China Wok
Last inspected: Oct 29, 2025
35
Score
Across the available record, China Wok has 10 inspections on file, the first dated 2023. Inspectors last stopped by on Oct 29, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to eight violations per visit.
The most common issue across all inspections has been “bowl or other container with no handle used to dispense food”, showing up three times.
By comparison, the average Zephyrhills facility scores 83, putting China Wok on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
3
Critical latest
2
Major latest
8
Minor latest
Inspection History
Oct 29, 2025
Complaint Full
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain from hot holding in food prep area with no inch gap.
29-44-4
High Priority - Dented/rusted cans present. See stop sale. 6 qts of pineapple juice dented in dry storage.
01B-01-4
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over a box containing cabbage and other vegetables. Operator moved produce. **Corrected On-Site**
08A-04-5
Intermediate - Non-pitting surface rust on food-contact equipment. Rust on all freezers in dry storage.
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, beef, shrimp, pork, bean sprouts in walk in cooler for 24 hours not marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Operator removed plastic cups from bags of flour and rice in dry storage using. **Corrected On-Site**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Soiled can and bucket used for storing Cleavers, can openers, and other equipment
24-07-4
Basic - Dead roaches on premises. 1 dead roach in hallway leading to bathroom. Operator removed dead roach and cleaned/sanitized area. **Corrected On-Site**
35A-03-4
Basic - Floor tiles missing and/or in disrepair. Tiles missing throughout warewashing and prep area.
36-17-5
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth under cutting board in back prep area.
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed 2 styrofoam cups stored in customer drink refrigerator. **Corrected On-Site**
12B-13-4
Basic - Reuse of single-service or single-use articles. Peanut container used for storage of spicy sauce in walk in.
25-32-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored next to rice cooker.
21-12-4
35
Aug 22, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler and reach in freezer's throughout kitchen.
14-31-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler and reach in freezer in front of mop sink.
08B-49-4
Basic - Food stored on floor. Employee removed Bucket of sprouts from the floor of the walk in cooler. **Corrected On-Site**
08B-38-4
78
Jan 29, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Employee washed hands with no soap.
12A-20-4
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. Observed a sanitizer not for food contact surfaces. Manager went to the store to buy correct sanitizer **Corrected On-Site** **Admin Complaint**
22-48-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw shelled eggs over ready to eat chicken in the main reach in prep line cooler. Employee moved raw shelled eggs to bottom **Corrected On-Site**
08A-05-6
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 no time mark on cooked chicken **Repeat Violation**
03F-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Discussed with the manager the importance of hand washing
12A-03-4
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. Missing for two employees employees signed at time of inspection **Corrected On-Site**
11-26-1
Basic - Food stored on floor. Seed sprouts in bucket on floor in walk in cooler employee moved to shelf **Corrected On-Site**
08B-38-4
43
Sep 24, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lomain noodles 56 degrees in reach in cooler top. Employee moved to freezer for rapid cooling. Retemped at 41f. Discussed holding in bottom of unit or adding to time as a public health control plan. **Corrected On-Site**
03A-02-5
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. Cooked chicken, egg rolls. Manager time marked on chart. **Corrected On-Site**
03F-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Plastic non-food grade bags being used in walk in and reach in coolers to store cooked meats.
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw Chicken stored above raw shell eggs in Walk-in cooler. Manager moved and emailed storage chart **Corrected On-Site**
08A-20-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers and storage racks in walk-in cooler soiled with debris.
23-03-4
Basic - Reuse of single-service food item. Observed reuse of chicken bouillon container for stored meats in walk-in cooler.
25-32-4
Basic - Stored food not covered. Observed Skewered cooked meats and bean sprouts u covered in walk in cooler.
08B-12-5
43
May 1, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken over frozen vegetables In reach in freezer on cook line. Operator moved chicken to bottom of freezer. **Corrected On-Site**
08A-02-6
Basic - Bowl or other container with no handle used to dispense food. Cup in bulk container of rice. **Repeat Violation**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hairnets during inspection. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Boxes of chicken and sprouts on floor of walk in cooler. Operator put boxes on shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Stand up reach in freezer on cook line.
14-69-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In walk in cooler. **Repeat Violation**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. On cook line.
25-06-4
64
Mar 6, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in ware washing area over walk in cooler. - From follow-up inspection 2024-03-06: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of rear screen door with metal pushed out. - From follow-up inspection 2024-03-06: **Time Extended**
35B-01-4
90
Mar 5, 2024
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of soy sauce on dry storage shelf with foods to be served to the public.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over sauces in walk in cooler. Employee moved raw to correct shelf. **Corrected On-Site**
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings on floor under hot water heater, 3 rodent droppings in bottom of hot water tank, 2 rodent droppings on floor behind bbq and rice pot on cook line.
35A-04-4
High Priority - Rodent rub marks present along walls/ceilings. Rodent rub marks on pipes of hot water tank.
35A-18-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice pot cooker soiled with food debris.
22-02-4
Basic - Floor soiled/has accumulation of debris. Floors soiled under wok station and friers with debris.
36-73-4
Basic - Stored food not covered. Foods stored in walk in cooler not covered. Employee covered foods. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken in standing water. Employee moved and put under running water. **Corrected On-Site**
06-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of rear screen door with metal pushed out.
35B-01-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice. Educated and employee removed bowl. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in ware washing area over walk in cooler.
36-32-5
Basic - Damaged/spoiled/recalled food not properly segregated. 2 dented cans of soy sauce on dry storage shelf with foods to be served to the public.
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to foods to be served in front area. Employee removed drink. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys over deli reach in cooler. Educated employee and he removed items. **Corrected On-Site** **Repeat Violation**
40-06-5
32
Nov 15, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
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. Observed the 101 brand of bleach not designed for food contact surfaces. Manager went and got approved sanitizer **Corrected On-Site** **Admin Complaint**
22-48-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line. Manager replaced cutting boardd **Corrected On-Site** **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. Observed employee keys on top of reach in cooler.
40-06-5
78
May 30, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
55
Mar 16, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef stored in plastic to go bags in reach in freezer.
14-31-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed copy to manager **Corrective Action Taken**
03F-10-5
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.
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.
11-26-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between make line and prep table
10-17-4
Basic - Observed soiled walk in cooler racks
23-03-4
58
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Oct 29, 2025. The public record contains 10 inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Zephyrhills?
China Wok most recently scored 35 out of 100, which is lower than the Zephyrhills average of 83.
Has China Wok's inspection record improved over time?
No. Recent inspections at China Wok have averaged around eight violations per visit, up from roughly six 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 four times per year on average.
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