NEW CHINA KING

Name: NEW CHINA KING
Address: 5709 EDGEWATER DR, ORLANDO, FL, 32810, US
Rating: 41.4

5709 EDGEWATER DR, ORLANDO, FL 32810

License #5807622

🥡 Chinese ℹ️

41.4 Grade F / 100

Failing Health Score

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Latest inspection

March 12, 2026 · 17 findings · 4 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 KING in ORLANDO currently holds an InspectFL Health Score of 41.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 12, 2026. Across those visits, inspectors documented 91 total violations — 19 critical, 20 major, 52 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on March 12, 2026 shows 17 observation rows: 4 critical, 3 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

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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DBPR

Community reaction

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Community pulse

Would you eat here?

NEW CHINA KING 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.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in chicken
[14-38-4] Food storage container/container lid cracked or broken. Lid to flour is cracked/broken
[08B-38-4] Food stored on floor. Open Jug of cooking oil on floor on cooks line
[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. Plastic bowl in sugar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Containers holding flour are heavily soiled
[25-32-4] Reuse of single-service or single-use articles. Salt stored in soy sauce bucket and duck sauce bucket
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in several areas in prep area and by back door
[02D-01-5] Working containers of food removed from original container not identified by common name. 2 Salt buckets not labeled
[01B-01-4] Dented/rusted cans present. See stop sale. 3 cans of HOISON 5 lb cans dented 1 can 5 lb oyster flavored sauce dented
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Opened prepped Raw beef stored over bags of carrots and peas in walk-in-cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry over raw beef in walk-in-cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings sitting on counter 52f, moved to walk-in-cooler for immediate temperature recovery
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Food container has holes cut in lid; used as shaker, operator discarded
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls from previous day not dated in walk-in-cooler
[41-17-4] Spray bottle containing toxic substance not labeled. Bleach in spray bottle not labeled

Disposition: Met Inspection Standards
[36-22-4] Floor area(s) covered with standing water. Underneath upright cooking equipment.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls in dry goods. Operator removed all bowls.
[14-05-4] Cardboard used to line food-contact shelves. At prep table next to prep reach in cooler on cooks line. Operator removed and discarded.
[35A-03-4] Dead roaches on premises. 1 dead roach underneath utility cart holding food on cooks line. Operator cleaned and sanitized area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Operator discard gum.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 cellphones on dry good shelf.
[36-73-4] Floor soiled/has accumulation of debris. Throughout facility underneath all equipment, and dry storage areas.
[08B-38-4] Food stored on floor. Oil on the floor underneath prep table by cooks line. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, side of fryers, and underneath cooking equipment.
[25-32-4] Reuse of single-service or single-use articles. Duck sauce container used for flour.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By dry storage area.
[12A-20-4] Employee washed hands with no soap. Employees washing hands without soap at 3 compartment sink
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Washed broccoli in cardboard box. Operator removed broccoli from cardboard box washed and changed the container.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken over beef.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employees washing hands in 3 compartment sink
[27-11-4] No running water at mop sink, operator had turned water off, was able to correct
[31B-03-4] No soap provided at handwash sink. At customer restroom. Operator refilled container.

Disposition: Met Inspection Standards
[33-08-4] Dumpster/cans/garbage disposal location improper because it is causing a nuisance or public health hazard. Excessive boxes. Manager removed outside of back door.
[13-03-4] Employee with no hair restraint while engaging in food preparation. All cook. Added a hat
[08B-38-4] Food stored on floor. Chicken in walk in freezer . Staff picked up chicken.
[33-23-4] Grease receptacle nonabsorbent surface.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter next to cook-line holding single service items.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on counter management cleaned
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on cook line .
[25-17-4] Single-service articles stored on a soiled surface. On cook line
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (92F - Hot Holding); fried rice (92F - Hot Holding) held on cook line less than 4 hours. Added items to time.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Medium white cutting board at triple sink.
[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. Employees signed.
[31B-03-4] No soap provided at handwash sink. At entrance to cook line. Manager added soap.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cabbage. Provided form
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Missing trainers certification number.