House of China
Last inspected: Jan 7, 2026
45
Score
House of China has been inspected seven times since 2022. The most recent report on file is from Jan 7, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up roughly the same number of issues each time, hovering near 10 violations per visit.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded three times.
Compared to other Lutz restaurants (averaging 79), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched down bell without washing hands and go back to food preparation.
12A-13-4
High Priority - Food preparation sink has soil/old food residue.
22-35-5
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken above unwashed produce in walk in cooler .
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained
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. Cooked noodles in walk in cooler more than 24 hours no date marked
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Vertical reach in freezer door soiled
23-24-4
Basic - Stored food not covered. Sauce in walk in cooler not covered. Operator covered it **Corrected On-Site**
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink on prep table in kitchen, operator restored the drink properly **Corrected On-Site**
12B-07-4
45
Jun 5, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Using Togo bags in reachin freezer for food storage. Operator replaced bag with food grade bag. **Corrected On-Site**
14-31-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off operator turned on hot water tempted 102 F **Corrected On-Site**
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned **Corrected On-Site**
22-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on stock shelves.
40-06-5
67
Jan 6, 2025
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bags used for food storage in freezers
14-15-4
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. Unpackaged raw chicken over unpackaged raw beef in reach in freezer, order corrected **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over produce and sauce buckets in walk-in cooler, chicken relocated **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
22-02-4
Intermediate - 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. Two food handler certificates expired
53B-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 77 F water on cook line
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor next to hand sink
21-44-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, staff corrected to 100ppm **Corrected On-Site**
21-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over cook line
36-37-5
Basic - Employee eating in a food preparation or other restricted area. Staff observed eating on prep tables next to cook line, food removed **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing on dry storage shelves over food, removed **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Broken freezer handles behind cook line
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in cornstarch, removed **Corrected On-Site**
10-01-5
30
May 9, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Using Togo bags for food storage in reachin freezers
14-15-4
Intermediate - No soap provided at handwash sink. At hand washing sink in back Kitcken beside mop sink.
31B-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Using pint bowls for scoops in bulk items ex ex flour and corn starch.
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustics ceiling tiles being used in cooking, storage and preparation of kitchen **Repeat Violation**
36-37-5
64
Dec 4, 2023
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed produce walk in cooler
08A-04-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Employee using take out customer bags to store cook beef employee removed from bag to place in food grade container.
14-15-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine above 100 ppm employee remade to 100 ppm **Corrected On-Site**
41-18-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauce reach in cooler main line
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No running water at mop sink.
27-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chicken walk in cooler not dated
02C-02-5
Intermediate - 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. 1 employee
53B-14-5
Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. 1 person whom does not work in the restaurant
43-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf over food preparation
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. 1 employee
13-03-4
Basic - Faucet/handle missing at plumbing fixture. At mop sink out back by walk in cooler.
29-09-4
Basic - Food stored on floor. Raw chicken on floor in kitchen employee removed from floor **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken on counter three compartment sink no running water
06-01-5
26
Apr 12, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Manager is using a bleach that is not approved for food contact surfaces. Manager provided approved bleach during inspection. **Corrected On-Site**
22-48-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked wontons in walk in cooler. Manager moved chicken below. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
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.
11-26-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut cabbage in walk in cooler. Manager. Moved mushrooms below. **Corrected On-Site**
08B-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.
23-03-4
Basic - Equipment in poor repair. Three door freezer handle is missing.
14-11-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in coolers and dry storage.
08B-49-4
Basic - Floor soiled/has accumulation of debris throughout kitchen.
36-73-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen. **Repeat Violation**
36-37-5
43
Oct 10, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
45
Frequently Asked Questions
When was House of China last inspected?
The most recent health inspection at House of China on file is from Jan 7, 2026. The public record contains seven inspections in total.
What is the most common violation at House of China?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at House of China.
How does House of China compare to other restaurants in Lutz?
House of China most recently scored 45 out of 100, which is lower than the Lutz average of 79.
Has House of China's inspection record improved over time?
Results have been roughly steady. Inspections at House of China have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at House of China 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 House of China inspected?
Based on the inspection history on file, House of China is inspected around two times per year on average.
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