CHINA WOK
3305 W 80 ST, Hialeah FL 33018 · 3055561088
Last inspected Mar 23, 2026 · 8 visits since December 2023
APR 24
NOV 24
FEB 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 20 points off where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2017042848 | Aug 28, 2017 | Sep 28, 2017 | $400 |
Inspection history
8 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate16 Basic
What the inspector wrote — 20 findingsThe state's own report →
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken over raw beef in open lids reach in cooler. Operator properly stored it.
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. Observed raw chicken over shrimp and raw beef, in reach freezer. Operator properly stored it.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at room temperature on the cook line, for less than 4 hours as per operator. Operator placed inside reach in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping towels in chlorine sanitation solution of 200 ppm. Operator add water, rechecked 100 ppm.
Show the remaining 16 findings ▾
Bathroom facility not clean.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair. Water damage.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee's open bottle of water on preparation table, operator discarded it.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table, glasses over open lid reach in cooler, operator removed it.
Food stored on floor. Observed cases of water on dry storage floor, cases of oil on cook line floor, operator properly stored it. Corrected On-SiteCorrected On-Site**
In-use knife/knives stored in cracks between pieces of equipment. Operator removed it.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water at 80°F, operator discarded it.
In-use wet wiping cloth/towel used under cutting board. Operator removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan soiled.
Time/temperature control for safety food thawed in an improper manner. Observed ribs in standing water, in three compartment sink. Operator open the cold water.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on preparation table, operator placed inside reach chlorine sanitizer solution.
Working containers of food removed from original container not identified by common name. Salt, sugar, msg with no label. Operator properly labeled it.
Sep 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority0 Intermediate19 Basic
Show 23 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed interior the walk in cooler raw chicken stored over sliced ready to eat onions. Also in the reach in cooler located at cook line observed raw chicken wings stored over beans sprouts.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed interior the walk in cooler raw chicken stored over raw pork.
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. Observed interior the reaching freezer located by the walk in cooler raw chicken stored over raw pork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed cooked chicken; (78F - Cold Holding), as per operator chicken was kept outside for 30 minutes. Instructed operator to monitor the rapidly cool. Recommended employee to transfer the chicken to the walk in freezer for some time.
Bowl or other container with no handle used to dispense food. Observed at storage area scoops with no handle used in the flour, salt containers.
Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handles soiled. Observed rice cooker lid handle soiled.
Cardboard used to line food-contact shelves. Observed underneath the steam table.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles in the kitchen with water damage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottle stored on the preparation table at cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone stored near clean single use items on shelf above the steam table.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Observed clean container wet nesting on drain-shelf above the three compartment sink.
Equipment in poor repair. Observed reach in freezer gasket torn, freezer located by the walk in cooler.
Floor soiled/has accumulation of debris. Observed accumulation of dirt under storage shelves at dry food storage area.
Food not stored at least 6 inches off of the floor. Observed cooking oil, soy sauce bucket stored on the floor.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of standing oven interior soiled.
Light not functioning. Observed on hood system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of standing oven interior soiled. Observed storage shelf under the preparation table soiled.
Stored food not covered. Observed in the walk in co9er cut lettuce, raw chicken, cooked broccoli not covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth used to wipe tableware or carry-out containers.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate13 Basic
Show 19 findings ▾
Container of medicine improperly stored. Observed liquid bandage bottle stored on food on food storage shelves above the prep cooler at cook line.
Food placed in soiled container/equipment. Observed cooked noodles placed to cool in the drain board of the three compartment sink at kitchen, observed drain board with old food buildup on the interior sides.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw beef stored over buckets of honey sauce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on stored on the preparation table at cook line cut lettuce (65F - Cold Holding); cooked noodles (60 F - Cold Holding), as per manager stored outside for about 50 minutes. Instructed employee to place food back in the cooler to rapidly cool.
No soap provided at handwash sink. At hand wash sink located next to the three compartment sink at kitchen.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unaware of the probe thermometer calibration. Coach manager on how to calibrate food thermometer.
Buildup of food debris/soil residue on equipment door handles. Observed hand wash sink faucet handles with old food buildup, hand wash sink located next to the three compartment sink at kitchen. Observed walk in cooler door handle with heavy old food and grease buildup.
Cardboard used to line nonfood-contact shelves, observed under the preparation table at cook line.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean container stored on the floor by the three compartment sink.
Employee personal food not properly identified and segregated from food to be served to the public. Observed in the reach in freezer located at preparation area employee's personal food not identified.
Equipment in poor repair. Observed reach in cooler door handle loose, unit located at preparation area. Observed reach in freezer gasket torn, unit located against the wall at the end of the prep area.
Food not stored at least 6 inches off of the floor. Observed a container with clean onions stored in the kitchen floor by the dry storage area.
Ice buildup in reach-in freezer and/or walk-in freezer, unit located at preparation area.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food debris buildup in the interior of the hand wash sink located next to the three compartment sink at kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior soiled, reach in freezer located at preparation area.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water in the three compartment sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walk in cooler wall soiled with food stains, wall facing the three compartment sink.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed only Laundry detergent sanitizer available. Manager went out and bought food graded Clorox disinfectant.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw ox tail store over cooked chicken, also raw chicken over soy sauce.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the walk in cooler raw chicken stored over raw shrimp.
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. In the reach in freezer observed raw chicken stored over raw shrimp not all products commercially packaged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the preparation table in cook line beans sprouts (71F - Cooling), as per manager for less than 4 hours. Instructed employee to transfer food to the reach in cooler. Observed underneath of the prep table at cook line honey chicken (77F - Hot Holding), manager stated that food was placed there for less than 4 hours. Instructed manager to transfer food to reach in cooler for proper cold holding.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answer hot holding or cold holding temperature or thermometer calibration. Coached manager on basic food code questions pertaining to safe operation of establishment
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employees were unaware of the use of the test strip.
Handwash sink used for purposes other than handwashing. Observed employee washing a wiping cloth in the hand wash sink at cook line entrance.
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Observed bowl used as scoop in the cooked vegetable container in the walk in cooler.
Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle with old food buildup.
Cardboard used to line nonfood-contact shelves. Observed cardboard under team table at cook line.
Equipment in poor repair. Observed upright reach in freezer door handle loose.
Food not stored at least 6 inches off of the floor. Observed cooking vegetable oil stored directly on the floor at cook line.
Stored food not covered. Observed in the prep cooler at cook line cooked noodles, cut lettuce in containers not covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Nov 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate9 Basic
Show 10 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. Observed raw chicken stored over raw beef and shrimp at reach in cooler near walk in cooler.
Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging with food with no hair restraint.
Equipment in poor repair. Observed Reach in freezer handle in disrepair by walk in cooler.
Faucet/handle missing at plumbing fixture. Observed missing handle at handsink by entrance of kitchen.
Food not stored at least 6 inches off of the floor. Observed box with raw pork not stored at least 6 inches off of the floor at walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives between preparation table and reach in cooler by cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled handsink next to 3 compartment sink.
Stored food not covered. Observed cooked ribs at walk in cooler not cover.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored at cook line.
Working containers of food removed from original container not identified by common name. Observed container of rice with no label by reach in freezer at kitchen.
Apr 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority2 Intermediate9 Basic
Show 12 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. Observed raw chicken stored over raw beef and shrimp at reach in cooler near walk in cooler.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Xiumin Jiang certificate expired on 11/13/2023.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 75F at handsink by entrance of cook line.
Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging with food with no hair restraint.
Equipment in poor repair. Observed Reach in freezer handle in disrepair by walk in cooler.
Faucet/handle missing at plumbing fixture. Observed missing handle at handsink by entrance of kitchen.
Food not stored at least 6 inches off of the floor. Observed box with raw pork not stored at least 6 inches off of the floor at walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives between preparation table and reach in cooler by cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled handsink next to 3 compartment sink.
Stored food not covered. Observed cooked ribs at walk in cooler not cover.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored at cook line.
Working containers of food removed from original container not identified by common name. Observed container of rice with no label by reach in freezer at kitchen.
Jan 22, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Recorded at 860 NE 79 ST STE B, Miami — this licence has since moved.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection.
No soap provided at handwash sink. Operator provided during inspection.
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over sauce inside the walk in cooler. Had operator to separate foods by proper cooking temperature.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
Handwash sink not accessible for employee use at all times due to dishes stored on the inside hand washing sink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator and had them to fill out.
No soap provided at handwash sink near the three compartment sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with no hair restraint while engaging in food preparation.
Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing in standing water near the walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
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.