CHINA WOK LIAN INC
2143 COLLOER PKWY, LAND O' LAKES 34639
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 1/14/2025
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw won tons and cooked chicken stored under raw chicken and raw sausage filling in stand up freezer across from fryers.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked pork and cooked noodles in reach in cooler. Corrected On-Site Repeat Violation
- 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 pork, cooked chicken, cooked rice,egg rolls.
Food safety inspection conducted on 1/14/2025 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 2/5/2024
High Priority
6
Intermediate
2
Basic
3
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food mixed with restaurants food walk in cooler
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cooks line reach in cooler
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes in three compartment sink without Sanitizer only soap and water Employee washed cutting board with no sanitizer Discussed with management the importance of wash rinse and sanitize method
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken inside pan of mushrooms. On cooks line reach in make table Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat chicken. Reach in cooler on cooks line employee removed to proper storage Raw shelled eggs over ready to eat sauce buckets walk in cooler **Corrective Action Taken**
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Uncooked mushrooms have raw chicken juice on the mushrooms and bowl with raw chicken juice was sitting on top of mushrooms in reach in cooler make top table line.
- 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. Cut cabbage raw seed sprouts operator determined time and placed time mark Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covering cook rice and chicken. Employee removed plastic wrap Corrected On-Site
- 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. Cook egg rolls cook chicken cook rice on counter. Observed time marking. Employee created written plan at time of inspection Corrected On-Site
Food safety inspection conducted on 2/5/2024 revealed 11 total violations (6 high priority, 2 intermediate, 3 basic).
Inspection on 7/5/2023
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles.
- 35A-03-4:Basic - Dead roaches on premises. 3 dead roaches under triple sink. Manager cleaned and sanitized area. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-38-4:Basic - Food stored on floor. Oil on floor. Manager removed from floor. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at reach in coolers and freezers. Hood filters soiled. Walk in cooler shelves soiled. Exterior bins of flour and cornstarch soiled. Repeat Violation
- 22-48-5: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. Using a bleach that is not approved for food contact surfaces. Manager provided approved bleach during inspection. Corrected On-Site
- 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 pork in one door freezer by dry storage.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. Interior of reach in cooler at cook line soiled. Repeat Violation
- 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. No date mark for pork and chicken in walk in cooler. Repeat Violation
Food safety inspection conducted on 7/5/2023 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).