China Wok
Last inspected: Apr 2, 2026
33
Score
Public records show nine inspections at China Wok stretching back to 2022. The latest inspection on file is from Apr 2, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near 17 violations each time.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded seven times.
Compared to other Ruskin restaurants (averaging 75), there's room to close the gap. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
2
Major latest
9
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves to begin food prep without washing hands.
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken with raw pork in reach in freezer.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 60 F, raw chicken wings 60 F sitting on counter on cook line. Manager states it was sitting out for 5 minutes. Manager placed in reach in freezer at time of inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Buckets blocking hand wash sink. Removed at time of inspection. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above reach in cooler. **Repeat Violation**
40-06-5
Basic - Food stored on floor. Fryer oil on floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in walk in cooler.
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled. **Repeat Violation**
22-16-4
Basic - Reuse of single-service or single-use articles. Cut up single service gallon in rice.
25-32-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction. **Repeat Violation**
25-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
33
Nov 5, 2025
Complaint Full
1 critical violation. 5 major violations. 16 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 63 F, cooked broccoli 62 F on counter in kitchen next to fryers, employee states it was on the counter for 1 hour. Employee placed in reach in cooler at time of inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation**
22-02-4
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/ Observed 5 employees working with no certified food manager on site. Certified food manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has 5 employees and provided 2 food handler certifications.
53B-13-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
31B-06-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in corn starch. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair near dry storage.
36-32-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding in disrepair near register.
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. 1 dead roach near register. Employee removed and cleaned area. **Corrected On-Site**
35A-03-4
Basic - Duct tape used to repair nonfood-contact surface. Tape on prep table across from fryers.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep coolers. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in freezer. **Repeat Violation**
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 on cutting board.
40-06-5
Basic - Equipment in poor repair. Door handle broken on reach in freezer.
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Throughout kitchen.
36-01-4
Basic - Food stored on floor. Container of chicken on floor in walk in cooler. Fryer oil on floor. **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Bottom of prep table next to fryers. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled. **Repeat Violation**
22-16-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction next to register. **Repeat Violation**
25-02-4
23
Mar 3, 2025
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 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
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
21
Sep 9, 2024
Routine - Food
5 critical violations. 3 major violations. 14 minor violations.
View 22 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee out on glove to begin food prep without washing hands.
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. Observed employee to touch cabbage with bare hands.
09-01-4
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. Establishment do not have approved sanitizer, operator got sanitizer at time of inspection. **Corrected On-Site** **Admin Complaint**
22-48-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of egg over carrots in reach in cooler. **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Buckets blocking handwash sink next to mop sink, operator removed at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and ribs in reach in cooler not date marked. Shrimp in walk in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, employee removed at time of inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. **Repeat Violation**
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Tape on prep table.
14-71-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler.
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping food with no hair restraint.
13-03-4
Basic - Equipment in poor repair. Reach in freezer door handle broke.
14-11-5
Basic - Food stored on floor. Oil and sauce on floor in kitchen. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cook line.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled.
22-16-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing handle first.
25-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler.
40-06-5
17
Jan 3, 2024
Complaint Full
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked ribs in reach in freezer, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 55 F on counter, operator placed in reach in cooler at time of inspection. **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. Chicken wings 100 F on counter- operator reheated retemp 179 F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink, operator removed at time of inspection. **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 and ribs in reach in cooler not date marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of rice. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
24-08-4
Basic - Food storage container/container lid cracked or broken. Rice container lid cracked. **Repeat Violation**
14-38-4
Basic - Food stored on floor. Sauce on floor throughout kitchen. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Containers of flour, sugar, msg and corn starch not labeled in dry storage. Operator labeled at time of inspection. **Corrected On-Site**
02D-01-5
33
Jul 6, 2023
Complaint Full
4 critical violations. 6 major violations. 7 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 98 F- retemp 180 F on the counter, operator refried at time of inspection. **Corrected On-Site**
03B-01-6
High Priority - Container of medicine improperly stored. Employee medicine above reach in cooler on cook line.
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over peppers in walk in cooler, operator removed peppers at time of inspection. raw beef over noodles in chest freezer. Operator removed at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 71 F on counter, operator placed in reach in cooler. eggs 47 F - retemp 43 F, noddles 45 F- retemp 42 F in reach in cooler on cook line. Operator placed on ice. **Corrective Action Taken**
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. Sent operator written procedure at time of inspecting. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with buckets, operator removed at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink on cook line. Operator replaced at time of inspection. **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.
11-26-1
Intermediate - No soap provided at handwash sink. At handwash sink on cook line. Operator replaced at time of inspection. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in corn starch , operator removed at time of inspection. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler on cook line. **Repeat Violation**
40-06-5
Basic - Food storage container/container lid cracked or broken. Egg roll container cracked in reach in cooler across from fryers.
14-38-4
Basic - Food stored on floor. Oil and sauces on floor through out kitchen. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour, operator removed at time of inspection. **Corrected On-Site**
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled in dry storage. Operator labeled. **Corrected On-Site**
02D-01-5
21
Feb 27, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. **Warning** - From follow-up inspection 2023-02-27: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line. **Warning** - From follow-up inspection 2023-02-27: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones above reach in cooler. **Warning** - From follow-up inspection 2023-02-27: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at the bottom of back screen door. **Warning** - From follow-up inspection 2023-02-27: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor. Oil and seasoning stored on floor throughout kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-27: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets and hood filters. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-27: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-27: **Time Extended**
22-16-4
67
Feb 24, 2023
Routine - Food
1 critical violation. 3 major violations. 16 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 46 F, pork 46 F- retemp 42 F, cut leafy greans 45 F, raw chicken 47 F, chicken wing 47 F- retemp 41 F, pork 46 F- retemp 42 F in walk in cooler. Operator placed items on ice. Chicken 46 F, pork 57 F on counter operator placed in reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to mop sink and next to 3 Compartment Sink. Operator replaced paper towels at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
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. Chicken and ribs in the reach in cooler across from fryers not date marked. **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line. **Warning**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated from restaurant food in drink cooler. **Warning**
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 phones above reach in cooler. **Warning**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at the bottom of back screen door. **Warning**
35B-01-4
Basic - Food stored on floor. Oil and seasoning stored on floor throughout kitchen. **Repeat Violation** **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment on cook line, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets and hood filters. **Repeat Violation** **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler next to chicken. **Warning**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled. **Repeat Violation** **Warning**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not stored inverted. **Warning**
25-06-4
Basic - Stored food not covered. Container of salt not covered in dry storage,operator covered at time of inspection. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table, operator removed at time of inspection. **Corrected On-Site** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of water not labeled and container of salt not labeled in dry storage, operator labeled at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
29
Oct 26, 2022
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
37
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Apr 2, 2026. The public record contains nine inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Ruskin?
China Wok most recently scored 33 out of 100, which is lower than the Ruskin average of 75.
Has China Wok's inspection record improved over time?
Results have been roughly steady. Inspections at China Wok have averaged around 17 violations per visit across the recent 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