What is New Ming Hing Chinese Restaurant's health inspection score?

New Ming Hing Chinese Restaurant has a SafeDine safety score of 92 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was New Ming Hing Chinese Restaurant last inspected?

New Ming Hing Chinese Restaurant was last inspected on May 11, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does New Ming Hing Chinese Restaurant have?

New Ming Hing Chinese Restaurant has 21 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is New Ming Hing Chinese Restaurant safe to eat at?

Yes, New Ming Hing Chinese Restaurant has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

What type of cuisine does New Ming Hing Chinese Restaurant serve?

New Ming Hing Chinese Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

New Ming Hing Chinese Restaurant

Name: New Ming Hing Chinese Restaurant
Address: 16 SOUTH MAIN STREET, Florida, 10921
Rating: 92

16 SOUTH MAIN STREET, Florida

Last Inspected: 5/11/2026

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0Excellent

American

Better than 22% of american restaurants

Improving

9 inspections

Last: May 11, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

2.3

Avg Violations

1 month 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-8

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+8 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

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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16 SOUTH MAIN STREET, Florida, FL 10921

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Violation Timeline

Oct 2023

1 inspections

1 basic

Oct

Mar 2024

1 inspections

2 high priority

3 basic

May 2024

1 inspections

1 basic

May

Oct 2024

1 inspections

2 high priority

4 basic

Nov 2024

1 inspections

2 basic

Nov

Mar 2025

1 inspections

2 basic

Oct 2025

1 inspections

2 basic

Oct

Mar 2026

1 inspections

1 high priority

1 basic

May 2026

1 inspections

May

Inspection History

9 records on file

3 Re-Inspection6 Inspection

May 26

Re-Inspection InspectionLatestClean

No violations

100/100inspection score

Mar 26

Inspection Inspection

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.Risk Factor−10

Basic (1)

−2 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

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Oct 25

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−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

Base deductions−4 pts

Mar 25

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

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−4 pts

Nov 24

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−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

Base deductions−4 pts

Oct 24

Inspection Inspection

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10

Basic (4)

−8 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−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
8DSingle service items reused, improperly stored, dispensed, not used when required−2
8FImproper thawing procedures used−2

Base deductions−28 pts

May 24

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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

Base deductions−2 pts

Mar 24

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (3)

−6 pts

8FImproper thawing procedures used−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
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−26 pts

Oct 23

Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 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

Base deductions−2 pts

Community Reviews

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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