China Wok
Last inspected: Oct 3, 2025
47
Score
Inspectors have visited China Wok 13 times, with records going back to 2022. Inspectors last stopped by on Oct 3, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things are looking better lately, with recent visits averaging around six violations compared to roughly eight violations earlier on.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited six times.
Compared to other Green Cove Springs restaurants (averaging 83), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Oct 3, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
47
Jul 31, 2025
Complaint Full
No violations found.
100
Jul 30, 2025
Complaint Full
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Roach activity present as evidenced by live roaches found. Three live roaches observed in the following areas; One live roach under wok station on China Wok side. One live roach under flip top reach in cooler on Pan Asian side. One live roach at back door threshold of Pan Asian side. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp in Pan Asian side at 48F. Per employee, shrimp placed in the cooler approximately one hour prior. Shrimp moved to reach in freezer to quickly chill.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried shrimp on Pan Asian side sushi area at 75F. Per employee, shrimp prepared approximately 15 minutes prior. Employee placed shrimp back in fryer to heat.
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink on China Wok side. Manager brought paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at handwash sink on China Wok side. Manager brought soap. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No water provided at handwash sink on Pan Asian side kitchen. Operator states sink should be repaired by today or tomorrow. **Warning**
27-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution on Pan Asian side front counter at 0ppm chlorine. Employee remade solution to 100ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Dead roaches on premises. Twelve dead roaches observed in the following areas; 2 dead roaches at bag in box storage on China Wok side. 3 dead roaches on sticky trap at walk in cooler at China Wok side. 6 dead roaches under reach in cooler on Pan Asian side. 1 dead roach at back door threshold on Pan Asian side. **Warning**
35A-03-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice on Pan Asian side. Manager moved scoop to proper storage. Also, tongs on Pan Asian side stored on oven door handle. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on both sides have grease build up. Area around woks on China Wok side have grease and food debris build up. **Repeat Violation**
23-03-4
39
Mar 25, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, bowl of raw shrimp stored on top of wonton wrappers and whole carrots. In walk in cooler, raw chicken stored on top of bucket of cut cabbage. Operator rearranged all to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Container of medicine improperly stored. On China Wok side, bottle of cold medicine on top of cases of sauce by back exit. Operator moved medicine to proper storage. **Corrected On-Site**
41-07-4
High Priority - Dented/rusted cans present. See stop sale. Can of dark soy sauce with multiple sharp edge dents at top seam and a large dent in side of can. Also, two individually sealed completely thawed packages of tuna in sushi reach in cooler. **Repeat Violation** **Admin Complaint**
01B-01-4
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. Employee placed raw chicken in large bin and placed bin in walk in cooler then began pulling pans from the make line without washing hands after handling raw chicken, operator coached employee and employee washed hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-29-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cut cabbage being held on time controls with no written procedures,operator added cut cabbage to current written procedures. **Corrected On-Site**
03F-10-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Two individually sealed completely thawed packages of tuna in sushi reach in cooler. Also, raw chicken thawing in standing water in prep sink on China Wok side.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in prep being used to cut raw chicken has multiple cut marks, no longer smooth.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled. Hood filters on Pan Asian side have grease build up. **Repeat Violation**
23-03-4
43
Sep 5, 2024
Complaint Full
No violations found.
100
Sep 4, 2024
Complaint Full
4 critical violations. 12 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled egg container stored on top of carrots in reach in cooler, Pan Asian side. Cook moved pooled egg to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (52F/53F/54F - Cold Holding); pork egg rolls (56F/54F/56F - Cold Holding); pork (56F - Cold Holding); wings (51F - Cold Holding); pasta with pork (54F - Cold Holding) in stand up reach in cooler behind front counter on China Wok side. Per employee, all products have been in the same cooler overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed chicken (52F/53F/54F - Cold Holding); pork egg rolls (56F/54F/56F - Cold Holding); pork (56F - Cold Holding); wings (51F - Cold Holding); pasta with pork (54F - Cold Holding) in stand up reach in cooler behind front counter on China Wok side. Per employee, all products have been in the same cooler overnight. **Warning**
03A-02-5
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. Observed sushi chef eating in dining room then went behind counter, put on gloves and prepared customer order without washing hands first.
12A-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around soda nozzles on China Wok lobby machine on right side and ice chute exterior is soiled.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine deflector plate and along side of deflector plate has black mold-like substance.
22-20-5
Basic - Accumulation of debris inside warewashing machine. Interior top around arm and interior sides of dish machine has food debris build up. **Warning**
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Under side of handles on right side flip top reach in cooler and both sides of small reach in cooler have food residue build up, Pan Asian side.
23-24-4
Basic - Cardboard used to line food-contact shelves. Cardboard lining left shelving in walk in freezer on Pan Asian side.
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on rack above sauces by triple sink on China Wok side. Operator removed beverage. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint on sushi chef preparing customer order, Pan Asian side. **Warning**
13-03-4
Basic - Food stored in a location that is exposed to splash/dust. Ready to eat open sauces in sushi area stored directly under paper towel dispenser, sauces exposed to drips from hands when dispenser is used.
08B-36-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon on Pan Asian side in standing water at 85F. Ice scoop at ice machine stored in small clear bin with black mold-like substance in interior of bin, Pan Asian side. On China Wok side, knife stored between prep table and flip top reach in cooler. Operator removed knife for cleaning. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at back sink, China Wok side. Provided DBPR Form HR 5030-111 and operator posted sign. **Corrected On-Site**
31B-04-4
Basic - Open dumpster lid. Left dumpster lid is open.
33-16-4
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution on floor at triple sink on China Wok side. Operator moved to table. **Corrected On-Site**
21-38-4
30
Apr 29, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler on Pan Asian side has staining.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by back exit on China Wok side has bag of leafy greens in sink. Employee removed greens. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All but two employee training certificates are photocopies. Operator ran out of supplies and staff was due for training. Operator states materials have been ordered. **Corrective Action Taken**
53B-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at sushi area tested at 10ppm chlorine. Employee remade to 50ppm chlorine. Sanitizer bucket at three compartment sink on Pan Asian side tested at 0ppm chlorine. Employee remade solution to 50ppm chlorine. Sanitizer bucket near front counter China Wok side tested at 10ppm chlorine. Employee remade solution to 50ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution on the floor on Pan Asian side at three compartment sink and in sushi area. Employee elevated bucket. **Corrected On-Site**
21-38-4
67
Feb 27, 2024
Routine - Food
No violations found.
100
Feb 26, 2024
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. **Warning**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Multiple containers with raw fish in sushi area reach in cooler with paper napkins lining the bottom of the containers. In walk in freezer, shelf lined with cardboard and shelving made of unsealed wood. Plastic wrap holder on China Wok side made of unsealed wood and duct tape.
14-86-1
High Priority - Roach activity present as evidenced by live roaches found. Observed 5 live roaches: 1 live roach in mop sink 4 live roaches under tables across from fryers **Warning**
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 59 rodent droppings: 16 rodent droppings on box of glasses in corner by mop sink-Pan Asian side 3 rodent droppings on shelf above mop sink-Pan Asian side 25 rodent droppings in left corner under shelving at mop sink-Pan Asian side 15 rodent droppings on shelf below soda machine with bag in box sodas-Pan Asian side **Warning**
35A-04-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server bring dirty dishes to the dishroom then got cups and began scooping ice for the beverages. Inspector spoke with employee. Employee washed hands. **Corrective Action Taken**
12A-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available. Provided DBPR HR Form 5022-090. Operator completed paperwork during inspection. **Corrected On-Site**
03F-10-5
Intermediate - Handwash sink used for purposes other than handwashing. Ice and steel scrub pad in hand wash sink in sushi area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by ice machine. Employee replenished towels. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used in bucket of soy sauce. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Small carbon dioxide tank next to ice machine is unsecured on Pan Asian side and three unsecured tanks at front and wash sink on China Wok side. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. All flooring under all equipment in kitchen on Pan Asian side is soiled. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi area has groove marks, no longer smooth and easily cleanable.
14-09-4
Basic - Dead roaches on premises. 5 dead roaches observed on Pan Asian side: 1 dead roach under reach in freezer at back door 2 dead roach in light shield above prep area 1 dead roach under reach in cooler at to go area 1 dead roach to left of kitchen handwash sink **Repeat Violation** **Admin Complaint**
35A-03-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on oven door handle. Employee removed. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi area is heavily soiled. Interior of microwave in sushi area is soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both soda machines around nozzle areas are soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on far right on Pan Asian side is soiled.
22-16-4
Basic - Standing water in floor drain/floor drain draining very slowly. Standing water at floor drain under ice machine on Pan Asian side. Standing water left corner across from mop sink.
29-19-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table on Pan Asian side.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Multiple bins of dry goods not labeled by three compartment sink on China Wok side. **Repeat Violation**
02D-01-5
19
Sep 1, 2023
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Plumbing Maintained; Sewage Disposal
FL-51
58
May 22, 2023
Routine - Food
No violations found.
100
Mar 16, 2023
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. Observed two cans of soy sauce and one can of oyster sauce dented on storage rack by three compartment sink. Operator removed and segregated all three cans.
01B-01-4
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. Provided and discussed DBPR Form HR 5030-104 with operator. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine in lobby has build up of debris on underplating and around nozzles.
22-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed two operating establishments. Operator also operating sushi restaurant next door. Establishments are connected by doorway at backdoor area and in lobby wooden door with glass insert by main entrance. **Warning**
51-16-7
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. Provided and discussed DBPR Form HR 5030-103 with operator.
11-26-1
Intermediate - No soap provided at handwash sink. No soap at handwashing sink by back door. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket soiled. Sides of equipment between wok station and fryer in kitchen.
23-03-4
Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler have build up of debris.
36-50-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as scoop in cooked pork. Operator removed bowl. **Corrected On-Site**
14-01-5
45
Aug 18, 2022
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in freezer observed plastic wrapped raw chicken stored over bags of ready to eat vegetables. Operator removed vegetables during inspection. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute with mold-like substance buildup. Operator began cleaning chute during inspection. **Corrective Action Taken**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed large sprayer containing a chemical with no label. Operator labeled sprayer during inspection. **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Multiple tanks throughout both kitchens observed unsecured. Operator secured tanks with a chain during inspection. **Corrected On-Site**
51-11-4
Basic - Floor soiled/has accumulation of debris. In chic a wok kitchen observed buildup on the floor behind oven. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed buckets of food stored on the floor in walk-in freezer and walk-in cooler. Operator moved buckets during inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk-in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing sign at handwash sink on Asian side. Observed sign not visible in restroom on china wok side.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents observed with buildup in china wok kitchen. **Repeat Violation**
23-03-4
52
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Oct 3, 2025. The public record contains 13 inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Green Cove Springs?
China Wok most recently scored 47 out of 100, which is lower than the Green Cove Springs average of 83.
Has China Wok's inspection record improved over time?
Yes. Recent inspections at China Wok have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at China Wok 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 inspected?
Based on the inspection history on file, China Wok is inspected around four times per year on average.
Nearby Restaurants