NEW CHINESE BUFFET INC

Name: NEW CHINESE BUFFET INC
Address: 1036 E HWY 50, CLERMONT, FL, 34711-3239, US
Rating: 50.6

1036 E HWY 50, CLERMONT, FL 34711-3239

License #4508248

🥡 Chinese ℹ️

50.6 Grade F / 100

Failing Health Score

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Latest inspection

October 2, 2026 · 15 findings · 4 critical

Routine - Food (follow-up)

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Quick take

NEW CHINESE BUFFET INC in CLERMONT currently holds an InspectFL Health Score of 50.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 2, 2026. Across those visits, inspectors documented 52 total violations — 15 critical, 8 major, 29 minor.

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The latest inspection on October 2, 2026 shows 15 observation rows: 4 critical, 2 major, and 9 minor.

Official recordInspection data quality

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Inspector notes

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

F record

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*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: Call Back - Complied
[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
[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
[14-11-5] Equipment in poor repair. -skimmer hanging above cook line -fryer baskets -sliding doors on sushi window
[16-28-4] Two-compartment sink used for warewashing.
[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
[23-03-4] exterior of paper towel holders and soap dispensers
[36-34-5] Ceiling/ceiling tiles/vents and light shields soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
[36-17-5] Floor tiles missing and/or in disrepair in kitchen
[36-62-4] Multiple Lights not functioning under hood suppression system and in kitchen
[08B-12-5] Stored food not covered. -multiple items in walk in cooler
[32-12-6] Covered waste receptacle not provided in womens bathroom. , operator placed covered can in restroom
[22-08-4] Interior of roasting oven has accumulation of black substance/grease/food debris.
[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
[03A-02-5] egg rolls (46F - Cold Holding), cook line cooler, more than four hours per operator krab meat (41F - Cold Holding)
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.

Official DBPR inspection report ↗

Disposition: Warning Issued
[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
[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
[08B-02-4] Displayed food not properly protected from contamination. -green onions, crispy strips on buffet line
[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
[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
[14-20-4] Ripped/worn tin foil used as shelf cover. -dry storage shelves and shelf under prep table on cook line
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. -mushrooms on cook line
[08B-12-5] Stored food not covered. -multiple items in walk in cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms over cooked shrimp in walk in cooler
[16-28-4] Two-compartment sink used for warewashing.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. -front station, operator placed on shelf
[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
[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.
[36-34-5] Ceiling/ceiling tiles/vents and light shields soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
[36-62-4] Multiple Lights not functioning under hood suppression system and in kitchen
[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.
[14-31-5] Nonfood-grade bags used in direct contact with food. -walk in cooler
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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
[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
[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
[31A-11-4] Handwash sink used for purposes other than handwashing. -cook rinsed wiping cloth in hand sink
[36-17-5] Floor tiles missing and/or in disrepair in kitchen
[35A-06-4] Accumulation of dead or trapped insects in control devices. -insects on fly tape
[14-11-5] Equipment in poor repair. -skimmer hanging above cook line -fryer baskets -sliding doors on sushi window
[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.
[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
[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
[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
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of roasting oven has accumulation of black substance/grease/food debris.