Wok Provisions
Last inspected: Jan 18, 2026
78
Score
WOK Provisions, located at 9999 Hwy 92 Ste 130 in Woodstock, Georgia, underwent a low-risk inspection on January 18, 2026. This inspection resulted in a score of 78 and identified one major and three minor violations, including issues with food-contact surfaces, proper cooling methods, and contamination prevention during food preparation and storage. Across three recorded inspections, WOK Provisions has generally maintained a low-risk status.
3
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 18, 2026
Routine
1 major violation. 3 minor violations. 3 corrected on site.
78
Jun 8, 2025
Routine
4 minor violations. 3 corrected on site.
82
Apr 20, 2025
Initial
1 minor violation.
95
Violations — Jan 18, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed knives on knife strip visibly dirty but stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing.
511-6-1.05(7)(a)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed lo mein and fried chicken cooling in large, deep containers and covered with plastic wrap & lid in walk-in. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by transferring to sheet tray and placing in walk-in freezer.
511-6-1.04(6)(e)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed raw chicken being prepped in vegetable sink instead of meat sink. During preparation, unpackaged food shall be protected from environmental sources of contamination. COS by removing chicken from sink contamination and thoroughly sanitizing. Vegetables were not observed being prepped in sink after removal of chicken.
511-6-1.04(4)(t)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed employee drinks stored on edge of prep top unit and on prep counter where food was actively being prepared. Employee drinks must be stored in a designated area separate from customer food. COS by moving.
511-6-1.07(4)(b)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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