CHINA HUT

Name: CHINA HUT
Address: 13860 WELLINGTON TRCE #16, WELLINGTON, FL, 33414, US
Rating: 66

13860 WELLINGTON TRCE #16, WELLINGTON, FL 33414

License #6012320

🥡 Chinese ℹ️

66 Grade F / 100

Failing Health Score

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Latest inspection

June 4, 2026 · 5 findings · 3 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA HUT in WELLINGTON currently holds an InspectFL Health Score of 66 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on June 4, 2026. Across those visits, inspectors documented 28 total violations — 15 critical, 5 major, 8 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on June 4, 2026 shows 5 observation rows: 3 critical, 2 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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Community reaction

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Community pulse

Would you eat here?

CHINA HUT 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: Met Inspection Standards
[12A-25-4] 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.
[08A-02-6] 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.
[08A-20-5] 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.
[03D-15-4] 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.
[31A-11-4] 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.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Buckets of rice stored on floor.
[08B-12-5] Several food items stored in walk in cooler not covered.
[12A-11-4] 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.
[08A-20-5] 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.
[01B-02-5] 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] 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] 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] 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.