China Wok
Last inspected: Mar 18, 2026
74
Score
The health department has logged nine inspections at China Wok, the earliest from 2022. The latest inspection on file is from Mar 18, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly seven violations before.
“Ready-to-eat” comes up most often, recorded five times in the inspection record.
China Wok scores about where you'd expect for a Palm Harbor restaurant. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Operator was able to determine his prep date and will date accordingly.
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook with no hair restraint
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of prep table.
23-03-4
Basic - Stored food not covered. Vegetables not covered in walk in cooler after prep.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and containers holding spices that have been removed by the original container not labeled with common name.
02D-01-5
74
Oct 14, 2025
Routine - Food
No violations found.
100
Aug 14, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Operator was able to confirm prep dates and dated accordingly **Warning**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired this month **Warning**
53B-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored in well of make table. Operator removed the personal drink during inspection. **Corrected On-Site** **Warning**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves **Warning**
23-03-4
Basic - Stored food not covered. Walk in cooler chicken, bean sprouts. Operator covered items during inspection **Corrected On-Site** **Warning**
08B-12-5
70
Jan 29, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards in the kitchen. Operator has ordered new cutting boards.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Operator removed bowl from onions. Operator has ordered new cuttingboards. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board in kitchen. Operator has ordered new cutting boards. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Oil stored on the floor in the kitchen. Operator relocated. **Corrected On-Site**
08B-38-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Poultry (69F - Cold Holding). Operator relocated to walk in for cooling. **Corrective Action Taken**
06-03-5
74
Sep 3, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hair restraint then touched clean equipment. Discussed with manager on duty.
12A-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In refrigerator: pork egg rolls (47F - Cold Holding). Operator states they may have been sitting out. All other food in unit was at proper temperature. Operator states at 11am, egg rolls were at 41F. Operator placed in reach in freezer for rapid chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown rice in rice cooker 47F. Operator forgot to turn on cooker. Rice was placed in cooker 2 hours prior. Discussed with operator that rice needs to be reheated to 165F. Operator turned on rice cooker. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Pan sitting on top of hand wash sink. Operator relocated. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings prepared on 9/1/24 not date marked. Operator added date to food. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Some ceiling tiles in kitchen
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on some tiles in kitchen
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cookline
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing food without a hair restraint
13-03-4
Basic - Stored food not covered. Washed unions in walk in cooler not covered.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of cooking wine on cookline not labeled
02D-01-5
Basic - No Heimlich maneuver/choking sign posted. Emailed operator DBPR choking poster.
51-13-4
37
Mar 13, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 61F held on counter
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Ribs, cooked chicken. Operator was able to determine the prep date and dated food accordingly **Corrected On-Site**
02C-02-5
Basic - Food stored on floor. 2 buckets of raw pork stored on the floor. Operator Ovid the ribs to the prep table **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Flour in bowl not covered in dry storage. Onions, bean sprouts not covered in walk in cooler. **Corrected On-Site**
08B-12-5
70
Oct 10, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice 125f, operator reheating to 165f, **Corrective Action Taken**
03B-01-6
Basic - Equipment in poor repair. Torn gasket on three door reach in cooler.
14-11-5
Basic - Working containers of food removed from original container not identified by common name. Two bins unlabeled by back door. **Repeat Violation**
02D-01-5
78
Jun 28, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Menu lined bottom of cooked chicken wings and egg roll containers in cooler **Corrected On-Site**
14-86-1
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 form **Corrected On-Site**
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. Owner had form and had employees review and signed during inspection. Only 3 employees for facility **Corrected On-Site**
11-26-1
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in reach in cooler has debris Side of fryers has grease build up **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler has rusted shelves
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and corn starch **Repeat Violation**
02D-01-5
50
Dec 14, 2022
Routine - Food
1 critical violation. 1 major violation. 12 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - soup at 128 F at steam table - cook reheated to 197F **Corrected On-Site**
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. - cut lettuce, cooked pork, cooked noodles ) in walk in cooler - manager date labeled items **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses in cook line and food prep areas **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. - bulk containers in dry storage area **Repeat Violation**
02D-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.
36-37-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - jacket and eye glasses on shelf with dry food in storage area Manager relocated items **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation at cook line
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. - pans stacked on shelf above triple sink
24-08-4
Basic - Floor soiled/has accumulation of debris in dry storage area
36-73-4
Basic - Food stored on floor in walk in cooler - manager relocated food **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled shelves in dry storage area
23-03-4
Basic - Stored food ( cut vegetables , soup ) not covered in walk in cooler -manager covered food **Repeat Violation**
08B-12-5
Basic - Wall not smooth, nonabsorbent and easily cleanable in bathroom.
36-30-4
43
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Mar 18, 2026. The public record contains nine inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “ready-to-eat” has been cited five times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Palm Harbor?
China Wok most recently scored 74 out of 100, which is about the same as the Palm Harbor average of 73.
Has China Wok's inspection record improved over time?
Yes. Recent inspections at China Wok have averaged around three 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 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 inspected?
Based on the inspection history on file, China Wok is inspected around three times per year on average.
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