CHINA WOK
5705 SW 75 ST, Gainesville FL 32608 · 352.379.8032
Last inspected May 28, 2026 · 9 visits since August 2023
JUL 24
DEC 24
SEP 25
MAR 26
MAY 26
— STEADY
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 28, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 27, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
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. Pans of raw chicken over cooked chicken bones used for broth in walk in freezer.
Handwash sink not accessible for employee use at all times. Large pot of rice cooling in front of Handwash sink by smoker at end of cooks line, manager moved item.
Spray bottle containing toxic substance not labeled. Spray bottle behind front counter, employee labeled as cleaner.
Dead roaches on premises. Approximately 10 dead roaches on floor under Three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler on cooks line, manager discarded drink.
Food stored on floor. Chicken on floor in walk in cooler. Oil on floor on cooks line. Manager placed items off of floor.
In-use knife/knives stored in cracks between pieces of equipment. One knife between reach in coolers on cooks line. Operator removed knife.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food racks soiled with old food debris in walk in cooler. Hood filters soiled with grease above woks on cooks line. Fan blowing on fryers soiled with dust.
Stored food not covered. Dry noodles on dry storage shelf no cover, employee covered.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested at 10ppm behind front counter, operator added bleach to read 100ppm.
Wiping cloth sanitizing solution stored on the floor. Bucket of sanitizer on floor behind front counter, operator placed on board.
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
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. Observed : male cook staff cutting green bell peppers, no gloves. Hands were then washed and gloves added.
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/date marking. Observed : the time as a public health control chart lack a current date. Today's date was added.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed : 5 staff involved with food, no Certified Food Manager here today.
Bowl or other container with no handle used to dispense food. Observed : a to go container lacking a handle used to scoop cooked pork. The container was discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 2 employee drink thermos, on 2 different prep tables. Both were put on the lowest shelf.
In-use knife/knives stored in cracks between pieces of equipment. Observed : a knife between the w flip top reach-in coolers. The knife was brought to the 3 compartment sink for cleaning.
In-use wet wiping cloth/towel used under cutting board. Observed : a wet cloth being used under a cutting board.
Reuse of single-service or single-use articles. Observed : a cut plastic jug used to scoop rice. The jug was discarded.
Soiled dry wiping cloth in use. Observed : multiple hot pads were in use on the cook line that are soiled.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed : in the new make table: raw chicken stored behind raw beef on the top level. The chicken was moved to the front of the unit.
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 and the time removed from temperature control cannot be determined. Observed : shell egg on the cook line, no time mark or time frame. The eggs were added to the 11-3 time frame.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed : the fresh chlorine solution was over 400 ppm for chlorine. Water was added to reduce the level.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : multiple employee drinks stored on the canned dry good shelves, over guest food. The drinks were moved to the lowest shelf.
Reuse of single-service or single-use articles. Observed : a cut plastic jug in the large rice bowl for scooping. The cut jug was discarded.
Stored food not covered. Observed : frozen food in the reach-in freezer, not covered.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
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. Observed: prep chef cutting celery that will then be refrigerated, no gloves. Front line staff directed them to wash hands and put on gloves, and they did.
Handwash sink used for purposes other than handwashing. Observed: the hand wash sink at the end of the cook line, had a plastic jug and a long handle scoop in it. These were removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 2 drinks on the back prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: 2 jackets stored on top of food for service, on the dry goods shelf.
No Heimlich maneuver/choking sign posted. Observed: no choking poster was available. One was emailed.
Reuse of single-service or single-use articles. Observed: a gallon jug with a hollow handle, cut and used to scoop cooked rice.
Stored food not covered. Observed: multiple items in the walk-in cooler and walk-in freezer, below 41°, not covered. Plastic food wrap was then added to some of the items.
Time/temperature control for safety food thawed in an improper manner. Observed: ribs in standing water to thaw next to the 3 compartment sink.
Jul 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Chlorine sanitizer in spray bottle/bucket not at proper minimum strength. Observed the front line sanitizer bucket at 0 ppm. This was dumped.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed: the refreshed front line sanitizer bucket refreshed to 200+ ppm. Water was added down to 100 ppm.
Handwash sink used for purposes other than handwashing. Observed: 2 scoops in the back kitchen hand wash sink. These were removed.
No Heimlich maneuver/choking sign posted. Observed lack of a choking poster. One was emailed.
Single-service articles not stored inverted or protected from contamination. Observed: boxes and soup containers of single serve table ware, with the contact surface available for inadvertent contact, in the dining self serve area. With a glove, these were corrected during the inspection.
Stored food not covered. Observed: frozen food in the walk-in freezer, uncovered. Plastic wrap was added.
Mar 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: all certifications are expired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 3 drinks stored on prep surfaces in the kitchen.
Food stored on floor. Observed: cases of food on the floor in the walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Observed: cleavers stored between the food equipment. These were moved to dish.
Single-service articles not stored inverted or protected from contamination. Observed: the to go items on the top shelf are food contact side up. These were inverted.
Stored food not covered. Observed: food frozen on cooking sheets in the walk-in freezer, not covered.
Aug 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2023.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the cook line make table: chicken, shrimp,beef all 48F. These were moved uncovered to the walk-in freezer. These items were restocked at 12:30-1:00 pm.
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 and the time removed from temperature control cannot be determined. Observed: no time mark for rice. An adjusted mark was added.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed: raw chicken being cut, no gloves. Hands were washed and gloves put on.
Handwash sink used for purposes other than handwashing. Observed a lid being removed from the kitchen hand wash sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 drinks on prep areas.
Food stored on floor. Observed cases of chicken stored on the kitchen floor. 40F. The cases were put on a shelf.
In-use knife/knives stored in cracks between pieces of equipment. Observed a cleaver stored between equipment. This was brought to the 3 compartment sink for cleaning.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the hood has an accumulation of grease in multiple filters.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.