DirtyFLRestaurant Inspection Data

CRAZY WOK TAKE OUT

CRAZY WOK TAKE OUT located in CORAL SPRINGS has undergone 8 health department inspections, achieving a 2.9/5 overall safety rating. Food safety practices have remained consistent.

5764 Wiles Road
Coral Springs, Florida, 33067
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 11/3/2025

Inspection #: Visit ID: 13463644

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles throughout kitchen area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on steam table near soups. Employee removed. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in cooler floor and walk in freezer floor heavily soiled with food debris. Repeat Violation Admin Complaint
  • 29-08-4:Basic - Plumbing system in disrepair. Hot water handle on front handwashing sink in disrepair.
  • 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 stored above raw shrimp in cook line flip top cooler. Operator reorganized. 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. Non commercially packaged raw chicken stored above non commercially packaged raw pork in walk in freezer. Operator reorganized. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (77F - Cold Holding) not prepared or portioned today stored on kitchen prep table at room temperature. Per operator, item was moved from walk in cooler less than 3 hours ago. Operator moved item to reach in cooler to chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-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. Fried rice held on time stored on cook line not time marked. Per operator, item has been held for less than 2 hours. Operator applied appropriate time mark. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink right of triple sink use to store produce. Operator removed. Corrected On-Site

Inspection Date: 7/16/2025

Inspection #: Visit ID: 10931164

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves throughout kitchen and prep areas.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves heavily soiled with dust/food debris. Gaskets of kitchen/wonton prep reach in coolers soiled with food debris. Bottom storage shelves near triple sink area soiled with food debris. Equipment gaps on cook line prep area soiled with food debris.
  • 36-73-4:Basic - Walk in cooler floor soiled/has accumulation of food debris.
  • 41-07-4:High Priority - Container of medicine improperly stored. Container of pepto bismol tablets and various vitamins stored on kitchen prep table near ready to eat vegetables. Operator reorganized. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (53F- Cold Holding) held at room temperature on kitchen prep table for less than 2 hours. Operator moved item to below reach in cooler to ensure proper cold holding. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior rim of rice cooker soiled with food debris build up.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sent form to operator.
  • 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. Cooked chicken located in fryer reach in cooler and walk in cooler not properly date marked. Operator date marked. Corrected On-Site

Inspection Date: 3/24/2025

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the bucket of MSG, a pint sized container was stored inside and used to dispense the food. The container was removed Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on steam table between the containers of soup. The beverage was removed. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. More than 60 days. Operator paid during the inspection Corrected On-Site

Inspection Date: 7/3/2024

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8539530

  • N/A:No Violations Were Observed

Inspection Date: 10/30/2023

Inspection #: Visit ID: 8473660

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cookline flip top cooler, raw chicken (59F - Cold Holding); raw beef (59F - Cold Holding); pork (59F - Cold Holding); cooked shrimp (59F - Cold Holding); cooked chicken (59F - Cold Holding). The items were moved to the cooler less than 3 hours ago. Half of the volume was moved back to the walk in cooler and the remainder had ice bags applied. **Corrective Action Taken** Warning

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8473239

  • N/A:No Violations Were Observed

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8376009

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Multiple employee eating food inside kitchen / cookline area- educated operator- employee moved to dinning hall. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. Container of oil on floor at cookline. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At dry storage shelves- Cooked chicken wings 86-93F at 2:20 to 86- 93F at 2:35( cooling since 1:20) cooked chicken 93F at 2:20 to 93F at 2:35( cooling since 1:40), cooked white rice 84-122F at 2:20 to 84-116F at 2:35 ( cooling since 11:45)- food left out to cool at room temperature- at current rate of cooling food will not reach 41F within 6 hours- operator placed in walk in freezer to quick chill. Corrected On-Site Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer- non food grade to-go/ plastic shopping bag used to store dumplings- operator removed dumplings from bag. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At chest reach in freezer- raw beef not commercially packaged stored over dumplings and krab rangoons- operator moved to lower shelf. Corrected On-Site Warning
  • 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. At walk in freezer - raw chicken it commercially packaged stored over raw pork- operator moved raw chicken to lower shelf. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline prep table - Fried rice 50F- cold holding- food not prepared or portioned today- food left out after order- food out of temperature for 20 minutes- oper placed in reach in cooler to quick chill. At cookline prep table- raw bean sprouts- 82-86F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour - operator placed in reach in cooler to quick chill. Corrective Action Taken** **Corrective Action Taken** Warning