CHINA WOK
6845 SE MARICAMP RD, Ocala FL 34472 · 352.680.0888
Last inspected Feb 4, 2026 · 8 visits since September 2023
APR 24
SEP 24
MAR 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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. Male employee at the cook line touching cooked egg rolls with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
What the inspector wrote — 15 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the triple sink, started wearing gloves and handle cleaned equipment at the cook line, o hand washed occurred, inspector instructed to wash his hands.
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. Raw chicken trays stored above container of raw shrimp, also raw beef above cooked pork, Manager moved and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, chicken 61F, per employee item pulled out of fridge at 12:00-12:30, Manager will place on time and discarded at 4:00pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, chicken and chicken wings cooked around 11:30-12:15 at 67F and 65F, Manager will use time as a public health control and will discarded.
Show the remaining 11 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the end of the cook line.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in walk-in cooler and reach-in coolers no date marked, per manager most of the items were cooked between 02/01-04/26.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above reach-in cooler-prep table at the cook line.
Food stored on floor. At the kitchen area, oil jugs on floor.
In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between prep table and reach-in cooler, employee moved.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, spoon in standing water at room temperature, employee discarded the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Time/temperature control for safety food thawed in an improper manner. Vegetables and cooked pork thawed at room temperature, pork at 41F, vegetables at 39F, manager moved to cooler.
Wet wiping cloth not stored in sanitizing solution between uses. multiple wet wiping cloth on prep tables.
Oct 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Male employee at the cook line touching cooked egg rolls with bare hands.
Aug 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 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. Male employee at the cook line touching cooked egg rolls with bare hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, chicken 47F and 46F, egg rolls 47F shrimp 44F, chicken 46F, Manager moved all items to freezer to drop temperature down. All temperatures dropped to 41F-43F.
Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line, blocked by cart and items, employee moved.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired on July 1, 2025.
Cardboard used to line food-contact shelves. At the cook line, next to fryers, cutting board and containers with chicken sitting on dirty cardboard, also at the end of the cook line, egg rolls cooling down in direct contact with cardboard
Employee eating in a food preparation or other restricted area. At the cook line, Employee personal plate next to cooked broccoli, employee moved.
Employee with no hair restraint while engaging in food preparation. For two male employees
Floor soiled/has accumulation of debris. Floor under cooking equipment heavily soiled with accumulation of grease (buildup).
Food stored on floor. At the cook line, oil jug on floor.
In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in cooler and prep table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, spoon in 95F water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled, also with mold like substance. Also exterior of cooking equipment heavily soiled with grease buildup.
Reuse of single-service or single-use articles. In walk-in cooler observed used gloves on top of raw chicken wings, also at the end of the cook line observed used gloves next to egg rolls.
Mar 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored above sauces and cooked chicken, Manager moved and stored properly.
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. At the prep area, raw beef and raw chicken trays stored above opened container of shrimp, Manager stored properly.
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. At the cook line cooked (Hot) chicken wings no time marked, also cold cooked chicken no time, Manager time marked.
Employee washed hands in a sink other than an approved handwash sink. Male employee washed hand at the mop sink, inspector instructed to use handwash sink.
No soap provided at handwash sink. Handwash sink at the end of the cook line, no soap no paper towels, Employee provided.
Employee with no hair restraint while engaging in food preparation. For three male at the cook line.
Food stored on floor. Oil jugs and bag of flour on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in 89F water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of storage containers heavily soiled. Walk-in cooler shelves soiled.
Time/temperature control for safety food thawed in an improper manner. In triple sink, raw chicken thawed in standing water, water temp at 68F, Employee started draining and working with chicken wings.
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 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. At the front area, male employee touch cooked chicken and egg rolls with bare hands to check temperature. Employee fried chicken and egg rolls, chicken 159F, egg rolls 166F.
Employee washed hands with no soap. Male employee rinsed hands with cold water and immediately after started wearing gloves and handled clean utensils.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the cook line spoon in 86F water, manager discarded the water.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, observed raw shell eggs stored above sauce bucket. Also, observed unwashed vegetables stored above cooked chicken wings.
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. At the prep area, observed trays with raw chicken stored above trays of raw beef and raw shrimp.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed chicken wings 120F, chicken 67F. Per person in charge, items were moved from heat at 11:00Am, some items were reheated during inspection.
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. Inspector provided a digital copy during inspection.
No soap provided at handwash sink. Handwash sink at the end of the cook line, Manager provided.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above coolers
Food storage container/container lid cracked or broken. Multiple containers and lids cracked.
Food stored on floor. Oil jugs at the storage area on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and hood filters soiled.
Apr 15, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority2 Intermediate8 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee working at the kitchen area cleaning, organizing and handling dirty containers, started wearing gloves and didn't washed his hands, Inspector instructed to washed hands.
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. At the cook line, male employee touched with bare hand already cooked noodles, Inspector instructed to stop, washed hands and use gloves.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the cook line, rice spoon in 100F water.
Nonfood-grade bags used in direct contact with food. In freezers, observed raw beef stored in direct contact with onion food grade bags.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, observed raw shell eggs stored above bucket with MSG, also inside freezers, observed raw beef stored above cooked Krab and vegetables. Also observed raw chicken stored above raw beef.
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. At the cook line, rice, fried rice, chicken, chicken wings, noodles, cut cabbage no time marked per Manager all items were recently cooked/prepared. Manager able to explain time as a Public Health control form. Form was not available at inspection time.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the front line, no appear, employee provided, also at the end of the cook line, sink with no soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler and reach-in cooler, no date marked for any food container, per Manager most items were cooked/prepared 04/13/24.
Bowl or other container with no handle used to dispense food. Observed multiple bowl no handles inside sugar, salt and MSg containers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink next to fryers we're food is being stored.
Employee personal food not properly identified and segregated from food to be served to the public. At the cook line, employee personal food in freezer on top of customers food.
No copy of latest inspection report available. No document available
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelve heavily soiled m
Reuse of single-service or single-use articles. At the cook line, observed used gloves stored on top of cooked pork, Inspector instructed to discarded the gloves.
Time/temperature control for safety food thawed in an improper manner. At the cook line observed vegetable bag thawed at room temperature, vegetables at 42F, also inside sink observed raw shrimp in standing water, Manager moved to walk-in cooler.
Working containers of food removed from original container not identified by common name. In walk-in cooler, observed bucket with white substance not labeled, per manager substance. At the dry storage area, observed multiple bulk containers not labeled, also in Walk-in cooler, container with MsG not labeled.
Jan 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority7 Intermediate5 Basic
Show 18 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, observed two male employees working with cooked food and touching the food with bare hands, employees started handling raw food items and immediately after handling cleaned containers, Employees started wearing gloves and no hand washed accrued. Inspector instructed to stop and washed hands.
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. At the cook line, observed two male employees working with cooked food and touching the food with bare hands.
Nonfood-grade bags used in direct contact with food. Freezer near back door, observed raw chicken inside thank you bags.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, observed raw chicken containers stored above noodles.
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. Chest freezer at the front area, observed raw chicken trays above container with raw shrimp.
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. At the cook line, chicken wings and yellow rice no time marked, per employee items were moved from temperature control at 11:00am.
Employee washed hands in a sink other than an approved handwash sink. Male employee rinsed hands in triple sink after touching raw chicken
Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line, blocked by carts and items being stored inside sink, also sink at the front items inside sink, employee moved all.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One male employee
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. For one male employee
No soap provided at handwash sink. Handwash sink at the end ok the cook line, no soap, o paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form not available at inspection time, Inspector provided a digital copy during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line and in walk-in cooler, containers with cooked chicken and pork no date marked, per person in charge chicken and pork cooks between 01/29-30/2024.
Cardboard used to line food. At the prep area, observed cardboard box used to stored cooked egg rolls, Employee replaced cardboard fro a tray.
Food stored on floor. At the storage area, oil jug on floor, employee moved off the floor.
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer near front counter.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers soiled.
Time/temperature control for safety food thawed in an improper manner. At the triple sink, observed raw chicken tray thawed at room temperature, inspector instructed to placed chicken inside cooler.
Sep 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 7 high priority.
7 High priority4 Intermediate8 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the cook line, pork containers cooked 09/27/23 49F, inside freezer, pork 59F (Stop sale).
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the cook line, pork containers cooked 09/27/23 49F, inside freezer, pork 59F
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee working with raw shrimp jump to cook line and only rinsed hands with water and then touched the food contact surface of a single service container, inspector instructed to Stop, washed hand properly.
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. At the prep area, observed male employee touching with bare hands cooked chicken, also another male employee touching cooked egg rolls with bare hands, Inspector instructed to stop and wash their hands and use gloves.
Employee washed hands with no soap. Male employee on multiple occasions, used triple sink for rinsed hands (no soap applied) after being instructed to wash hands. Employees used handwash sink and cleaned their hands properly.
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. Freezer at the prep area, observed cut chicken trays above opened container of raw shrimp.
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. See stop sale.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee
No soap provided at handwash sink. Handwash sink at the end of the cook line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No documents available at inspection time.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler no date marked for any (time temperature control for safety (TCS) food item.
Equipment and utensils not properly air-dried - wet nesting. Plastic cleaned gray containers stacked above sink.
Food stored on floor. At the cook line, oil jugs on floor, employee moved off the floor.
In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife stored between reach-in cooler and prep table, employee moved.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, observed tong handle in direct contact with cut cabbage, employee moved.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in 110F water, employee discarded the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled.
Reuse of single-service or single-use articles. In walk-in cooler, observed multiple cardboard boxes where raw chicken was stored bearing used to stored cooked chicken and cooked egg rolls, Employee moved all items to plastic bins. Also observed gallon of vinegar cut in half and used as a scoop.
Time/temperature control for safety food thawed in an improper manner. Inside triple sink, observed containers with: raw chicken, and raw beef in standing water 58F. Employee turned on the water and moved the third container to the walk-in cooler.
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.