China Hut
Last inspected: Apr 2, 2026
74
Score
China Hut has been inspected eight times since 2022. The most recent visit was on Apr 2, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Looking across the full record, “time/temperature control for safety food identified” is the recurring theme, flagged two times.
Among Wellington restaurants, the typical score is 71; China Hut is comfortably above that bar. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
74
Aug 25, 2025
Routine - Food
1 critical violation.
View 1 violation
Food Received at Proper Temperature
FL-12
86
Jan 27, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
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**
12A-25-4
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**
14-31-5
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**
03F-02-5
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.
11-26-1
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.
02C-02-5
52
Oct 23, 2024
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
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**
12A-11-4
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**
08A-20-5
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.
01B-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.
03A-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.
03F-02-5
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**
03D-15-4
Basic - Food stored on floor. Buckets of rice stored on floor.
08B-38-4
Basic - Several food items stored in walk in cooler not covered.
08B-12-5
39
Mar 27, 2024
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
74
Dec 13, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Wiping cloth sanitizing solution stored on the floor. At cook-line
21-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored between flip top and counter
10-17-4
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop white rice
14-01-5
86
Jan 9, 2023
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Aug 5, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed wontons (118F - Hot Holding);on steam table. Per operator products stored for approximately 1 hour. Operator moved product to hot water for reheating **Corrective Action Taken**
03B-01-6
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Employee personal items( keys) stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed **Corrected On-Site**
40-06-5
78
Frequently Asked Questions
When was China Hut last inspected?
The most recent health inspection at China Hut on file is from Apr 2, 2026. The public record contains eight inspections in total.
What is the most common violation at China Hut?
Across the inspection record, “time/temperature control for safety food identified” has been cited two times, more than any other issue at China Hut.
How does China Hut compare to other restaurants in Wellington?
China Hut most recently scored 74 out of 100, which is higher than the Wellington average of 71.
Has China Hut's inspection record improved over time?
Results have been roughly steady. Inspections at China Hut have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at China Hut means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is China Hut inspected?
Based on the inspection history on file, China Hut is inspected around two times per year on average.
Nearby Restaurants