CHINA HUT
13860 WELLINGTON TRCE #16, Wellington FL 33414 · 561.333.8982
Last inspected Jun 4, 2026 · 7 visits since December 2023
OCT 24
JAN 25
AUG 25
APR 26
JUN 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (101F - Hot Holding). Out less than four hours. Reheated to 165F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022010822 | Jan 31, 2022 | Mar 23, 2022 | $400 |
Inspection history
7 visits, newest first
Jun 4, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while adjusting hat/wiping forehead then continued preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freeze; plastic portioned bags of raw chicken stored over cooked pork. Operator moved raw chicken to bottom shelf.
Raw animal foods not properly separated from each other (raw chicken stored over raw shrimp) in holding unit (walk-in cooler) based upon minimum required cooking temperature. Operator moved raw chicken below raw shrimp.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At tumbling tenderizer; cut/prepped raw chicken (72F - Ambient Cooling 2:50/73F 3:20). Operator stated chicken removed from temperature control for preparation 20 minutes prior, at this rate will not return to 41F within 4 hours, split into two containers, placed in walk-in cooler uncovered to facilitate faster cooling.
Show the remaining 1 finding ▾
Hand wash sink used for purposes other than hand washing. Hand washing sink next to triple sink used to store plastic storage container. Operator removed from sink.
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fried rice, cooked chicken not time marked. Operator time marked.
Bowl or other container with no handle used to dispense flour.
Food stored on floor. At walk in cooler: buckets of sauces stored on the floor.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed bell peppers stored above buckets of sauces. Operator stored properly.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was on her personal phone for a while then an order came in and she started to prepared food without washing hands first. Employee washed hands
Jan 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face then handled several clean pans of food in reach in cooler unit; no hand wash. Employee washed hands.
Nonfood-grade bags used in direct contact with food. Cooked pork stored in non food grade bag (take out bag) in walk in freezer. Operator removed.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on raw shelled eggs, general chicken and cut cabbage. Operator time marked.
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. Employee employed 2 weeks. Emailed form to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various buckets of sauces made from cooked vegetables and cooked chicken prepared more than 24 hours as per operator; not date marked. Advised operator to date mark.
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed manager entered kitchen from restroom then handled sheet pan of food, handled clean pan with cut cabbage; no hand wash. Manager washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw beef ( box to verify beef could not be provided) stored above raw shrimp portioned in metal pan. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked pork (52F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked pork (52F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on fresh garlic and oil mixture. Operator time marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep counter: cooked rice (129F at 2:10pm; 119F at 2:40pm- Cooling) As per operator, cooling since 1 hour. At current rate of cooling, item will not cool from 135F to 70F in 2 hours. Operator moved item to quick chill.
Food stored on floor. Buckets of rice stored on floor.
Several food items stored in walk in cooler not covered.
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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 pork not commercially packaged in walk in freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (101F - Hot Holding). Out less than four hours. Reheated to 165F.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bowl or other container with no handle used to dispense food. Cup as scoop white rice
In-use knife/knives stored in cracks between pieces of equipment. Stored between flip top and counter
Wiping cloth sanitizing solution stored on the floor. At cook-line
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.