China Wok
Last inspected: Dec 22, 2025
52
Score
Inspectors have visited China Wok nine times, with records going back to 2022. The most recent report on file is from Dec 22, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around six violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited two times.
By comparison, the average Hollywood facility scores 75, putting China Wok on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 22, 2025
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
52
Dec 2, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
52
Aug 6, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
64
May 20, 2025
Routine - Food
No violations found.
100
Mar 17, 2025
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored above unwashed cabbage in walk in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked chicken in reach in cooler next to fryers. Operator reorganized **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (60F - Cold Holding) being held at room temperature for 1 hour. Operator moved to walk in cooler **Corrective Action Taken** **Warning**
03A-02-5
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. Establishment holds cooked chicken, cooked chicken wings on TPHC. Operator states items were cooked 2 hours ago. Operator time marked **Corrected On-Site** **Warning**
03F-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing by washing and rinsing. Triple sink not set up and wares not being sanitized. Discussed with operator. Operator set up triple sink at 100ppm chlorine and moved wares back to triple sink to be sanitized **Corrected On-Site** **Warning**
22-45-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Cardboard used as a liner for pans on cook line. Operator removed **Corrected On-Site** **Warning**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator moved to ware washing area **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to rinse tongs, discussed with operator **Warning**
31A-11-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled **Warning**
23-03-4
Basic - Cardboard used to line nonfood-contact shelves. Observed on shelf under steam table. Operator removed **Corrected On-Site** **Warning**
14-45-4
Basic - Food-contact surface not smooth and easily cleanable. Cut off container used as rice scoop. Operator discarded **Corrected On-Site** **Repeat Violation** **Warning**
14-13-4
26
Jan 2, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Prepared broccoli stored in direct contact in cardboard box. Operator moved to food grade container **Corrected On-Site**
14-15-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in cooler. Operator reorganized **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached
29-34-4
Intermediate - No soap provided at handwash sink. Observed at kitchen hand wash sink. Operator provided **Corrected On-Site**
31B-03-4
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.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade/mount soiled. Operator moved to triple sink **Corrective Action Taken**
22-02-4
Basic - Food-contact surface not smooth and easily cleanable. Cut off container used as rice scoop. Discussed with operator. Operator discarded **Corrected On-Site**
14-13-4
45
May 23, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top right: raw shell eggs(57F). In unit less than 2 hours. Observed food stored above fill line. Operator moved to walk-in cooler to quick chill. Food not prepared or portioned today. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top right: cut lettuce (57F). In unit less than 2 hours. Observed food stored above fill line. Operator moved to walk-in cooler to quick chill. Food not prepared or portioned today. **Corrective Action Taken**
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. Provided vomit form to operator.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at kitchen cook-line next to oven blocked with boxes of trash and mop bucket. Operator moved items to a different location. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used to dispense rice. Operator removed. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed residue of food debris on 2 door freezer handles and at cook-line flip tops. Operator cleaned. **Corrected On-Site**
23-24-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating food in kitchen cook line. Employee left kitchen area to eat in dinning room. **Corrected On-Site**
12B-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on kitchen prep area not stored in sanitizer bucket. Operator placed rag in sanitizer bucket for proper storage. **Corrected On-Site**
21-12-4
50
Apr 2, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
37
Aug 25, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen at hand washing sink- observed mop and mop bucket blocking hand washing sink. Operator removed mop and mop bucket. **Corrected On-Site**
31A-09-4
Basic - A minimum of one bathroom facility is not available for public use. Operator stated that customer can use restroom.
32-09-4
Basic - Food stored on floor. Walk-in cooler- observed container of chicken being stored on the floor. Operator moved container of chicken 6 inches off the floor.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen inside 3 compartment sink- observed container of frozen shrimp thawing in standing water.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen at mop sink- observed mop wet nesting inside mop bucket.
42-01-4
74
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Dec 22, 2025. The public record contains nine 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 two times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Hollywood?
China Wok most recently scored 52 out of 100, which is lower than the Hollywood average of 75.
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 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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