NEW CHINESE BUFFET INC

Name: NEW CHINESE BUFFET INC
Address: 1036 E HWY 50, CLERMONT, FL, 34711-3239, US
Rating: 82.3

1036 E HWY 50, CLERMONT, FL 34711-3239

License #4508248

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

NEW CHINESE BUFFET INC in CLERMONT currently holds an InspectFL Health Score of 82.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 31, 2025. Across those visits, inspectors documented 40 total violations — 8 critical, 9 major, 23 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 31, 2025 shows 19 observation rows: 3 critical, 4 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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: Inspection Completed - No Further Action
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line touched hat and clothes then continued in food preparation without washing hands or changing gloves.
[14-11-5] Equipment in poor repair. -tile on top of cook top
[16-28-4] Two-compartment sink used for warewashing.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -in dish area
[36-73-4] Floor soiled/has accumulation of debris. -under soda boxes in back hallway
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system heavily soiled -speed rack beside ice machine and in walk in cooler -exterior pans heavily encrusted -exterior food processor
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of oven and roaster on cook line -walk in cooler shelves
[08B-02-4] Displayed food not properly protected from contamination. -crispy noodles, sauces, desserts on buffet
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -cook 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. -multiple items in walk in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. -handles on cook line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over sauces in reach in cooler on cook line, operator moved chicken to bottom -raw mussels over jello in walk in cooler
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -heavily soiled drill stored on shelf with canned goods
[08B-38-4] Food stored on floor. -sugar and sauces on cook line
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. -sauces on dry storage rack
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-17-5] Floor tiles missing and/or in disrepair. -kitchen

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items in walk in cooler and walk in freezer
[21-04-4] In-use wet wiping cloth/towel used under cutting board. -on cook line, operator removed
[29-49-6] Standing water in bottom of reach-in-cooler on cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. -hand sink on sushi line had food remnants
[08B-38-4] Food stored on floor. -cooking oil on cook line, potatoes in kitchen. Operator corrected.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -shrimp and fish in triple sink thawing in standing water. Operator turned on water.
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. -chlorine, operator ordered during inspection
[14-45-4] Cardboard used to line nonfood-contact shelves. -dry storage shelves by
[36-62-4] Two lights not functioning on cooking line.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -by ice machine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grates in roasting oven -shelves under hibachi grill -interior of fryer cabinets -filters on hood suppression system -dry storage shelves
[16-16-4] Equipment and utensils not rinsed between washing and sanitizing. -operator is using 2 compartment sink for washing and sanitizing with no rinse step in between.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice (61F - Cold Holding), held less than four hours per operator. Operator determined time removed from cooler, placed on Time as a Public Health Control.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelves -interior can opener holder -interior ice machine
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. -raw shell eggs stored with cut cabbage in reach in cooler on cook line. Operator removed and discarded cabbage.
[14-20-4] Ripped/worn tin foil used as shelf cover. -dry storage shelves by triple sink
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
[08B-02-4] Displayed food not properly protected from contamination. -sauce and crispy noodles on buffet. Operator corrected.
[08B-12-5] Stored food not covered. -multiple items in walk in freezer
[14-31-5] Nonfood-grade bags used in direct contact with food. -cooked pork in reach in cooler was in a take out bag. Operator corrected.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over shrimp salad in walk in freezer -raw chicken over prepped onions in walk in cooler

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse