NEW CHINESE BUFFET INC

Name: NEW CHINESE BUFFET INC
Address: 1036 E HWY 50, CLERMONT, FL, 34711-3239, US
Rating: 60

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

60 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

July 31, 2026 · 37 findings · 7 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NEW CHINESE BUFFET INC in CLERMONT currently holds an InspectFL Health Score of 60 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 31, 2026. Across those visits, DBPR recorded 37 total findings; InspectFL has detailed violation rows for 25 of them so far.

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 July 31, 2026 shows 25 observation rows: 7 critical, 5 major, and 13 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

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.

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.

Map + verificationLocation + actions

Open the place or verify the recordSee 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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -rainbow roll on buffet, operator marked as raw
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -shrimp thawing in standing water in triple sink, operator turned on cold running water
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. -operator turned dipper well on
[12A-20-4] Employee washed hands with no soap. -cook on cook line, educated operator and cook washed hands
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook on sushi/hibachi line was wearing a watch
[32-12-6] Covered waste receptacle not provided in womens bathroom. , operator placed covered can in restroom
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels.
[36-17-5] Floor tiles missing and/or in disrepair in kitchen
[41-10-4] Toxic substance/chemical improperly stored. -stored next to potatoes and juices in storage area, operator moved potatoes and juice to food storage
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -expired 4/15/26
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -by ice machine
[01B-01-4] Dented/rusted cans present. See stop sale. -heavily dented can of mandarins
[22-08-4] Interior of roasting oven has accumulation of black substance/grease/food debris.
[08B-02-4] Displayed food not properly protected from contamination. -green onions, crispy strips on buffet line
[16-28-4] Two-compartment sink used for warewashing.
[35A-06-4] Accumulation of dead or trapped insects in control devices. -insects on fly tape
[21-38-4] Wiping cloth sanitizing solution stored on the floor. -front station, operator placed on shelf
[14-31-5] Nonfood-grade bags used in direct contact with food. -walk in cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms over cooked shrimp in walk in cooler
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -speed rack by ice machine -exterior of paper towel holders and soap dispensers -gaskets on all coolers -top back of fryer cabinets
[31A-11-4] Handwash sink used for purposes other than handwashing. -cook rinsed wiping cloth in hand sink
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook on cook line cracked raw shell eggs then touched cooking utensils and reach in cooler handles without washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -krab meat (45F - Cold Holding), sushi line -egg rolls (46F - Cold Holding), cook line cooler, less than four hours per operator, moved to walk in cooler for quick chill

For business owners

Own or manage a business?

FairScore is a separate free beta for business owners who want a fairer way to understand online reviewer behavior.

Join with Google Learn More

FairScore does not change InspectFL scores, inspection data, rankings, or coverage.

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