been roughly steady. Inspections at New China Gourmet have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at New China Gourmet 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 Gourmet inspected?
Based on the inspection history on file, New China Gourmet is inspected around three times per year on average.
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