NEW MING TREE FL INC

Name: NEW MING TREE FL INC
Address: 3278 CRAWFORDVILLE HWY STE E, CRAWFORDVILLE, FL, 32327, US
Rating: 42.4

3278 CRAWFORDVILLE HWY STE E, CRAWFORDVILLE, FL 32327

License #7500275

🥡 Chinese ℹ️

42.4 Grade F / 100

Failing Health Score

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Latest inspection

October 1, 2026 · 9 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

NEW MING TREE FL INC in CRAWFORDVILLE currently holds an InspectFL Health Score of 42.4 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 October 1, 2026. Across those visits, inspectors documented 51 total violations — 19 critical, 13 major, 19 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 20, 2024

The latest inspection on October 1, 2026 shows 9 observation rows: 3 critical, 3 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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NEW MING TREE FL 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: 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. Egg rolls.
[10-07-4] In-use utensil stored in standing water less than 135 degrees . Rice scoop.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook went from dishwash area to cooking without washing hands.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[14-31-5] Nonfood-grade bags used in direct contact with food. T shirt bags for foods in chest freezer.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle of soap no label.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Wait station side room.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Several single-use cups without handles stored down inside rice and several other food containers in storage area.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard used to line shelving and surfaces throughout establishment.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf above refrigerated make-table.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee plating food with bracelet and watch on wrists.
[36-73-4] Floor soiled/has accumulation of debris. Floor throughout storage area soiled with food debris.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between table and cooler at cookline.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Gap between doors leading to outside in back of storage area.
[33-34-4] Storage area not maintained clean and organized. Unused dining room has boxes, tools, and food debris scattered across floor.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee at cookline handled raw chicken with bare hand, then reached into raw diced onions with bare hand without washing hands.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline wiped hands on visibly soiled apron, then proceeded to handle equipment handles at cookline without washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cokline: noodles (73F - Cold Holding). Manager stated the noodles have been held at cookline at room temperature for approximately 3 hours and voluntarily discarded them during this inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in kitchen completely blocked by bucket lid, gloves, and extension cord. Inspector had an employee unblock the sink during this inspection.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee at cookline preparing and handling food has no proof of food handler training. Manager stated the employee has been employed at this location for two months.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
[31B-02-4] No soap and/or paper towels/mechanical hand drying device provided at handwash sink. No soap or towels at handwash sink at front counter.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris at dish area.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed multiple food items held not cooled properly in the following locations: Cook Line Reach in Cooler: fried chicken 53F, sweet and sour chicken 55F. Walk in Cooler: cooked chicken 52F, 51F. Per manager food items cooked and cooling since yesterday. See stop sale.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed fried chicken 87F, 91F and sweet and sour chicken 86F on kitchen cooling rack at 3:30. Per manager cooked and cooling since 1:00. See stop sale.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine quaternary 0ppm. Three compartment sink: chlorine 50ppm. Per manager will call maintenance for repair.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Egg rolls, krab rangoons, raw chicken, shelled eggs, fried chicken, sweet and sour chicken.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F in the following locations: Cook Line Reach in Cooler: egg rolls 50F, krab rangoons 52F, Walk in Cooler: raw chicken 54F, ambient shelled eggs 59F. Per manager held for over 24 hours. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed lo mein 65F on kitchen counter at 3:30, cooling since 12:00. Employee stored in walk in cooler during inspection, down to 55F at 5:00. Provided operator with approved rapid cooling methods via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of mold-like substance in soda machine nozzles at storage/front counter area.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per employee at least two employees hired over 60 days.