CHINA HOUSE

Name: CHINA HOUSE
Address: 6005 SE US HWY 301 UNIT 104-105, HAWTHORNE, FL, 32640, US
Rating: 45.7

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

License #1103208

🥡 Chinese ℹ️

45.7 Grade F / 100

Failing Health Score

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Latest inspection

April 16, 2026 · 16 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CHINA HOUSE in HAWTHORNE currently holds an InspectFL Health Score of 45.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 82 total violations — 10 critical, 15 major, 57 minor.

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The latest inspection on April 16, 2026 shows 16 observation rows: 3 critical, 3 major, and 10 minor.

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Inspector notes

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CHINA HOUSE has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Warning Issued
[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.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelves of cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal containers stacked while wet.
[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.
[08B-38-4] Food stored on floor. Raw chicken and shrimp stored on the floor of the walk in cooler.
[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.
[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.
[08B-12-5] Stored food not covered. In the walk in cooler, uncovered containers of cut cabbage, bean sprouts, chicken. Operator began covering.
[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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep counter opposite fryers.
[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.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw breaded shrimp stored over ready to eat frozen rangoons, neither commercially packaged.
[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.
[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.
[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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in flour and metal bowls stacked used as scoop in rice, neither with a handle.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard boxes used to line top shelf by fryers used to store pans/utensils.
[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.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal bowls stacked while wet.
[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.
[08B-38-4] Food stored on floor. Sauce containers and fryer oil jug stored on floor of cookline. Operator asked employee to relocate.
[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.
[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.
[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.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Hot shot roach pesticide at front counter, discussed with operator.
[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.
[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.
[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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in bulk flour. Operator removed.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining shelf of counter by fryer with bagged wontons.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Missing ceiling vent cover over cook line. Acoustic tiles through kitchen.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler employee personal food stored over food for customers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal items on shelf over cooling food on prep table.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean plastic and metal containers stacked while wet on shelf over three compartment sink.
[08B-38-4] Food stored on floor. Jug of cooking oil stored on the floor. Operator relocated.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket and multiple reach in cooler door gaskets with mold like substance build up.
[25-32-4] Reuse of single-service or single-use articles. Reused cardboard boxes of raw chicken used to cook egg rolls. Operator switched to sheet trays.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep counter and wok station prep area.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Hot shot ant and roach spray at hand wash sink floor by front counter.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw chicken over raw beef. In the reach in freezer raw chicken over raw beef over vegetables. Operator began rearranging.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Edges of the portable cutting board have mold like substance build up. Walk in cooler shelf liner soiled with food debris.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided paper towels.
[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 chicken and krab mix from previous day without product date marking.
[53B-14-5] 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. One expired food handler training from May 2024.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl used as scoop in bulk rice container.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelf at front counter by fryer with take out items.
[36-36-4] Ceiling tile missing. Missing ceiling tile directly over cook line.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, personal fish and fruit over food to be served to customers.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet.
[08B-38-4] Food stored on floor. Fryer oil stored in the floor of the cook line. Sauce bucket on the floor of the walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood over wok station has grease build up. Reach in cooler door gasket on the cook line has mold like substance build up.
[16-48-4] Old food stuck to clean dishware/utensils. Old food debris on knives hung off magnetic block. Operator cleaned off the knives.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open red bull in reach in cooler on the cook line. Operator relocated the employee beverage.
[08B-12-5] Stored food not covered. Cut produce in the walk in cooler not covered.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on wok station.
[08A-17-6] 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. In the walk in freezer raw chicken on tray over bag of raw pork. Operator relocated the raw chicken.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by the fryers has food residue staining in the grooves of the cutting board.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paperwork towels at hand wash sink by three compartment sink or in unisex bathroom. Operator provided paper towels.
[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 container of prepared chicken from 2 days before missing product date marking.
[53B-14-5] 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. One expired food handler training certificate from safestaff, per operator employee out of town.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops in bulk containers. Operator removed the plastic cups.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining front counter prep table bottom shelf.
[36-36-4] Ceiling tile missing. ,issuing ceiling tile over the main cook line and acoustic tiles over dish/prep area.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Bag of employees personal food in the walk in cooler on shelf over cut onions.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf over cook line prep table where orders are bagged.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet.
[08B-38-4] Food stored on floor. Peeled onions in bucket on the floor of the walk in cooler, operator relocated the container of onions.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Build up of food debris in cook line microwave. Operator cleaned the microwave during inspection.
[43-01-4] Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Dry storage room with single service containers and dry goods and sleeping bed with personal items partitioned from dining room using only foldable curtain wall.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on filters of cook line hood system. Multiple reach in cooler and if door gaskets with mold like substance build up.
[08B-12-5] Stored food not covered. Cut produce in the walk in cooler uncovered. Multiple bulk containers with no lids. Operator covered the bulk seasoning containers.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on front prep table opposite fryers and on wok station line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw chicken over raw beef. Operator rearranged the storage shelves.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. In the walk in cooler, 4 broken eggs in cardboard flat with intact eggs. Operator removed the cracked eggs from the container.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment correctly utilizing time as public health control with no written procedures available. Inspector provided written procedures.
[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, chicken and shrimp from the previous morning missing product date marking.