China Wok
Last inspected: Mar 23, 2026
25
Score
Public records show 10 inspections at China Wok stretching back to 2022. The latest inspection on file is from Mar 23, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 18 violations per visit versus roughly 10 violations earlier in the record.
Across the inspection history, “raw animal foods not properly separated” is the issue that surfaces most often, recorded six times.
Compared to other Hialeah restaurants (averaging 76), there's room to close the gap. This restaurant has more on its record than most do.
10
Inspections
4
Critical latest
0
Major latest
16
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
4 critical violations. 16 minor violations.
View 20 violations
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. Observed raw chicken over shrimp and raw beef, in reach freezer. Operator properly stored it. **Corrected On-Site**
08A-17-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at room temperature on the cook line, for less than 4 hours as per operator. Operator placed inside reach in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping towels in chlorine sanitation solution of 200 ppm. Operator add water, rechecked 100 ppm. **Corrected On-Site**
41-27-4
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken over raw beef in open lids reach in cooler. Operator properly stored it. **Corrected On-Site**
08A-24-5
Basic - Bathroom facility not clean.
32-07-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage. **Repeat Violation**
36-32-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee's open bottle of water on preparation table, operator discarded it. **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table, glasses over open lid reach in cooler, operator removed it. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed cases of water on dry storage floor, cases of oil on cook line floor, operator properly stored it. Corrected On-Site** **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed it. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water at 80°F, operator discarded it. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan soiled. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed ribs in standing water, in three compartment sink. Operator open the cold water. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on preparation table, operator placed inside reach chlorine sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Salt, sugar, msg with no label. Operator properly labeled it.
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
25
Sep 10, 2025
Routine - Food
4 critical violations. 19 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed cooked chicken ; (78F - Cold Holding), as per operator chicken was kept outside for 30 minutes. Instructed operator to monitor the rapidly cool. Recommended employee to transfer the chicken to the walk in freezer for some time.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed interior the walk in cooler raw chicken stored over sliced ready to eat onions. Also in the reach in cooler located at cook line observed raw chicken wings stored over beans sprouts. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed interior the walk in cooler raw chicken stored over raw pork.
08A-20-5
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. Observed interior the reaching freezer located by the walk in cooler raw chicken stored over raw pork.
08A-17-6
Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
21-02-4
Basic - Light not functioning. Observed on hood system.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of standing oven interior soiled. Observed storage shelf under the preparation table soiled. **Repeat Violation**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed at storage area scoops with no handle used in the flour, salt containers.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handles soiled. Observed rice cooker lid handle soiled. **Repeat Violation**
23-24-4
Basic - Cardboard used to line food-contact shelves. Observed underneath the steam table.
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles in the kitchen with water damage.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottle stored on the preparation table at cook line.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone stored near clean single use items on shelf above the steam table.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean container wet nesting on drain-shelf above the three compartment sink.
24-08-4
Basic - Equipment in poor repair. Observed reach in freezer gasket torn, freezer located by the walk in cooler. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed accumulation of dirt under storage shelves at dry food storage area.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil, soy sauce bucket stored on the floor. **Repeat Violation**
08B-47-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of standing oven interior soiled.
22-08-4
Basic - Stored food not covered. Observed in the walk in co9er cut lettuce, raw chicken, cooked broccoli not covered.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
21
Feb 24, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
23
Nov 20, 2024
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
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. Observed only Laundry detergent sanitizer available. Manager went out and bought food graded Clorox disinfectant. **Corrected On-Site**
22-48-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw ox tail store over cooked chicken, also raw chicken over soy sauce.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the walk in cooler raw chicken stored over raw shrimp.
08A-20-5
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 the reach in freezer observed raw chicken stored over raw shrimp not all products commercially packaged. **Repeat Violation**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the preparation table in cook line beans sprouts (71F - Cooling), as per manager for less than 4 hours. Instructed employee to transfer food to the reach in cooler. Observed underneath of the prep table at cook line honey chicken (77F - Hot Holding), manager stated that food was placed there for less than 4 hours. Instructed manager to transfer food to reach in cooler for proper cold holding. **Corrective Action Taken**
03A-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employees were unaware of the use of the test strip.
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a wiping cloth in the hand wash sink at cook line entrance.
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answer hot holding or cold holding temperature or thermometer calibration. Coached manager on basic food code questions pertaining to safe operation of establishment **Corrective Action Taken**
53A-10-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as scoop in the cooked vegetable container in the walk in cooler.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle with old food buildup.
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard under team table at cook line.
14-45-4
Basic - Equipment in poor repair. Observed upright reach in freezer door handle loose. **Repeat Violation**
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Observed cooking vegetable oil stored directly on the floor at cook line.
08B-47-4
Basic - Stored food not covered. Observed in the prep cooler at cook line cooked noodles, cut lettuce in containers not covered.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
22
Apr 11, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
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. Observed raw chicken stored over raw beef and shrimp at reach in cooler near walk in cooler.
08A-17-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 75F at handsink by entrance of cook line.
27-16-5
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. Observed Xiumin Jiang certificate expired on 11/13/2023.
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled handsink next to 3 compartment sink.
23-03-4
Basic - Stored food not covered. Observed cooked ribs at walk in cooler not cover.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored at cook line.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of rice with no label by reach in freezer at kitchen.
02D-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between preparation table and reach in cooler by cook line.
10-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging with food with no hair restraint. **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Observed Reach in freezer handle in disrepair by walk in cooler.
14-11-5
Basic - Faucet/handle missing at plumbing fixture. Observed missing handle at handsink by entrance of kitchen.
29-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed box with raw pork not stored at least 6 inches off of the floor at walk in cooler.
08B-47-4
45
Jan 22, 2024
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Operator provided during inspection.
31B-03-4
82
Dec 20, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
45
Jun 15, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Toxic Substances Properly Identified, Stored, Used
FL-32
Washing Fruits and Vegetables
FL-42
50
Dec 14, 2022
Food-Licensing Inspection
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed used to store crab Rangoon in reach in freezer.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container with raw chicken stored over a con with cooked chicken inside walk in cooler. Manager stored raw chicken on bottom shelf under cooked chicken. **Corrected On-Site**
08A-05-6
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. Observed raw beef, pork and chicken not separated into reach in freezer.
08A-17-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Food storage container/container lid cracked or broken Observed container used for sugar cracked. .
14-38-4
Basic - Food stored on floor. Observed cases of water bottles stored on the floor.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knifes stored between table and reach in cooler. Manager removed knifes and stored them properly. **Corrected On-Site**
10-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed inside walk in cooler rusted shelves.
14-17-4
50
Aug 3, 2022
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed krab Rangoon stored on thank you bags inside reach in freezer. **Repeat Violation**
14-31-5
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. Observed raw chicken stored over raw beef, and raw beef stored over boxes of frozen shrimp inside reach in freezer. **Repeat Violation**
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed pot lid on top of hand wash sink. Employee removed llid from hand ware sink.
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler and reach in freezer door handles soiled. **Repeat Violation**
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. Observed under steam table.
14-45-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Grease receptacle lid open, broken, or missing. Observed lid open on grease receptacle.
33-29-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel in use under cutting board at preparation table. **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. O in walk in cooler.
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. Observed under preparation table at kitchen.
14-20-4
Basic - Stored food not covered. Observed egg rolls, cut cabbage peas and carrots, cut onions, and co shrimp inside walk in cooler no covered. **Repeat Violation**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
37
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Mar 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “raw animal foods not properly separated” has been cited six times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Hialeah?
China Wok most recently scored 25 out of 100, which is lower than the Hialeah average of 76.
Has China Wok's inspection record improved over time?
No. Recent inspections at China Wok have averaged around 18 violations per visit, up from roughly 10 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 three times per year on average.
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