Super Wok
Last inspected: Feb 19, 2026
45
Score
Inspectors have visited Super Wok 11 times, with records going back to 2022. The most recent report on file is from Feb 19, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 15 violations earlier in the record.
“Floor soiled/has accumulation of debris” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Port Orange restaurant, which scores around 67. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Cleanable and Properly Maintained
FL-49
45
Nov 13, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food Properly Stored/Protected
FL-48
Toilet Rooms Maintained
FL-53
29
Jun 17, 2025
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
61
Feb 10, 2025
Routine - Food
5 critical violations. 3 major violations. 15 minor violations.
View 23 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee did not rinse all soap from hands after washing before drying.
12A-17-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken inside pan above raw beef inside walk in cooler on shelf
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh cut garlic in oil
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -fresh cut garlic in oil
03F-01-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cream cheese, bulk container inside walk in cooler. Advised to operator that soft cheeses must be date marked and maintained under control for up to 7th day maximum.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink at end of cookline obstructed by large garbage cans
31A-09-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -cardboard inside walk in cooler heavily soiled
36-06-4
Basic - Cardboard used to line for food-contact. -used to absorb grease/debris from cooked food at dump station at end of cookline
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dining area -restrooms
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -freezer containing numerous food items next to walk in cooler. Advised to operator to mark/ID and keep personal food segregated from restaurant supplies
08B-49-4
Basic - Equipment in poor repair. -walk in cooler gaskets, significantly damaged
14-11-5
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -provided seating change evaluation form
51-15-4
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
36-63-4
Basic - Floor soiled/has accumulation of debris. -behind chest freezer, significant
36-73-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets -side of refrigerator door -hood filters -top surface of smoker -shelving /ledge surfaceon backside of steam table, manager cleaned during inspection **Corrective Action Taken**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reuse of single-use articles. -reuse of thin plastic container from seasoning for raw chicken during prep. Food container is not constructed of material that can withstand rigorous/repeated ware washing
25-32-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed in standing water. Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -chicken, portions reaching 71F, interior still frozen solid. Manager stated thawing for 45 minutes.
06-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. -thawing chicken inside stand water at room temperature
06-01-5
Basic - Wall in disrepair. -surface rust on wall behind cook line near hand sink at emd
36-24-5
17
Aug 19, 2024
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched cooked rice with bare hands during rinsing
09-01-4
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 portioned onto sheet pans inside freezer stored above numerous cooked/ready to eat foods **Repeat Violation**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -fresh chopped garlic mixed with oil
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 68-75F sitting out on countertop, employee states less than 1 hour, and 44F inside walk in cooler. -mixed fresh chopped garlic with oil 70F, manager stated over 3 hours. See stop sale. Advised to keep seper
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -numerous
02C-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by equipment inside basin, and blocking front access **Corrected On-Site**
31A-09-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked pork
02C-04-5
Basic - Food not stored at least 6 inches off of the floor. -fryer oil inside crate on floor
08B-47-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, manager states coming next week for routine
23-03-4
Basic - Sanitizing solution not maintained clean. **Corrected On-Site**
16-05-4
Basic - Stored food not covered. -mixed vegetables uncovered on bottom shelf inside cooler **Corrected On-Site**
08B-12-5
Basic - Floor soiled/has accumulation of debris. -dry storage
36-73-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -inside lobby, ceiling tiles bulging in corner
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phones on shelf next to canned food in back **Corrected On-Site**
40-06-5
Basic - Equipment and utensils rinsed after the application of the sanitizer solution.
22-54-4
Basic - Equipment in poor repair. -racks inside cooler across from cookline
14-11-5
22
Apr 8, 2024
Complaint Full
3 major violations.
View 3 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-08: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Nonfood-grade utensils used in food. -makeshift utensils used on cook line Nonfood-grade containers used for food storage - direct contact with food. -cardboard flats used to drain grease - From follow-up inspection 2024-04-08: **Time Extended**
14-14-4
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. - From follow-up inspection 2024-04-08: **Time Extended**
53B-09-4
74
Mar 29, 2024
Complaint Full
5 critical violations. 5 major violations. 3 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
18
Jan 9, 2024
Routine - Food
3 critical violations. 12 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale. -oyster sauce, shredded vegetables
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw poultry and raw beef stored above cooked pork, cream puff pasteries inside stand up freezer not all in commercial packaging(sheet pans used)
08A-02-6
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. -fresh garlic mixed with oil at room temperature exposure for 2.75 hrs per operator. Added time.
03F-02-5
Basic - Stored food not covered. -inside walk in cooler
08B-12-5
Basic - Screening is not 16-mesh to the inch. -screen door on side entrance for employees
35B-13-4
Basic - Bowl or other container with no handle used to dispense food. -inside small cooler near fryers, bowl used to dispense cooked chicken **Corrected On-Site**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -walk in cooler
36-06-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris. -behind cooking equipment
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Inside walk in cooler
08B-47-4
Basic - Ice buildup in reach-in chest freezers
14-69-4
Basic - Reuse of single-service or single-use articles. -no.10 cans reused for various purposes containing different food products. Advising operator that no.10 cans cannot be reused for food storage of any kind.
25-32-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -raw shrimp/prawns 46-53F, thawing under running water at 3 compartment sink less than 1 hour
06-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. -allowing time/temperature controlled food to rise into danger zone while thawing. Advised to thaw in refrigerator ahead of time if not monitoring thawing process.
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
35
Jul 25, 2023
Routine - Food
4 critical violations. 5 major violations. 9 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked breaded chicken 75-90F in middle of densely loaded bus tub at rate of inadequate cooling due to prolonged room temperature exposure during cooling. Manager placed onto sheet pan to allow rapid cooling. **Corrective Action Taken** **Repeat Violation**
03D-01-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-13-4
High Priority - Raw animal food contaminants stored over/not properly separated from ready-to-eat food. -boxes from raw chicken stored above cases of canned pineapple **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee did not wash hands and change gloves from going to handling/rinsing soiled dishes prior to handling cooked chicken
12A-09-4
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. -new employee who does nor have food handler training
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -bulk cooked pork
02C-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
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 - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -densely loaded hot chicken placed into deep plastic bus tub. Operator replaced with sheet pan **Corrective Action Taken** **Repeat Violation**
03D-15-4
Basic - Cleaned and sanitized equipment or utensils not properly stored inverted inside container.
24-07-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris. -under cook line
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -soy sauce
08B-47-4
Basic - Ice buildup in reach-in freezer. -large chest freezer on side of kitchen
14-69-4
Basic - Reuse of single-service or single-use articles. -raw chicken boxes used to absorb grease from cooked food. Cardboard from food product is not reusable for contact with food.
25-32-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
21
Jan 13, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
67
Sep 12, 2022
Routine - Food
8 critical violations. 1 major violation. 5 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked chicken
01B-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. -plastic bin used for uncooked rice
14-15-4
High Priority - Raw animal food not separated from ready-to-eat food during preparation. -raw bacon sitting on shelf above rice noodles/sauces **Corrected On-Site**
08A-14-5
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 on sheet pan in freezer above beef, other items inside stand up freezer
08A-17-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked egg rolls marked 9/6
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked egg rolls marked 9/6
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked breaded chicken 46F inside small cooler up front since prior day service. Manager discarded. See stop sale.
03A-02-5
High Priority - Cooked shrimp cross contaminated with raw chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. -manager used tongs inside pan of raw chicken to handle shrimp cooked for immediate service. Shrimp was not fully cooked to 165F after cross contamination. Chef reheated to 170F for 1 second. **Corrected On-Site**
03C-44-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 85F, hand sink next to fryers on line **Corrected On-Site**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. -bowl used/left to dispense inside small cooler with cooked chicken
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack stored on top of case of hinged containers in back room
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored in a location that is exposed to unsanitary debris. -incense/ashes piled on shelf above stored containers of oil in back
08B-36-4
Basic - Standing water or very slow draining water in hand wash sink. -hand sink next to 3 compartment sink on line
29-20-5
21
Frequently Asked Questions
When was Super Wok last inspected?
The most recent health inspection at Super Wok on file is from Feb 19, 2026. The public record contains 11 inspections in total.
What is the most common violation at Super Wok?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited four times, more than any other issue at Super Wok.
How does Super Wok compare to other restaurants in Port Orange?
Super Wok most recently scored 45 out of 100, which is lower than the Port Orange average of 67.
Has Super Wok's inspection record improved over time?
Yes. Recent inspections at Super Wok have averaged around seven violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Super 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 Super Wok inspected?
Based on the inspection history on file, Super Wok is inspected around three times per year on average.
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