DirtyFLRestaurant Inspection Data

CHINA HUT

13860 WELLINGTON TRCE #16

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/27/2025

Inspection #: Visit ID: 10702803

  • 12A-25-4:High Priority - 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. Corrected On-Site
  • 14-31-5:High Priority - 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. Corrected On-Site
  • 03F-02-5:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
  • 11-26-1:Intermediate - 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.
  • 02C-02-5:Intermediate - 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.

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8747296

  • 08B-38-4:Basic - Food stored on floor. Buckets of rice stored on floor.
  • 08B-12-5:Basic - Several food items stored in walk in cooler not covered.
  • 12A-11-4:High Priority - 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. Corrected On-Site
  • 08A-20-5:High Priority - 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. Corrected On-Site
  • 01B-02-5:High Priority - 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.
  • 03A-02-5:High Priority - 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.
  • 03F-02-5:High Priority - 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.
  • 03D-15-4:Intermediate - 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. **Corrective Action Taken**

Inspection Date: 3/27/2024

Inspection #: Visit ID: 8574268

  • 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. Raw chicken over raw pork not commercially packaged in walk in freezer Corrected On-Site
  • 03B-01-6:High Priority - 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. **Corrective Action Taken**

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8364012

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup as scoop white rice
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored between flip top and counter
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At cook-line