Fu Hua Chinese Restaurant
Last inspected: Feb 20, 2026
35
Score
Going back to 2022, Fu Hua Chinese Restaurant has nine inspections in the public record. Fu Hua Chinese Restaurant was last inspected on Feb 20, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near 13 violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
By comparison, the average Orlando facility scores 79, putting Fu Hua Chinese Restaurant on the weaker side. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
1
Major latest
13
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
2 critical violations. 1 major violation. 13 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cabbage 48F (cold holding)
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -roach bait tube stored under prep table on shelf with other food items
41-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to bulk rice cooker
27-16-4
Basic - Bowl or other container with no handle used to dispense food. -bowl in potato starch bag
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -reach in freezer under microwave -storage shelves next to prep table rusted
23-24-4
Basic - Cardboard used to line food-contact shelves. -under prep table
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -multiple ceiling tiles throughout kitchen
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on clean prep table in kitchen
12B-07-4
Basic - Floor soiled/has accumulation of debris. -wall in cooler floor
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop
10-07-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -hand wash sink at kitchen entrance
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in freezer door under microwave -paper towel dispenser at hand wash sink next to bulk rice cooker
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. -restroom
36-64-5
Basic - Operator does not permit customers to use bathroom. -operator has pit of order sign on restroom -restroom functions normally **Corrected On-Site**
32-24-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -left of kitchen door -walls around hand wash sink next to bulk rice cooker
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. -hot water faucet leaking at hand wash sink at kitchen entrance -faucet at hand wash sink next to bulk rice cooker
29-11-4
35
Sep 10, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items in restaurant not date marked **Repeat Violation**
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of microwave Gaskets on make table White plastic cans used to store rice, flour, sugar, corn starch very soiled especially the handles. Outside of small rice cooker entrance to kitchen food spillage. **Repeat Violation**
23-03-4
Basic - Reach-in cooler and walk in cooler interior/shelves have accumulation of soil residues. Bottom of make table **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Make table shelves **Repeat Violation**
14-33-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed vegetables over sauces and tub of prepped tub of shredded lettuce in walk in cooler
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves **Repeat Violation**
14-17-4
61
Mar 27, 2025
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. White to go bags used to store cooked ribs and other items in reach in freezer - From follow-up inspection 2025-03-27: **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw shrimp in walk in cooler - From follow-up inspection 2025-03-27: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen - From follow-up inspection 2025-03-27: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items prepared more than 24 hours are date marked. - From follow-up inspection 2025-03-27: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Top of screen door - From follow-up inspection 2025-03-27: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in pan water 74F - From follow-up inspection 2025-03-27: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. In kitchen - From follow-up inspection 2025-03-27: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave - From follow-up inspection 2025-03-27: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen sink by by storage shelf in kitchen - From follow-up inspection 2025-03-27: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in kitchen Outside of cooking equipment Tables under foil covering a lot of food debris Top shelf over cooking equipment a lot of food debris **Repeat Violation** - From follow-up inspection 2025-03-27: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler and walk in cooler interior/shelves have accumulation of soil residues. **Repeat Violation** - From follow-up inspection 2025-03-27: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Stored food not covered. Raw shrimp, peeled onions and cut cabbage in walk in cooler **Repeat Violation** - From follow-up inspection 2025-03-27: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in refrigerator **Repeat Violation** - From follow-up inspection 2025-03-27: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Corn starch and msg in buckets not labeled **Repeat Violation** - From follow-up inspection 2025-03-27: **Time Extended**
02D-01-5
37
Mar 26, 2025
Routine - Food
6 critical violations. 2 major violations. 13 minor violations.
View 21 violations
High Priority - Container of medicine improperly stored. Bottle of Claritin and supplements on shelf over make table in kitchen. **Corrected On-Site**
41-07-4
High Priority - Live, small flying insects found 20 live small flying insects under 3 compartment sink **Admin Complaint**
35A-02-7
High Priority - Non-food grade paper/paper towel used as liner for food container. White to go bags used to store cooked ribs and other items in reach in freezer
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cooked pork in reach in freezer. Raw scallops over bags of vegetables in freezer Operator switched **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw shrimp in walk in cooler
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. generals chicken (64F - Cold Holding) for 40 minutes Operator put in freezer to rapid chill.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items prepared more than 24 hours are date marked.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen **Repeat Violation**
36-37-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Top of screen door
35B-01-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler Under 3 compartment sink
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in pan water 74F
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. In kitchen
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen sink by by storage shelf in kitchen
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in kitchen Outside of cooking equipment Tables under foil covering a lot of food debris Top shelf over cooking equipment a lot of food debris **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Operator cutting celery before washing **Corrected On-Site**
08B-39-4
Basic - Reach-in cooler and walk in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Stored food not covered. Raw shrimp, peeled onions and cut cabbage in walk in cooler **Repeat Violation**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in refrigerator **Repeat Violation**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Corn starch and msg in buckets not labeled **Repeat Violation**
02D-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
22-08-4
17
Aug 28, 2024
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - 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. Raw chicken over raw beef in reach in freezer. **Corrected On-Site**
08A-17-6
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen. Working on replacing them a few at a time. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several in kitchen showing water damage **Repeat Violation**
36-32-5
Basic - In-use tongs stored on equipment door handle between uses. Hanging on fryer basket **Corrected On-Site**
10-20-4
Basic - Light not functioning. Several in kitchen **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink in kitchen Gasket walk in cooler Walk in cooler shelves **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in freezer **Repeat Violation**
14-33-4
Basic - Stored food not covered. Steak in reach in freezer
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Msg, sugar
02D-01-5
52
Mar 27, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
30
Sep 11, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
35
Feb 8, 2023
Routine - Food
4 critical violations. 4 major violations. 19 minor violations.
View 27 violations
High Priority - Medicine not labeled properly. Cold and flu medicine on cook line . **Corrected On-Site**
41-22-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef , reach in freezer .
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs rolls (53F - Cold Holding)- cooked pork (45F - Cold Holding); less then 4 hours .
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 fried rice from 15 minutes, cook line .
03F-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in the 3 comp sink .
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Rice container in front of employee hand sink cook line.
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glass on top of prep area .
40-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Check all cooler , cook linen.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Employee hand sink cook line .
29-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Underneath cooking equipments .
36-73-4
Basic - Food stored on floor. Oil kitchen .
08B-38-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Cook line .
33-38-4
Basic - Objectionable odors in bathroom or other areas of the establishment.
36-64-5
Basic - Open dumpster lid.
33-16-4
Basic - Bathroom facility not clean.
32-07-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
14
Aug 29, 2022
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken dated more than seven days. Manager states chicken was cooked yesterday. Changed pan and dated. **Corrected On-Site**
02C-01-5
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. Manager added time mark to rice. **Corrected On-Site**
03F-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Fan cover in walk-in cooler.
23-24-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling.chicken, manager discarded. **Corrected On-Site**
22-09-5
Basic - Light not functioning. Kitchen area
36-62-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen area **Repeat Violation**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Cook line **Repeat Violation**
29-11-4
47
Frequently Asked Questions
When was Fu Hua Chinese Restaurant last inspected?
The most recent health inspection at Fu Hua Chinese Restaurant on file is from Feb 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Fu Hua Chinese Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Fu Hua Chinese Restaurant.
How does Fu Hua Chinese Restaurant compare to other restaurants in Orlando?
Fu Hua Chinese Restaurant most recently scored 35 out of 100, which is lower than the Orlando average of 79.
Has Fu Hua Chinese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Fu Hua Chinese Restaurant have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Fu Hua Chinese Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Fu Hua Chinese Restaurant inspected?
Based on the inspection history on file, Fu Hua Chinese Restaurant is inspected around three times per year on average.
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