China Wok
Last inspected: Jul 16, 2025
95
Score
Going back to 2022, China Wok has 13 inspections in the public record. On Jul 16, 2025, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 10 violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader Crescent City restaurant scene, where the average is 82, this is a stronger showing. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jul 16, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Along wall in dry storage in back. - From follow-up inspection 2025-07-16: **Time Extended**
36-03-4
95
May 30, 2025
Complaint Full
3 critical violations. 16 minor violations.
View 19 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook holding cell phone while prepping food. Addressed immediately and cook was
12A-29-4
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. Missing on egg rolls, cooked chicken, and wings. Adjusted their time paperwork to reflect times. **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink.
29-34-4
Basic - Food-contact surface not smooth and easily cleanable. Wire rack by reach in cooler on cookline has grease and food debris on it.
14-13-4
Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor under fryers.
36-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Door is wide open. Person in charge closed door. **Corrected On-Site** **Repeat Violation**
35B-01-4
Basic - Dead roaches on premises. On dead roach behind freezer next to dry storage. Person in charge discarded of roach. **Corrected On-Site**
35A-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar not identified. Person in charge identified and labeled. **Corrected On-Site**
02D-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket. Person in charge hung mop up to dry. **Corrected On-Site**
42-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall has grease on it under fan in kitchen.
36-27-5
Basic - Stored food not covered. Wontons in standup freezer not covered.
08B-12-5
Basic - Soiled dry wiping cloth in use. Soiled dry cloth under cutting board. Person in charge removed. **Corrected On-Site**
21-10-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and wire rack. Person in charge removed knife. **Corrected On-Site**
10-17-4
Basic - Cove molding at floor/wall juncture broken/missing. Along wall in dry storage in back.
36-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Most of the ceiling tiles are soiled with water marks and dust. **Warning**
36-34-5
Basic - Ceiling tile missing. 3 ceiling tiles in dining room are missing from ceiling. **Warning**
36-36-4
Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in flour. Person in charge removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Large chest freezer with ice buildup.
14-69-4
Basic - High grass/weeds surrounding building. Grass is high around establishment. **Warning**
33-36-4
29
Feb 20, 2025
Routine - Food
No violations found.
100
Jan 16, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any food handler training. **Warning** - From follow-up inspection 2024-11-15: Additional time needed at time of follow up inspection to get all employees food handler training. **Time Extended** - From follow-up inspection 2025-01-16: At time of follow up inspection operator with ServSafe food manager certification is the only food handler training certificate present. Per operator misunderstood previous instructions and will have other food handling employees take course. **Time Extended**
53B-01-5
90
Nov 15, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any food handler training. **Warning** - From follow-up inspection 2024-11-15: Additional time needed at time of follow up inspection to get all employees food handler training. **Time Extended**
53B-01-5
90
Nov 14, 2024
Routine - Food
7 critical violations. 4 major violations. 16 minor violations.
View 27 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the prep table by the fryer; chicken wings (82F - Hot Holding); fried chicken (76F - Hot Holding); egg rolls (73F - Hot Holding) with no time marking and no written procedures. Inspector had operator discard. **Warning**
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. Operator holds multiple items on time as public health control with no written plan available. Per operator all items placed out at 2pm, inspector provided written plan and discussed proper use of time as public health control. Items observed on time as public health control with no time mark and no written procedures; pooled eggs (79F - Cold Holding); chicken wings (82F - Hot Holding); chicken (47F - Cold Holding); fried chicken (76F - Hot Holding); egg rolls (73F - Hot Holding). Operator discarded. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line; pooled eggs (79F - Cold Holding) and chicken (47F - Cold Holding) held on time as public health control with no written procedures and no date marking. Operator discarded. In the reach in cooler cooked noodle (52F - Cold Holding); garlic in oil (76F - Cold Holding) per operator garlic in oil was left on counter for a few orders and cooked noodle was stored above the cooling plane. Inspector had operator relocated to inside the interior of reach in cooler and discussed with operator. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Operator holds multiple items on time as public health control with no written plan available. Per operator all items placed out at 2pm, inspector provided written plan and discussed proper use of time as public health control. Items observed on time as public health control with no time mark and no written procedures; pooled eggs (79F - Cold Holding); chicken wings (82F - Hot Holding); chicken (47F - Cold Holding); fried chicken (76F - Hot Holding); egg rolls (73F - Hot Holding). Operator discarded. In the walk in cooler; beef 1230pm (73F - Cooling) covered in plastic wrap. Operator removed to not be sold to the public. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shrimp over cooked ready to eat noodles. In the reach in freezer opened raw frozen shrimp over Krab rangoons. Operator rearranged all storage levels. **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In the walk in cooler; beef 1230pm (73F - Cooling) covered in plastic wrap. Operator removed to not be sold to the public. **Corrective Action Taken**
03D-01-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Three compartment sink at 0ppm during inspection with no dishmachine. Operator added chlorine bleach to 100ppm. **Corrected On-Site**
22-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In between the flip top reach in cooler lids of the cook line heavy build up of food debris and grease. Microwave at front counter with debris build up. **Repeat Violation**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any food handler training. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. No soap at hand wash sink by pass through window.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, shrimp, beef in walk in cooler from previous morning with no product date marking. **Repeat Violation**
02C-02-5
Basic - Single-service articles improperly stored. Single service portion cup lids stored on the floor.
25-05-4
Basic - Bowl or other container with no handle used to dispense food. Plastic container used as scoop in bulk rice container.
14-01-5
Basic - Cardboard used to line food-contact shelves. Cardboard lining food prep table by flip top reach in cooler on the cook line. Operator removed the cardboard. **Corrected On-Site**
14-05-4
Basic - Dead roaches on premises. One dead roach observed in storage space that was walk in freezer. Operator swept and discarded. **Corrected On-Site**
35A-03-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating and drinking behind front counter while putting lids on portioned sauces.
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in cooler and walk in cooler over food for customers. Operator rearranged storage levels. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf opposite three compartment sink, clean containers stacked while wet.
24-08-4
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. No hood filters present on cook line with woks turned on.
14-72-4
Basic - Floors, walls and ceiling soiled/has accumulation of debris. Floors under wok station with debris build up. Wall on side of cook line by reach in freezer with grease dripping down from fan.
36-73-4
Basic - Food stored on floor. Multiple jugs of fryer oil stored on floor. Operator relocated the fryer oil to correct storage location. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryer with grease build up. Walk in cooler door gasket with mold like substance build up. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster lid open and front portion of dumpster rusted through. **Repeat Violation**
33-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Both hand wash sink on either side of the cook line and prep area on the same wall have slow draining water. Per operator has a plumber scheduled. **Corrective Action Taken**
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. On push cart next to cook line, frozen pork thawing at ambient air temperature. Operator relocated to reach in cooler. **Corrected On-Site**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink under wash compartment pipe is leaking onto floor and into the drain. Per operator has a plumber already scheduled. **Corrective Action Taken**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In back prep table multiple wet wiping cloths not stored in solution. Operator removed. **Corrected On-Site**
21-12-4
11
Jun 12, 2024
Food-Licensing Inspection
No violations found.
100
Jun 11, 2024
Food-Licensing Inspection
6 critical violations. 3 major violations. 7 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, egg rolls stored above the top of the reach in cooler at 49F, operator relocated to the inside of the reach in cooler. Discussed storage for proper cold holding with operator. In the walk in cooler cooked chicken (50/52F - Cold Holding); chicken wings (50F - Cold Holding); tofu (54F - Cold Holding); dumplings (51F - Cold Holding) cooked Sunday and stored in sealed plastic containers. Per operator had company out for repairs on walk in cooler. Ambient air at 52F during inspection. Operator states will have company come back out for walk in cooler repair. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler cooked chicken (50/52F - Cold Holding); chicken wings (50F - Cold Holding); tofu (54F - Cold Holding); dumplings (51F - Cold Holding) cooked Sunday and stored in sealed plastic containers. **Warning**
01B-02-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. In the storage area at the front of the kitchen, household pesticide spray jug. Discussed with operator and removed to not use in establishment. **Corrective Action Taken**
41-05-4
High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bag used in direct contact to store wonton wrappers in the reach in freezer.
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies observed by front counter and dining room area.
35A-02-6
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Repeat Violation** **Admin Complaint**
50-08-7
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler ambient thermometer broken and not reading a temperature. Operator replaced the ambient air thermometer. **Corrected On-Site**
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored on table in front of the prep sink has build up of food residue staining.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, dumplings, chicken and chicken wings prepared Sunday missing product date marking.
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Standup reach in freezer door handle sticky with residue.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front counter ceiling tiles have mold like substance build up and dust on the air vents. Dining room tiles with water damage. Hole in the front counter wall.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean metal bowls on storage shelf at rear of establishment not inverted. Operator inverted the bowls. **Corrected On-Site**
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored over food for customers in the walk in cooler.
08B-49-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup used as scoop in bucket of soy sauce and cup used as scoop in bulk rice container, no handles and in contact with product. Operator removed the cups. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and walk in freezer door gaskets have mold like substance build up. Walk in cooler fan has build up of dust. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster lid open during inspection.
33-16-4
21
Apr 13, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Priority: High Priority **Extension Given** Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Establishment is under new ownership and does not have a license. **Warning**
50-08-7
86
Apr 12, 2024
Routine - Food
8 critical violations. 4 major violations. 8 minor violations.
View 20 violations
High Priority - Priority: High Priority Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At end of cook line, by fryer station, in reach in freezer, raw shrimp stored over ready to eat dumplings.
08A-05-6
High Priority - Priority: High Priority 5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line, by Reach in cooler, on top of wire storage rack, noodles (54F - Cold Holding) Also, At fryer station, food stored on work top freezer, chicken (56F - Cold Holding); chicken wings (55F - Cold Holding); pork egg rolls (63F - Cold Holding); Also, on make line in Reach in cooler, cooked chicken (48F - Cold Holding); shrimp. (45F - Cold Holding); **Warning**
03A-02-5
High Priority - Priority: High Priority 4 Observed: Roach activity present as evidenced by live roaches found. At end of cook line, in refrigerator at wall, observed approximately 11 live roaches. Also, in back prep area by hand sink and prep sink, approximately 4 live roaches. **Warning**
35A-05-4
High Priority - Priority: High Priority Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment is under new ownership and does not have a license. **Warning**
50-08-7
High Priority - Priority: High Priority Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In back kitchen at mop sink There is no backflow preventer installed.
29-42-4
High Priority - Priority: High Priority Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At end of make line In soup well hot and sour soup (98F - Hot Holding)
03B-01-6
High Priority - Priority: High Priority Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line, on stovetop shelf, garlic in oil (77F - Cold Holding) Also, On make line, by Reach in cooler, on top of wire storage rack, shell eggs (78F - Cold Holding). Also, on make line in Reach in cooler, cooked chicken (48F - Cold Holding); shrimp. (45F - Cold Holding); **Warning**
01B-02-5
High Priority - Priority: High Priority Observed: Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On make line, by Reach in cooler, on top of wire storage rack, shell eggs (78F - Cold Holding
03A-03-5
Intermediate - Priority: Intermediate Observed: Handwash sink not accessible for employee use at all times. On cook line, a storage cart blocking hand sink.
31A-09-4
Intermediate - Priority: Intermediate Observed: No paper towels or mechanical hand drying device provided at handwash sink. Multiple hand wash sinks throughout establishment missing paper towels.
31B-02-4
Intermediate - Priority: Intermediate Observed: No soap provided at handwash sink. Multiple hand wash sinks throughout establishment are without soap/soap dispenser.
31B-03-4
Intermediate - Priority: Intermediate Observed: Spray bottle containing toxic substance not labeled. In dish area, under triple sink, unlabeled pump sprayer identified as degreaser by operator
41-17-4
Basic - Priority: Basic Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In back kitchen, at triple sink, the wall behind sinks has black mold like substance.
23-03-4
Basic - Priority: Basic Observed: Walk-in cooler interior/shelves have accumulation of soil residues. Shelves are soiled.
22-16-4
Basic - Priority: Basic Observed: Water leaking from pipe and/or faucet/handle. In back kitchen, underneath triple sink, pipe is leaking.
29-11-4
Basic - Priority: Basic Observed: Food-contact surface not smooth and easily cleanable. Wok on stovetop had cloth wrapped in rubberband
14-13-4
Basic - Priority: Basic Observed: Ceiling/ceiling tile shows damage or is in disrepair. Multiple throughout establishment.
36-32-5
Basic - Priority: Basic Observed: Faucet/handle missing at plumbing fixture. In back kitchen, At mop sink, no faucet at plumbing fixture. Also, in back kitchen, at triple sink, no faucet affixed to sink.
29-09-4
Basic - Priority: Basic Observed: Floors, walls, and/or ceilings soiled/has accumulation of debris. Multiple ceiling tiles throughout establishment are soiled with grease. Also, at fryer station, underneath and behind on wall is soiled with grease.
36-73-4
Basic - Priority: Basic Observed: Food stored on floor. At fryer station, jug of oil stored on floor.
08B-38-4
14
Aug 1, 2023
Complaint Full
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Repurposed cardboard used to line fried items at cookline. Person in charge began removing. **Corrective Action Taken**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer no longer commercially packaged chicken stored over ready to eat items, person in charge began moving to appropriate location. **Corrective Action Taken**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing.Items stored in multiple hand wash sinks in kitchen. Person in charge removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for chlorine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Papertowels missing from hand wash sink in kitchen. Person in charge provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge holds chicken, cut cabbage, egg rolls, noodles on time. No time paperwork. Provided to operator during inspection, who began filling out. **Corrective Action Taken**
03F-10-5
Basic - Working containers of food removed from original container not identified by common name. Large containers of bulk items missing labels. Person in charge labeled during inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Single-service articles improperly stored. Cases of single service items stored in closed section of dining room on the floor. Person in charge began raising. **Corrective Action Taken** **Repeat Violation**
25-05-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in container in fliptop. Person in charge removed. **Corrected On-Site**
12B-13-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing hood filters from main cookline. Person in charge states recently removed for cleaning.
14-42-4
Basic - Garbage enclosure area in disrepair. Enclosure missing side. Also, observed large amount of trash on the ground around dumpster. **Repeat Violation**
33-24-4
Basic - Food stored on floor. Food items stored on floor in walk in cooler, also, items stored uncovered. Person in charge began raising. **Corrective Action Taken**
08B-38-4
Basic - Floor soiled/has accumulation of debris. Floors under fryer with heavy debris buildup. Wall with debris buildup at prep table. Wall with debris buildup at triple sink. Ceiling with staining.. **Repeat Violation**
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Items at clean dish area wet nesting.
24-08-4
33
Mar 10, 2023
Routine - Food
2 critical violations. 10 minor violations.
View 12 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 and the time removed from temperature control cannot be determined. Missing on shell eggs and garlic in oil. Person in charge time stamped both. **Corrected On-Site**
03F-02-5
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. In chest freezer; raw chicken over Krab stix. Person in charge moved chicken to bottom of freezer. **Corrected On-Site**
08A-17-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen and in dining area.
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop flour and corn starch. Person in charge removed cups. **Corrected On-Site**
14-01-5
Basic - Bathroom facility not clean. Women's restroom is dirty.
32-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer has ice buildup.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board. Person in charge removed cloth. **Corrected On-Site**
21-04-4
Basic - Single-service articles improperly stored. Cases of single service to-go containers on floor. Person in charge moved all. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Stored food not covered. Flour/corn starch not covered with lids. Person in charge covered. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Flour and corn starch not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
Basic - Food not stored at least 6 inches off of the floor. Soy sauce on floor. Person in charge picked up and moved. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor has grease under fryers.
36-01-4
45
Nov 29, 2022
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over bag of carrots in walk in cooler. Also pooled eggs stored over cooked shrimp in reach in cooler. Person in charge moved to appropriate location. **Corrected On-Site**
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer pork stored in direct contact with to go bag.
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen during inspection.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken at 59F, removed from refrigerator less than 4 hours ago per person in charge. Also, shell eggs sitting out on table at room temperature 76F ambient for less than 4 hours. Recommended holding items on time.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Two hand wash sinks had items stored in them, another has cart blocking. Person in charge removed. **Corrected On-Site**
31A-09-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Person in charge only able to provide loose test strips with no color chart.
16-36-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from multiple hand wash sinks in kitchen. Also, hand wash sink in back of kitchen missing sign.
31B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal items stored in walk in cooler stored above items to be served to customers. Also personal items in reach in cooler not separated.
08B-49-4
Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Floor by fryer in kitchen with heavy buildup, wall above triple sink with mold like substance buildup.
36-73-4
Basic - Food stored on floor. Observed multiple items stored on the floor in walk in cooler. Also cases of water stored on floor in dining room.
08B-38-4
Basic - Garbage enclosure area in disrepair. Enclosure missing panels on left side.
33-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above fryer with grease buildup.
23-03-4
Basic - Plumbing system in disrepair. Handle at prep sink fixed with plastic, no longer easy to clean, leaks around plastic.
29-08-4
Basic - Single-service articles improperly stored. Cases of single service items stored on the floor in dining and by prep sink. **Repeat Violation**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water, person in charge turned on water. **Corrected On-Site**
06-01-5
27
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Jul 16, 2025. The public record contains 13 inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Crescent City?
China Wok most recently scored 95 out of 100, which is higher than the Crescent City average of 82.
Has China Wok's inspection record improved over time?
Yes. Recent inspections at China Wok have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at China Wok means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is China Wok inspected?
Based on the inspection history on file, China Wok is inspected around five times per year on average.
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