DirtyFLRestaurant Inspection Data

CHINA WOK

CHINA WOK maintains a 1.8/5 food safety rating based on 3 health department inspections in ORLANDO. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 3 reports on file

12231 E COLONIAL DR STE 210, ORLANDO 32826

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 3 health inspection reports

All Inspection Reports

2/4/2026· 1mo ago

Visit ID: 13529581

Met Inspection Standards

2 high, 2 int, 10 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Debris on handles of reach in cooler in cook line.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee food and drink on top of reach in freezer.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board . Removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Fan covers in walk in cooler have debris
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 35B-13-4:Basic - Screening is not 16-mesh to the inch.
  • 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 chicken over fries and cooked pork in chest freezer. Raw chicken stored over cooked pork in tall white freezer. Removed Corrected On-Site** Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyoza kept cold in reach in cooler located at cook line , kept cold holding for 1 hr with temperature of 57F, raw pork kept in same reach in cooler for 1 hr with temperature of 57F, tofu 58F, items placed in walk in cooler for cooling. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink in front counter. Replaced Corrected On-Site
  • 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. No proof for lady who started yesterday. Employee signed Corrected On-Site** Corrected On-Site

9/26/2025· 5mo ago

Visit ID: 13529437

Met Inspection Standards

1 int, 6 basic

  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler across from woks with temperature of 50F - From follow-up inspection 2025-09-26: **Time Extended**
  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food while wearing a bracelet and watch . Repeat Violation - From follow-up inspection 2025-09-26: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on reach in cooler across from woks - From follow-up inspection 2025-09-26: **Time Extended**
  • 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Onions, cornstarch on floor on dry storage area Corrected On-Site - From follow-up inspection 2025-09-26: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers on walk in cooler have dust Gaskets on reach in cooler Corrected On-Site Repeat Violation - From follow-up inspection 2025-09-26: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on reach in cooler across from woks . - From follow-up inspection 2025-09-26: **Time Extended**
  • 05-05-4:Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler thermometer marking 47F ambient temperature inside cooler 42F - From follow-up inspection 2025-09-26: **Time Extended**

9/24/2025· 5mo ago

Visit ID: 10877450

Follow-up Inspection Required

5 high, 5 int, 12 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler across from woks with temperature of 50F
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food while wearing a bracelet and watch . Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gasket on reach in cooler across from woks
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. All around kitchen
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Onions, cornstarch on floor on dry storage area Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both chest freezers
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes in between cooler and table Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at bathroom. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers on walk in cooler have dust Gaskets on reach in cooler Corrected On-Site Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on reach in cooler across from woks .
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Cleaned broccoli stored on box that brought uncleaned broccoli.
  • 25-05-4:Basic - Single-service articles improperly stored. To go containers on cook line Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw wings stored over cut vegetables in walk in cooler Raw chicken stored over egg rolls in black reach coler 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 shrimp on walk in coller Raw chicken stored over raw beef in reach in freezer Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wings kept in cooler overnight with temperature of 46F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 45 kept in walk in cooler overnight Diced pork 55F for two hours in reach cooler Cooked chicken 46F , cooked shrimp 46F, shell eggs 52F, sliced pork 50F, diced pork 61F . Egg rolls kept on black reach in cooler for three hours with temperature of 47F Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. On floor by soda bottles by back exit door. Corrected On-Site
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler thermometer marking 47F ambient temperature inside cooler 42F
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Lids inside hand sink by three compartment sink
  • 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/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on bathroom.
  • 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. No proof for two new employees Corrected On-Site