Crazy Wok Take Out
Last inspected: Nov 3, 2025
41
Score
Inspectors have visited Crazy Wok Take Out 10 times, with records going back to 2022. The newest entry in the record is dated Nov 3, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly one violation earlier in the record.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
That's lower than the typical Coral Springs restaurant, which scores around 77. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Nov 3, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
41
Jul 16, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
47
Mar 24, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. More than 60 days. Operator paid during the inspection **Corrected On-Site**
50-17-3
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on steam table between the containers of soup. The beverage was removed. **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. In the bucket of MSG, a pint sized container was stored inside and used to dispense the food. The container was removed **Corrected On-Site**
14-01-5
78
Jul 3, 2024
Routine - Food
1 critical violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
86
Oct 31, 2023
Routine - Food
No violations found.
100
Oct 30, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cookline flip top cooler, raw chicken (59F - Cold Holding); raw beef (59F - Cold Holding); pork (59F - Cold Holding); cooked shrimp (59F - Cold Holding); cooked chicken (59F - Cold Holding). The items were moved to the cooler less than 3 hours ago. Half of the volume was moved back to the walk in cooler and the remainder had ice bags applied. **Corrective Action Taken** **Warning**
03A-02-5
86
Aug 16, 2023
Routine - Food
No violations found.
100
Aug 15, 2023
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At dry storage shelves- Cooked chicken wings 86-93F at 2:20 to 86- 93F at 2:35( cooling since 1:20) cooked chicken 93F at 2:20 to 93F at 2:35( cooling since 1:40), cooked white rice 84-122F at 2:20 to 84-116F at 2:35 ( cooling since 11:45)- food left out to cool at room temperature- at current rate of cooling food will not reach 41F within 6 hours- operator placed in walk in freezer to quick chill. **Corrected On-Site** **Warning**
03D-02-5
High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer- non food grade to-go/ plastic shopping bag used to store dumplings- operator removed dumplings from bag. **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At chest reach in freezer- raw beef not commercially packaged stored over dumplings and krab rangoons- operator moved to lower shelf. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer - raw chicken it commercially packaged stored over raw pork- operator moved raw chicken to lower shelf. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline prep table - Fried rice 50F- cold holding- food not prepared or portioned today- food left out after order- food out of temperature for 20 minutes- oper placed in reach in cooler to quick chill. At cookline prep table- raw bean sprouts- 82-86F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour - operator placed in reach in cooler to quick chill. Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-02-5
Basic - Employee eating in a food preparation or other restricted area. Multiple employee eating food inside kitchen / cookline area- educated operator- employee moved to dinning hall. **Corrected On-Site** **Warning**
12B-02-4
Basic - Food stored on floor. Container of oil on floor at cookline. **Warning**
08B-38-4
43
Apr 18, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Used to store pot scrubbers
31A-11-4
Basic - Floor soiled/has accumulation of debris. Behind Chest Freezer
36-73-4
86
Aug 11, 2022
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and face mask while working on preparing food items with utensils on cook line. Operator had employee wash hands and change gloves. **Corrected On-Site**
12A-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed make table - cooked pork (60F - Cold Holding);, per operator old pork was removed from bottom of unit and stored above chill line approximately 1 hour prior. Operator removed and stored in bottom of unit.
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line heavily grooved.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water in prep table next to rice cooker. Operator removed item. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket of walk-in cooler soiled.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers on cook line stored upright. Operator inverted all containers. **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed bean sprouts stored above washed, cut, prepped broccoli and above cooked chicken in walk-in cooler. Operator adjusted storage to store unwashed bean sprouts appropriately. **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in cooler shelves with rust build up.
14-17-4
55
Frequently Asked Questions
When was Crazy Wok Take Out last inspected?
The most recent health inspection at Crazy Wok Take Out on file is from Nov 3, 2025. The public record contains 10 inspections in total.
What is the most common violation at Crazy Wok Take Out?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Crazy Wok Take Out.
How does Crazy Wok Take Out compare to other restaurants in Coral Springs?
Crazy Wok Take Out most recently scored 41 out of 100, which is lower than the Coral Springs average of 77.
Has Crazy Wok Take Out's inspection record improved over time?
No. Recent inspections at Crazy Wok Take Out have averaged around six violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Crazy Wok Take Out 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 Crazy Wok Take Out inspected?
Based on the inspection history on file, Crazy Wok Take Out is inspected around three times per year on average.
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