China Wok City
Last inspected: Mar 20, 2026
37
Score
China Wok City appears in inspection records 10 times, starting in 2022. The most recent visit was on Mar 20, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 15 violations earlier in the record.
“Cardboard used to line nonfood-contact shelves” comes up most often, recorded five times in the inspection record.
Restaurants in Edgewater average 80, so China Wok City trails the local norm. The pattern in the record is worth a careful look.
10
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
37
Sep 17, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Freezer, raw prepped chicken trays over vegetables and krab, dripping on to other packaging - walk in cooler raw chicken over cut cabbage **Warning** - From follow-up inspection 2025-09-17: Freezer **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris.heavy grease under fryer **Warning** - From follow-up inspection 2025-09-17: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Walk in cooler shelving and fan cover - Exterior glass door cooler - exterior flour container **Warning** - From follow-up inspection 2025-09-17: Fan cover **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter area **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-09-17: **Time Extended**
21-12-4
74
Sep 9, 2025
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
15
Mar 18, 2025
Routine - Food
5 critical violations. 3 major violations. 11 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 117F in plastic container on top of rice cooker
03B-01-6
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 as required. Egg rolls, chicken, cut cabbage, noodles **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. All items out at 11:30 per operator. At 3:35. Chicken, egg rolls, cut cabbage
03F-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler various **Repeat Violation**
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washed hands in the bathroom upon arriving at work. Discussed with manager
12A-16-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken 86 F (cooling at 3 for approximately 2 hours. at 3:30, 83F
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wire egg roll containers Interior chicken tumbler Crevices of scoop Interior breading container **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. In sauce and dry goods **Corrected On-Site**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Bottom table shelves **Repeat Violation**
14-45-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler, reach in coolers **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on dry storage shelving Cell phone on food prep table **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Bus tub repaired with metal wire. Operator discarded **Corrected On-Site**
14-11-5
Basic - Food stored on floor. Oil container under cooking equipment Containers under shelving walk in cooler
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Water/residue on the line around woks
23-03-4
Basic - Old food stuck to clean dishware/utensils.metal 1/2 pans stacked above three compartment sink with visible food residue, wet nesting
16-48-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. 2 containers **Corrected On-Site** **Repeat Violation**
02D-01-5
20
Oct 4, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. sausage over fries, white freezer
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - residue on egg roll baskets - interior chicken tumbler soiled
22-02-4
Basic - Working containers of food removed from original container not identified by common name. White substance - "taste"
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - around lid on rice cookers - around handle and door, glass cooler next to fryers - walk in cooler fan covers and shelving repeat violation
23-03-4
Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf next to fryers **Repeat Violation**
14-45-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of dry storage items
40-06-5
Basic - Food stored on floor. Oil under line **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Vegetable peeler/shredder in poor repair, soiled, sharp metal repaired with finishing nail
14-11-5
Basic - Employee personal food/beverages not properly identified and segregated from food to be served to the public. In reach in freezer
08B-49-4
45
Jan 11, 2024
Routine - Food
6 critical violations. 1 major violation. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Marinating chicken over sauce walk in cooler **Repeat Violation**
08A-05-6
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** **Repeat Violation**
22-48-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Chicken marked 11-3, at 3:13
03F-01-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Chicken marked 11-3, at 3:13
01B-19-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Noodles 50F stored in container above reach in cooler. Moved underneath. - breading used for time or temperature control for safety food not sifted every 4 hours
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Chicken over beef walk in cooler - chicken over beef reach in freezer
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior blades for meat tumbler/cutter
22-02-4
Basic - Cardboard used to line nonfood-contact shelves. Various
14-45-4
Basic - Equipment in poor repair. - Large black plastic container cracked and chipped - holding marinating chicken - plastic broccoli container chipped and broken - rusted and soiled wire racks used to store egg rolls
14-11-5
Basic - Food stored on floor. Plastic oil containers under wok cooking area **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wok cooking area - walk in cooler shelving and fan covers **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Plastic jug into into scoop. Operator discarded **Corrected On-Site**
25-32-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline area
21-12-4
Basic - Working containers of food removed from original container not identified by common name. White taste **Corrected On-Site** **Repeat Violation**
02D-01-5
26
Jul 18, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Father **Warning** - From follow-up inspection 2023-07-18: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -heavy Grease and old food on cookline -food debris below shelves and pallet in back area **Warning** - From follow-up inspection 2023-07-18: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelving and fan covers - wire shelving above dish area - salamander **Repeat Violation** **Warning** - From follow-up inspection 2023-07-18: **Time Extended**
23-03-4
82
Jul 13, 2023
Routine - Food
7 critical violations. 2 major violations. 8 minor violations.
View 17 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 on floor under handsink **Corrected On-Site** **Warning**
35A-05-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken 90-100f cooling at room temp approximately 2 hours per operator. Moved to walk in cooler **Warning**
03D-01-5
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. **Warning**
22-48-5
High Priority - Nonfood-grade bags used in direct contact with food. Togo bags for frozen meats **Repeat Violation** **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - walk in cooler, raw meat over egg rolls and cut vegetables **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pork marinating at room temperature 48-64F. Will be cooked in an hour per operator. Advised to marinate under refrigeration **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broth 91F on cookline . Made approximately 3 hours earlier. Advised to hold 135F or above **Repeat Violation** **Warning**
03B-01-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Father **Warning**
53B-02-5
Intermediate - Nonfood-grade drill used for food. **Warning**
14-14-4
Basic - Cardboard used to line nonfood-contact shelves. Dry storage **Warning**
14-45-4
Basic - Working containers of food removed from original container not identified by common name. Msg and sugar **Warning**
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelving and fan covers - wire shelving above dish area - salamander **Repeat Violation** **Warning**
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline **Corrected On-Site** **Warning**
10-17-4
Basic - Food stored on floor. Plastic containers of oil, cookline and under the compartment sink **Repeat Violation** **Warning**
08B-38-4
Basic - Food stored in a location that is exposed to splash/dust. Container of msg under handsink **Corrected On-Site** **Warning**
08B-36-4
Basic - Floor soiled/has accumulation of debris. -heavy Grease and old food on cookline -food debris below shelves and pallet in back area **Warning**
36-73-4
19
Jan 9, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
22
Jul 7, 2022
Routine - Food
5 critical violations. 1 major violation. 10 minor violations.
View 16 violations
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 as required. Bok choy **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef left out after grinding 57-61F, marinating beef at room temperature 54-60F, sliced beef 65F. Returned all items to walk in cooler
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw sausage over vegetables
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Togo bags in reach in freezer holding cooked and raw meats **Repeat Violation**
14-31-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Large bus tub, knife, cutting board
22-45-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Bowl or other container with no handle used to dispense food. Floating in sauce and in dry items **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Bottom prep table shelves
14-45-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal food above reach in cooler
40-06-5
Basic - Floor soiled/has accumulation of debris. Under wokline **Repeat Violation**
36-73-4
Basic - Food stored on floor. - Bag of flour next to hot water heater corrected on site. - plastic oil containers under cookline and three compartment sink - under shelving in walk in cooler - shelving/equipment legs **Repeat Violation**
08B-38-4
Basic - Gallon plastic container cut and reused as a scoop.
25-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelving and fan covers - hood filters - shelving/equipment legs - reach in cooler cooker handles - crevices between prep tables **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board and at front counter **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wire baskets used to hold cooked egg rolls visibly soiled with coating peeling off. **Repeat Violation**
14-10-4
Basic - Working containers of food removed from original container not identified by common name. Flour/starch/sugar/salt **Corrected On-Site** **Repeat Violation**
02D-01-5
26
Frequently Asked Questions
When was China Wok City last inspected?
The most recent health inspection at China Wok City on file is from Mar 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at China Wok City?
Across the inspection record, “cardboard used to line nonfood-contact shelves” has been cited five times, more than any other issue at China Wok City.
How does China Wok City compare to other restaurants in Edgewater?
China Wok City most recently scored 37 out of 100, which is lower than the Edgewater average of 80.
Has China Wok City's inspection record improved over time?
Yes. Recent inspections at China Wok City have averaged around nine violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at China Wok City means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is China Wok City inspected?
Based on the inspection history on file, China Wok City is inspected around three times per year on average.
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