New Hot Wok House
Last inspected: Feb 25, 2026
41
Score
Inspectors have visited New Hot Wok House 11 times, with records going back to 2022. On Feb 25, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
Looking across the full record, “open dumpster lid” is the recurring theme, flagged four times.
By comparison, the average Gainesville facility scores 75, putting New Hot Wok House on the weaker side. There are enough flags in the record to merit a second thought.
11
Inspections
1
Critical latest
2
Major latest
11
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Proper Sanitizer Contact Time and Concentration
FL-33
Toxic Substances Properly Identified, Stored, Used
FL-32
Sewage and Wastewater Properly Disposed
FL-27
41
Sep 24, 2025
Routine - Food
No violations found.
100
Sep 16, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
Food Received at Proper Temperature
FL-12
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
26
Feb 26, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
37
Oct 30, 2024
Routine - Food
5 critical violations. 10 minor violations.
View 15 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee rang in order on register and proceeded to prepare food and handle to go containers on cook line without washing hands. Manager had employee wash hands and continue. **Corrective Action Taken**
12A-16-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Lid for container washed and rinsed without sanitizing. Manager had employee make sink of sanitizer and employee sanitized lid. **Corrected On-Site**
22-45-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked chicken stored on menu in reach-in cooler across from cook line fryer. Manager removed menu from container during inspection. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over persimmons in walk-in cooler. Manager moved chicken to bottom shelf. **Corrected On-Site**
08A-04-5
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. Containers of noodles and cabbage on kitchen prep table. Manager stated items placed on table at 1:30 pm. Manager placed proper time mark on items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Basic - Working containers of food removed from original container not identified by common name. Containers of food stored beneath prep table next to back door.
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Gaskets of reach-in cooler across from cook line. **Repeat Violation**
23-03-4
Basic - Food stored on floor. Buckets of chicken stored on kitchen floor. Employee placed chicken on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor in front of three compartment sink. **Repeat Violation**
21-38-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in dish area, 200 ppm. Manager added water to sanitizer bucket, 75 ppm. **Corrected On-Site**
21-07-4
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. Tools stored above containers of flour on dry storage shelf next to back door.
42-03-5
Basic - Open dumpster lid. Dumpster in corner of parking lot. **Repeat Violation**
33-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to back door. Manager discarded drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Cardboard used to line food-contact shelves. Shelf beneath prep table across from three compartment sink. **Repeat Violation**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vent in front of walk-in cooler. **Repeat Violation**
36-34-5
29
Jan 17, 2024
Routine - Food
No violations found.
100
Jan 10, 2024
Routine - Food
4 critical violations. 2 major violations. 12 minor violations.
View 18 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. Cabbage and noodles stored on prep table in back of kitchen. Manager stated items placed on table at 1:00 pm, manager placed proper time marks on items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line stove: chicken (45F - Cold Holding); pork (46F - Cold Holding); shrimp (45F - Cold Holding); beef (45F - Cold Holding); shrimp (45F - Cold Holding); pork (45F - Cold Holding); chicken (45F - Cold Holding). Manager stated items were at the proper temperature at opening. Manager moved items to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork in walk-in cooler. Manager placed chicken on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked egg rolls placed on paper towel in pan on prep table next to cook line fryer.
14-86-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored underneath three compartment sink. **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tan cut board on prep table across from three compartment sink.
22-02-4
Basic - Cardboard used to line food-contact shelves. Cardboard lining shelf underneath prep table across from three compartment sink. **Repeat Violation**
14-05-4
Basic - Ceiling tile missing. Kitchen ceiling next to hood above cook line. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vent in front of walk-in cooler. **Repeat Violation**
36-34-5
Basic - Food stored on floor. Shrimp being thawed in standing water on floor in front of three compartment sink.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in guest restroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line fryer greasy. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster on the side of the building.
33-16-4
Basic - Outer openings not protected with self-closing doors. Back door to kitchen.
35B-03-4
Basic - Stored food not covered. Containers of sugar and msg stored in dry storage area.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water on floor in front of three compartment sink. Manager placed shrimp underneath cold running water. **Repeat Violation**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket in front of mop sink.
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor in front of three compartment sink.
21-38-4
25
Jul 6, 2023
Routine - Food
No violations found.
100
Jul 5, 2023
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over bottled water in walk-in cooler. Manager moved water to shelf next to eggs. **Corrected On-Site**
08A-05-6
High Priority - Container of medicine improperly stored. Bottle of Tylenol stored above eggs in walk-in cooler. Manager moved Tylenol to shelf reserved for employees. **Corrected On-Site**
41-07-4
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. Cooked chicken on prep table next to cook line fryer. Manager stated item cooked 45 minutes prior. Manager added proper time mark to item. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in freezer: chicken (49F,48F,50F - Cold Holding); beef (49F,48F,49F,50F); pork (49F,49F,50F - Cold Holding). Manager stated walk-in freezer stopped working over night. Manager moved items to reach-in freezers to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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 training certificate for one employee, three employees working.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and cooked chicken in walk-in cooler. Manager stated items prepared two days earlier. Manager placed proper date mark on items. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles stored beneath three compartment sink.
41-17-4
Basic - Open dumpster lid. Dumpster in parking lot. **Repeat Violation**
33-16-4
Basic - Cardboard used to line food-contact shelves. Shelves in walk-in cooler. **Repeat Violation**
14-05-4
Basic - Ceiling tile missing. Ceiling tile missing next to hood across from three compartment sink.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in front of walk-in cooler. **Repeat Violation**
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in freezer ambient temperature 59F.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from three compartment sink.
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 hat on shelf above noodles in dry storage. Manager removed hat. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Case of chicken stored on floor in walk-in freezer. Bag of onions stored on floor in walk-in cooler. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from walk-in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over fryers.
23-03-4
25
Jan 24, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
27
Jul 19, 2022
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed hands washed in the 3 compartment sink.
12A-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed the back kitchen hand wash sink handles are sticky.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed acoustical tiles in the kitchen which are stained. **Repeat Violation**
36-32-5
Basic - Food stored in a prohibited area. Observed bags of oats stored unprotected in the dining area.
08B-37-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed the restroom lacks a hand wash sign. **Repeat Violation**
31B-04-4
Basic - Open dumpster lid. Observed the dumpster lid was left open.
33-16-4
Basic - Outer openings not protected with self-closing doors. Observed the back door and screen door are not self closing. **Repeat Violation**
35B-03-4
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. Observed 2 residential type drills stored over bulk flour.
42-03-5
Basic - Worn, torn and/or soiled floors/carpeting. Observed the floor behind the toilet is soiled.
36-10-4
61
Frequently Asked Questions
When was New Hot Wok House last inspected?
The most recent health inspection at New Hot Wok House on file is from Feb 25, 2026. The public record contains 11 inspections in total.
What is the most common violation at New Hot Wok House?
Across the inspection record, “open dumpster lid” has been cited four times, more than any other issue at New Hot Wok House.
How does New Hot Wok House compare to other restaurants in Gainesville?
New Hot Wok House most recently scored 41 out of 100, which is lower than the Gainesville average of 75.
Has New Hot Wok House's inspection record improved over time?
Results have been roughly steady. Inspections at New Hot Wok House have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at New Hot Wok House 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 New Hot Wok House inspected?
Based on the inspection history on file, New Hot Wok House is inspected around three times per year on average.
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