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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
HUA XING in VERO BEACH currently holds an InspectFL Health Score of 78.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 5, 2026. Across those visits, inspectors documented 36 total violations — 9 critical, 1 major, 26 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on February 5, 2026 shows 7 observation rows: 3 critical, 0 major, and 4 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
HUA XING has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Stainless steel Low boy cooler has buildup up on handles and door frame. White freezer handle next to 3 bay sink has caked on food residue
- [24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Meat cleavers stored in dirty basket. Operator removed
- [36-73-4] Floor soiled/has accumulation of debris. Floors throughout kitchen have build up of old food debris
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Build up of old food debris between prep table and cooler. -shelf above low boy cooler used to store to go bags has dust build up. -Shelving above coolers on cooks line has dust buildup.
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over cooked shrimp in reach in freezer. Operator moved
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs above sauces in make table cooler. Raw shelled eggs above cooked chicken in walk in cooler. Operator moved eggs in both coolers
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage observed at 58f. Cooked noodles observed at 56f. In service for 3 hours. Operator moved to cooler to rapid chill
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