China Wok
Last inspected: Apr 3, 2026
52
Score
China Wok has been inspected eight times since 2022. China Wok was last inspected on Apr 3, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to 13 violations.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
The city-wide average sits at 69, which China Wok's 52 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
0
Critical latest
3
Major latest
7
Minor latest
Inspection History
Apr 3, 2026
Complaint Full
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris build up on prep table at front counter used to store cooked chicken held on time. Food debris around rim of rice warmers. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used to store employee beverage. Beverage relocated. **Corrected On-Site**
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. Both food handling employees have expired food handler training. **Warning**
53B-05-5
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair reach in freezer door handle.
14-71-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in freezer with food to be served to customers. **Repeat Violation**
08B-49-4
Basic - Floor, walls and ceiling soiled/has accumulation of debris. Floor under equipment of cook line with grease/food debris build up. Acoustic tiles through kitchen, dust at front counter air conditioning vents. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Multiple sauce containers stored on floor of walk in cooler.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with accumulation of food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on cook line, door gaskets soiled and grease build up. **Repeat Violation**
23-03-4
Basic - Cardboard used to line food-contact shelves. Cardboard lining food storage shelf on cook line and shelf of reach in freezer.
14-05-4
52
Jan 21, 2026
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table at front counter by fryers has food debris build up on top around backside of table. Cook line microwave has food debris at base under rotating plate.
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler cooked chicken and egg rolls prepared onsite then frozen missing product time marking for when thawing began. Discussed with operator and date marked. **Corrective Action Taken**
02C-04-5
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. One expired food handler training through SafeStaff. Expired from 2025.
53B-14-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the stand up reach in freezer, employee personal food items on shelves over food for customers. **Repeat Violation**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean plastic and metal containers stacked while wet.
24-08-4
Basic - Equipment in poor repair. Reach in freezer on cook line in poor repair, duct taped door handle, heavy ice build up on interior shelves.
14-11-5
Basic - Floor, walls and ceiling soiled/has accumulation of debris. Floor under equipment on cook line with debris build up. Wall behind equipment on cook line soiled food residue. Acoustic ceiling tiles through kitchen.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line flip top reach in cooler door gasket soiled.
23-03-4
Basic - Stored food not covered. In walk in cooler, uncovered chicken and egg rolls. **Repeat Violation**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table and on cook line cutting board. **Repeat Violation**
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On shelf adjacent to three compartment sink, clean metal pans not inverted or covered. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on side of three compartment sink with deep grooved food contact surface. **Repeat Violation**
14-09-4
47
Mar 12, 2025
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler, cut broccoli and limes in plastic grocery bag.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, raw beef on tray over ready to eat rangoons on a tray.
08A-02-6
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. Cooked chicken, fried rice and cabbage all held utilizing time as public health control missing time markings. Operator added time to chart. **Corrective Action Taken**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken, chicken wings and cooked noodles missing product date marking.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle of degreaser on the side of the three compartment sink missing product labeling.
41-17-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining bottom shelf of prep table on cook line under discarded oil.
14-45-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans on shelf next to three compartment sink not inverted or covered. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. In use cutting board on low preptable has deep cut marks and is no longer cleanable.
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Employee lunch on table in prep area.
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in freezer and walk in cooler over food for customers. **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. Employees phone on prep table opposite fryers. Employee relocated the phone. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Soy sauce container on floor of prep area and carrots in bucket on the floor of the walk in cooler. Employee relocated. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer on shelves.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris at base of microwave.
22-08-4
Basic - Stored food not covered. In the walk in cooler, cooked chicken containers missing a cover. **Repeat Violation**
08B-12-5
Basic - Water draining onto floor surface. Water draining from cook line reach in cooler on to the floor. Employee mopped the water. Per operator cooler drain line not center with drain.
29-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board on cook line.
21-12-4
29
Aug 22, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles through kitchen and prep area.
36-37-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots on shelf next to three compartment sink not inverted.
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the reach in freezer and walk in cooler, employee personal food not labeled/separated from food for customers. **Repeat Violation**
08B-49-4
Basic - Food stored on floor. In the walk in cooler, pots of chicken marinading on the floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler door gasket has mold like substance at the corners of the gasket. Hood filters on cook line with grease build up. **Repeat Violation**
23-03-4
Basic - Stored food not covered. In the walk in freezer, sheet tray of krab sticks unwrapped/not covered.
08B-12-5
74
Jan 5, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat krab stick in the walk in cooler. Operator relocated the krab stick. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at the front counter blocked by chair. Operator made hand wash sink available. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, containers of cooked noodles, chicken, egg rolls missing product date marking.
02C-02-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining the bottom shelf of the prep station opposite the cook line.
14-45-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the reach in cooler closest to the front counter, employees personal food over food to be served to customers. Employee relocated the personal food from the reach in cooler. In the walk in cooler, bags of personal food over unwashed produce. **Corrective Action Taken**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet.
24-08-4
Basic - Floors, walls and ceiling soiled/has accumulation of debris. Build up of debris on floor along walls and under equipment. Ceiling tiles through kitchen are acoustic tiles.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up under hood filters on the main cook line. Flip top reach in cooler on the main cook line has mold like substance on the door gasket. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Base of the reach in cooler closest to the front counter has food debris build up.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep station closest to the rice cooker.
21-12-4
50
Aug 10, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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. Person in charge unable to provide written plan. Provided handout during inspection. **Corrective Action Taken**
11-27-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous tiles in kitchen. Floor under bbq with debris buildup. **Repeat Violation**
36-37-5
Basic - Dead roaches on premises. Observed two dead roaches on floor in back kitchen.
35A-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of far left rice maker.
23-03-4
Basic - Stored food not covered. Multiple items in walk in cooler uncovered.
08B-12-5
74
Feb 24, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Noodles in walk in cooler at 45-47F person in charge states were made last night. Other items in unit in temperature. Stored in covered plastic containers.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Noodles in walk in cooler at 45-47F person in charge states were made last night. Other items in unit in temperature. Stored in covered plastic containers. Broccoli and garlic and oil indicated held on time and on time paperwork not discarded from last night. Person in charge discarded.
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Broccoli and garlic and oil indicated held on time and on time paperwork not discarded from last night. Person in charge discarded.
03F-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Back hand wash sink blocked with shopping cart, person in charge removed. **Corrected On-Site**
31A-09-4
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. One employee with training expired 2022.
53B-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On canned food storage, personal items stored above canned goods.
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor with debris buildup under cookline. Also, porous ceiling tiles present. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on wok station.
23-03-4
Basic - Stored food not covered. Observed prepped vegetables in walk in cooler uncovered. **Repeat Violation**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths stored on cutting boards.
21-12-4
41
Oct 27, 2022
Routine - Food
2 minor violations.
View 2 violations
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
86
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Apr 3, 2026. The public record contains eight 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 Interlachen?
China Wok most recently scored 52 out of 100, which is lower than the Interlachen average of 69.
Has China Wok's inspection record improved over time?
No. Recent inspections at China Wok have averaged around 13 violations per visit, up from roughly seven 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 two times per year on average.
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