China Wok
Last inspected: Apr 17, 2026
47
Score
China Wok has been inspected 10 times since 2022. On Apr 17, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around 12 violations per visit versus roughly nine violations earlier in the record.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged eight times.
Compared to other Palatka restaurants (averaging 75), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw chicken over raw beef. Operator switched storage levels. **Corrected On-Site**
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from Monday missing product date marking. **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice cooker has food debris build up along seal for lid. Wok station has build up of food debris along edges of the cook line.
22-02-4
Basic - Stored food not covered. Bulk seasoning containers with lids not covering the product when not in use.
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Plastic portion container used as scoop in bulk bag of rice.
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the reach in freezer. Employee personal food stored over food for customers. Operator began relocating. **Corrective Action Taken**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored over uncovered bulk flour container.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean ,metal bowls stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. At front counter, reach in freezer door gasket torn and tape used to seal gasket. **Repeat Violation**
14-11-5
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease dripping under hood filters of cook line down wall into catch tray.
36-63-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stained reach in cooler,reach in freezer door gaskets. **Repeat Violation**
23-03-4
47
Oct 23, 2025
Complaint Full
5 critical violations. 1 major violation. 9 minor violations.
View 15 violations
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. Cut cabbage on cook line held utilizing time as public health control has no time marking and incorrect date on the time chart at the front counter. Per operator placed out at noon. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler, cooked noodle (68F - Cold Holding) per operator placed on counter during lunch rush and just put back inside cooler.
03A-02-5
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. Observed employee handling cooked ready to eat chicken and noodles and placing into bags or containers for storage. Operator asked employee to put on gloves. **Corrective Action Taken**
09-01-4
High Priority - Dented/rusted cans present. See stop sale. On the bottom shelf of the prep table, one can of oyster sauce with dent on seal of can. Operator removed to discard. **Corrective Action Taken**
01B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top portion of the wok station, chicken (97F - Hot Holding) operator had employee place into fryer and cook for customer order. **Corrective Action Taken**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from Monday missing product date marking and cooked egg rolls from Tuesday missing product date marking. **Repeat Violation**
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On shelf by rear exterior door clean pans not inverted or covered. On shelf by air conditioner unit, large metal bowl not inverted. Operator inverted. **Corrective Action Taken**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep counter opposite fryers, prep table used for bagging to go orders.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal bowls stacked while wet.
24-08-4
Basic - Equipment in poor repair. Reach in cooler and reach in freezer closest to the front counter on the cook line have damaged door gaskets. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Brown sauce stored on floor in bucket by rear exterior door.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in men's restroom. Operator has extra sign to post. **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease dripping at bottom of filters. **Repeat Violation**
23-03-4
Basic - Old food stuck to clean dishware/utensils. On magnetic block next to three compartment sink, clean metal knife with old food debris on the blade.
16-48-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored in mop bucket outside of rear exterior door.
42-01-4
27
Feb 28, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
39
Sep 19, 2024
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in cooler on the cook line, raw chicken wings over cooked chicken. In the walk in cooler raw shell eggs over cut and peeled onions. In the reach in freezer raw shrimp and raw chicken on sheet tray over cooked chicken. **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as public health control written procedures only one page available. Provided new copy. **Corrective Action Taken** **Repeat Violation**
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 the walk in cooler cooked egg rolls from Tuesday the 17th and chicken from Sunday the 15th with nonproductive date marking.
02C-02-5
Intermediate - Records/documents for required employee training appear to be falsified. Two food manager certificates with pen written over original date of expiration.
53B-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep station where orders are bagged. Employee relocated the drink. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk in cooler and walk in freezer stored with food to be served to customers. **Repeat Violation**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Standup reach in freezer has a torn door gasket.
14-11-5
Basic - Floor, walls and ceiling soiled/has accumulation of debris. Floors of cook line/ ware washing under equipment have debris build up. Ceiling tiles on cook line acoustic tiles. **Repeat Violation**
36-73-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife stored between reach in cooler and prep table. Operator removed the knife. Rice scoop stored in water at 86F.
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease dripping from cook line hood filters. **Repeat Violation**
23-03-4
Basic - Stored food not covered. In the standup reach in freezer uncovered sheet tray of breaded shrimp. In the walk in cooler uncovered containers of peeled and cut onions.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored in mop bucket.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table of wok station. **Repeat Violation**
21-12-4
35
Jun 6, 2024
Complaint Full
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pot of soup stored on top of the steamwell lids at 109F. Operator had employee reheat the soup. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in chest freezer raw shrimp in bag over bagged cooked pork. In the standup reach in freezer raw chicken on sheet tray over bag of cooked egg rolls. Operator began rearranging the freezers. **Corrective Action Taken**
08A-02-6
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep station closed the fryers and on center prep table has food residue stains.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Repeat Violation**
03F-10-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the beverage cooler at the front counter, employees personal food over cans of soda. In the standup reach in freezer employee food stored over French fries for customers. Operator relocated the personal food. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor under triple sink has build up of debris along the wall. Ceiling tiles through kitchen are acoustic tiles.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease dripping from under hood filters. Flip top reach in cooler door gaskets have mold like substance. Wok station has food debris build up. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Small dumpster, lid left open.
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on wok station and prep table where food is boxed and bagged.
21-12-4
41
Apr 16, 2024
Complaint Partial
No violations found.
100
Jan 3, 2024
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection only one page of the written procedures for time as public health control available. Inspector provided printable written procedures. **Corrective Action Taken** **Repeat Violation**
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. At time of inspection establishment writes date food is prepared on paper at the front counter, unable to properly track date prepared for each container of food. Discussed date dot stickers or system to properly track the date food is prepared. **Corrective Action Taken**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table next to the rice cooker.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employee personal food stored on shelf over food to be served to customers.
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal containers stacked while wet on the shelf over the three compartment sink.
24-08-4
Basic - Equipment in poor repair. Reach in freezer with torn cooler door gasket.
14-11-5
Basic - Food stored on floor. Fryer oil stored on the floor of the prep area. Operator relocated the fryer oil. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and reach in freezer door gaskets with soiled residue. Hood system filters on the main cook line with grease build up below the filters. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Base of the flip top reach in cooler has food debris build up.
22-16-4
52
Aug 1, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer no longer commercially packaged chicken stored over cooked pork, person in charge began rearranging. **Corrective Action Taken**
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth bucket at 200+ ppm, rebleaching strip, person in charge remade to 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Container stored in back hand wash sink, item was removed. **Corrected On-Site**
31A-11-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Bowl used to portion broccoli with cracked edge.
14-16-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Items held on time missing from time paperwork. Provided new form during inspection.
03F-10-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rust and debris buildup on shelves in walk in cooler. Wok station with debris buildup. **Repeat Violation**
23-03-4
Basic - Floor soiled/has accumulation of debris. Floors with debris buildup under make line. Under triple sink. Porous ceiling tiles observed in kitchen.
36-73-4
Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawing at room temp, person in charge moved to walk in cooler. **Corrective Action Taken**
06-01-5
Basic - Reuse of single-service or single-use articles. Single use bags being reused to hold food in reach in freezer.
25-32-4
45
Feb 16, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer raw chicken no longer commercially packaged stored over no longer commercially packaged beef. Also, raw shell eggs stored over prepped onions in walk in cooler.
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by stacked buckets of sauce, person in charge removed. Also, container stored in hand wash sink, person in charge removed. **Corrected On-Site**
31A-09-4
Intermediate - Records/documents for required employee training appear to be falsified. Employee training dates written over, states year taken 2024, year expired 2025.
53B-11-4
Basic - Equipment in poor repair. Wok at wok station missing pieces.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors under triple sink with debris buildup. Ceiling tiles are porous in kitchen.
36-73-4
Basic - Food stored on floor. Buckets of food stored on the floor in kitchen. Also, food stored uncovered in walk in cooler. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between table cracks in kitchen. Person in charge removed. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy debris buildup around wok station on cooktop. **Repeat Violation**
23-03-4
55
Sep 15, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat sauce in reach in cooler. Also raw chicken stored over beef no longer commercially packaged in reach in freezer. Also raw chicken stored of ready to eat sauce in walk in cooler. Person in charge began rearranging. **Corrective Action Taken**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler by fryer, egg roll 47F. Chicken in same unit 43F. Ambient temperature of unit 39F during inspection. Person in charge states door has been open prior to inspection. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Containers stored in back hand wash sink. Person in charge removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from mens restroom. Person in charge provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy debris buildup on cooktop.
23-03-4
Basic - Food stored on floor. Oil stored on floor at cookline. Person in charge raised. **Corrected On-Site**
08B-38-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous tiles in kitchen. Also vent over front beverage cooler with debris buildup.
36-37-5
52
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Apr 17, 2026. The public record contains 10 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 eight times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Palatka?
China Wok most recently scored 47 out of 100, which is lower than the Palatka average of 75.
Has China Wok's inspection record improved over time?
No. Recent inspections at China Wok have averaged around 12 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 three times per year on average.
Nearby Restaurants