China Wok
Last inspected: Mar 11, 2026
43
Score
Public records show eight inspections at China Wok stretching back to 2022. On Mar 11, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
The pattern that stands out is “required employee training provided”, which has been cited five times.
Compared to other New Port Richey restaurants (averaging 78), there's room to close the gap. The pattern in the record is worth a careful look.
8
Inspections
4
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler -bus tubs of raw chicken over buckets of sauce, shell eggs over jugs of juice. **Repeat Violation**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. 2 cans of Bamboo shoots 6 lb, 8oz
01B-01-4
High Priority - Food placed in soiled container/equipment. Cooked pork in cardboard box in walk in cooler, operator moved to plastic container **Corrected On-Site**
08B-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer by cook line- trays of raw chicken over vegetables and krab sticks **Corrected On-Site** **Repeat Violation**
08A-02-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Paper copies of Safe staff certificates. **Repeat Violation**
53B-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. 2 cans of Bamboo shoots 6 lb, 8oz
08B-20-4
Basic - Food stored on floor. Buckets of sauce on floor on cook line next. Bag of flour on floor in storage room, operator covers moved moved to shelf Boxes of fry oil on floor by back door. **Repeat Violation**
08B-38-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. In storage room in back of restaurant- tools stored above food, packages of food on top of drill.
42-03-5
43
Oct 22, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - shell eggs over cooked pasta beef and juice **Repeat Violation**
08A-05-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Repeat Violation**
53B-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler at front of kitchen
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on wok table and cutting boards. Moved to bucket **Corrected On-Site**
21-12-4
Basic - Food stored on floor. Buckets on floor in walk in cooler
08B-38-4
67
Apr 2, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken above buckets of sauce in walk in cooler
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef and crab in freezer, not in original packaging **Repeat Violation**
08A-20-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of certificates for all employees **Repeat Violation**
53B-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in dish area has boxes stored on top of it, freezer and storage shelf in front of it. All items removed from blocking hand sink **Corrected On-Site** **Repeat Violation**
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. All items in walk in cooler not date marked.
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in dish area
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at front counter soiled Reach in freezer soiled
22-16-4
Basic - Food stored on floor. Container of fry oil on floor on cook line
08B-38-4
Basic - Cloth used as a food-contact surface. Cloth on top of dumplings in reach in cooler **Repeat Violation**
21-05-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of wok station
10-20-4
43
Dec 17, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 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. Bleach establishment is using is not for food contact surfaces or dishes **Corrected On-Site** **Admin Complaint**
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 beef in freezer
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by garbage can, garbage can moved **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee training certificates are all copies
53B-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water for entire establishment, pilot on hot water tank not lit, water temperature 82F. Operator unable to light pilot, operator was able to get pilot lit, water temperature is 87F **Corrected On-Site**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. To go bowls used to scoop flour and sugar
14-01-5
Basic - Cloth used as a food-contact surface. Towel covering dumplings in reach in cooler on cook line **Repeat Violation**
21-05-5
50
Mar 28, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Dec 15, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
37
Jun 28, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. Observed bottle of vitamin c pills on cook line. Manager removed **Corrected On-Site**
41-07-4
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.
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed photocopies of employee safe staff certifications
53B-09-4
Basic - Cloth used as a food-contact surface. Observed aprons covering cooked rice and chicken in walk in cooler. Manager removed **Corrected On-Site**
21-05-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed wooden press for vegetables in prep area
14-10-4
Basic - Food stored on floor. Observed bag of onions stored on the floor. Manager removed **Corrected On-Site**
08B-38-4
Basic - Reuse of single-service or single-use articles. Observed cut jugs being used as a scoop. Observed empty cans of oyster sauce used as rice scoop.
25-32-4
52
Oct 20, 2022
Routine - Food
2 critical violations. 3 major violations. 11 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
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
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
22
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Mar 11, 2026. The public record contains eight inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “required employee training provided” has been cited five times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in New Port Richey?
China Wok most recently scored 43 out of 100, which is lower than the New Port Richey average of 78.
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 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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