Chen Wok Express
Last inspected: Feb 4, 2026
100
Score
Going back to 2024, Chen Wok Express has eight inspections in the public record. The latest inspection on file is from Feb 4, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around one violation each.
“Packaged and unpackaged food-separation, packaging, and segregation” comes up most often, recorded two times in the inspection record.
Restaurants in Phoenix average 97, so Chen Wok Express is doing better than most peers. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 4, 2026
Food Advisory Inspection
No violations found.
100
Feb 3, 2026
Reinspection
No violations found.
100
Jan 21, 2026
Routine
2 critical violations. 1 major violation. 2 minor violations. 3 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken and beef above cooked chicken and raw beef above imitation crab in reach-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person in charge (PIC) properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Repeat violation: 2nd
3-302.11(A1-2)
Plumbing system not maintained in good repair
Inspector notes: Observed plastic tub with hole cut in bottom used to catch and drain wastewater from wok range to floor sink. Repairs made to plumbing systems that originally met International Plumbing Code (IPC) requirements must also meet IPC requirements. Must repair plumbing system to meet requirements prior to re-inspection
5-205.15(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed Lysol cleaner solution and grill cleaner fluid in spray bottles with no labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge labeled bottles at time of inspection
7-102.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed scoops for cooked rice between uses in still water at 77 °F and scoop in bulk flour bin with handle contacting flour. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
Physical facilities not cleaned at required frequency
Inspector notes: Observed accumulation of dust around air ducts above cook line; accumulation of organic matter beneath and behind cooking equipment, coolers, and freezers; and accumulation of grease on wall next to fume hood. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
61
Sep 29, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken wings stored in reach-in cooler above whole cuts of raw pork. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
86
Jun 12, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed rice scoop stored between use directly on top of the rice cooker lid at the back prep table. Observed rice serving utensils stored in water with ambient temperature of 79F by the cook line
3-304.12
95
Mar 18, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed employee doing manual warewashing at the three compartment sink using a compartment filled with water and no sanitizer solution as the final step. Employee stated no chlorine was added to the water in the compartment and proceeded to manually portion chlorine until sanitizer solution had 50-100ppm chlorine and re-washed and propperly sanitized all dishes
4-501.114(A-E)
86
Oct 24, 2024
Routine
3 major violations. 1 minor violation. 2 corrected on site.
View 4 violations
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids
2-501.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels at the hand wash sink by the three compartment sink
6-301.12
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed reach in cooler with minimum internal temperatue of 53.7F as measured by inspetor min max theremometer. The cooler's external displayed a temperature of 55F and the internal ambient theremometer displayed a temperature of 50F. All TCS foods inside the reach in had internal temperatures of 48F -56F. The person in charge discontinued used of the reach in cooler and placed a work order for service at the time of inspection
4-301.11
No certified food protection manager
Inspector notes: Observed no certified food protection manager on site at the time of inspection
2-102.12(A)
70
Jul 25, 2024
Routine
1 major violation.
View 1 violation
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed reach in cooler with minimum ambient temperature of 60F by the prep table behind the service line. TCS food items in the reach in cooler had internal temperatures between 53F -60F. Observed a non-functioning prep cooler by the cook line being used for storing TCS food items on ice. TCS food items in the prep cooler had internal temperature between 58F -65F. The person in charge stated a work order for service has been submitted. Discussed not storing TCS foods in either cooler until repair services have been completed and coolers maintain TCS cold holding temperature of 41F or less
4-301.11
90
Frequently Asked Questions
When was Chen Wok Express last inspected?
The most recent health inspection at Chen Wok Express on file is from Feb 4, 2026. The public record contains eight inspections in total.
What is the most common violation at Chen Wok Express?
Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited two times, more than any other issue at Chen Wok Express.
How does Chen Wok Express compare to other restaurants in Phoenix?
Chen Wok Express most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has Chen Wok Express' inspection record improved over time?
Results have been roughly steady. Inspections at Chen Wok Express have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chen Wok Express means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Chen Wok Express inspected?
Based on the inspection history on file, Chen Wok Express is inspected around five times per year on average.
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