China Wok
Last inspected: Dec 30, 2025
39
Score
Going back to 2022, China Wok has eight inspections in the public record. The latest inspection on file is from Dec 30, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly four violations earlier in the record.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up three times.
That's lower than the typical Hudson restaurant, which scores around 84. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
3
Critical latest
1
Major latest
8
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. raw chicken above raw beef in floor freezer
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator touching soiled surfaces and then touching cooking utensils and Togo boxes without washing hands and changing gloves
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish above cooked crab in stand up freezer, operator removed raw fish from freezer **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Non-pitting surface rust on food-contact equipment. Rust buildup in grinder and on auger, operator removed items and put in dish area to be cleaned. **Corrective Action Taken**
22-31-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee was cutting raw unwashed broccoli. Employee washed broccoli before continuing. **Corrective Action Taken**
08B-39-4
Basic - Open dumpster side panels on shared dumpster.
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line equipment soiled with old debris.
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, cellphone cords, cell phone on shelf above reach in cooler, Operator removed personal items to a segregated area away from food prep. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Fry oil stored on floor on cook line under the wok station Operator moved boxes of cooking oil to appropriate location. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Floor soiled/has accumulation of debris. Floor soiled in kitchen area and behind equipment.
36-73-4
Basic - Bowl or other container with no handle used to dispense food. To go Cup used to scoop out flour from bag, no handle.
14-01-5
39
Apr 24, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 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. In chest freezer- raw chicken over cooked pork In vertical freezer - raw chicken over cooked pork and vegetables **Corrected On-Site** **Repeat Violation**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from wok - tofu (44F - Cold Holding); sprouts (46F - Cold Holding); krab sticks (45F - Cold Holding, cooked chicken (46F - Cold Holding), moved to freezer Recheck tofu 42F, krab 41F,
03A-02-5
High Priority - Food placed on paper bag to drain. Operator moved to food grade paper **Corrected On-Site** **Repeat Violation**
08B-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board stained
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On table in back prep area, moved to bucket **Corrected On-Site**
21-12-4
55
Dec 27, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm, corrected to 100 ppm **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in vertical freezer in back of kitchen over raw pork, operator moved chicken to bottom **Corrected On-Site**
08A-02-6
High Priority - Food placed on paper bagels to drain. Paper to go bags used to drain cooked chicken, discussed alternatives with operator.
08B-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice warmer, inside lid, around top inside
22-02-4
58
Apr 23, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter by fryer - cooked chicken (66F - Cold Holding), moved back to walk in cooler
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over beef, raw chicken over cut peas and carrots, operator rearranged all. **Repeat Violation**
08A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Reach-in cooler interior has accumulation of soil residues. 3 door on cook line
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in tub of water, shrimp 71F, moved to walk in cooler
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket by 3 compartment sink , 0 ppm corrected to 50 ppm **Corrected On-Site**
21-07-4
58
Nov 30, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket of chest freezer torn Chest freezer heavily rusted **Warning** - From follow-up inspection 2023-11-30: **Time Extended**
14-11-5
95
Nov 29, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by front counter- cooked chicken (47F - Cold Holding); cooked pork (47F - Cold Holding); raw chicken (47F - Cold Holding)operator states that all food was made at 11 am today or was in walk in cooler overnight, all moved back to walk in cooler, he will call for repair **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken over sauce In walk in cooler raw pork over case of broccoli On prep table, tray of shell eggs in tub with cabbage **Repeat Violation** **Warning**
08A-05-6
Basic - Equipment in poor repair. Gasket of chest freezer torn Chest freezer heavily rusted **Warning**
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 opened bottles of water on prep table, moved to bottom shelf **Corrected On-Site** **Warning**
12B-07-4
67
Jun 23, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
78
Dec 20, 2022
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk in date marked **Repeat Violation**
02C-02-5
Basic - Equipment in poor repair. Reach in cooler gaskets torn Walk in cooler gasket torn
14-11-5
Basic - Floor soiled/has accumulation of debris. Under cooking equipment Under reach in coolers
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - A minimum of one bathroom facility is not available for public use. Door leading to customers restroom is closed and locked, table in front of restroom door, operator moved table to dining area and left door unlocked going into restroom **Corrected On-Site**
32-09-4
64
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Dec 30, 2025. 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 three times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Hudson?
China Wok most recently scored 39 out of 100, which is lower than the Hudson average of 84.
Has China Wok's inspection record improved over time?
No. Recent inspections at China Wok have averaged around seven violations per visit, up from roughly four 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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