Hot Wok
Last inspected: Feb 9, 2026
52
Score
Hot Wok appears in inspection records eight times, starting in 2022. The latest inspection on file is from Feb 9, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded five times.
Hot Wok's latest score of 52 falls below the Brandon average of 82. The pattern in the record is worth a careful look.
8
Inspections
0
Critical latest
2
Major latest
9
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and multiple items in walk in cooler. **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on tic in kitchen.
12B-07-4
Basic - Food stored on floor. Bulk sauce on floor in walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened coke can in walk in cooler over food for establishment. Operator removed. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer next to 3 compartment sink.
22-16-4
Basic - Stored food not covered. Imitation crab in reach in freezer. Cooked pork and multiple items in walk in cooler.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. **Repeat Violation**
36-27-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Metal bowl in bulk rice. **Repeat Violation**
14-01-5
52
Jul 17, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork in walk in cooler. Operator relocated at time of inspection and is. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken and multiple items in walk in cooler. **Repeat Violation**
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled with clear liquid at mop sink.
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Bulk seasonings.
02D-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near handwash sink at 3 compartment sink. **Repeat Violation**
36-27-5
Basic - Stored food not covered. Egg rolls, cooked chicken and multiple items in walk in cooler and reach in freezers.
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in cooler on cooks line.
23-03-4
Basic - Food stored on floor. Bulk seasonings on floor in kitchen.
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in bulk seasonings.
14-01-5
45
Feb 25, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
47
Jul 15, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
Food Received at Proper Temperature
FL-12
41
Mar 29, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Oct 18, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 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. Chicken on cooks line. Operator labeled at time of inspection.
03F-02-5
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. Raw beef over chicken dumplings in reach in freezer. **Repeat Violation**
08A-17-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, pork and multiple items in reach in cooler. **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near three compartment sink. **Repeat Violation**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on dry storage rack. **Repeat Violation**
40-06-5
Basic - Food stored on floor. Onions and soy sauce in floor in kitchen. **Repeat Violation**
08B-38-4
Basic - Reuse of single-service or single-use articles. Plastic jug used as scoop.
25-32-4
Basic - Stored food not covered. Chicken and beef skewers in white chest freezer and multiple items throughout reach in coolers.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep tables in kitchen p.
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk rice.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee ice cream in reach in freezer with foid for establishment.
08B-49-4
37
Mar 6, 2023
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 48 F on counter, operator placed back in walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. Raw chicken over raw beef in reach in freezer, operator placed beef on top at time of inspection. **Corrected On-Site** **Repeat Violation**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Container in handwash sink, 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. Handwash sink next to prep sink, operator replaced at time of inspection. **Corrected On-Site** **Repeat Violation**
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 egg rolls not date marked in walk in cooler. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled under prep sink. **Repeat Violation**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf with cooking wine.
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 bag and phone on shelf with dry storage and cooking wine.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees prepping food with no hair restraint. Employees put on hair restraint at time of inspection. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Soy sauce on floor throughout kitchen. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer.
14-69-4
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.
10-01-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill over sesame oil.
42-03-5
35
Dec 13, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : 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. Raw chicken over raw beef in reach in freezer. **Warning** - From follow-up inspection 2022-12-13: **Time Extended**
08A-17-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 58 F, ribs 52 F on cook line. Operator placed items in reach in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2022-12-13: Chicken 57 F, ribs 56 F, sent operator time as a public health control form **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. **Warning** - From follow-up inspection 2022-12-13: **Time Extended**
29-42-4
Intermediate - - From initial inspection : 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 not date marked in reach in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2022-12-13: Chicken and ribs not date marked in reach in cooler. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets. **Warning** - From follow-up inspection 2022-12-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Food stored on floor. Oil on floor on cook line, soy sauce and cabbage on floor in dry storage. Carrots on floor in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2022-12-13: **Time Extended**
08B-38-4
52
Frequently Asked Questions
When was Hot Wok last inspected?
The most recent health inspection at Hot Wok on file is from Feb 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Hot Wok?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Hot Wok.
How does Hot Wok compare to other restaurants in Brandon?
Hot Wok most recently scored 52 out of 100, which is lower than the Brandon average of 82.
Has Hot Wok's inspection record improved over time?
Results have been roughly steady. Inspections at Hot Wok have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hot 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 Hot Wok inspected?
Based on the inspection history on file, Hot Wok is inspected around three times per year on average.
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