CHINA WOK 168 INC
6901 OKEECHOBEE BLVD STE C1
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/9/2024
High Priority
6
Intermediate
3
Basic
0
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed Cooked pork stored and in direct contact with grocery to go bag at walk in cooler. Operator removed pork from grocery to go bag. Corrected On-Site Repeat Violation Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over cooked krab sticks white reach in freezer by back door. Both products not in commercial packaging. Raw beef over cut carrots walk in cooler. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint
- 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. Observed raw Chicken over raw beef ; stainless reach in freezer in prep area. Both products not in commercial packaging. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint
- 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. Observed Cut cabbage and cooked noodles on prep counter on cook line, no time mark. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for both products. Corrected On-Site Repeat Violation Admin Complaint
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Flip top cooler cook line: chicken (49F - Cooling) at 4:00 since 12:00 ; shrimp (45F - Cooling) at 4:00 since 12:00 At current rate of cooling products did not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill. **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. fried rice (101F - Hot Holding) Observed in rice cooker. Per operator, out of temperature for approximately 30 minutes. Operator returned to wok to reheat to 165+F. **Corrective Action Taken**
- 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. Walk in cooler: Tempura chicken no date mark, per operator made on 4/7. Operator labeled properly. Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee training certificate expired. Per operator, employee is currently employed at establishment.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Sanitizer spray bottle not labeled on shelf at cook line. Operator labeled properly. Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/9/2024 revealed 9 total violations (6 high priority, 3 intermediate, 0 basic).
Inspection on 10/27/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/27/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/26/2023
High Priority
7
Intermediate
1
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. At prep area- employee eating soup- educated operator- employee moved to dinning room. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Container of sauce stored on floor near walk in cooler- operator moved off floor. Corrected On-Site Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between two prep tables by cookline- operator removed. Corrected On-Site Warning
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored in floor near prep area- operator moved off floor. Corrected On-Site Warning
- 41-07-4:High Priority - Container of medicine improperly stored. Container of medicine stored on prep counter - operate removed. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer - cooked pork stored inside non food grade/ plastic To-Go/ shopping bag- operator removed food from bag. Corrected On-Site Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer - raw chicken not commercially packaged stored over cooked dumplings- operator removed raw chicken. Corrected On-Site Warning
- 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. At tall reach in freezer - raw chicken not commercially packaged over raw beef - operator moved raw chicken to lower shelf. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline-cooked pork 53-58F- cold holding, cooked chicken 53-58F- cold holding, cooked peas and carrots 53-58F- cold holding, raw chicken 53-58F- cold holding, raw beef 53-58F- cold holding, cooked shrimp 53-58F- cold holding, cooked baby carrots 53-58F- cold holding, cooked noodles 53-62F- cold holding, imitation crab 50-54F- cold holding- food out of temperature for 1 hour- operator moved to walk in freezer to quick chill. **Corrective Action Taken** Warning
- 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 control cannot be determined. See stop sale. No time mark for cooked noodles and chopped cabbage on counter- operator time marked for remaining 3.5 hours. Corrected On-Site Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Container of burn cream and rubbing alcohol stored over food and and single service items at dry storage- operator removed. Corrected On-Site Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At front counter near fry station- spray bottle of sanitizer not labeled- operator labeled. Corrected On-Site Warning
Food safety inspection conducted on 10/26/2023 revealed 13 total violations (7 high priority, 1 intermediate, 5 basic).