China Wok
Last inspected: Mar 3, 2026
100
Score
The health department has logged 14 inspections at China Wok, the earliest from 2022. The latest inspection on file is from Mar 3, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have been trending down, averaging around one violation across recent inspections versus roughly 12 violations before.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing five times across the record.
That puts the facility ahead of the local pack: the average Keystone Heights restaurant scores 82. The record reflects steady performance over time.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Complaint Full
No violations found.
100
Mar 2, 2026
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Dead roaches on premises. One dead roach observed by water heater and reach in freezer on the back side of the cook line. One dead roach observed on the backside of the hand wash sink closest the rear exterior door. Two dead roaches observed between warewashing area and cook line. Employee was able to sweep and discard three dead roaches but will need to move reach in freezer to reach last dead roach. **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2026-02-11: At time of follow up inspection one dead roach observed under three compartment sink along back wall, operator had employee sweep and discard. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2026-03-02: 1 dead roach behind roasting cabinet at end of cook line, operator cleaned up and discarded dead roach. **Time Extended** **Corrective Action Taken**
35A-03-4
95
Feb 11, 2026
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Dead roaches on premises. One dead roach observed by water heater and reach in freezer on the back side of the cook line. One dead roach observed on the backside of the hand wash sink closest the rear exterior door. Two dead roaches observed between warewashing area and cook line. Employee was able to sweep and discard three dead roaches but will need to move reach in freezer to reach last dead roach. **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2026-02-11: At time of follow up inspection one dead roach observed under three compartment sink along back wall, operator had employee sweep and discard. **Admin Complaint** **Corrective Action Taken**
35A-03-4
95
Feb 6, 2026
Complaint Full
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
17
Aug 11, 2025
Complaint Partial
1 critical violation. 3 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Proper Hot and Cold Holding Temperatures
FL-21
74
Jul 30, 2025
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
23
Jan 13, 2025
Routine - Food
5 critical violations. 3 major violations. 11 minor violations.
View 19 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee working with raw pork and slicer handling cooked chicken sheet trays without washing hands.
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler, raw chicken wings over ready to eat dumplings. In the standup reach in freezer, raw chicken over frozen ready to eat egg rolls. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored on backside of cook line at ambient air temperature, per operator was filling container and left out, operator relocated to reach in cooler. **Corrected On-Site**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the standup reach in cooler, chicken (48F - Cold Holding); egg rolls (49F - Cold Holding) per operator sometimes left on counter during rush. Ambient air of reach in cooler at 36F. **Repeat Violation** **Admin Complaint**
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. Cooked chicken and noodles on the main cook line held utilizing time as public health control not marked with time placed out, per operator placed out at 1pm. Unable to provide written plan for time as public health control, inspector provided procedures. **Repeat Violation** **Admin Complaint**
03F-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. No bodily fluid clean up kit or written procedures available. **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line stained with food debris. Microwave on cook line with old food debris build up. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by front counter. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk sugar containers. **Repeat Violation**
14-01-5
Basic - Dead roaches on premises. One dead roach observed on the floor under the cook line. Employee began sweeping under cook line.
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf over flip top reach in cooler.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink clean ,teal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Chest freezer on the back side of the cook line with separated door gasket. **Repeat Violation**
14-11-5
Basic - Floors, walls and ceiling soiled/has accumulation of debris. Floor under cook line has build up of grease and food debris. Ceiling vent with dust build up. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Container of cook oil stored on the floor of the cook line. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pot with handle used as scoop in bulk rice with handle in contact with the rice.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with accumulation of grease. Reach in freezer door gaskets soiled. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster lid open. **Repeat Violation**
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on food prep counters. Sanitizer solution bucket at 0ppm chlorine. **Repeat Violation**
21-12-4
20
Oct 3, 2024
Routine - Food
No violations found.
100
Jul 26, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for any employees. **Warning** - From follow-up inspection 2024-07-26: At time of follow up inspection operator unable to find the food handler training certificates. **Time Extended**
53B-01-5
90
Jul 25, 2024
Routine - Food
6 critical violations. 3 major violations. 11 minor violations.
View 20 violations
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee with bare hands handling and cutting celery used as a multi use topping.
09-19-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the glass door reach in cooler by the fryers, raw chicken over cooked chicken. In the walk in cooler, raw shrimp over ready to eat krab mix. Operator switched the storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling used sanitizer, clean sanitizer bucket and then packaging carry out order with the same gloves being used.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the glass door reach in cooler at the front counter by the fryer; chicken (48F - Cold Holding); Rangoon (49F - Cold Holding); dumpling (48F - Cold Holding); egg roll (51F - Cold Holding); chicken (47F - Cold Holding); beef (45F - Cold Holding). Per operator door left open while going in and out of cooler during lunch rush. At conclusion of inspection all time/temperature control food for safety not in temperature range. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the glass door reach in cooler at the front counter by the fryer; chicken (48F - Cold Holding); Rangoon (49F - Cold Holding); dumpling (48F - Cold Holding); egg roll (51F - Cold Holding); chicken (47F - Cold Holding); beef (45F - Cold Holding). Per operator door left open while going in and out of cooler during lunch rush. At conclusion of inspection all time/temperature control food for safety not in temperature range. **Repeat Violation** **Admin Complaint**
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. Operator holding noodles and egg rolls on time as public health control with no time marking. Employee added time mark to items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the cook line with build up of food residue staining. **Repeat Violation**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for any employees. **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk flour container.
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean container stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Reach in freezer chest freezer on the backside of the cook line with cracked interior plastic and exposed insulation. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Fryer oil and soy sauce containers stored on the floor of the cook line. **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the cook line with build up of food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease dripping from hood filters. Flip top reach in cooler on the cook line door gaskets have build up of mold like substance. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Shared dumpster lid open. **Repeat Violation**
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen krab stick and beef thawing on either side of the three compartment sink at ambient air temperature.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on food prep counters. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour and sugar missing labeling.
02D-01-5
Basic - Floors, walls and ceiling soiled/has accumulation of debris. Accumulation of dust on kitchen and dining room ceiling vents and stained ceiling tiles. Accumulation of grease in the ground of the cook line under equipment. Ceiling tiles over walk in cooler falling off. **Repeat Violation**
36-73-4
17
Jan 17, 2024
Food-Licensing Inspection
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler at the front counter, raw chicken wings and chicken on a stick over ready to eat cooked egg rolls. Operator relocated the raw items to the bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the counter by the steam well, dumpling (51F - Cold Holding) per operator placed out on counter from reach in freezer. Operator relocated the dumplings to walk in cooler, at conclusion of inspection dumpling second temperature (44F - Cooling). Raw shell eggs stored on the back of the reach in cooler on the cook line at ambient air temperatures greater than 45F. Operator states left over from refilling reach in cooler and relocated the eggs to the walk in cooler. **Corrective Action Taken**
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. At time of inspection cooked chicken and egg rolls held on time as public health control per operator with no time marking. Establishment has previous ownerships time as public health control written procedures, inspector provided and discussed new written procedures. **Corrective Action Taken**
03F-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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip top reach in cooler has build up of food residue staining. Lid of rice cookers in the prep area have build up of food debris. Speed rack by rear exterior door with no food currently being stored has build up of food debris residue.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on the main cook line blocked by large piece of sealed wood and covered with a plastic bag. Per operator hand wash sink not normally used, discussed having sink readily available. Operator uncovered the hand wash sink. **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 cooked dumplings and and chicken stored without product date marking.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top of bulk ice bin.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
24-08-4
Basic - Equipment in poor repair. Large reach in chest freezer with a torn door gasket, duct tape to hold gasket and exposed insulation.
14-11-5
Basic - Floor, walls and ceiling soiled/has accumulation of debris. Floor under cook line wok station have build up of grease and food debris. Kitchen ceiling air vent has build up of dust. Acoustic tiles through kitchen cook line.
36-73-4
Basic - Food stored on floor. Cooking oil on the main cook line stored on the floor. Bag of onions and cabbage stored on the floor by the rear exterior door.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the main cook line has build up of food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior side of the stand up Pepsi reach in cooler has build up of food grease. Reach in cooler on the cook line door gaskets have mold like substance build up. Accumulation of grease on cook line hood filters.
23-03-4
Basic - Open dumpster lid. Dumpster lid left open.
33-16-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic single service utensils at front counter not stored with food contact surfaces in the same direction.
25-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table next to the fryers.
21-12-4
26
Jul 13, 2023
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Large container holding marinated meat not a food grade container.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef stored over prepped scallions. Also in walk in cooler raw chicken stored over ready to eat sauces. Raw shell eggs stored over prepped onions. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front glass door reach in cooler chicken, chicken 47-54F. Person in charge states have been in and out of unit frequently. Will monitor and move to another unit if temperatures do not come down.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at fliptop with staining, grooved. Interior of tall stand up reach in freezer with debris buildup. Liner and interior top of bulk good item containers with debris present.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Screwdrivers in back hand wash sink, items removed. **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide working probe thermometer. Batteries dead.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken and egg rolls held on time per person in charge, not indicated on time paperwork.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs made Monday per person in charge with no date mark.
02C-02-5
Basic - Duct tape used to repair nonfood-contact surface. Tape used to repair gasket at reach in freezer in back of kitchen.
14-71-4
Basic - Floor soiled/has accumulation of debris. Floors under and around mop sink, water heater with debris buildup.
36-73-4
Basic - Food storage container/container lid cracked or broken. Multiple containers with cracked edges, siding pieces holding food product.
14-38-4
Basic - Food stored on floor. Sauce buckets and oil stored on floor in kitchen. Person in charge began raising. Also, multiple food items uncovered in walk in cooler. **Corrective Action Taken**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board in use for chicken, observed wet wiping cloth. Person in charge removed. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bulk dry goods containers with debris buildup. Shelving in walk in cooler with debris and rust buildup. Side of fryers and piping under cooktop with heavy grease buildup. **Repeat Violation**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Leak at piping under cooktop. **Repeat Violation**
29-11-4
27
Jan 26, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
39
Aug 15, 2022
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sterilite type large storage container used in direct contact with cabbage. Also, menus used to line sheet pans to collect oil for fried items in direct contact with food product. **Repeat Violation** **Admin Complaint**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over buckets with prepped vegetables. Also in reach in freezer no longer commercially packaged ground pork stored over cooked pork. Person in charge began rearranging. **Corrective Action Taken**
08A-05-6
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. Broccoli held on timer per person in charge indicated to be marked with time made on time paperwork with no time mark. Person in charge marked appropriately. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at 200+ ppm as indicated by rebleaching of strip. Person in charge remade to 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food made Saturday per person in charge with no date mark, person in charge marked appropriately. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Records/documents for required employee training appear to be falsified. One employee training with dates from 2017-2020 crossed out and replaced with 2020-2023 dates.
53B-11-4
Basic - Food stored on floor. Containers of oil stored on floor under cookline. Case of water stored on the floor in front area. Person in charge raised. **Corrected On-Site**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter during inspection, person in charge states are outside to be cleaned.
14-42-4
Basic - Stored food not covered. Food stored uncovered in walk in cooler, person in charge covered. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep areas, person in charge moved to bucket. **Corrected On-Site**
21-12-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, keys stored on shelf over reach in cooler.
40-06-5
35
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Mar 3, 2026. The public record contains 14 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 five times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Keystone Heights?
China Wok most recently scored 100 out of 100, which is higher than the Keystone Heights average of 82.
Has China Wok's inspection record improved over time?
Yes. Recent inspections at China Wok have averaged around one violation per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at China Wok means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is China Wok inspected?
Based on the inspection history on file, China Wok is inspected around four times per year on average.
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