DirtyFLRestaurant Inspection Data

CHINA WOK

CHINA WOK maintains a 1.3/5 food safety rating based on 5 health department inspections in PORT ST LUCIE. Food safety practices have remained consistent.

1165 Southeast Port Saint Lucie Boulevard
Port Saint Lucie, Florida, 34952
Saint Lucie County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/11/2025

Inspection #: Visit ID: 10930974

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Educated employee washed hands Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Bucket of sauce cooling, bulk oil
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Bags from other products used to cover foods
  • 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 raw beef Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs room temperature. No time marked, marked time Corrected On-Site
  • 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. Eggs room temperature. Placed less than 2 hours ago. Marked time Corrected On-Site

Inspection Date: 3/3/2025

Inspection #: Visit ID: 8896509

  • 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. Foods in stand up freezer Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles 50f cold holding , advised to rapid chill been out less then 1 hour. Placed in reach in cooler **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with 2 hoses vacuumed breaker needed for each hose

Inspection Date: 9/23/2024

Inspection #: Visit ID: 8771191

  • 25-32-4:Basic - Reuse of single-service or single-use articles. Chicken box reused to store pork in a bag manager placed in bus tub Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fish and chicken over cooked noodles employee moved food 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. Chicken raw over beef and shrimp in reach in freezer Repeat Violation

Inspection Date: 4/25/2024

Inspection #: Visit ID: 8571493

  • 08B-38-4:Basic - Food stored on floor. Bulk oil Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of vegetable bags. Educated operator
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over egg drop soup in walk in cooler 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. Raw ground beef over Krab sticks, raw chicken over raw shrimp in freezer
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter on mop sink long hose no vacuum breaker
  • 31B-03-4:Intermediate - No soap provided at handwash sink. In back sink Corrected On-Site

Inspection Date: 12/11/2023

Inspection #: Visit ID: 8371372

  • 08B-38-4:Basic - Food stored on floor. Bulk oil
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs at room temperature. Added to time plan. Corrected On-Site
  • 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. Eggs been out less than 1 hour added to time plan