DirtyFLRestaurant Inspection Data

CHINA WOK

CHINA WOK maintains a 1.4/5 food safety rating based on 6 health department inspections in MOUNT DORA. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

18774 US 441
Florida, 32757
Lake County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 6 health inspection reports

All Inspection Reports

1/12/2026· 1mo ago

Visit ID: 10959797

Met Inspection Standards

1 int, 5 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Sodas at front counter. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Upright white reach in freezer gaskets interior Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright white reach in freezer interior
  • 08B-12-5:Basic - Stored food not covered. General chicken in reach in cooler. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table soiled. Repeat Violation

7/9/2025· 8mo ago

Visit ID: 13604565

Met Inspection Standards

9 high, 6 int, 10 basic

  • 32-04-4:Basic - Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Priority: Basic
  • 14-01-5:Basic - Observed: Bowl or other container with no handle used to dispense food in raw chicken Priority: Basic
  • 03D-02-5:High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator over night cooked egg rolls (49F - Cooling ) Priority: High Priority
  • 50-09-4:Basic - Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
  • 14-09-4:Basic - Observed: Cutting board has cut marks and is no longer cleanable. Repeat Violation Priority: Basic
  • 12B-02-4:Basic - Observed: Employee eating in a food preparation or other restricted area. Priority: Basic
  • 09-01-4:High Priority - Observed: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cooked pork Priority: High Priority
  • 12A-03-4:Intermediate - Observed: Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink Priority: Intermediate
  • 35B-01-4:Basic - Observed: Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Priority: Basic
  • 03D-15-4:Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Room temperature relocated to walk in cooler. Eggs rolls stacked high Corrected On-Site Priority: Intermediate
  • 01B-12-4:High Priority - Observed: Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Operator picked up cooked chicken from the floor and put in container in reach in. Priority: High Priority
  • 22-02-4:Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of green containers soiled Interior reach in freezer soiled Can opener Meat grinder Repeat Violation Priority: Intermediate
  • 31A-09-4:Intermediate - Observed: Handwash sink not accessible for employee use at all times. Corrected On-Site Priority: Intermediate
  • 35A-02-7:High Priority - Observed: Live, small flying insects found 1 small flying insect Priority: High Priority
  • 31B-02-4:Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Priority: Intermediate
  • 23-03-4:Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled Repeat Violation Priority: Basic
  • 08A-05-6:High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat vegetables Repeat Violation Priority: High Priority
  • 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked egg rolls (49F - Cooling ) per operator over night Priority: High Priority
  • 08B-12-5:Basic - Observed: Stored food not covered green containers Egg rolls walk in cooler Priority: Basic
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours cooked chicken 40 minutes (68F - Cold Holding) moving to walk in. raw shell eggs (75F - Cold Holding) **Corrective Action Taken** Repeat Violation Priority: High Priority
  • 01B-17-5:High Priority - Observed: Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Egg rolls chicken wontons per operator more than 24 hours Priority: High Priority
  • 03B-01-6:High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours cooked chicken (115F - Hot Holding) Priority: High Priority
  • 01B-16-5:Intermediate - Observed: Torn packages/bags of food exposing the contents to contamination. Rice operator covered. Priority: Intermediate
  • 21-12-4:Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Priority: Basic
  • 21-07-4:Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Priority: Basic

2/5/2025· 1y 1mo ago

Visit ID: 8853399

Met Inspection Standards

3 high, 2 int, 8 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - small white cutting boards store at 3 compartment sink
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. - gasket on white freezer at front counter. - microwave at expo table. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave at expo table.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of rice cooker - Hood filters - walk-in door gasket Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed vegetables stored over cut vegetables Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef and raw chicken stored over ready to eat foods in whirlpool chest freezer. 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 stored over raw beef in whirlpool chest freezer. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - egg rolls 62° (less 4 hours) - operator placed in cold holding unit. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on make line - can opener 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. -sweet and sour chicken, general chicken prepared day prior. Corrected On-Site

8/7/2024· 1y 7mo ago

Visit ID: 8791181

Follow-up Inspection Required

3 high, 2 int, 8 basic

  • 24-14-4:Basic - Clean utensils stored between equipment and wall. - knife stored between prep table and make line. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. - white Frigidaire stand up freezer door does not shut properly.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door open at the time of inspection.
  • 08B-38-4:Basic - Food stored on floor. - cooking oil stored in front of stand up freezer. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on wok line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - walk-in door gasket
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. - beef stored in white Frigidaire stand up freezer.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 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 over raw beef over vegetables in white standup cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on wok line.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

1/24/2024· 2y 1mo ago

Visit ID: 8527453

Met Inspection Standards

3 high, 4 int, 8 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - front and back doors open at the time of inspection. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. - cooking oil stored in dry storage area. Corrected On-Site
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood fliters Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - raw chicken in water on prep table. Operator placed under running water Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed vegetables stored over prep vegetables in walk-in cooler. Corrected On-Site Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. - frozen Dumplings and cheese wontons stored in chest freezer. - Corrected On-Site Repeat Violation
  • 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 wings stored over raw shell eggs in walk-in cooler. - raw chicken stored over unwashed celery in walk-in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Garlic in oil 70° operator stated out for a hour, Operator place in reach in cooler. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - white cutting on cooks line. - Interior of fryers Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - hand sink next to Chest freezer blocked with trash can. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 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. - prepared egg rolls 2 days prior - noodles Corrected On-Site

10/16/2023· 2y 4mo ago

Visit ID: 8370712

Met Inspection Standards

5 high, 4 int, 7 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - front and back doors open at the time of inspection.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink next rice cooker in back area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Work tools stored over bulk corn starch. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -Raw beef stored in white chest freezer Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. - Sweet and sour chicken stored in cardboard box 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 over raw shrimp in white chest freezer Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 57°, Garlic in oil 67°. Operator stated just pulled out, operator placed in reach in cooler. **Corrective Action Taken** **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Lye stored next to can drinks on lower shelf in back area. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on make line -can opener
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 53B-14-5: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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid stored next to can drinks. Corrected On-Site