Wok Provisions
Last inspected: Mar 27, 2026
61
Score
Wok Provisions has only two inspections on file, a thin record to work from. The latest inspection on file is from Mar 27, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around four violations each.
Across the inspection history, “adequate handwashing facilities supplied & accessible” is the issue that surfaces most often, recorded three times.
Restaurants in Atlanta average 90, so Wok Provisions trails the local norm. The inspection history reads as standard for a restaurant of this size.
2
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Mar 27, 2026
Routine
1 critical violation. 3 major violations. 1 minor violation. 5 corrected on site.
View 5 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed food service employee handle raw chicken and change tasks and start wrapping cooked chicken. CA: 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drin...
511-6-1.03(5)(c)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed handwashing sink with a metal lid sitting in it near the wok cooking station. CA: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. COS: PIC removed metal lid from the hand washing sink to 3 compartment sink.
511-6-1.06(2)(o)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed ready to eat foods/TCS food (Chinese cheese, fried chicken nuggets, noodles) cold stored with no date marking system. CA: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be...
511-6-1.04(6)(g)
12D - washing fruits and vegetables
(corrected on site)
Inspector notes: Observed raw leeks being washed in the wash compartment of 3 compartment sink. CA: 511-6-1.04(4)(g) - Washing Fruits & Vegetables (Pf) (g) Washing Fruits and Vegetables. 1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. 2.Fruits and vegetables may be washed by using chemicals as specified under DPH Rule 511-6-1-.07(6)(h) and a test kit or other device that accurately measures the active ingredien...
511-6-1.04(4)(g)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw pork sitting in water thawing in the rinse compartment of the 3 compartment sink. CA: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4...
511-6-1.04(6)(c)
61
Jul 8, 2025
Routine
4 major violations. 2 corrected on site.
View 4 violations
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the food code. Observed no Person-In-Charge during inspection upon arrival. Server stated there was no PIC in the facility or scheduled to work during inspection. I appointed Kitchen Lead employee to be the PIC for this inspection
511-6-1.03(2)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. Pf Observed hand washing sink obstructed with a metal lid in the main kitchen. COS: Food employee removed metal lid fromm the hand washing sink to the dish area.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. Pf Observed hand washing sink obstructed with a metal lid in the main kitchen. COS: Food employee removed metal lid fromm the hand washing sink to the dish area.
511-6-1.06(2)(o)
6-2 - proper date marking and disposition
Inspector notes: CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Observed food containers of TCS foods held over 24 hours with no date markings or labels in the Walk-In Cooler and prep top cooler. PIC stated that food items are gone within 2 days, but still advised to date mark.
511-6-1.04(6)(g)
67
Frequently Asked Questions
When was Wok Provisions last inspected?
The most recent health inspection at Wok Provisions on file is from Mar 27, 2026. The public record contains two inspections in total.
What is the most common violation at Wok Provisions?
Across the inspection record, “adequate handwashing facilities supplied & accessible” has been cited three times, more than any other issue at Wok Provisions.
How does Wok Provisions compare to other restaurants in Atlanta?
Wok Provisions most recently scored 61 out of 100, which is lower than the Atlanta average of 90.
Has Wok Provisions' inspection record improved over time?
Results have been roughly steady. Inspections at Wok Provisions have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Wok Provisions means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
Nearby Restaurants