NEW CHINESE BUFFET INC

Name: NEW CHINESE BUFFET INC
Address: 1036 E HWY 50, CLERMONT, FL, 34711-3239, US
Rating: 86.4

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

86.4 Grade B / 100

Solid Health Score

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Quick take

NEW CHINESE BUFFET INC in CLERMONT currently holds an InspectFL Health Score of 86.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 31, 2025. Across those visits, inspectors documented 31 total violations — 6 critical, 8 major, 17 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

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
[10-20-4] In-use tongs stored on equipment door handle between uses. -handles on cook line
[14-01-5] Bowl or other container with no handle used to dispense food. -sauces on dry storage rack
[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
[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
[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
[36-73-4] Floor soiled/has accumulation of debris. -under soda boxes in back hallway
[08B-02-4] Displayed food not properly protected from contamination. -crispy noodles, sauces, desserts on buffet
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -cook line

Inspection Completed - No Further Action
[08B-12-5] Stored food not covered. -multiple items in walk in freezer
[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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. -on cook line, operator removed
[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
[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
[31A-11-4] Handwash sink used for purposes other than handwashing. -hand sink on sushi line had food remnants
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
[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.
[29-49-6] Standing water in bottom of reach-in-cooler on cook line.
[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.
[36-62-4] Two lights not functioning on cooking line.
[14-45-4] Cardboard used to line nonfood-contact shelves. -dry storage shelves by
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -by ice machine
[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
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. -chlorine, operator ordered during inspection
[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.
[08B-02-4] Displayed food not properly protected from contamination. -sauce and crispy noodles on buffet. 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
[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.

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