CHINA HOUSE

Name: CHINA HOUSE
Address: 6005 SE US HWY 301 UNIT 104-105, HAWTHORNE, FL, 32640, US
Rating: 72.9

6005 SE US HWY 301 UNIT 104-105, HAWTHORNE, FL 32640

License #1103208

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

72.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CHINA HOUSE in HAWTHORNE currently holds an InspectFL Health Score of 72.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 29 total violations — 4 critical, 5 major, 20 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 16, 2026 included 2 critical violations, 3 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[03F-02-5] 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. Cut cabbage and cooked noodles held utilizing time as public health control with no time marking, per operator placed out at 11am.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. On cook line, knife stored between flip top reach in cooler and prep table.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Shelf liners in walk in cooler soiled food debris. Cook line microwave interior has food debris build up.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on cook line hood filters. Reach in chest freezers door gaskets soiled, mold like substance and debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink by three compartment sink used to store large lid. Operator removed lid from hand wash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked pork from two days prior missing product date marking.
[36-73-4] Floor, walls and ceiling soiled/has accumulation of debris. Floor under cook line with debris build up. Dust/webs build up on ceiling tiles.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken on a stick, thawing at ambient air temperature on back prep table. Operator relocated to walk in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal containers stacked while wet.
[14-01-5] Bowl or other container with no handle used to dispense food. Styrofoam bowl used as scoop in bulk flour container. Operator removed bowl.
[14-31-5] Nonfood-grade bags used in direct contact with food. In the walk in freezer, plastic grocery bags used in direct contact to store dumplings and egg rolls.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep counter opposite fryers.
[08B-12-5] Stored food not covered. In the walk in cooler, uncovered containers of cut cabbage, bean sprouts, chicken. Operator began covering.

Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked noodles missing product date marking, some cooked the day before per operator.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard boxes used to line top shelf by fryers used to store pans/utensils.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade with food debris remnants. In bulk flour container scoop with heavy build up of flour stuck on scoop.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over wok station with grease build up. Multiple cooler/freezer door gaskets soiled. Sides of equipment on cookline and reach in chest freezers with food/grease residue.
[16-48-4] Old food stuck to clean dishware/utensils. Old food remnants on clean knives on magnetic blocks. Operator began to relocate to dish area.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water at base of cook line flip top reach in cooler.
[36-73-4] Floor, walls and ceiling soiled/has accumulation of debris. Floor under wok station with grease build up. Walls behind sauce mixing machine and prep table soiled with food residue.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Hot shot roach pesticide at front counter, discussed with operator.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In walk in freezer and walk in cooler, employee personal food on shelf over food for customers. Operator began relocating.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp cooling in standing water at ambient air temperature of prep kitchen. Operated relocated to sink under cool running water.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping closet stored on front prep counter station, wok station and counter next to cookline reach in cooler. Operator began removing.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cookline reach in cooler and prep table. Operator removed.
[08B-38-4] Food stored on floor. Sauce containers and fryer oil jug stored on floor of cookline. Operator asked employee to relocate.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink on shelf over flip top reach in cooler. Operator relocated.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal bowls stacked while wet.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer raw beef stored on shelf over cooked ready to eat ribs. Neither commercially packaged. Operator rearranged storage levels.

Community reaction

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Community pulse