New China
Last inspected: Jan 28, 2026
50
Score
Going back to 2022, New China has 10 inspections in the public record. The most recent report on file is from Jan 28, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around nine violations to closer to 11 violations per visit.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged three times.
New China's latest score of 50 falls below the Jacksonville average of 74. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
50
Sep 23, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
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
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
45
May 19, 2025
Routine - Food
3 critical violations. 1 major violation. 11 minor violations.
View 15 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Wiping cloth used to cover egg rolls in walk in cooler.
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bag used to stored sweet and sour shrimp
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs ambient temperature (77F - Cold Holding) stored on top of flip top cooler per employee they just pulled them out to make an order. Employee put shell eggs back into cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Lid is soiled on interior of ice machine is soiled.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. 3 co2 tanks not adequately secured in storage room.
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen and ware washing area **Repeat Violation**
36-37-5
Basic - Ceiling tile missing. In hallway across from ice machine above small white reach in freezer, ceiling tile missing near triple sink and over walk in freezer. **Repeat Violation**
36-36-4
Basic - Ice scoop handle in contact with ice. Ice scoop touching ice in ice bun at drink station. **Repeat Violation**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on side of rolling cart
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. Handle of scoop touching Sugar
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon stored in standing water 83F
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above flip top cooler
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease Gasket on small white reach in freezer is soiled with a black mold like substance. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Brewed tea in urns not covered near drink station.
08B-12-5
33
Dec 2, 2024
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Insects, Rodents, and Animals Not Present
FL-38
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
35
Mar 28, 2024
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
23
Nov 13, 2023
Complaint Partial
No violations found.
100
Oct 19, 2023
Routine - Food
6 critical violations. 4 major violations. 20 minor violations.
View 30 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wings cooling 2.5 hours (72-73F - Cooling) suggested to manager to reheat all chicken wings to 165F or higher. Employee reheated all chicken wings to 165F or higher **Corrected On-Site**
03D-01-5
High Priority - Nonfood-grade bags used in direct contact with food. Non food grade used to store meat
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Pork stored over fries, raw scallops stored over ready to eat noodles. Employee properly stored food items
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef broth (90F - Hot Holding) suggested to employee to put broth on the stove to reheat. Employee reheated broth. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cleaning solution stored near sauces, employee properly stored cleaning solution. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at faucet near prep sink
29-34-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Frozen food items in the walk in freezer not date marked
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line Can opener soiled with food debris
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near triple sink is blocked with several plastic lids
31A-09-4
Intermediate - No soap provided at handwash sink. No hand soap at hand wash sink behind prep line
31B-03-4
Basic - Ceiling tile missing. Multiple ceiling tiles missing in kitchen and ware wash8g area
36-36-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black debris on interior of ice bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with food debris
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint on employee preparing and cutting meats, employee put on hat **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Torn gasket on walk in cooler door **Repeat Violation**
14-11-5
Basic - Food storage container/container lid cracked or broken. Several cracked lids and containers with food stored inside the walk in cooler and freezer **Repeat Violation**
14-38-4
Basic - Food stored on floor. Pot of oil stored on floor under wok station **Repeat Violation**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled container
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet blue cloth under white cutting board while cutting chicken.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of microwave
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease, soiled gaskets on walk in cooler and freezer, soiled gasket on white chest freezer. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed Broccoli prepped from box, spoke to manager about cleaning broccoli before prepping.
08B-39-4
Basic - Reuse of single-service or single-use articles. Establishment reuse single service jugs with handles
25-32-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk in freezer
38-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature on top of cooler. Employee put food items in the walk in cooler **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in freezer shelves
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with food debris in kitchen area
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths stored on prep tables **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled container with a white powdery substance.
02D-01-5
10
Mar 2, 2023
Food-Licensing Inspection
No violations found.
100
Jan 9, 2023
Routine - Food
4 critical violations. 5 major violations. 9 minor violations.
View 18 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
14
Jul 12, 2022
Food-Licensing Inspection
5 critical violations. 3 major violations. 11 minor violations.
View 19 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. Raw chicken on tray on top of tray with raw with beef in walk in freezer
08A-17-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 55f shelled eggs, on table, explained time as public health control, employee placed them in cooler **Corrected On-Site**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 80f sprouts and cut cabbage on table, explained to her and she wrote time and wrote them in procedure **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 90f wonton, and chicken, no time or procedure, mgr wrote time on **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by triple sink
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at front counter, mgr placed some **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Mgr couldn't find it, some foods with times on, emailed one
03F-10-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Blue container by rice warmer, employee wrote name on **Corrected On-Site**
41-04-4
Basic - Bowl or other container with no handle used to dispense food. For cooked chicken, mgr removed it **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal foods on shelf of above sauces for customers in walk in cooler **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket in walk in cooler
14-11-5
Basic - Food storage container/container lid cracked or broken. Container for cooked chicken is cracked
14-38-4
Basic - Food stored on floor. Oil jug
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. In soy sauce, mgr moved handle **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler
23-03-4
Basic - Reuse of single-service or single-use articles. Cardboard box used to put wonton, mgr placed it in a food grade bag **Corrected On-Site**
25-32-4
Basic - Stored food not covered. Peeling and cleaned onions in walk in cooler
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In back prep area, mgr discarded them **Corrected On-Site**
21-12-4
Basic - Carbon dioxide/helium tanks not adequately secured. In storage area
51-11-4
20
Frequently Asked Questions
When was New China last inspected?
The most recent health inspection at New China on file is from Jan 28, 2026. The public record contains 10 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 three times, more than any other issue at New China.
How does New China compare to other restaurants in Jacksonville?
New China most recently scored 50 out of 100, which is lower than the Jacksonville average of 74.
Has New China's inspection record improved over time?
No. Recent inspections at New China have averaged around 11 violations per visit, up from roughly nine 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 three times per year on average.
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