🪰526,489 violations tracked across 67 Florida counties

NEW PEKING

2783 ELKCAM BLVD #207, DELTONA, FL 32738

License #7406838

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

Mixed Health Record

How is this score calculated? →
Quick take

NEW PEKING in DELTONA currently holds an InspectFL Health Score of 75.1 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 March 3, 2026. Across those visits, inspectors documented 33 total violations — 7 critical, 5 major, 21 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.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
2
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Inspector notes
33
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.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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: Administrative complaint recommended
  • [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -multiple utensils stored in water 74F, operator discarded water
  • [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
  • [14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
  • [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
  • [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
  • [25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped spoons and forks in bins in dining room
  • [31A-11-4] Handwash sink used for purposes other than handwashing. -handwashing sink at entrance to kitchen used to store sponge
  • [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
  • [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
  • [29-49-6] Standing water in bottom of reach-in-cooler. -reach-in cooler across from wok station
  • [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
  • [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
  • [25-32-4] Reuse of single-service or single-use articles. -aluminum cans -egg cartons, operator discarded
  • [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.
  • [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
  • [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
  • [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
  • [10-20-4] In-use tongs stored on equipment door handle between uses, employee removed
  • [14-38-4] Food storage container/container lid cracked or broken. -shredded cabbage container in walk-in cooler, operator replaced
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

Would you eat here?

NEW PEKING has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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