🪰85,269 violations tracked across 67 Florida counties

NEW CHINESE BUFFET INC

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
55 Grade F / 100

Failing Health Score

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Latest inspection
July 31, 2026 · 37 findings · 7 critical
Routine - Food
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Critical
Highest-priority rows.
Major
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Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on July 31, 2026 shows 25 observation rows: 7 critical, 6 major, and 12 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
25
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

NEW CHINESE BUFFET INC has a rough inspection history. Would you risk it?

F record

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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.

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
  • [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
  • [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
  • [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
  • [16-28-4] Two-compartment sink used for warewashing.
  • [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
  • [32-12-6] Covered waste receptacle not provided in womens bathroom. , operator placed covered can in restroom
  • [41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -300++, operator diluted, 100 ppm
  • [42-01-4] Wet mop not stored in a manner to allow the mop to dry.
  • [29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -by ice machine
  • [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 over raw crab in walk in cooler
  • [36-34-5] Ceiling/ceiling tiles/vents and light shields soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -colander above triple sink -interior of can opener holder -walk in cooler shelves -cutting board on sushi line -drink and ice tea nozzles
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over sauces in walk in cooler -raw chicken over sauce in reach in cooler on cook line -panned chicken over panned spinach in walk in freezer
  • [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • [01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. -1 cracked raw shell egg on buffet line
  • [21-04-4] In-use wet wiping cloth/towel used under cutting board.
  • [14-31-5] Nonfood-grade bags used in direct contact with food. -walk in cooler
  • [35A-06-4] Accumulation of dead or trapped insects in control devices. -insects on fly tape
  • [33-38-4] No waste receptacle installed at handwash sink provided with disposable towels.
  • [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.
  • [14-20-4] Ripped/worn tin foil used as shelf cover. -dry storage shelves and shelf under prep table on cook line
  • [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
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