CHINA WOK QUI INC

Food safety records indicate CHINA WOK QUI INC in TALLAHASSEE has 7 inspections with a 3.5/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: Yesterday · 7 reports on file

3551 BLAIR STONE RD UNIT 111

Overall Food Safety Rating

★★★½☆ (3.5/5)

Based on 7 health inspection reports

All Inspection Reports

4/15/2026· 1d ago

Visit ID: 13674055

Met Inspection Standards

N/A:No Violations Were Observed

4/14/2026· 2d ago

Visit ID: 13556775

Follow-up Inspection Required

1 high, 1 basic

14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep table on line and walkin cooler.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline shrimp 60, chicken 48, raw chicken 48, raw beef 49. Walk-in cooler shrimp 47, beef 48, chicken 48. Per operator all items out of temperature less than 4 hours. Items iced during inspection . **Corrective Action Taken** Warning

10/22/2025· 5mo ago

Visit ID: 10896718

Met Inspection Standards

1 int, 1 basic

12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
27-18-4:Intermediate - Hot water supply not maintained during peak periods.

3/12/2025· 1y 1mo ago

Visit ID: 8825704

Met Inspection Standards

3 basic

12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in cooler.
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Tofu at room temperature.

7/10/2024· 1y 9mo ago

Visit ID: 8729589

Met Inspection Standards

1 high, 2 basic

08B-12-5:Basic - Stored food not covered. Won tons in chest freezer.
21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peas and carrots at 47°F.

4/16/2024· 2y ago

Visit ID: 8562620

Met Inspection Standards

1 high, 3 basic

23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust a¿¿ hood vents.
29-03-4:Basic - Water draining onto floor surface. Observed water from front house handwash sink leaking onto floor.
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed 3 large containers with dry ingredients removed from original container not marked with common name.
41-07-4:High Priority - Container of medicine improperly stored. Observed medicine stored on shelf above in-use make table. Operator removed and properly stored medicine during inspection, Corrected On-Site

11/30/2023· 2y 4mo ago

Visit ID: 8349332

Met Inspection Standards

1 high, 3 int, 1 basic

29-08-4:Basic - Plumbing system in disrepair. Faucet handles on handwash sink are inoperable.
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. Time marked during inspection. Corrected On-Site
27-05-4:Intermediate - Handwash sink does not provide hot or cold water.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in.