CHINA WOK
170 West Lake Mary Boulevard
Sanford, Florida, 32773
Seminole County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/29/2025
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to dispense cooking sauce
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cookline coolers
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - cutting board at cook line
- 08B-12-5:Basic - Stored food not covered. - buckets of cooking sauce
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. - Raw chicken over bag of carrots in walk in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over uncovered buckets of cooking sauce in walk in cooler **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - egg rolls (51F - Cold Holding) Manager states held on counter during busy rush - fresh garlic in oil (61F - Cold Holding). Employee put back in cooler
Food safety inspection conducted on 1/29/2025 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 8/2/2024
High Priority
6
Intermediate
2
Basic
3
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on food storage shelf .
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in cookline cold holding unit
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 10 ppm . 100 ppm. **Corrected On-Site**
- 41-07-4:High Priority - Container of medicine improperly stored. Stored in a container if cook line make table. **Corrected On-Site**
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs with gloved hands and then proceeded to handle food without changing gloves and washing hands . Educated operator. **Corrective Action Taken**
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale Report .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line make table cooked green beans (56F - Cold Holding)/ 3 hours. Operator relocated to another unit. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table egg drop soup (117F - Hot Holding)/4.5 hours ; Cook line . Operator instructed to discard, chicken (76F - Hot Holding ); pork (100F - Hot Holding); /30 minutes. Operator instructed to reheat. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cookline cutting board soiled with dirt.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at front counter handwash sink. **Corrected On-Site**
Food safety inspection conducted on 8/2/2024 revealed 11 total violations (6 high priority, 2 intermediate, 3 basic).