DirtyFLRestaurant Inspection Data

CHINA WOK

CHINA WOK maintains a 1.0/5 food safety rating based on 2 health department inspections in ORLANDO. Food safety practices have remained consistent.

5180 S JOHN YOUNG PKWY, ORLANDO 32839

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 8/4/2025

Inspection #: Visit ID: 13479118

  • 14-10-4:Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler located on cook line.. - From follow-up inspection 2025-08-04: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer . Located next to triple sink. - From follow-up inspection 2025-08-04: **Time Extended**
  • 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in large increments bins of flour and salt. - From follow-up inspection 2025-08-04: **Time Extended**
  • 14-47-4:Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of prep tables in the kitchen. - From follow-up inspection 2025-08-04: **Time Extended**
  • 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Disposable gloves left in food for reuse. - From follow-up inspection 2025-08-04: **Time Extended**
  • 35B-13-4:Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. - From follow-up inspection 2025-08-04: **Time Extended**
  • 25-29-4:Basic - - From initial inspection : Basic - Single-use gloves not stored in a clean, protected location. Case stored in restroom.. manager removed. Corrected On-Site - From follow-up inspection 2025-08-04: **Time Extended**
  • 42-03-5:Basic - - From initial inspection : Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Snake for plumbing and personal bags stored on the shelf with #10 cans with food. - From follow-up inspection 2025-08-04: **Time Extended**
  • 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Broccoli not washed stored over uncovered prepared/ washed broccoli. - From follow-up inspection 2025-08-04: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-08-04: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Counter next to condiments. - From follow-up inspection 2025-08-04: **Time Extended**
  • 29-09-4:Basic - - From initial inspection : Basic - handle missing at plumbing fixture. Cold water handle spins on sink next to reach in cooler. - From follow-up inspection 2025-08-04: **Time Extended**
  • 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Menu used to line the bottom of pan with chicken. - From follow-up inspection 2025-08-04: **Time Extended**
  • 08A-17-6:High Priority - - From initial inspection : 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 over cooked pork. - From follow-up inspection 2025-08-04: **Time Extended**
  • 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork - From follow-up inspection 2025-08-04: **Time Extended**

Inspection Date: 7/31/2025

Inspection #: Visit ID: 13457412

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler located on cook line..
  • 14-69-4:Basic - Ice buildup in reach-in freezer . Located next to triple sink.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in large increments bins of flour and salt.
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of prep tables in the kitchen.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Disposable gloves left in food for reuse.
  • 35B-13-4:Basic - Screening is not 16-mesh to the inch.
  • 25-29-4:Basic - Single-use gloves not stored in a clean, protected location. Case stored in restroom.. manager removed. Corrected On-Site
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Snake for plumbing and personal bags stored on the shelf with #10 cans with food.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Broccoli not washed stored over uncovered prepared/ washed broccoli.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Counter next to condiments.
  • 29-09-4:Basic - handle missing at plumbing fixture. Cold water handle spins on sink next to reach in cooler.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Menu used to line the bottom of pan with chicken.
  • 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 over cooked pork.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (49F - Cold Holding); beef (49F - Cold Holding); chicken (49F - Cold Holding); pork (50F - Cold Holding); shrimp (50F - Cold Holding). Less than 4 hours in make table. Ambient temperature of make table. 49F Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork