NEW CHINA

Name: NEW CHINA
Address: 5110 NORMANDY BLVD, JACKSONVILLE, FL, 32205, US
Rating: 28.3

5110 NORMANDY BLVD, JACKSONVILLE, FL 32205

License #2611782

🥡 Chinese ℹ️

28.3 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 11 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NEW CHINA in JACKSONVILLE currently holds an InspectFL Health Score of 28.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 114 total violations — 18 critical, 12 major, 84 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 13, 2023

The latest inspection on October 5, 2026 shows 11 observation rows: 1 critical, 1 major, and 9 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

114

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

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NEW CHINA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging On side of rolling cart.
[14-11-5] Equipment in poor repair. Torn gasket on walk in cooler, torn gasket on reach in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter when not in use.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Exterior of food storage bins soiled with food debris. Soiled gasket on white reach in freezer/walking cooler/freezer.
[31A-09-4] Handwash sink not accessible for employee use at all times. 5 gallon Bucket lids stored in hand sink in ware washing area. Employee removed lids from hand sink.
[36-36-4] Ceiling tile missing. Two ceiling tiles missing in Storage area above ice machine. Ceiling tile missing above walk in freezer.
[50-09-4] Current Hotel and Restaurant license not displayed. Old license displayed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground pork stored over French fries, employee properly stored food items.
[14-38-4] Food storage container/container lid cracked or broken. Cracked Blue bin used to stored cooked chicken wings.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Debris on walk in cooler shelves.

Disposition: Warning Issued
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above flip top cooler
[23-03-4] 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.
[08B-12-5] Stored food not covered. Brewed tea in urns not covered near drink station.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Wiping cloth used to cover egg rolls in walk in cooler.
[14-31-5] Nonfood-grade bags used in direct contact with food. Non food grade bag used to stored sweet and sour shrimp
[22-20-5] 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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 co2 tanks not adequately secured in storage room.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen and ware washing area
[36-36-4] 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.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop touching ice in ice bun at drink station.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on side of rolling cart
[10-01-5] 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
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon stored in standing water 83F
[03A-02-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on both white reach in freezers are soiled with a black mold like substance. Hood filters are soiled with grease above cooking equipment.
[25-32-4] Reuse of single-service or single-use articles. Establishment reuse cardboard chicken boxes to store cooked chicken.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light provided in the walk in freezer
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing room temperature on counter, spoke with manager about the proper way to thaw. Manager put container of shrimp into the walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled in server area where Tea brewer is located.
[02D-01-5] Working containers of food removed from original container not identified by common name. Unlabeled white bin with a white powder substance stored inside. Manager stated it was sugar
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Food debris on walk in freezer door handle
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-36-4] Ceiling tile missing. Above walk in cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A couple of employee beverages stored on top of white reach in freezer.
[14-11-5] Equipment in poor repair. Torn gasket on walk in cooler door
[08B-38-4] Food stored on floor. Grey bin with meat filled with meat stored on floor inside walk in Freezer
[10-08-5] Ice scoop handle in contact with ice. Handle of ice scoop is stored in ice, manager removed scoop
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between Fryer and wok station
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs ambient temperature 59F were stored on shelf above flip top cooler, per employee eggs were out for 30 mins when they made an order with them. Employee out shell eggs back into the cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with food debris, employee cleaned can opener blade
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand wash sink near triple sink, employee refilled paper towels

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (69F - Cold Holding)food item stored on top of flip top cooler. Employee put eggs back into cooler
[14-31-5] Nonfood-grade bags used in direct contact with food. Non food grade bag used to store cooked pork in walk in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Scallops stored with French fries in reach in freezer, manager properly stored food items
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Several co2 tanks not secured in side room adjacent from kitchen
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Replacement ceiling tiles in kitchen and storage area
[36-36-4] Ceiling tile missing. By hood system
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes, wallet and keys stored on shelf above flip top cooler
[14-11-5] Equipment in poor repair. Torn gasket on walk in cooler
[36-22-4] Floor area(s) covered with standing water. Standing water on floor in Back of establishment
[08B-38-4] Food stored on floor. Sauces stored on floor in hallway from kitchen to storage room
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two rice spoons stored in standing water 72F
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on white reach in freezer
[25-32-4] Reuse of single-service or single-use articles. Plastic container cut in half to scoop rice
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in freezer
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp and chicken thawing at room temp
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with food debris in kitchen area
[03F-02-5] 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 and the time removed from temperature control cannot be determined. No time marking on white Rice and fried rice, employee wrote time marking
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Excessive black debris on can opener blade
[11-26-1] 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. No proof provided at inspection, one new employee started on Monday and another employee started one month ago

Disposition: Met Inspection Standards
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of microwave
[23-03-4] 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.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Unwashed Broccoli prepped from box, spoke to manager about cleaning broccoli before prepping.
[25-32-4] Reuse of single-service or single-use articles. Establishment reuse single service jugs with handles
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk in freezer
[06-01-5] 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
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in freezer shelves
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with food debris in kitchen area
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths stored on prep tables
[02D-01-5] Working containers of food removed from original container not identified by common name. Unlabeled container with a white powdery substance.
[13-03-4] Employee with no hair restraint while engaging in food preparation. No hair restraint on employee preparing and cutting meats, employee put on hat
[14-11-5] Equipment in poor repair. Torn gasket on walk in cooler door
[14-38-4] Food storage container/container lid cracked or broken. Several cracked lids and containers with food stored inside the walk in cooler and freezer
[08B-38-4] Food stored on floor. Pot of oil stored on floor under wok station
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled container
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet blue cloth under white cutting board while cutting chicken.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black debris on interior of ice bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop rice
[36-36-4] Ceiling tile missing. Multiple ceiling tiles missing in kitchen and ware wash8g area
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with food debris
[03D-01-5] 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
[14-31-5] Nonfood-grade bags used in direct contact with food. Non food grade used to store meat
[08A-05-6] 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
[03B-01-6] 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.
[41-10-4] Toxic substance/chemical improperly stored. Cleaning solution stored near sauces, employee properly stored cleaning solution.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at faucet near prep sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line Can opener soiled with food debris
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink near triple sink is blocked with several plastic lids
[31B-03-4] No soap provided at handwash sink. No hand soap at hand wash sink behind prep line
[02C-02-5] 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