NO 1 CHINA WOK
1750 SUNSHADOW BLVD #130
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -container with no handle used as scoop for rice in bag placed on speed rack by rear exterior door
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee purse stored on top of single service items -personal items such as nail clippers, glasses, and medication stored on dry storage shelves **Corrected On-Site** **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -2 employees engaged in food preparation no hair restraint
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -rear screen door, gap above and below
- 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan cover soiled
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -cleaning and maintenance equipment stored with dry food on speed rack near rear exterior door
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -mop sink faucet leaking
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -raw chicken stored with unwashed produce in walk in cooler
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw shell eggs in walk in cooler
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -cling film blocking access to hand wash sink **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -fried chicken not date marked
Food safety inspection conducted on 4/15/2025 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).
Inspection on 7/15/2024
High Priority
6
Intermediate
6
Basic
11
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex bathroom
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -multiple employee beverages on prep table, employee removed **Corrected On-Site**
- 35B-01-4:Basic - Exterior door has a gap at the top and bottom that opens to the outside.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -multiple cases of raw chicken and raw beef stored on the floor in front of handwashing sink
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -whit chest freezers
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -inside lower portions of reach-in coolers throughout the kitchen
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -handwashing sink in kitchen, provided handwashing signs
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach-in cooler gaskets soiled -walk-in cooler shelves have an accumulation of debris -walk-in cooler fan covers have an accumulation of mold-like substance
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed melon stored above open container of cut cabbage, employee removed **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -multiple food containers lacking labels in dry storage area
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -fried chicken 83-94F, per operator cooked more than 4 hours ago
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live, flying insect in dishwashing area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cooked pork in walk-in cooler -raw chicken wings over TCS sauce bucket in walk-in cooler, operator relocated **Corrected On-Site**
- 08A-17-6: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 stored above raw beef in reach-in freezer
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked broccoli 65F. Per operator stored in top of reach-in cooler less than 1 hour, operator relocated to lower portion of reach-in cooler **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee rinsed hands in triple sink
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -multiple cases of raw chicken and raw beef stored on the floor in front of handwashing sink, employees removed **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwashing sink in kitchen, provided handwashing signs **Corrected On-Site**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked pork
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -probe thermometer in top of reach-in cooler
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 7/15/2024 revealed 23 total violations (6 high priority, 6 intermediate, 11 basic).