China Wok
Last inspected: Apr 9, 2026
45
Score
The health department has logged eight inspections at China Wok, the earliest from 2022. On Apr 9, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to 13 violations per visit.
“Ready-to-eat” comes up most often, recorded three times in the inspection record.
Restaurants in Winter Springs average 76, so China Wok trails the local norm. The pattern in the record is worth a careful look.
8
Inspections
0
Critical latest
3
Major latest
10
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items in reach in cooler cook line and many items walk in cooler **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. **Warning**
53B-05-5
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. **Warning**
11-26-1
Basic - Employee preparing food in customer section of dining area. Employee preparing vegetables in dining area **Warning**
08B-48-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open, gap around screen door **Repeat Violation** **Warning**
35B-01-4
Basic - Food stored on floor. Bins of raw chicken on floor walk in cooler **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by front counter **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and steam table Operator removed **Corrected On-Site** **Warning**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of chicken cooker **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Outside make table **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table top area and bottom **Warning**
22-16-4
Basic - Stored food not covered. Bins of cut vegetables in walk in cooler **Warning**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Repeat Violation** **Warning**
14-17-4
45
Dec 29, 2025
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
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
Non-Food Contact Surfaces Clean
FL-23
58
Mar 27, 2025
Complaint Full
3 critical violations. 1 major violation. 12 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added with vacuum breaker installed above splitter. Explained to operator proper way to install.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (84F - Cold Holding)for 2 hours. Operator put into cooler **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over cooked pork in bottom of make table in kitchen Operator removed eggs **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over storage area
36-37-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Several bags of employee food in freezer not segregated.
08B-49-4
Basic - Floor not cleaned when the least amount of food is exposed. Storage area
36-01-4
Basic - Light not functioning. In kitchen
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of make table doors Vents in hood Fan covers walk in cooler
23-03-4
Basic - Outer openings not protected with self-closing doors. Back door does not close properly **Repeat Violation**
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water Operator turned on cold water **Corrected On-Site**
06-01-5
Basic - Walk-in cooler and reach in cooler interior/shelves have accumulation of soil residues. White plastic liners very soiled in walk in cooler Several reach in coolers soiled
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By 3 compartment sink
36-27-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between make table and steamwell Operator removed
10-17-4
32
Dec 19, 2024
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 fish stored above RTE vegetables
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 stored above cooked chicken wings and next to raw beef
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. -no items within establishment contain date marking -operator states no food items are held longer than 3 days
02C-02-5
Basic - Outer openings not protected with self-closing doors. -rear door **Repeat Violation**
35B-03-4
Basic - Water leaking from pipe and/or faucet/handle. -pot sink faucet leaking
29-11-4
61
Mar 14, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
67
Sep 13, 2023
Complaint Full
5 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
74
May 23, 2023
Routine - Food
4 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
82
Dec 6, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 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 and the time removed from temperature control cannot be determined. Shelled eggs, noodles, lettuce stored on prep table. Provided operator with Blank TIME AS A PUBLIC HEALTH CONTROL WRITTEN PROCEDURES. Operator placed time on food items **Corrective Action Taken**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shelled eggs, noodles, lettuce stored on prep table. Provided operator with Blank TIME AS A PUBLIC HEALTH CONTROL WRITTEN PROCEDURES. Operator placed time on food items. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Strainer stored in hand sink next to 3 compartment sink.
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. All items held in walk-in cooler, Cooked chicken, egg rolls, Sweet and sour chicken, Crab Rangoon .
02C-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Missing grout at 3 compartment sink.
36-17-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in 3 compartment sink.
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Bulk rice
02D-01-5
45
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Apr 9, 2026. The public record contains eight inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Winter Springs?
China Wok most recently scored 45 out of 100, which is lower than the Winter Springs average of 76.
Has China Wok's inspection record improved over time?
No. Recent inspections at China Wok have averaged around 13 violations per visit, up from roughly five 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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