China Wok
Last inspected: Jan 22, 2026
64
Score
Across the available record, China Wok has eight inspections on file, the first dated 2022. The newest entry in the record is dated Jan 22, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
When inspectors have written things up, “food being cooled by nonapproved method as evidenced” has been the most frequent reason, cited three times.
By comparison, the average Jupiter facility scores 79, putting China Wok on the weaker side. The inspection history reads as standard for a restaurant of this size.
8
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum chlorine concentration allowed 200ppm+ in prep area. Operator set up fresh solution at 75ppm. **Corrected On-Site**
41-27-4
High Priority - Employee cracked raw shell eggs and then went into walk in cooler to place shell eggs inside, without washing hands first. Employee went to wash his hands. **Corrected On-Site**
12A-27-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area. Operator placed in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in cooler at front counter. Operator identified and segregated. **Corrected On-Site**
08B-49-4
Basic - Employee coffee and tea cups on a food preparation table next to grinder. Operator removed. **Corrected On-Site**
12B-07-4
64
Sep 29, 2025
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (130F - Hot Holding); chicken broth (132F - Hot Holding) Observed products sitting out on cook line. Per operator, products sit out of temperature control while busy for lunch. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Time control procedure emailed to operator. Operator placed time stamp for remaining 3.5 hours. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed Cigarettes stored next to bamboo skewers at storage shelf at rear of restaurant. Operator stored cigarettes properly. **Corrected On-Site**
41-10-4
High Priority - Container of medicine improperly stored. Observed Rubbing alcohol and hydrogen peroxide stored over cooking oil at storage shelf at rear of restaurant. Operator stored all medications properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over fully cooked chicken at low boy reach in cooler on cook line, raw fish over fully cooked pork at chest freezer. Both products not in commercial packaging. Operator stored all products properly. **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 Ground pork over pork chops at reach in freezer. Both products not in commercial packaging. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked noodles (87F - Cooling) at 12:24; cooling since 12:00 - 85F at 12:49 / cooked chicken (97F - Cooling) at 12:24; cooling since 12:00 - 94F at 12:49 Observed sitting on counter in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Operator placed products in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Basic - Exterior door has a gap at the threshold that opens to the outside. At left side and top of rear screen door. **Repeat Violation** **Admin Complaint**
35B-01-4
Basic - Food stored on floor. Soy sauce stored on floor across from triple sink area. **Corrected On-Site**
08B-38-4
33
Oct 11, 2024
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (71F - Cold holding) Observed sitting on counter by flip top cooler. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure emailed to operator. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. By wok station: cooked rice (130F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed to operator. **Corrective Action Taken**
03B-01-6
High Priority - Container of medicine improperly stored. Prescription medication over flip top cooler on cook line. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw sausage over fully cooked Krab not in commercial packaging at white reach in freezer, raw beef over cooked pork, both products not in commercial packaging. Operator stored all products properly. **Corrective Action Taken**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw shell eggs at walk in cooler. Operator stored properly. **Corrected On-Site**
08A-20-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: cooked noodles (77F - Cooling) at 1:45; cooling since 11:45. Observed in deep container wrapped with plastic. At current rate of cooling product did not reach 70F within 2 hours. Operator cut portion in half and placed in reach in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to demonstrate proper functioning of thermometer due to dead batteries.
05-08-4
Intermediate - No soap provided at handwash sink. Hand wash sink by mop sink. **Corrected On-Site**
31B-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. At bottom of rear door to kitchen.
35B-01-4
33
Jul 22, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
41
Feb 21, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23. License was renewed during the inspection. **Corrected On-Site**
50-17-3
High Priority - Raw chicken stored over/not properly separated from ready-to-eat soy sauce in walk in cooler. Operator removed chicken. **Corrected On-Site**
08A-05-6
Basic - Bowl or other container with no handle used to dispense diced onions and bamboo on cook line. Operator removed. **Corrected On-Site**
14-01-5
Basic - Working containers of flour removed from original container not identified by common name.
02D-01-5
Basic - Chicken broth stored on floor in kitchen. Operator moved broth on a shelf. **Corrected On-Site**
08B-38-4
64
Oct 25, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 47°F-48°F on prep table at cook line.left out for less than one hour. Cook placed in refrigerator. **Corrective Action Taken**
03A-02-5
High Priority - Cook washed hands with no soap in triple sink. Cook went to wash hands in hand sink with soap. **Corrected On-Site**
12A-20-4
Intermediate - Spray bottle containing degreaser not labeled under triple sink. Operator labled. **Corrected On-Site**
41-17-4
Intermediate - Cook washed hands in a sink other than an approved handwash sink in triple sink. Cook went to wash hands in hand sink. **Corrected On-Site**
12A-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried chicken and sauce prepared yesterday not date marked. Operator date marked. **Corrected On-Site**
02C-02-5
Basic - In-use wet wiping cloth/towel used under cutting board in prep area. Operator replaced with dry cloth. **Corrected On-Site**
21-04-4
52
Jan 9, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hands Clean and Properly Washed
FL-08
47
Jul 29, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding); shrimp (46F - Cold Holding); beef (46F - Cold Holding) in law boy at cook line; as per operator food brought from walk-in cooler at 11:00; food out of temperature for less than four hours; food moved to different cooler; **Corrective Action Taken** - From follow-up inspection 2022-07-29: Bamboo shoots 46F-cold holding, baby corn 46F cold holding at reach in cooler by cookline- operator states food was not prepared or portioned today- food out of temperature for less than 4 hours- operator placed product in walk in cooler to quick chill. **Admin Complaint** **Corrected On-Site**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked noodles (86-88F - Cooling)at 12:25 to 88 F at 12:45 since 11:30 at three compartment sink; food kept outside while in cooling process; at this rate food will not reach 70 F or below within 2 hours; food moved to walk-in cooler **Corrective Action Taken** - From follow-up inspection 2022-07-29: At walk in cooler- Cooked noodles 66-68F at 4:15- to 66-68F at 4:30( cooling since 12:30) - food tightly wrapped in walk in cooler- operator placed in reach in freezer to quick chill. **Admin Complaint** **Corrective Action Taken**
03D-15-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles- reach in coolers at cook line. - From follow-up inspection 2022-07-29: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface- at cook line - From follow-up inspection 2022-07-29: **Time Extended**
14-33-4
70
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Jan 22, 2026. The public record contains eight inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “food being cooled by nonapproved method as evidenced” has been cited three times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Jupiter?
China Wok most recently scored 64 out of 100, which is lower than the Jupiter average of 79.
Has China Wok's inspection record improved over time?
Results have been roughly steady. Inspections at China Wok have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at China Wok means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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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