CHINA WOK
6845 SE MARICAMP RD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/26/2025
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. For three male at the cook line.
- 08B-38-4:Basic - Food stored on floor. Oil jugs and bag of flour on floor. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in 89F water.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of storage containers heavily soiled. Walk-in cooler shelves soiled. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In triple sink, raw chicken thawed in standing water, water temp at 68F, Employee started draining and working with chicken wings. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored above sauces and cooked chicken, Manager moved and stored properly. Corrected On-Site Repeat Violation 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. At the prep area, raw beef and raw chicken trays stored above opened container of shrimp, Manager stored properly. Corrected On-Site 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. At the cook line cooked (Hot) chicken wings no time marked, also cold cooked chicken no time, Manager time marked. Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hand at the mop sink, inspector instructed to use handwash sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the end of the cook line, no soap no paper towels, Employee provided. Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/26/2025 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 9/9/2024
High Priority
6
Intermediate
2
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above coolers
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple containers and lids cracked.
- 08B-38-4:Basic - Food stored on floor. Oil jugs at the storage area on floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and hood filters soiled. 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. At the front area, male employee touch cooked chicken and egg rolls with bare hands to check temperature. Employee fried chicken and egg rolls, chicken 159F, egg rolls 166F.
- 12A-20-4:High Priority - Employee washed hands with no soap. Male employee rinsed hands with cold water and immediately after started wearing gloves and handled clean utensils.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the cook line spoon in 86F water, manager discarded the water. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, observed raw shell eggs stored above sauce bucket. Also, observed unwashed vegetables stored above cooked chicken wings. Repeat Violation 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. At the prep area, observed trays with raw chicken stored above trays of raw beef and raw shrimp.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed chicken wings 120F, chicken 67F. Per person in charge, items were moved from heat at 11:00Am, some items were reheated during inspection.
- 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. Inspector provided a digital copy during inspection. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the end of the cook line, Manager provided. Corrected On-Site
Food safety inspection conducted on 9/9/2024 revealed 12 total violations (6 high priority, 2 intermediate, 4 basic).
Inspection on 4/15/2024
High Priority
6
Intermediate
2
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed multiple bowl no handles inside sugar, salt and MSg containers.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink next to fryers we're food is being stored.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the cook line, employee personal food in freezer on top of customers food.
- 51-18-6:Basic - No copy of latest inspection report available. No document available
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelve heavily soiled m
- 25-32-4:Basic - Reuse of single-service or single-use articles. At the cook line, observed used gloves stored on top of cooked pork, Inspector instructed to discarded the gloves. **Corrective Action Taken**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At the cook line observed vegetable bag thawed at room temperature, vegetables at 42F, also inside sink observed raw shrimp in standing water, Manager moved to walk-in cooler. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In walk-in cooler, observed bucket with white substance not labeled, per manager substance. At the dry storage area, observed multiple bulk containers not labeled, also in Walk-in cooler, container with MsG not labeled.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee working at the kitchen area cleaning, organizing and handling dirty containers, started wearing gloves and didn't washed his hands, Inspector instructed to washed hands. **Corrective Action Taken**
- 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. At the cook line, male employee touched with bare hand already cooked noodles, Inspector instructed to stop, washed hands and use gloves. **Corrective Action Taken** Repeat Violation Admin Complaint
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the cook line, rice spoon in 100F water.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In freezers, observed raw beef stored in direct contact with onion food grade bags. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, observed raw shell eggs stored above bucket with MSG, also inside freezers, observed raw beef stored above cooked Krab and vegetables. Also observed raw chicken stored above raw beef. 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. At the cook line, rice, fried rice, chicken, chicken wings, noodles, cut cabbage no time marked per Manager all items were recently cooked/prepared. Manager able to explain time as a Public Health control form. Form was not available at inspection time. Repeat Violation Admin Complaint
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the front line, no appear, employee provided, also at the end of the cook line, sink with no soap. 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. In walk-in cooler and reach-in cooler, no date marked for any food container, per Manager most items were cooked/prepared 04/13/24. Repeat Violation
Food safety inspection conducted on 4/15/2024 revealed 16 total violations (6 high priority, 2 intermediate, 8 basic).
Inspection on 1/31/2024
High Priority
6
Intermediate
7
Basic
5
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food. At the prep area, observed cardboard box used to stored cooked egg rolls, Employee replaced cardboard fro a tray. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. At the storage area, oil jug on floor, employee moved off the floor. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer near front counter.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers soiled.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At the triple sink, observed raw chicken tray thawed at room temperature, inspector instructed to placed chicken inside cooler. Repeat Violation
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, observed two male employees working with cooked food and touching the food with bare hands, employees started handling raw food items and immediately after handling cleaned containers, Employees started wearing gloves and no hand washed accrued. Inspector instructed to stop and washed hands. Repeat Violation Admin Complaint
- 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. At the cook line, observed two male employees working with cooked food and touching the food with bare hands. Repeat Violation Admin Complaint
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Freezer near back door, observed raw chicken inside thank you bags.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, observed raw chicken containers stored above noodles.
- 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. Chest freezer at the front area, observed raw chicken trays above container with raw shrimp. 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. At the cook line, chicken wings and yellow rice no time marked, per employee items were moved from temperature control at 11:00am. Repeat Violation Admin Complaint
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee rinsed hands in triple sink after touching raw chicken
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line, blocked by carts and items being stored inside sink, also sink at the front items inside sink, employee moved all. Corrected On-Site
- 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. One male employee Repeat Violation Admin Complaint
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one male employee
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the end ok the cook line, no soap, o paper towels. Repeat Violation
- 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. Form not available at inspection time, Inspector provided a digital copy during inspection. 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. Reach-in cooler at the cook line and in walk-in cooler, containers with cooked chicken and pork no date marked, per person in charge chicken and pork cooks between 01/29-30/2024. Repeat Violation
Food safety inspection conducted on 1/31/2024 revealed 18 total violations (6 high priority, 7 intermediate, 5 basic).
Inspection on 9/28/2023
High Priority
7
Intermediate
4
Basic
8
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cleaned gray containers stacked above sink.
- 08B-38-4:Basic - Food stored on floor. At the cook line, oil jugs on floor, employee moved off the floor. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife stored between reach-in cooler and prep table, employee moved. Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, observed tong handle in direct contact with cut cabbage, employee moved. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in 110F water, employee discarded the water. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled. Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. In walk-in cooler, observed multiple cardboard boxes where raw chicken was stored bearing used to stored cooked chicken and cooked egg rolls, Employee moved all items to plastic bins. Also observed gallon of vinegar cut in half and used as a scoop. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Inside triple sink, observed containers with: raw chicken, and raw beef in standing water 58F. Employee turned on the water and moved the third container to the walk-in cooler. Corrected On-Site
- 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. Reach-in cooler at the cook line, pork containers cooked 09/27/23 49F, inside freezer, pork 59F (Stop sale).
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the cook line, pork containers cooked 09/27/23 49F, inside freezer, pork 59F
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee working with raw shrimp jump to cook line and only rinsed hands with water and then touched the food contact surface of a single service container, inspector instructed to Stop, washed hand properly. Corrected On-Site
- 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. At the prep area, observed male employee touching with bare hands cooked chicken, also another male employee touching cooked egg rolls with bare hands, Inspector instructed to stop and wash their hands and use gloves. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-20-4:High Priority - Employee washed hands with no soap. Male employee on multiple occasions, used triple sink for rinsed hands (no soap applied) after being instructed to wash hands. Employees used handwash sink and cleaned their hands properly. 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. Freezer at the prep area, observed cut chicken trays above opened container of raw shrimp.
- 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. See stop sale. Repeat Violation Admin Complaint
- 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. For one male employee
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the end of the cook line.
- 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. No documents available at inspection time.
- 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. In walk-in cooler no date marked for any (time temperature control for safety (TCS) food item. Repeat Violation
Food safety inspection conducted on 9/28/2023 revealed 19 total violations (7 high priority, 4 intermediate, 8 basic).