CHINA WOK
Federal Highway
Pompano Beach, Florida, 33062
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 12/5/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. By three compartment sink, bowl used to dispense flour. Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Flip top coolers on cook line soiled with food debris Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2024
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw chicken stored over raw beef. Operator moved chicken to bottom shelf Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. At handwashing sink by front counter, no soap provided. Operator provided soap Corrected On-Site Repeat Violation
Food safety inspection conducted on 12/5/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 9/4/2024
High Priority
1
Intermediate
4
Basic
3
Total
8
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to dispense flour and sugar by three compartment sink Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers by front counter and prep area soiled with food residue
- 08B-38-4:Basic - Food stored on floor. Fryer oil stored on floor on cook line
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, cooked pork (55F - Cold Holding), over stacked. Operator removed and put into bottom cooler. On prep table, cut cabbage 80°F, operator stated held less than one hour. Moved to cooler**Corrective Action Taken** **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on flip top coolers soiled with food debris and cut marks
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink on cook line blocked by cooking utensils. Operator removed Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwashing sink on cook line Repeat Violation
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 9/4/2024 revealed 8 total violations (1 high priority, 4 intermediate, 3 basic).
Inspection on 1/12/2024
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Next to three compartment sink, cup used to dispense sugar. Operator discarded cup 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. In walk in cooler, cooked noodles (80°F)@1:00; prepared @12:00. Operator put into smaller containers to chill @1:20 73°F. **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In white chest freezer, chicken stored in thank you bags. Operator removed and put into food safe bags. Corrected On-Site Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, raw chicken stored over vegetables. Operator moved vegetables to different shelf. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink right behind front counter, no soap. Operator supplied soap. 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. On cook line, fried rice 100°F not using TPHC. Sent operator TPHC sheet to fill out. **Corrective Action Taken**
Food safety inspection conducted on 1/12/2024 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).
Inspection on 10/18/2023
High Priority
5
Intermediate
2
Basic
1
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observe bag of onions and plastic container of oil on floor in rear kitchen. Operator placed on shelf. Corrected On-Site Repeat Violation
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observe bamboo shoots,and hoisin sauce with heavenly dented.
- 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observe employee leaving bathroom and then put on gloves and start food preparation without washing hands. Talked to operator that employee most wash hand after leaving bathroom and employee washed hands. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observe with chicken in freezer. Operator placed in food grade bags 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. Observe raw chicken above raw pork in reach in freezer all food not commercially packaged. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at refrigerator next to fryer egg roll (49F - Cold Holding); cooked chicken (51F - Cold Holding). When we arrive at restaurant these items were on table and then they returned to refrigeration, I explained to them to use time as public health control in future for these items and emailed operator form. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.observe at speed rack at rear of kitchen dumplings at 12:03 with 1 hour left (74F - Cooling at 12:49 74°F. Operator moved walk in refrigerator. **Corrective Action Taken**
- 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. Observe cooked pork in refrigerator defrosting not date marked. Repeat Violation
Food safety inspection conducted on 10/18/2023 revealed 8 total violations (5 high priority, 2 intermediate, 1 basic).