China Wok
Last inspected: Jan 12, 2026
70
Score
Public records show eight inspections at China Wok stretching back to 2022. China Wok was last inspected on Jan 12, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around 14 violations each.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
Among Mount Dora restaurants, this is a fairly standard result. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table soiled. **Repeat Violation**
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Food stored on floor. Sodas at front counter. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Upright white reach in freezer gaskets interior **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright white reach in freezer interior
22-16-4
Basic - Stored food not covered. General chicken in reach in cooler. **Repeat Violation**
08B-12-5
70
Jul 9, 2025
Routine - Food
9 critical violations. 6 major violations. 10 minor violations.
View 25 violations
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours cooked chicken 40 minutes (68F - Cold Holding) moving to walk in. raw shell eggs (75F - Cold Holding) **Corrective Action Taken** **Repeat Violation** Priority: High Priority
03A-02-5
High Priority - Observed: Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Egg rolls chicken wontons per operator more than 24 hours Priority: High Priority
01B-17-5
High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours cooked chicken (115F - Hot Holding) Priority: High Priority
03B-01-6
High Priority - Observed: Live, small flying insects found 1 small flying insect Priority: High Priority
35A-02-7
High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator over night cooked egg rolls (49F - Cooling ) Priority: High Priority
03D-02-5
High Priority - Observed: Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Operator picked up cooked chicken from the floor and put in container in reach in. Priority: High Priority
01B-12-4
High Priority - Observed: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cooked pork Priority: High Priority
09-01-4
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat vegetables **Repeat Violation** Priority: High Priority
08A-05-6
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked egg rolls (49F - Cooling ) per operator over night Priority: High Priority
01B-02-5
Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Room temperature relocated to walk in cooler. Eggs rolls stacked high **Corrected On-Site** Priority: Intermediate
03D-15-4
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of green containers soiled Interior reach in freezer soiled Can opener Meat grinder **Repeat Violation** Priority: Intermediate
22-02-4
Intermediate - Observed: Handwash sink not accessible for employee use at all times. **Corrected On-Site** Priority: Intermediate
31A-09-4
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** Priority: Intermediate
31B-02-4
Intermediate - Observed: Torn packages/bags of food exposing the contents to contamination. Rice operator covered. Priority: Intermediate
01B-16-5
Intermediate - Observed: Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink Priority: Intermediate
12A-03-4
Basic - Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Priority: Basic
32-04-4
Basic - Observed: Bowl or other container with no handle used to dispense food in raw chicken Priority: Basic
14-01-5
Basic - Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
50-09-4
Basic - Observed: Cutting board has cut marks and is no longer cleanable. **Repeat Violation** Priority: Basic
14-09-4
Basic - Observed: Employee eating in a food preparation or other restricted area. Priority: Basic
12B-02-4
Basic - Observed: Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** Priority: Basic
35B-01-4
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled **Repeat Violation** Priority: Basic
23-03-4
Basic - Observed: Stored food not covered green containers Egg rolls walk in cooler Priority: Basic
08B-12-5
Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Priority: Basic
21-12-4
Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Priority: Basic
21-07-4
9
Feb 5, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
35
Aug 7, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. - beef stored in white Frigidaire stand up freezer.
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
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 stored over raw beef over vegetables in white standup cooler.
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on wok line.
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
Basic - Clean utensils stored between equipment and wall. - knife stored between prep table and make line. **Corrected On-Site**
24-14-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. - white Frigidaire stand up freezer door does not shut properly.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door open at the time of inspection.
35B-01-4
Basic - Food stored on floor. - cooking oil stored in front of stand up freezer. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on wok line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - walk-in door gasket
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
35
Jan 24, 2024
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Nonfood-grade bags used in direct contact with food. - frozen Dumplings and cheese wontons stored in chest freezer. - **Corrected On-Site** **Repeat Violation**
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Raw chicken wings stored over raw shell eggs in walk-in cooler. - raw chicken stored over unwashed celery in walk-in cooler. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Garlic in oil 70° operator stated out for a hour, Operator place in reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - white cutting on cooks line. - Interior of fryers **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - hand sink next to Chest freezer blocked with trash can. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - prepared egg rolls 2 days prior - noodles **Corrected On-Site**
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - front and back doors open at the time of inspection. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. - cooking oil stored in dry storage area. **Corrected On-Site**
08B-38-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood fliters **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. - raw chicken in water on prep table. Operator placed under running water **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed vegetables stored over prep vegetables in walk-in cooler. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
29
Oct 16, 2023
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. -Raw beef stored in white chest freezer **Corrected On-Site**
14-31-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. - Sweet and sour chicken stored in cardboard box **Corrected On-Site**
14-15-4
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 stored over raw shrimp in white chest freezer **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 57°, Garlic in oil 67°. Operator stated just pulled out, operator placed in reach in cooler. **Corrective Action Taken** **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Lye stored next to can drinks on lower shelf in back area. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid stored next to can drinks. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on make line -can opener
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
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.
53B-14-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters
23-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - front and back doors open at the time of inspection.
35B-01-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink next rice cooker in back area.
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Unnecessary items/unused equipment on the premises. Work tools stored over bulk corn starch. **Corrected On-Site**
33-31-5
22
Jan 11, 2023
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
17
Dec 21, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in walk in cooler. **Warning** - From follow-up inspection 2022-12-21: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Cookline handsink. **Warning** - From follow-up inspection 2022-12-21: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning** - From follow-up inspection 2022-12-21: **Time Extended**
13-03-4
82
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Jan 12, 2026. The public record contains eight inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Mount Dora?
China Wok most recently scored 70 out of 100, which is about the same as the Mount Dora average of 69.
Has China Wok's inspection record improved over time?
Results have been roughly steady. Inspections at China Wok have averaged around 14 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 three times per year on average.
Nearby Restaurants