DirtyFLRestaurant Inspection Data

CHINA WOK OF SHI

CHINA WOK OF SHI maintains a 1.7/5 food safety rating based on 8 health department inspections in NORTH LAUDERDALE. Food safety practices have remained consistent.

Last inspection: 3 months ago · 8 reports on file

7234 West McNab Road
Florida, 33068
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 8 health inspection reports

All Inspection Reports

1/12/2026· 3mo ago

Visit ID: 13506239

Met Inspection Standards

2 high, 2 int, 5 basic

  • 12B-04-4:Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed opened employee drink in flip top at cook line among food for customers . Operator removed and stored away from food for customers. Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees engaging in food preparation at the cook line without hair restraints. Operator provided employees with hats during the inspection. Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed at cook line, bottle of oil in box on floor. Operator elevated during the inspection. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed in walk in cooler , cooked pork , cooked shrimp stored uncovered. Operator covered during the inspection. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed in ware washing area ,shrimp thawing in container of standing water . Educated manager on proper thawing methods . Manager placed shrimp under cold running water. Corrected On-Site Repeat Violation
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed at cook line , employee cracked raw shell eggs then took a portion of cooked shrimp and cooked pork from the cook line flip top without properly washing hands. Educated manager on proper hand washing procedures. Manager instructed employee to conduct a proper hand wash . Employee discarded gloves , washed hands and put on new pair of gloves. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes without properly sanitizing. Advised operator to set up triple sink to sanitize dishes already washed . Triple sink was set up reading chlorine 100ppm . Operator sanitized dishes during the inspection. Corrected On-Site
  • 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided operator with poster. Operator posted during the inspection. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with poster. Operator posted during the inspection. Corrected On-Site

8/27/2025· 7mo ago

Visit ID: 10942387

Met Inspection Standards

2 high, 1 int, 7 basic

  • 14-01-5:Basic - Bowl with no handle used to dispense chicken in walk in cooler. Operator removed. Corrected On-Site
  • 13-03-4:Basic - Cook with no hair restraint while engaging in food preparation. Cook put a hat on. Corrected On-Site
  • 08B-48-4:Basic - Employee preparing snow peas in customer section of dining area. Employee went to kitchen. Corrected On-Site
  • 12B-13-4:Basic - Opened employee water container in a cold holding unit with food to be served to customers at cook line. Operator removed. Corrected On-Site
  • 08B-12-5:Basic - Stored flour not covered in dry storage. Operator covered. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety chicken thawed in an improper manner, at room temperature next to triple sink. Operator placed in prep sink and turned water on. Corrected On-Site
  • 08B-38-4:Basic - Wontons stored on floor in walk in freezer. Operator placed on a shelf.Corrected On-Site Corrected On-Site Repeat Violation
  • 09-01-4:High Priority - 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. Cashier prepared rice to go, by scooping it with a bowl without handle and touching the surface of the rice with bare hands. Operator replaced bowl with a scoop for further preparation and reviewed wearing gloves with cashier. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw chicken stored over/not properly separated from ready-to-eat washed onions in walk in cooler. Operator removed chicken. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing cleaner not labeled at triple . Operator labeled. Corrected On-Site

4/3/2025· 1y ago

Visit ID: 10812279

Follow-up Inspection Required

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed goat cooked in low boy cooler, egg rolls (65F - Cold Holding). Per operator, item was taken from cooler to facilitate refrying which resulted in item falling out of temperature. Item placed in cooler to cool down. **Corrective Action Taken** Warning - From follow-up inspection 2025-04-03: Observed egg rolls 44-53F. Per operator, was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. Admin Complaint

4/2/2025· 1y ago

Visit ID: 8771632

Follow-up Inspection Required

5 high, 2 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Observed tubs of of oil stored on floor at cook line. Warning
  • 08B-12-5:Basic - Stored food not covered. Observed 1 flying insect landing on uncovered fried chicken cooling next to walk-in cooler. Warning
  • 35A-02-7:High Priority - Live, small flying insects found Observed 1 flying insect landing on fried chicken held for cooling next to walk-in freezer. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored next to ready to eat egg rolls in reach in cooler at front counter. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 flying insect landing on fried chicken cooling next to walk-in freezer. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed goat cooked in low boy cooler, egg rolls (65F - Cold Holding). Per operator, item was taken from cooler to facilitate refrying which resulted in item falling out of temperature. Item placed in cooler to cool down. **Corrective Action Taken** 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. Observed in kitchen, wing (88F - Hot Holding); yellow rice (98F - Hot Holding). Per operator, items were not has been out of temperature for approximately 2 hours. Operator advised to consider holding items on time as a public health control for safety. Form sent to operator. Warning
  • 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/ Food manager arrived during inspection. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed in back of kitchen. Warning

1/16/2025· 1y 3mo ago

3 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in walk in cooler for cooked chicken and cooked shrimp, operator removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Box of raw chicken stored in direct contact with the floor. Operator removed Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Utensils in handwashing sink next to triple sink area, operator removed Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink next to triple sink, no soap. Operator refilled Corrected On-Site
  • 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.

5/21/2024· 1y 11mo ago

Visit ID: 8676714

Follow-up Inspection Required

3 high, 1 int, 5 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from a plastic water bottle on cook line
  • 08B-38-4:Basic - Food stored on floor. Observed frying oil and soy sauce on kitchen floor. Operator elevated Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed bean spouts over sliced cooked pork in walk-in cooler
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed Working containers of salt removed from original container not identified by common name. Operator labeled Corrected On-Site
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from water bottle and then engaged in food preparation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked noodles and cooked diced pork. Operator inverted. Observed raw chicken over cooked rice in walk-in cooler. Operator inverted Corrected On-Site Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (47F - Cold Holding); diced pork (47F - Cold Holding) in flip top cooler per operator held less than 3 hours not portioned or prepared today. Operator moved to lower cooler. **Corrective Action Taken** Repeat Violation
  • 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/ Guangkun Shi arrived during inspection. Corrected On-Site

12/12/2023· 2y 4mo ago

Visit ID: 8571089

Follow-up Inspection Required

5 high, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and keys stood shelf next to Togo containers. Employee removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed containers of frying oil on floor underneath cook line. Observed multiple containers of soy sauce on floor in walk-in cooler Observed shrimp frozen shrimp on floor under three compartment sink.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a plastic container of water in flip top cooler . Operator removed
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in bus pan of water at room temperature under three compartment sink. Operator removed and placed under running water. 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. Observed fried chicken pieces 90F( cooling) at 3:30pm on shelf at room temperature. per operator cooling since 12:30. Operator placed in cooler to quickly chill. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over Rte pork in walk-in cooler.operator move chicken to lower shelf Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cabbage (65F - Cold Holding) in container sitting on shelf at room temperature. Per operator held less than four hours. Operator plan cooler for quick chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed wonton (116F - Hot Holding); (116F) per operator held less than one hour. Operator reheated to 175F Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer solution exceeds the maximum concentration allowed Chlorine in excess of 200 Ppm. Operator made new solution rechecked 50 Ppm Corrected On-Site Repeat Violation Admin Complaint

7/12/2023· 2y 9mo ago

Visit ID: 8439080

Met Inspection Standards

1 high, 1 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. MSG. Operator removed. Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Operator had employee move to proper area. Corrected On-Site
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. MSG. Operator properly marked. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm. 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. Cookline - Rice, chicken. Printed Time as a Public Health Control form for operator and operator filled out during inspection. Corrected On-Site