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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
NEW CHINA in PEMBROKE PARK currently holds an InspectFL Health Score of 74.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, inspectors documented 35 total violations — 14 critical, 2 major, 19 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on February 12, 2026 shows 5 observation rows: 1 critical, 2 major, and 2 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
NEW CHINA has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed cleaver stored between equipment.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils (rice paddle) in water 77° F.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed over filled at cook line flip top, diced ham, cooked shrimp, sliced mushrooms, etc. operator states less than one hour. Overfill returned to bottom of cooler.
- [31A-09-4] Handwash sink not accessible for employee use at all times. Steel scrubbie in hand wash sink. Operator removed during inspection.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the walk in cooler, fried chicken, eggrolls, diced pork, diced ham, all 25-36 hours since preparation, per operator, no date marks.
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