New China Spring
Last inspected: Jan 15, 2026
74
Score
New China Spring has been inspected eight times since 2022. On Jan 15, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around nine violations to closer to five violations per visit over the last few inspections.
Looking across the full record, “bowl or other container with no handle used to dispense food” is the recurring theme, flagged five times.
New China Spring scores about where you'd expect for a Jacksonville restaurant. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips wet and discolored.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Cup used as scooper in soy sauce. Cup removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food storage container/container lid cracked or broken. Clear cracked container with general chicken stored inside. In walk in cooler
14-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights over cook line missing shields **Repeat Violation**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top cooler on line soiled with black residue
23-03-4
74
Sep 25, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of Raw chicken and beef over red sauce in flip top reach in cooler on line, manager moved to store correctly **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Box stored on top of handsink in back kitchen area, box moved **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Cup stored in soy sauce co used as scooper, moved **Corrected On-Site**
14-01-5
Basic - Light shield damaged/in disrepair. In back triple sink area glass light bulb not shielded
38-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water in a pan in triple sink. Placed under running water **Corrective Action Taken**
06-01-5
67
Jan 23, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooled pork thawed from freezer
02C-08-5
Basic - Bowl or other container with no handle used to dispense food. Cups in rice,soy sauce and sugar.
14-01-5
Basic - Food not stored at least 6 inches off of the floor. Case of chicken stored on floor of walk in freezer
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in cooler under unit.
14-69-4
78
Aug 2, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef. In walk in freezer on rack manager, stored correctly **Corrected On-Site**
08A-02-6
Basic - Bowl or other container with no handle used to dispense food. Cup in rice cup in soy sauce, manager removed **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep area, moved **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and prep table. Moved **Corrected On-Site**
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in water thawing in back area. Moved to under running cold water **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Large soy sauce buckets with white substances inside. Manager label MSG and Salt **Corrected On-Site**
02D-01-5
67
May 3, 2024
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in rear kitchen.
35A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple non food grade containers used for storage of cooked foods in cooler. Chicken nuggets. Cooked chicken. Egg rolls. **Repeat Violation** **Admin Complaint**
14-15-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reconstituted garlic in oil from yesterday at 73° at cookline. Stop sale issued.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reconstituted garlic in oil from yesterday at 73° at cookline. Stop sale issued. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. External of bulk food containers with soil residue buildup.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at Three compartment sink.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Cornstarch bins not labeled **Repeat Violation**
02D-01-5
45
Nov 29, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sugar in non food grade plastic bin. Also, soiled cardboard box being used to line top shelf of prep area. Chicken in non food grade containers inside white refrigerator behind POS counter. Shrimp in non food grade bag in walk in freezer in direct contact with food product. **Repeat Violation** **Admin Complaint**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over Sauce in reach in cooler. Raw chicken over cooked food in walk in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - time/temperature contol for safety food cold held at greater than 41F. Rehydrated garlic at 55F at cookline. Person in charge discarded garlic. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Corn starch container bins need to be cleaneda¿¿ heavily soiled on exterior.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in rear of establishment is blocked with miscellaneous items. Person in charge moved items during inspection. **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. One Ceiling tile in rear of establishment by water heater is in disrepair.
36-32-5
Basic - Dead roaches on premises. 2 Dead roaches beneath bins on prep line.
35A-03-4
Basic - Drain cover(s) missing. Drain covers missing beneath triple sink and mop sink in rear of establishment near exit.
29-18-4
Basic - Equipment in poor repair. 2 food storage bins partially melted near cookline at rear of establishment.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors beneath triple sink soiled.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets seals on reach in cooler on cookline soiled.
23-03-4
Basic - Reuse of single-service or single-use articles. Establishment reusing cardboard box for fried wontons. Person in charge removed wontons from box and placed in a plastic tub. **Corrected On-Site**
25-32-4
Basic - Working containers of food removed from original container not identified by common name. MSG container label missing from container next to cookline. Corn starch bins need to be labeled. **Repeat Violation**
02D-01-5
35
Mar 1, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Non food grade Togo bags used in direct contact with shrimp and beef. Operator moved items to food grade containers **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat mushrooms and raw beef stored over ready to eat sauces in reach in make line table. Operator correctly stored items. **Corrected On-Site**
08A-05-6
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Unnecessary chemical bug spray stored in unisex bathroom. Operator stated she would have it removed.
41-04-4
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. No written plan for cleanup of bodily functions. Emailed written plan for operator to print and file.
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Single service Togo soup bowl used as scoop in bulk flour.
14-01-5
Basic - Wood food-contact surface not properly sealed. Unsealed wood assembled as a dispenser for plastic wrap. Advised that wood needed to be sealed and painting was a good method of sealing.
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour, rice and other substances not labeled.
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone stored on preparation table.
40-06-5
50
Jul 1, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Rear hand wash sink blocked with items in basin that do not allow access to the sink. **Repeat Violation**
31A-09-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Strong odor around grease pit.
36-64-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water on rear preparation table. Discussed proper thawing techniques.
06-01-5
Basic - Cardboard used to line nonfood-contact shelves. Several uses of cardboard near cook line used as shelf liner and in walk in freezer. Discussed with operator **Repeat Violation**
14-45-4
78
Frequently Asked Questions
When was New China Spring last inspected?
The most recent health inspection at New China Spring on file is from Jan 15, 2026. The public record contains eight inspections in total.
What is the most common violation at New China Spring?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at New China Spring.
How does New China Spring compare to other restaurants in Jacksonville?
New China Spring most recently scored 74 out of 100, which is about the same as the Jacksonville average of 74.
Has New China Spring's inspection record improved over time?
Yes. Recent inspections at New China Spring have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at New China Spring means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is New China Spring inspected?
Based on the inspection history on file, New China Spring is inspected around two times per year on average.
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