CHINA WOK
1005 North Summit Street
Florida, 32112
Putnam County County
Overall Food Safety Rating
★★★½☆ (3.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/20/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/20/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/16/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any food handler training. **Warning** - From follow-up inspection 2024-11-15: Additional time needed at time of follow up inspection to get all employees food handler training. **Time Extended** - From follow-up inspection 2025-01-16: At time of follow up inspection operator with ServSafe food manager certification is the only food handler training certificate present. Per operator misunderstood previous instructions and will have other food handling employees take course. **Time Extended**
Food safety inspection conducted on 1/16/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/15/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any food handler training. **Warning** - From follow-up inspection 2024-11-15: Additional time needed at time of follow up inspection to get all employees food handler training. **Time Extended**
Food safety inspection conducted on 11/15/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/14/2024
High Priority
7
Intermediate
4
Basic
16
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic container used as scoop in bulk rice container.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining food prep table by flip top reach in cooler on the cook line. Operator removed the cardboard. **Corrected On-Site**
- 35A-03-4:Basic - Dead roaches on premises. One dead roach observed in storage space that was walk in freezer. Operator swept and discarded. **Corrected On-Site**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating and drinking behind front counter while putting lids on portioned sauces.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in cooler and walk in cooler over food for customers. Operator rearranged storage levels. **Corrected On-Site** **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf opposite three compartment sink, clean containers stacked while wet.
- 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. No hood filters present on cook line with woks turned on.
- 36-73-4:Basic - Floors, walls and ceiling soiled/has accumulation of debris. Floors under wok station with debris build up. Wall on side of cook line by reach in freezer with grease dripping down from fan.
- 08B-38-4:Basic - Food stored on floor. Multiple jugs of fryer oil stored on floor. Operator relocated the fryer oil to correct storage location. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryer with grease build up. Walk in cooler door gasket with mold like substance build up. **Repeat Violation**
- 33-16-4:Basic - Open dumpster lid. Dumpster lid open and front portion of dumpster rusted through. **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Single service portion cup lids stored on the floor.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Both hand wash sink on either side of the cook line and prep area on the same wall have slow draining water. Per operator has a plumber scheduled. **Corrective Action Taken**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. On push cart next to cook line, frozen pork thawing at ambient air temperature. Operator relocated to reach in cooler. **Corrected On-Site**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink under wash compartment pipe is leaking onto floor and into the drain. Per operator has a plumber already scheduled. **Corrective Action Taken**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. In back prep table multiple wet wiping cloths not stored in solution. Operator removed. **Corrected On-Site**
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Three compartment sink at 0ppm during inspection with no dishmachine. Operator added chlorine bleach to 100ppm. **Corrected On-Site**
- 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. In the walk in cooler; beef 1230pm (73F - Cooling) covered in plastic wrap. Operator removed to not be sold to the public. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shrimp over cooked ready to eat noodles. In the reach in freezer opened raw frozen shrimp over Krab rangoons. Operator rearranged all storage levels. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Operator holds multiple items on time as public health control with no written plan available. Per operator all items placed out at 2pm, inspector provided written plan and discussed proper use of time as public health control. Items observed on time as public health control with no time mark and no written procedures; pooled eggs (79F - Cold Holding); chicken wings (82F - Hot Holding); chicken (47F - Cold Holding); fried chicken (76F - Hot Holding); egg rolls (73F - Hot Holding). Operator discarded. In the walk in cooler; beef 1230pm (73F - Cooling) covered in plastic wrap. Operator removed to not be sold to the public. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line; pooled eggs (79F - Cold Holding) and chicken (47F - Cold Holding) held on time as public health control with no written procedures and no date marking. Operator discarded. In the reach in cooler cooked noodle (52F - Cold Holding); garlic in oil (76F - Cold Holding) per operator garlic in oil was left on counter for a few orders and cooked noodle was stored above the cooling plane. Inspector had operator relocated to inside the interior of reach in cooler and discussed with operator. **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. Operator holds multiple items on time as public health control with no written plan available. Per operator all items placed out at 2pm, inspector provided written plan and discussed proper use of time as public health control. Items observed on time as public health control with no time mark and no written procedures; pooled eggs (79F - Cold Holding); chicken wings (82F - Hot Holding); chicken (47F - Cold Holding); fried chicken (76F - Hot Holding); egg rolls (73F - Hot Holding). Operator discarded. **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the prep table by the fryer; chicken wings (82F - Hot Holding); fried chicken (76F - Hot Holding); egg rolls (73F - Hot Holding) with no time marking and no written procedures. Inspector had operator discard. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In between the flip top reach in cooler lids of the cook line heavy build up of food debris and grease. Microwave at front counter with debris build up. **Repeat Violation**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any food handler training. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink by pass through window.
- 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, shrimp, beef in walk in cooler from previous morning with no product date marking. **Repeat Violation**
Food safety inspection conducted on 11/14/2024 revealed 27 total violations (7 high priority, 4 intermediate, 16 basic).