China Wok
Last inspected: Feb 4, 2026
37
Score
China Wok has been inspected eight times since 2022. The latest inspection on file is from Feb 4, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around 14 violations per visit versus roughly nine violations earlier in the record.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded seven times.
Restaurants in Orlando average 79, so China Wok trails the local norm. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
2
Major latest
10
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fries and cooked pork in chest freezer. Raw chicken stored over cooked pork in tall white freezer. Removed Corrected On-Site** **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyoza kept cold in reach in cooler located at cook line , kept cold holding for 1 hr with temperature of 57F, raw pork kept in same reach in cooler for 1 hr with temperature of 57F, tofu 58F, items placed in walk in cooler for cooling. **Repeat Violation**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink in front counter. Replaced **Corrected On-Site**
31B-02-4
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. No proof for lady who started yesterday. Employee signed Corrected On-Site** **Corrected On-Site**
11-26-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Screening is not 16-mesh to the inch.
35B-13-4
Basic - In-use wet wiping cloth/towel used under cutting board . Removed **Corrected On-Site**
21-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Debris on handles of reach in cooler in cook line.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee food and drink on top of reach in freezer.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Fan covers in walk in cooler have debris
23-03-4
37
Sep 26, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler thermometer marking 47F ambient temperature inside cooler 42F - From follow-up inspection 2025-09-26: **Time Extended**
05-05-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler across from woks with temperature of 50F - From follow-up inspection 2025-09-26: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food while wearing a bracelet and watch . **Repeat Violation** - From follow-up inspection 2025-09-26: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on reach in cooler across from woks - From follow-up inspection 2025-09-26: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Onions, cornstarch on floor on dry storage area **Corrected On-Site** - From follow-up inspection 2025-09-26: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers on walk in cooler have dust Gaskets on reach in cooler **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-09-26: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on reach in cooler across from woks . - From follow-up inspection 2025-09-26: **Time Extended**
22-16-4
67
Sep 24, 2025
Routine - Food
5 critical violations. 5 major violations. 12 minor violations.
View 22 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw wings stored over cut vegetables in walk in cooler Raw chicken stored over egg rolls in black reach coler **Corrected On-Site**
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 over raw shrimp on walk in coller Raw chicken stored over raw beef in reach in freezer **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wings kept in cooler overnight with temperature of 46F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 45 kept in walk in cooler overnight Diced pork 55F for two hours in reach cooler Cooked chicken 46F , cooked shrimp 46F, shell eggs 52F, sliced pork 50F, diced pork 61F . Egg rolls kept on black reach in cooler for three hours with temperature of 47F **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. On floor by soda bottles by back exit door. **Corrected On-Site**
41-10-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler thermometer marking 47F ambient temperature inside cooler 42F
05-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Lids inside hand sink by three compartment sink
31A-11-4
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 - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on bathroom.
31B-02-4
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. No proof for two new employees **Corrected On-Site**
11-26-1
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler across from woks with temperature of 50F
14-74-7
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food while wearing a bracelet and watch . **Repeat Violation**
13-07-4
Basic - Equipment in poor repair. Gasket on reach in cooler across from woks
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. All around kitchen
36-01-4
Basic - Food not stored at least 6 inches off of the floor. Onions, cornstarch on floor on dry storage area **Corrected On-Site**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both chest freezers
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes in between cooler and table **Repeat Violation**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at bathroom. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers on walk in cooler have dust Gaskets on reach in cooler **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on reach in cooler across from woks .
22-16-4
Basic - Reuse of single-service or single-use articles. Cleaned broccoli stored on box that brought uncleaned broccoli.
25-32-4
Basic - Single-service articles improperly stored. To go containers on cook line **Corrected On-Site**
25-05-4
16
Sep 24, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. 2 cans of pineapples 3 cans of bamboo shoots. Operator has segregated **Corrective Action Taken**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut greens in prep cooler Raw chicken over shrimp in walk in cooler. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. By 3 bay sink **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink on cook line
27-16-4
Basic - Food stored on floor. Boxed oil on floor **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In both chest freezers
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In between prep table cooler prep table
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents and and around area Fan on floor Gaskets in prep cooler
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of white cooler
22-16-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple prep persons wearing watches and bracelet **Corrected On-Site**
13-07-4
45
May 8, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Metal stem-type thermometer soiled. Operator cleaned before proceeding to calibrate **Corrected On-Site**
22-12-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open tofu more then 24h in reach in cooler under prep table not date marked **Corrected On-Site**
02C-03-5
Intermediate - No soap provided at handwash sink.no soap in handwash sink next to 3 compartment sink **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle inside of rice container **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handles in reach in cooler soiled with food debris next to prep table
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee open drink container in prep table next to spices **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer next to 3 compartment sink and chest freezer next to reach in freezer have ice buildup
14-69-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Located next to fryers. Inside of White reach in cooler it has exposed insulation on the bottom **Repeat Violation**
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
23-03-4
52
Aug 3, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
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
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
43
Jan 27, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over egg rolls on tall white reach in cooler at front counter. Raw chicken stored over ready to eat sauce on walk in cooler.
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 chicken stored shrimp toast in chest freezer. **Corrected On-Site** **Repeat Violation**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing.Hand wash sink blocked by buckets on back of kitchen. **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner.Chicken and shrimp been thawed in standing water. **Corrected On-Site** **Repeat Violation**
06-01-5
61
Aug 15, 2022
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation.Raw chicken stored over min cEd garlic in walk in cooler. Raw chicken stored over cooked por in walk in cooler. **Repeat Violation**
08A-14-5
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. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pork stored in reach in cooler in front of woks for less than 4 hrs with temperature of 45F moved to bottom of reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food while wearing ring and bracelets. **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers in walk in cooler have dust. Hood filters have grease build up .
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner.Chicken breast and chicken wings been thawed in standing water. **Corrected On-Site**
06-01-5
47
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 eight inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Orlando?
China Wok most recently scored 37 out of 100, which is lower than the Orlando average of 79.
Has China Wok's inspection record improved over time?
No. Recent inspections at China Wok have averaged around 14 violations per visit, up from roughly nine 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 two times per year on average.
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