DirtyFLRestaurant Inspection Data

CHINA WOK

CHINA WOK maintains a 2.7/5 food safety rating based on 4 health department inspections in PORT ST LUCIE. Food safety practices have remained consistent.

Last inspection: 1 months ago · 4 reports on file

7562 S US HWY 1

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 4 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 13507415

Met Inspection Standards

1 high, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Buckets on floor in walk in cooler with meats Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer. By door area
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over rte sauces Corrected On-Site Repeat Violation

8/28/2025· 6mo ago

Visit ID: 10891531

Met Inspection Standards

1 high, 1 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large bowl Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork, raw chicken over raw cabbage washed. Corrected On-Site

2/26/2025· 1y ago

Visit ID: 8868726

Met Inspection Standards

1 high, 2 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In onions. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. In freezer Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cabbage 64f cold holding , out less then 2 hours advised to rapid chill, chef placed in walk in cooler **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoons stored in sink Corrected On-Site

8/13/2024· 1y 7mo ago

Visit ID: 8735868

Met Inspection Standards

1 high, 2 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Bulk oil Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cooks line. Advised to keep them in a sanitizer bucket. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 67f cold holding, Chicken wing 60f cold holding manager placed in walk in cooler **Corrective Action Taken**
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Manager went to Publix and bought some. Corrected On-Site