DirtyFLRestaurant Inspection Data

CHINA HUT CHINESE RESTAURANT INC

CHINA HUT CHINESE RESTAURANT INC maintains a 2.0/5 food safety rating based on 6 health department inspections in ORLANDO. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

South Orange Blossom Trail
Orlando, Florida, 32855
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13516882

Met Inspection Standards

1 high, 3 int, 13 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Shelf in the kitchen. Management removed cardboard. Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes over prep table in kitchen.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Persdrink bottles on shelf next to clean equipment. Management removed. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk-in cooler and kitchen area. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Case oil . Staff picked it up.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. 3 out for cleaning.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice 68F. Management discarded. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Management removed towel. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler located on cook line. Added thermometer. Corrected On-Site
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large container with sugar. Management added name. Corrected On-Site Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Burn cream in reach in cooler with food. Management removed. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided a form. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple meats
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Large bottle under dish machine.

9/9/2025· 6mo ago

Visit ID: 10955757

Met Inspection Standards

2 high, 3 int, 9 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -several employee Drinks on prep tables. Operator immediately removed Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over customer food in walk in cooler, operator immediately removed Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -very heavily soiled with grease and food debris by water heater and behind cook line
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Operator immediately removed Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of coke cooler -Shelf under microwave -Plastic container on white cooler at end of cook line -sides of fryer -fan
  • 08B-12-5:Basic - Stored food not covered. In chest cooler
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour, sugar containers
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. white rice 3hrs (105F - Cooling) in walk in cooler. cooked noodles chicken cooling 54-67. 3hrs ( - Cooling) in walk in cooler. Advised to break down rice into smaller containers and put on ice bath **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over buckets of sauce in walk in cooler. -Raw chicken over cooked in ribs in chest cooler. Operator immediately removed (corrected on site)
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu. Operator immediately corrected all menus Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing for ceviche. Operator immediately displayed. Corrected On-Site

3/5/2025· 1y ago

Visit ID: 8851898

Met Inspection Standards

2 high, 8 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phon on counter. Manager removed. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Cases of oil and vinegar. Manager picked it up. Corrected On-Site Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Near dishwasher Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On handle of the cart. Manager removed Corrected On-Site Repeat Violation
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower parts of shelf on the cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda fountain parts other than nozzle. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. MGG AND OTHER ITEMS Repeat Violation
  • 08A-17-6:High Priority - 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. Chicken over fish in walk-in cooler. Manager removed chicken. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corstarand water (70F - Cold Holding). Advise operator to add to time. **Corrective Action Taken**

8/6/2024· 1y 7mo ago

Visit ID: 8777820

Met Inspection Standards

1 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in cooked rice.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in hallway with restrooms.
  • 08B-38-4:Basic - Food stored on floor. Cooking oil.
  • 36-24-5:Basic - Hole in or other damage to wall. Wall behind dish machine. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk rice container.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop 86F. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above wok area grease build up.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. All bulk containers.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

2/20/2024· 2y ago

Visit ID: 8464394

Met Inspection Standards

1 high, 4 basic

  • 36-24-5:Basic - Hole in or other damage to wall. Behind dish machine. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On condiment cart. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 68F operator poured water out. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Window cleaner on table with fruit. Corrected On-Site

8/4/2023· 2y 7mo ago

Visit ID: 8376399

Met Inspection Standards

1 int, 6 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on table with food. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. Around dish machine.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cart on cook line. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters grease build up.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Duck in sink. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.