China Wok
Last inspected: Apr 23, 2026
61
Score
The health department has logged nine inspections at China Wok, the earliest from 2022. The most recent report on file is from Apr 23, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The pattern that stands out is “stored food ( cut vegetables) not covered”, which has been cited five times.
Restaurants in Clearwater average 79, so China Wok trails the local norm. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Manager rearranged food **Corrected On-Site**
08A-02-6
High Priority - Raw animal food ( raw beef) stored next to /not properly separated from ready-to-eat food. Cooked dumplings in walk in cooler. Manager rearranged food **Corrected On-Site**
08A-05-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public at cook line .
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on shelf stored over reach in cooler at cook line
40-06-5
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food ( cut vegetables) not covered. Manager covered food **Corrected On-Site**
08B-12-5
61
Dec 30, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Manager rearranged food . **Corrected On-Site**
08A-02-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Reviewed with manager
12A-27-4
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. Ring Huoi expired training on 12/12/25
53B-14-5
Intermediate - Unnecessary persons ( child ) in the food preparation, food storage, or warewashing area .( in cook line area ) Reviewed with the manager . Manager directed child to go to the dining area **Corrective Action Taken**
43-08-4
Basic - Hole in or other damage to wall leading to outside in back kitchen area. Manager covered the hole . **Corrected On-Site**
36-24-5
Basic - Stored food ( cut vegetables ) not covered in walk in cooler . Manager covered vegetables **Corrected On-Site**
08B-12-5
Basic - Employee with no hair restraint while engaging in food preparation **Corrected On-Site**
13-03-4
52
Feb 18, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
47
Jul 31, 2024
Routine - Food
No violations found.
100
Jul 30, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Chicken stored in non food grade bag. Operator removed and placed in food grade bag **Corrected On-Site** **Warning**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by the cook line across from the stove.Ambient air temperature in reach in at 65f Shrimp (52F - Cold Holding); Pork (52F - Cold Holding) cooked chicken (73F - Cold Holding) raw chicken 48 f raw beef 52 f raw shelled eggs 70 f Operator moved items to walk in cooler. Food held in reach in cooler in less than 4 hours **Warning**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, pork, beef, chicken, egg rolls and wan ton in black refrigerator by the cash register area. Operator placed date marked **Corrected On-Site** **Warning**
02C-02-5
Basic - Dead roaches on premises. 1 dead roach on the floor by triple sink area. Operator removed and sanitized area **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle in food preparation area. Operator removed water bottle **Corrected On-Site** **Warning**
12B-07-4
Basic - Stored food egg rolls not covered in walk in cooler Operator covered the egg rolls. **Corrected On-Site** **Repeat Violation** **Warning**
08B-12-5
Basic - Unwashed mushrooms over ready to eat sauce and ready to eat mushrooms. in walk in cooler in the back of the kitcken **Warning**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour containers in the back of the kitchen below storage shelf not labeled. Operator labeled it **Corrected On-Site** **Warning**
02D-01-5
47
Mar 15, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
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
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
61
Sep 26, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food ( raw chicken) stored over or with ready-to-eat food ( wontons ) in a freezers in the back kitchen - not all products commercially packaged. Manager in process of rearranging food food **Corrective Action Taken**
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - 200+ ppm chlorine in back kitchen - manager changed solution recheck 100 ppm chlorine **Corrected On-Site**
41-27-4
Basic - A minimum of one bathroom facility is not available for public use.- out of order sign posted - discussed with operator - operator removed out of order sign -bathroom in good working order available to customers **Corrected On-Site**
32-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at cook line- manager discarded drink **Corrected On-Site**
12B-13-4
Basic - Stored food ( cut vegetables)not covered in walk in cooler - manager covered food **Corrected On-Site**
08B-12-5
64
Jun 27, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over wonton skins. Operator relocated at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
41-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Basic - Stored food not covered. In walk in cooler. Food stored on floor. Operator removed from floor during inspection. Operator covered during inspection. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in sanitizing solution during inspection. **Corrected On-Site**
21-12-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
23-03-4
47
Oct 11, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
64
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Apr 23, 2026. The public record contains nine inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “stored food ( cut vegetables) not covered” has been cited five times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Clearwater?
China Wok most recently scored 61 out of 100, which is lower than the Clearwater average of 79.
Has China Wok's inspection record improved over time?
Results have been roughly steady. Inspections at China Wok have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at China Wok means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is China Wok inspected?
Based on the inspection history on file, China Wok is inspected around three times per year on average.
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