China Wok
Last inspected: Feb 6, 2026
74
Score
China Wok, located at 2485 N Columbia St Ste 101 in Milledgeville, GA, had a moderate risk inspection on February 6, 2026, with a score of 74. This inspection identified two critical violations related to proper cold holding temperatures. Across five scored inspections, China Wok has historically maintained mostly low-risk ratings.
5
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 6, 2026
Routine
2 critical violations.
74
Jul 16, 2025
Routine
No violations found.
100
Jan 15, 2025
Routine
1 minor violation. 1 corrected on site.
95
Jul 24, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
86
Feb 16, 2024
Routine
1 minor violation. 1 corrected on site.
95
Violations — Feb 6, 2026 Inspection
6-1A - proper cold holding temperatures
Inspector notes: Observed chicken in RIC at 46 at 11:03 am. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Provided education on cooling food down to 41 before placing in RIC
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
Inspector notes: Observed shrimp in PC at 46 F. ime/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Provided education on cooling food down to 41F before putting in PC
511-6-1.04(6)(f)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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