China Wok
Last inspected: Feb 4, 2026
26
Score
The health department has logged 10 inspections at China Wok, the earliest from 2022. On Feb 4, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have been trending down, averaging around 10 violations across recent inspections versus roughly 13 violations before.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited seven times.
China Wok's latest score of 26 falls below the Ocala average of 78. There are enough flags in the record to merit a second thought.
10
Inspections
4
Critical latest
4
Major latest
7
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the triple sink, started wearing gloves and handle cleaned equipment at the cook line, o hand washed occurred, inspector instructed to wash his hands. **Corrective Action Taken**
12A-07-5
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 trays stored above container of raw shrimp, also raw beef above cooked pork, Manager moved and stored properly. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, chicken 61F, per employee item pulled out of fridge at 12:00-12:30, Manager will place on time and discarded at 4:00pm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, chicken and chicken wings cooked around 11:30-12:15 at 67F and 65F, Manager will use time as a public health control and will discarded. **Corrective Action Taken**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the end of the cook line.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in walk-in cooler and reach-in coolers no date marked, per manager most of the items were cooked between 02/01-04/26.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above reach-in cooler-prep table at the cook line.
12B-07-4
Basic - Food stored on floor. At the kitchen area, oil jugs on floor. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between prep table and reach-in cooler, employee moved. **Corrective Action Taken** **Repeat Violation**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, spoon in standing water at room temperature, employee discarded the water. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Vegetables and cooked pork thawed at room temperature, pork at 41F, vegetables at 39F, manager moved to cooler. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. multiple wet wiping cloth on prep tables.
21-12-4
26
Oct 20, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. Male employee at the cook line touching cooked egg rolls with bare hands. - From follow-up inspection 2025-10-20: Male employee touching cut cabbage with bare hands also another male employee touching cooked pork with bare hands. Inspector instructed to stop, wash hands and use gloves. **Time Extended** **Corrective Action Taken**
09-01-4
86
Aug 11, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - 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. Male employee at the cook line touching cooked egg rolls with bare hands.
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, chicken 47F and 46F, egg rolls 47F shrimp 44F, chicken 46F, Manager moved all items to freezer to drop temperature down. All temperatures dropped to 41F-43F.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line, blocked by cart and items, employee moved. **Corrected On-Site**
31A-09-4
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. All employee training expired on July 1, 2025. **Warning**
53B-01-5
Basic - Cardboard used to line food-contact shelves. At the cook line, next to fryers, cutting board and containers with chicken sitting on dirty cardboard, also at the end of the cook line, egg rolls cooling down in direct contact with cardboard
14-05-4
Basic - Employee eating in a food preparation or other restricted area. At the cook line, Employee personal plate next to cooked broccoli, employee moved. **Corrected On-Site**
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. For two male employees **Repeat Violation**
13-03-4
Basic - Floor soiled/has accumulation of debris. Floor under cooking equipment heavily soiled with accumulation of grease (buildup).
36-73-4
Basic - Food stored on floor. At the cook line, oil jug on floor. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in cooler and prep table.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, spoon in 95F water. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled, also with mold like substance. Also exterior of cooking equipment heavily soiled with grease buildup. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. In walk-in cooler observed used gloves on top of raw chicken wings, also at the end of the cook line observed used gloves next to egg rolls.
25-32-4
39
Mar 26, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored above sauces and cooked chicken, Manager moved and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. At the prep area, raw beef and raw chicken trays stored above opened container of shrimp, Manager stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
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. At the cook line cooked (Hot) chicken wings no time marked, also cold cooked chicken no time, Manager time marked. **Corrected On-Site**
03F-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hand at the mop sink, inspector instructed to use handwash sink.
12A-03-4
Intermediate - No soap provided at handwash sink. Handwash sink at the end of the cook line, no soap no paper towels, Employee provided. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Employee with no hair restraint while engaging in food preparation. For three male at the cook line.
13-03-4
Basic - Food stored on floor. Oil jugs and bag of flour on floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in 89F water.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of storage containers heavily soiled. Walk-in cooler shelves soiled. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. In triple sink, raw chicken thawed in standing water, water temp at 68F, Employee started draining and working with chicken wings. **Corrective Action Taken**
06-01-5
41
Sep 9, 2024
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
High Priority - 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. At the front area, male employee touch cooked chicken and egg rolls with bare hands to check temperature. Employee fried chicken and egg rolls, chicken 159F, egg rolls 166F.
09-01-4
High Priority - Employee washed hands with no soap. Male employee rinsed hands with cold water and immediately after started wearing gloves and handled clean utensils.
12A-20-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the cook line spoon in 86F water, manager discarded the water. **Corrective Action Taken**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, observed raw shell eggs stored above sauce bucket. Also, observed unwashed vegetables stored above cooked chicken wings. **Repeat Violation** **Admin Complaint**
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. At the prep area, observed trays with raw chicken stored above trays of raw beef and raw shrimp.
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed chicken wings 120F, chicken 67F. Per person in charge, items were moved from heat at 11:00Am, some items were reheated during inspection.
03B-01-6
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. Inspector provided a digital copy during inspection. **Corrective Action Taken**
11-27-4
Intermediate - No soap provided at handwash sink. Handwash sink at the end of the cook line, Manager provided. **Corrected On-Site**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above coolers
12B-07-4
Basic - Food storage container/container lid cracked or broken. Multiple containers and lids cracked.
14-38-4
Basic - Food stored on floor. Oil jugs at the storage area on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and hood filters soiled. **Repeat Violation**
23-03-4
27
Apr 15, 2024
Complaint Full
6 critical violations. 2 major violations. 8 minor violations.
View 16 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee working at the kitchen area cleaning, organizing and handling dirty containers, started wearing gloves and didn't washed his hands, Inspector instructed to washed hands. **Corrective Action Taken**
12A-07-5
High Priority - 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. At the cook line, male employee touched with bare hand already cooked noodles, Inspector instructed to stop, washed hands and use gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the cook line, rice spoon in 100F water.
10-05-5
High Priority - Nonfood-grade bags used in direct contact with food. In freezers, observed raw beef stored in direct contact with onion food grade bags. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, observed raw shell eggs stored above bucket with MSG, also inside freezers, observed raw beef stored above cooked Krab and vegetables. Also observed raw chicken stored above raw beef. **Repeat Violation** **Admin Complaint**
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. At the cook line, rice, fried rice, chicken, chicken wings, noodles, cut cabbage no time marked per Manager all items were recently cooked/prepared. Manager able to explain time as a Public Health control form. Form was not available at inspection time. **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler and reach-in cooler, no date marked for any food container, per Manager most items were cooked/prepared 04/13/24. **Repeat Violation**
02C-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the front line, no appear, employee provided, also at the end of the cook line, sink with no soap. **Repeat Violation**
31B-02-4
Basic - Working containers of food removed from original container not identified by common name. In walk-in cooler, observed bucket with white substance not labeled, per manager substance. At the dry storage area, observed multiple bulk containers not labeled, also in Walk-in cooler, container with MsG not labeled.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed multiple bowl no handles inside sugar, salt and MSg containers.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink next to fryers we're food is being stored.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the cook line, employee personal food in freezer on top of customers food.
08B-49-4
Basic - No copy of latest inspection report available. No document available
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelve heavily soiled m
23-03-4
Basic - Reuse of single-service or single-use articles. At the cook line, observed used gloves stored on top of cooked pork, Inspector instructed to discarded the gloves. **Corrective Action Taken**
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. At the cook line observed vegetable bag thawed at room temperature, vegetables at 42F, also inside sink observed raw shrimp in standing water, Manager moved to walk-in cooler. **Corrected On-Site** **Repeat Violation**
06-01-5
22
Jan 31, 2024
Routine - Food
6 critical violations. 7 major violations. 5 minor violations.
View 18 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, observed two male employees working with cooked food and touching the food with bare hands, employees started handling raw food items and immediately after handling cleaned containers, Employees started wearing gloves and no hand washed accrued. Inspector instructed to stop and washed hands. **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - 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. At the cook line, observed two male employees working with cooked food and touching the food with bare hands. **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Freezer near back door, observed raw chicken inside thank you bags.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, observed raw chicken containers stored above noodles.
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. Chest freezer at the front area, observed raw chicken trays above container with raw shrimp. **Repeat Violation** **Admin Complaint**
08A-17-6
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. At the cook line, chicken wings and yellow rice no time marked, per employee items were moved from temperature control at 11:00am. **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line and in walk-in cooler, containers with cooked chicken and pork no date marked, per person in charge chicken and pork cooks between 01/29-30/2024. **Repeat Violation**
02C-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee rinsed hands in triple sink after touching raw chicken
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line, blocked by carts and items being stored inside sink, also sink at the front items inside sink, employee moved all. **Corrected On-Site**
31A-09-4
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. One male employee **Repeat Violation** **Admin Complaint**
53B-02-5
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. For one male employee
11-26-1
Intermediate - No soap provided at handwash sink. Handwash sink at the end ok the cook line, no soap, o paper towels. **Repeat Violation**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form not available at inspection time, Inspector provided a digital copy during inspection. **Repeat Violation**
03F-10-5
Basic - Cardboard used to line food. At the prep area, observed cardboard box used to stored cooked egg rolls, Employee replaced cardboard fro a tray. **Corrected On-Site**
14-05-4
Basic - Food stored on floor. At the storage area, oil jug on floor, employee moved off the floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer near front counter.
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers soiled.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. At the triple sink, observed raw chicken tray thawed at room temperature, inspector instructed to placed chicken inside cooler. **Repeat Violation**
06-01-5
16
Sep 28, 2023
Routine - Food
7 critical violations. 4 major violations. 8 minor violations.
View 19 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the cook line, pork containers cooked 09/27/23 49F, inside freezer, pork 59F (Stop sale).
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the cook line, pork containers cooked 09/27/23 49F, inside freezer, pork 59F
01B-36-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee working with raw shrimp jump to cook line and only rinsed hands with water and then touched the food contact surface of a single service container, inspector instructed to Stop, washed hand properly. **Corrected On-Site**
12A-12-4
High Priority - 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. At the prep area, observed male employee touching with bare hands cooked chicken, also another male employee touching cooked egg rolls with bare hands, Inspector instructed to stop and wash their hands and use gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Employee washed hands with no soap. Male employee on multiple occasions, used triple sink for rinsed hands (no soap applied) after being instructed to wash hands. Employees used handwash sink and cleaned their hands properly. **Corrected On-Site**
12A-20-4
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. Freezer at the prep area, observed cut chicken trays above opened container of raw shrimp.
08A-17-6
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 and the time removed from temperature control cannot be determined. See stop sale. **Repeat Violation** **Admin Complaint**
03F-02-5
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. For one male employee
53B-02-5
Intermediate - No soap provided at handwash sink. Handwash sink at the end of the cook line.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No documents available at inspection time.
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. In walk-in cooler no date marked for any (time temperature control for safety (TCS) food item. **Repeat Violation**
02C-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cleaned gray containers stacked above sink.
24-08-4
Basic - Food stored on floor. At the cook line, oil jugs on floor, employee moved off the floor. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife stored between reach-in cooler and prep table, employee moved. **Corrected On-Site**
10-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, observed tong handle in direct contact with cut cabbage, employee moved. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in 110F water, employee discarded the water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. In walk-in cooler, observed multiple cardboard boxes where raw chicken was stored bearing used to stored cooked chicken and cooked egg rolls, Employee moved all items to plastic bins. Also observed gallon of vinegar cut in half and used as a scoop. **Repeat Violation**
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Inside triple sink, observed containers with: raw chicken, and raw beef in standing water 58F. Employee turned on the water and moved the third container to the walk-in cooler. **Corrected On-Site**
06-01-5
16
Apr 3, 2023
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pan of raw pork stored on shelf over onions. Pan of raw chicken on shelf over sauce buckets. In reach in freezer: dishes of raw beef in door over krab sticks. Also, in reach in freezer: pans of raw chicken stored over pans of raw beef. All items were moved to proper order during this inspection. **Repeat Violation** **Admin Complaint**
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. No time mark on rice at cookline placed out two hours ago. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags contains chicken in reach in chest freezer. Manager placed chicken in food grade bags. Also, paper menu lining pan with chicken near fryers. Removed during this inspection. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - 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. Male employees cutting onions to store in walk in cooler with bare hands.
09-01-4
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. Provided DBPR form during this inspection. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Pan in sink near walk in cooler. Removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device and/or soap provided at handwash sink. Missing at sink near back door. Replenished during this inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggrolls in walk in cooler made on Wednesday with no date mark. Pork removed from freezer two days ago. **Repeat Violation**
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates missing date of training, birthdates, expiration dates and CFM number. All items were added to certificate. **Corrected On-Site**
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Bleach in restroom. Label added. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in rice and flour. Removed all. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables.
12B-07-4
Basic - Food stored in a prohibited area. Breading on shelf next to hand wash sink exposed to splash. Several buckets of sauce on floor in kitchen. Personal packs of ice cream in chest freezer over food being served to the public. Moved during this inspection. **Corrective Action Taken**
08B-37-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled with food debris and grease. Hood filters soiled with grease.
23-03-4
Basic - Reuse of single-service or single-use articles. Jug cut in half and used as a scoop. Also, Sauce can being used to scoop dry rice.
25-32-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several towels on cookline. **Repeat Violation**
21-12-4
22
Aug 25, 2022
Food-Licensing Inspection
6 critical violations. 2 major violations. 9 minor violations.
View 17 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cut broccoli stored in reused cardboard box that contained raw chicken.
01B-13-4
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. Rice and chicken removed from refrigeration one hour ago. Added times. **Corrected On-Site**
03F-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched clothes and continued working without washing hands.
12A-29-4
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Upon arrival, Establishment is open and serving food to the public before licensing inspection has been conducted. License issued during this inspection. **Corrected On-Site**
50-08-7
High Priority - Non-food grade paper/paper towel used as liner for food container. Menu used to line pan of chicken. Also, cardboard box used to store chicken.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer: dishes of raw beef stored over krab sticks. In walk in cooler: pans of raw beef, shrimp and chicken stored over sauce buckets and noodles. Plate of raw ground pork on shelf over bean sprouts. Also, in walk in cooler: raw cut broccoli stored in box that previously contained raw chicken. Stop sale issued on broccoli. Employee began moving items to proper order. **Corrective Action Taken**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At two sinks.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: ribs that were prepared two days ago with no date mark.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. In several bulk food containers. All were removed **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on dry storage shelf
40-06-5
Basic - Food stored on floor. Several buckets of food on floor in kitchen and walk in cooler. All were picked up. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for ribs in water at 99F. Also, knife stored in crack between prep table and reach in cooler.
10-07-4
Basic - Reuse of single-service or single-use articles. Raw chicken box reused to store cut broccoli.
25-32-4
Basic - Uncovered food stored near sink exposed to splash. Flour on shelf next to hand sink.
08B-54-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two on cookline
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk food containers with flour, breading, sugar.
02D-01-5
Basic - A minimum of one bathroom facility is not available for public use. Bathroom has sign stating closed. Removed during this inspection. **Corrected On-Site**
32-09-4
21
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Feb 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “food stored on floor” has been cited seven times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Ocala?
China Wok most recently scored 26 out of 100, which is lower than the Ocala average of 78.
Has China Wok's inspection record improved over time?
Yes. Recent inspections at China Wok have averaged around 10 violations per visit, down from roughly 13 earlier in the 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 three times per year on average.
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