China Wok
Last inspected: Mar 3, 2026
78
Score
Across the available record, China Wok has eight inspections on file, the first dated 2022. The most recent visit was on Mar 3, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly eight violations earlier in the record.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing four times across the record.
Restaurants in Fort Pierce average 87, so China Wok trails the local norm. The full picture is one of consistent compliance.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
78
Sep 4, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
45
Mar 20, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauces in walk in cooler. Employees removed. **Corrected On-Site**
08A-05-6
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 and the time removed from temperature control cannot be determined. For noodles, Chinese lettuce. **Corrected On-Site**
03F-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed and went over paperwork.
03F-10-5
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. G.W. 11-5-24.
53B-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on top of soda cans and on top of egg roll wrap packaging. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents.
23-03-4
55
Jul 11, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
64
Jan 9, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over dumplings in walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls found on counter at 58F, operator stated they had been sitting out for fifteen minutes. Moved to walk in cooler. Cooked noodles found in reach in cooler. Manager stated they had been in cooler for 3.5hours. Advised rapid chill **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various items in walk in cooler
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms **Repeat Violation**
32-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on wire rack. Was moved during inspection **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Spices on cooks line
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
52
Jul 25, 2023
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yellow rice found at 107°. Operator stated cooked 45 minutes ago. Reheated to 168° **Corrected On-Site**
03B-01-6
High Priority - Container of medicine improperly stored. Above take out containers **Corrected On-Site**
41-07-4
High Priority - Nonfood-grade bags used in direct contact with food. Grocery bag used to store cooked pork **Corrected On-Site** **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked chicken wings **Corrected On-Site**
08A-05-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
32-04-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Staff ice cream not marked or separate **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. Cell phone on can rack **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Jugs of oil. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs in steak. **Corrected On-Site**
10-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Slacking at room temperature, still frozen. Operator moved into walk-in cooler **Corrected On-Site**
06-01-5
39
Mar 14, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Educated employee and manager **Corrected On-Site**
12A-11-4
High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork in freezer **Repeat Violation**
14-31-5
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. Missing for some employees
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times. Pitcher in rear sink **Corrected On-Site**
31A-09-4
Basic - Employee eating in a food preparation or other restricted area. 2 cooks eating next to taw chicken **Corrected On-Site**
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Gallon of milk not identified and separated as employee food. **Repeat Violation**
08B-49-4
Basic - Reuse of single-service or single-use articles. Fried chicken placed into bin with cardboard for storage
25-32-4
Basic - Stored food not covered. Cooked chicken and egg rolls in walk-in cooler not covered. 2. Unwashed mushrooms stored over cut broccoli
08B-12-5
50
Sep 14, 2022
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was eating lunch and went to grill to cook without washing hands. Educated operator and employee **Corrected On-Site**
12A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked noodles in walk-in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken found at 56°. Operator stated removed from cooler 30 minutes ago. Advised to rapid chill. **Corrective Action Taken**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. In white rice. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Gallon of milk that operator stated was his, not separate from restaurant food. **Corrected On-Site**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Pork in freezer **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in container of water at 96°. Operator removed **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons.
25-02-4
45
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Fort Pierce?
China Wok most recently scored 78 out of 100, which is lower than the Fort Pierce average of 87.
Has China Wok's inspection record improved over time?
Yes. Recent inspections at China Wok have averaged around four violations per visit, down from roughly eight 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 two times per year on average.
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