China Wok of Lake Mary
Last inspected: Nov 4, 2025
67
Score
Public records show eight inspections at China Wok of Lake Mary stretching back to 2022. The newest entry in the record is dated Nov 4, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly seven violations earlier in the record.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Sanford facility scores 77, putting China Wok of Lake Mary on the weaker side. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Nov 4, 2025
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
67
Jul 23, 2025
Routine - Food
3 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
86
Jan 29, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - egg rolls (51F - Cold Holding) Manager states held on counter during busy rush - fresh garlic in oil (61F - Cold Holding). Employee put back in cooler
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over uncovered buckets of cooking sauce in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. - Raw chicken over bag of carrots in walk in cooler
08A-04-5
Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to dispense cooking sauce
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cookline coolers
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. - cutting board at cook line
14-09-4
Basic - Stored food not covered. - buckets of cooking sauce
08B-12-5
52
Aug 2, 2024
Complaint Full
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. Stored in a container if cook line make table. **Corrected On-Site**
41-07-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs with gloved hands and then proceeded to handle food without changing gloves and washing hands . Educated operator. **Corrective Action Taken**
12A-27-4
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. **Corrected On-Site**
22-48-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale Report .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line make table cooked green beans (56F - Cold Holding)/ 3 hours. Operator relocated to another unit. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table egg drop soup (117F - Hot Holding)/4.5 hours ; Cook line . Operator instructed to discard, chicken (76F - Hot Holding ); pork (100F - Hot Holding); /30 minutes. Operator instructed to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at front counter handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cookline cutting board soiled with dirt.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on food storage shelf .
12B-07-4
Basic - No conspicuously located ambient air temperature thermometer in cookline cold holding unit
05-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 10 ppm . 100 ppm. **Corrected On-Site**
21-07-4
29
Mar 5, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with a black mold like stain -can opener blade dirty
22-02-4
Basic - Working containers of food removed from original container not identified by common name. Msg, salt not identified at the prep station
02D-01-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at the back door
29-20-5
Basic - Equipment in poor repair. Cutting board on the line heavy marks no longer cleanable
14-11-5
Basic - Food stored on floor. Bucket of soy sauce on the floor in prep uncovered
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -racks in the walk in cooler rusty and soiled
23-03-4
70
Nov 7, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Container of medicine improperly stored. Stored over the make cooler
41-07-4
Basic - Equipment in poor repair. Several Make cooler gasket are ripped and need to be replaced
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. Employee cutting the pork
21-04-4
Basic - Outer openings not protected with self-closing doors. Door closer is not connected
35B-03-4
Basic - Screening is not 16-mesh to the inch. At the back door
35B-13-4
70
Apr 5, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp in the sink 70° holding
03A-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. Provide form via email
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings, wontons not labled
02C-02-5
Basic - Equipment in poor repair. -gaskets to the make cooler is ripped -gasket to the low boy cooler on the line is ripped
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to the line coolers soiled
23-03-4
Basic - Screening is not 16-mesh to the inch. In the back doors
35B-13-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. In the prep area a soiled cambro container is storing hand utensils
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over a prep table with raw beef
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Line cook
13-03-4
52
Dec 8, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Utensils in a small cambro dirty
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lomein 45° cold hold -Lomein sitting out of the cooler provided DBPR FORM HR 5022-090
03A-02-5
Intermediate - No soap provided at handwash sink. Soap dispenser at the back door broken
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings, egg rolls, chicken (cooked) not dated
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Line cooks
13-03-4
Basic - Floor tiles missing and/or in disrepair. Tiles cracked
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves rusted
23-03-4
Basic - Stored food not covered. Rangoons not covered
08B-12-5
Basic - maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill used to mix tempura batter
42-03-5
47
Frequently Asked Questions
When was China Wok of Lake Mary last inspected?
The most recent health inspection at China Wok of Lake Mary on file is from Nov 4, 2025. The public record contains eight inspections in total.
What is the most common violation at China Wok of Lake Mary?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at China Wok of Lake Mary.
How does China Wok of Lake Mary compare to other restaurants in Sanford?
China Wok of Lake Mary most recently scored 67 out of 100, which is lower than the Sanford average of 77.
Has China Wok of Lake Mary's inspection record improved over time?
Yes. Recent inspections at China Wok of Lake Mary have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at China Wok of Lake Mary 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 of Lake Mary inspected?
Based on the inspection history on file, China Wok of Lake Mary is inspected around three times per year on average.
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