China Wok Lian
Last inspected: Apr 7, 2026
58
Score
Across the available record, China Wok Lian has eight inspections on file, the first dated 2023. The most recent report on file is from Apr 7, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited six times.
The city-wide average sits at 76, which China Wok Lian's 58 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above noodle in walk in cooler , operator removed chicken to bottom shelf
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked egg roll and cooked chicken no date mark oven 24 hours in walk in cooler.
02C-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for cooked egg roll and fried rice in cook line using 4 hours as a public health control, time marked correctly. Emailed DBPR Form HR 5022-090 to operator. **Repeat Violation**
03F-10-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board grooved and has deep cut marks no longer cleanable
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior food debris buildup **Repeat Violation**
22-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before preparation. Operator washed broccoli properly and discarded the broccoli already cut
08B-39-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms above cooked dumplings in walk in cooler, operator removed the mushroom to produce section
08B-17-4
58
Dec 9, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 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. Raw chicken above raw pork in vertical reach in freezer in kitchen.
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef above cooked chicken in small reach in cooler by packing area. Operator removed beef to bottom shelf **Corrected On-Site**
08A-05-6
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Cook long fingernails while engaged food preparation.
13-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained in kitchen
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Stored food not covered. Sauce buckets not covered in walk in cooler.
08B-12-5
Basic - Reuse of single-service or single-use articles. Single-use gallon jog used scooping food. Operator discarded it. **Corrected On-Site**
25-32-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Rice warmer interior grease buildup
22-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees no hair restraint while engaged food preparation. Manager asked him put hat on **Corrected On-Site**
13-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water container. Tested water temperature 58F and beef 26F. Discussed with operator and he is turning on running water for thawing. **Corrective Action Taken**
06-01-5
43
Jun 5, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
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 and the time removed from temperature. Egg roll cook rice cook chicken cabbage observed 4 hour time sheet
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 113 f
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over vegetables in reach in cooler on cooks line main prep area.
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice 113 f cooked at 12pm was supposed to be 70 f by 2pm took temperature at 3:10 pm see stop sale
03D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep table by mop sink
40-06-5
Basic - Stored food not covered. Egg rolls and cook chicken in walk in cooler employee covered.
08B-12-5
50
Jan 14, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked pork and cooked noodles in reach in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw won tons and cooked chicken stored under raw chicken and raw sausage filling in stand up freezer across from fryers.
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked chicken, cooked rice,egg rolls.
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
64
Feb 5, 2024
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken inside pan of mushrooms. On cooks line reach in make table **Repeat Violation**
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat chicken. Reach in cooler on cooks line employee removed to proper storage Raw shelled eggs over ready to eat sauce buckets walk in cooler **Corrective Action Taken**
08A-05-6
High Priority - Stop Sale issued due to adulteration of food product. Uncooked mushrooms have raw chicken juice on the mushrooms and bowl with raw chicken juice was sitting on top of mushrooms in reach in cooler make top table line.
01B-03-5
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 and the time removed from temperature control. Cut cabbage raw seed sprouts operator determined time and placed time mark **Corrected On-Site**
03F-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes in three compartment sink without Sanitizer only soap and water Employee washed cutting board with no sanitizer Discussed with management the importance of wash rinse and sanitize method
22-45-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covering cook rice and chicken. Employee removed plastic wrap **Corrected On-Site**
03D-15-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cook egg rolls cook chicken cook rice on counter. Observed time marking. Employee created written plan at time of inspection **Corrected On-Site**
03F-10-5
Basic - Standing water in bottom of reach-in-cooler. Cooks line reach in cooler
29-49-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food mixed with restaurants food walk in cooler
08B-49-4
Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
14-09-4
29
Jul 5, 2023
Complaint Full
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Using a bleach that is not approved for food contact surfaces. Manager provided approved bleach during inspection. **Corrected On-Site**
22-48-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in one door freezer by dry storage.
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. Interior of reach in cooler at cook line soiled. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark for pork and chicken in walk in cooler. **Repeat Violation**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at reach in coolers and freezers. Hood filters soiled. Walk in cooler shelves soiled. Exterior bins of flour and cornstarch soiled. **Repeat Violation**
23-03-4
Basic - Food stored on floor. Oil on floor. Manager removed from floor. **Corrected On-Site**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Repeat Violation**
08B-49-4
Basic - Dead roaches on premises. 3 dead roaches under triple sink. Manager cleaned and sanitized area. **Corrected On-Site**
35A-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles.
36-37-5
45
Apr 5, 2023
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef in container of peas. Manager removed beef and will ensure peas are cooked to at least 155F. Container of pooled eggs over cooked pork. Manager removed and put below pork. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. To go bags used in direct contact to store dumplings. **Repeat Violation**
14-31-5
High Priority - Non-food grade paper/paper towel used as liner for food container.
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (85F - Cold Holding); bean sprouts (67F - Cold Holding) manager states items were out for less than one hour due to lunch rush. Discussed keeping items in cooler or using Time as a Public Health Control. Manager discarded bean sprouts. Manager put chicken in fryer to reheat. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand sink at back kitchen. Manager removed. **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. No date mark on eggrolls made two days ago. **Repeat Violation**
02C-02-5
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Chicken under running water to thaw. Most parts 59F.
06-03-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Operator put salt in soy sauce bucket. Not properly labeled with correct substance inside.
02D-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food on prep tables, in walk in cooler, and in dry storage.
08B-49-4
Basic - Food stored on floor. Oil on floor in kitchen, buckets of sauces on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cooler across from wok station soiled. Walk in cooler gaskets and shelves soiled. Exterior nine of cornstarch and sugar soiled. **Repeat Violation**
23-03-4
26
Jan 5, 2023
Complaint Full
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
58
Frequently Asked Questions
When was China Wok Lian last inspected?
The most recent health inspection at China Wok Lian on file is from Apr 7, 2026. The public record contains eight inspections in total.
What is the most common violation at China Wok Lian?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited six times, more than any other issue at China Wok Lian.
How does China Wok Lian compare to other restaurants in Land O' Lakes?
China Wok Lian most recently scored 58 out of 100, which is lower than the Land O' Lakes average of 76.
Has China Wok Lian's inspection record improved over time?
Results have been roughly steady. Inspections at China Wok Lian have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at China Wok Lian 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 Lian inspected?
Based on the inspection history on file, China Wok Lian is inspected around two times per year on average.
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