What is New China Restaurant Of Loch Sheldrake's health inspection score?

New China Restaurant Of Loch Sheldrake has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was New China Restaurant Of Loch Sheldrake last inspected?

New China Restaurant Of Loch Sheldrake was last inspected on April 7, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does New China Restaurant Of Loch Sheldrake have?

New China Restaurant Of Loch Sheldrake has 53 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is New China Restaurant Of Loch Sheldrake safe to eat at?

New China Restaurant Of Loch Sheldrake has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does New China Restaurant Of Loch Sheldrake serve?

New China Restaurant Of Loch Sheldrake serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

New China Restaurant Of Loch Sheldrake

Name: New China Restaurant Of Loch Sheldrake
Address: 1148 State Route 52, Loch Sheldrake, 12759
Rating: 50

1148 State Route 52, Loch Sheldrake

Last Inspected: 4/7/2026

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0Fair

American

Better than 22% of american restaurants

Declining

7 inspections

Last: Apr 7, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.6

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

10x

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Inspection Timeline

-16 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 56/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (50/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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1148 State Route 52, Loch Sheldrake, FL 12759

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Violation Timeline

Oct 2023

1 inspections

5 basic

Oct

Mar 2024

1 inspections

5 basic

Sep 2024

1 inspections

9 basic

Sep

Oct 2024

1 inspections

7 basic

Apr 2025

1 inspections

9 basic

Apr

Dec 2025

1 inspections

1 high priority

9 basic

Apr 2026

1 inspections

3 high priority

5 basic

Apr

Inspection History

7 records on file

7 Inspection

Apr 26

Inspection InspectionLatest

3 High5 Basic

8 total2 risk factors

50/100inspection score

−40 pts

High Priority (3)

−30 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.Risk Factor−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.Risk Factor−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (5)

−10 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−40 pts

Risk factor bonus (2× +5)−10 pts

Dec 25

Inspection Inspection

1 High9 Basic

10 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10

Basic (9)

−18 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−28 pts

Apr 25

Inspection Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8BIn use food dispensing utensils improperly stored−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
11DNon food contact surfaces of equipment not clean−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−18 pts

Oct 24

Inspection Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−14 pts

Sep 24

Inspection Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
11DNon food contact surfaces of equipment not clean−2
14AInsects, rodents present−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−18 pts

Mar 24

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
11DNon food contact surfaces of equipment not clean−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−10 pts

Oct 23

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
14AInsects, rodents present−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−10 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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