NEW PEKING

Name: NEW PEKING
Address: 2783 ELKCAM BLVD #207, DELTONA, FL, 32738, US
Rating: 50.2

2783 ELKCAM BLVD #207, DELTONA, FL 32738

License #7406838

🥡 Chinese ℹ️

50.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

March 3, 2026 · 21 findings · 4 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 PEKING in DELTONA currently holds an InspectFL Health Score of 50.2 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 March 3, 2026. Across those visits, inspectors documented 91 total violations — 17 critical, 19 major, 55 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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

May 6, 2025

The latest inspection on March 3, 2026 shows 21 observation rows: 4 critical, 5 major, and 12 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

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

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

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

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on shelf above reach-in cooler, operator removed
[36-73-4] Floor soiled/has accumulation of debris. -floor behind fryers has an accumulation of grease and food debris
[08B-47-4] Food not stored at least 6 inches off of the floor. -case of raw chicken stored on the floor in the walk-in cooler, operator elevated
[14-38-4] Food storage container/container lid cracked or broken. -shredded cabbage container in walk-in cooler, operator replaced
[10-20-4] In-use tongs stored on equipment door handle between uses, employee removed
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -multiple utensils stored in water 74F, operator discarded water
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of dry goods containers -exterior of fryers have an accumulation of grease and food debris
[25-32-4] Reuse of single-service or single-use articles. -aluminum cans -egg cartons, operator discarded
[29-49-6] Standing water in bottom of reach-in-cooler. -reach-in cooler across from wok station
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped spoons and forks in bins in dining room
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths stored on tops of reach-in coolers, operator relocated to sanitizer bucket
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee transitioned from working in the dish area to preparing foods without first washing his hands -employee began preparing foods at wok station without first washing her hands
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken stored over ready to-eat vegetables in white stand-up freezer
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken stored over raw shrimp in white stand-up freezer
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell eggs ambient air temperature 70F stored on cart next to wok station per operator less than 1 hour, operator relocated to reach-in cooler to rapidly cool
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -provided Clean-Up plan in Chinese
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -inside lower portion of reach-in cooler across from woks
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwashing sink at entrance to kitchen used to store sponge
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -fried chicken in front reach-in cooler, operator dated
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Jianying S.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -plastic bowl stored in rice with vegetables
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -operator wearing a watch while preparing food
[14-11-5] Equipment in poor repair. -walk-in cooler door gasket torn
[14-38-4] Food storage container/container lid cracked or broken. -cabbage container in walk-in cooler
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -scoop handle in contact with cooked pork in walk-in cooler, operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of dry goods containers -exterior of chest freezers -walk-in cooler door and handle
[08B-12-5] Stored food not covered. -cooked rice in kitchen being hot held uncovered, operator covered
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped spoons and forks in bins in dining room
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -multiple employees
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken stored over raw shrimp in white stand-up freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fried chicken 50-56F, per operator stored next to fryer less than 1 hour, operator relocated to reach-in cooler to rapidly cool

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -plastic bowl stored in cooked white
[36-73-4] Floor soiled/has accumulation of debris. -floor underneath and behind cooking equipment has an accumulation of grease and food debris (stand-up oven)
[08B-47-4] Food not stored at least 6 inches off of the floor. -bucket of sauce and oil jug on the floor in kitchen
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils stored in water 79F, operator discarded water
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of fryer next to handwash sink has a significant accumulation of grease and food debris -side of wok station and stand up oven have a significant accumulation of grease and food debris -exterior of large round trash can soiled -top of reach-in freezer soiled
[25-32-4] Reuse of single-service or single-use articles. -egg cartons -fried chicken stored in egg roll cardboard box
[29-49-6] Standing water in bottom of reach-in-cooler, operator cleaned.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. -plastic forks and spoons in green bins on table in dining room
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -multiple employees began food preparation tasks without first washing hands
[08B-27-4] Food placed in soiled container/equipment. -fried chicken stored in soiled raw chicken breast cardboard box in walk-in cooler, operator transferred cooked chicken to plastic bin
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -large stainless steel bowl in triple sink not sanitized after being washed and rinsed
[08A-04-5] Raw animal food stored over or with unwashed produce. -raw beef stored over unwashed green peppers in walk-in cooler, operator reorganized walk-in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over cut onions in walk-in cooler, operator reorganized walk-in cooler
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken stored over raw shrimp in tall white reach-in freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 47F and bean sprouts 47F, per operator stored in top of reach-in cooler above fill line less than 2 hours, operator relocated to lower portion of reach-in cooler to rapidly cool
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -inside underneath of roll-top lid on reach-in cooler has an accumulation of grease and food debris
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwash sink at entrance to kitchen blocked by cardboard boxes, operator removed
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink next to mop sink used to store bucket of utensils, employee removed
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. -operator went to Publix to buy proper chlorine sanitizer during the inspection
[31B-03-4] No soap provided at handwash sink. -handwash sink next to mop sink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -fried chicken per operator stored in front service area reach-in cooler more than 24 hours, operator dated

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -plastic bowl stored in cooked white rice, operator removed
[36-22-4] Floor area(s) covered with standing water underneath and in front of reach-in cooler.
[08B-47-4] Food not stored at least 6 inches off of the floor. -buckets of sauce and oil jugs stored on the floor underneath the cooking equipment
[36-24-5] Hole in or other damage to wall. -hole in wall in bathroom hallway
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -white chest reach-in freezer
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -handwash sink next to mop sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -sides of fryers have a significant accumulation of grease and food debris -front of cooking equipment has a significant accumulation of grease -walk-in cooler fan covers and light cover have an accumulation of dust/debris.
[14-05-4] Raw chicken box used to store cooked chicken in walk-in cooler.
[25-32-4] Reuse of single-service or single-use articles. -egg cartons, operator discarded
[29-49-6] Standing water in bottom of reach-in-cooler.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw pork stored over cream cheese, operator reorganized walk-in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -case of fried chicken 55F, per operator stored on top of fryer less than 30 minutes -raw shell eggs ambient air temperature 76F, per operator less than 1 hour stored at cookline, operator relocated to walk-in cooler to rapidly cool
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -Provided Clean-up of Vomiting and Diarrheal Events poster in Chinese.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -inside of silver microwave has an accumulation of grease and food debris, operator cleaned
[31B-03-4] No soap provided at handwash sink. -handwash sink next to mop sink, operator filled soap
[41-17-4] Spray bottle containing toxic substance not labeled. -2 pink solution spray bottles in dishwashing area lacking labels, operator labeled