CHINA WOK
5180 S JOHN YOUNG PKWY, Orlando FL 32839 · 4073635200
Last inspected Mar 3, 2026 · 8 visits since October 2023
AUG 24
SEP 24
MAR 25
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Provided operator with handouts.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate11 Basic
What the inspector wrote — 12 findingsThe state's own report →
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.
Cardboard used to line nonfood-contact shelves.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees backpack and other items on top of cans of ketchup.
Equipment in poor repair. Prep table held up by number 10 can. Table missing a leg. Lid on chest freezer
Show the remaining 8 findings ▾
Food-contact surface not smooth and easily cleanable. Lower shelves of prep tables with rust.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in container of cornstarch. Management removed scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice 89F. Management discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover located in walk in cooler.
Screening is not 16-mesh to the inch.
Standing water or very slow draining water in handwash sink. Located next to triple sink.
Water leaking from handle. Sink located next to triple sink.
Wet wiping cloth not stored in sanitizing solution between uses. Towel located on cook line.
Aug 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate12 Basic
Show 15 findings ▾
Non-food grade paper/paper towel used as liner for food container. Menu used to line the bottom of pan with chicken.
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 over cooked pork.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork
Equipment or utensils not designed or constructed in a durable manner. Reach in cooler located on cook line..
Ice buildup in reach-in freezer. Located next to triple sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in large increments bins of flour and salt.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of prep tables in the kitchen.
Reuse of single-service or single-use articles. Disposable gloves left in food for reuse.
Screening is not 16-mesh to the inch.
Single-use gloves not stored in a clean, protected location. Case stored in restroom.. manager removed.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Snake for plumbing and personal bags stored on the shelf with #10 cans with food.
Unwashed fruits/vegetables stored with ready-to-eat food. Broccoli not washed stored over uncovered prepared/ washed broccoli.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Counter next to condiments.
handle missing at plumbing fixture. Cold water handle spins on sink next to reach in cooler.
Jul 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority1 Intermediate13 Basic
Show 17 findings ▾
Non-food grade paper/paper towel used as liner for food container. Menu used to line the bottom of pan with chicken.
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 over cooked pork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (49F - Cold Holding); beef (49F - Cold Holding); chicken (49F - Cold Holding); pork (50F - Cold Holding); shrimp (50F - Cold Holding). Less than 4 hours in make table. Ambient temperature of make table. 49F
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork
Current Hotel and Restaurant license not displayed.
Equipment or utensils not designed or constructed in a durable manner. Reach in cooler located on cook line..
Ice buildup in reach-in freezer. Located next to triple sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in large increments bins of flour and salt.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of prep tables in the kitchen.
Reuse of single-service or single-use articles. Disposable gloves left in food for reuse.
Screening is not 16-mesh to the inch.
Single-use gloves not stored in a clean, protected location. Case stored in restroom.. manager removed.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Snake for plumbing and personal bags stored on the shelf with #10 cans with food.
Unwashed fruits/vegetables stored with ready-to-eat food. Broccoli not washed stored over uncovered prepared/ washed broccoli.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Counter next to condiments.
handle missing at plumbing fixture. Cold water handle spins on sink next to reach in cooler.
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
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. Establishment is keeping cabbage on time and not time tracking. Observed cut cabbage out for two hours. Operator immediately added to time tracking
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is correctly tracking time on most items in use. However they do not have the time plan for establishment filled out. Explained to operator requirements for time control.
Bowl or other container with no handle used to dispense food. In rice containers. Operator immediately removed
Clean utensils or equipment stored in dirty drawer or rack. Clean bowls stored on soiled rack above triple sink. Operator immediately removed and began cleaning rack.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watches. Immediately removed
Floor soiled/has accumulation of debris. Under cook line slightly soiled
Food storage container/container lid cracked or broken. Cracked lid on rice containers and corn starch
Working containers of food removed from original container not identified by common name. Label on sugar, salt, corn starch. Operator immediately labeled
Sep 24, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
Recorded at 929 W MICHIGAN ST, Orlando — this licence has since moved.
0 High priority0 Intermediate0 Basic
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Large containers used to marinate meats.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above ready to eat broccoli.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ming Feng 01-13-19.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vents grease build up.
Faucet/handle missing at plumbing fixture. Cold water faucet on hand sink in front of kitchen will not turn on.
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above peeled onions.
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. Chicken 1 hour. Operator marked with proper time.
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. Provided operator with handouts.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles throughout kitchen area.
Equipment and utensils not properly air-dried - wet nesting. Bus tubs and metal bowls on clean storage rack.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in make table cooler on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 98F less than 4 hours per operator, place in walk in cooler for temperature recovery.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Equipment and utensils not properly air-dried - wet nesting. Strainers and small bus tubs on clean storage rack.
Ice buildup in reach-in freezer and/or walk-in freezer. Small chest freezer next to ware wash area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk Sugar and flour container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 78. Operator poured water out.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on all bulk containers.
Plumbing system in disrepair. Bell vacuum breaker broken off of mop sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. 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.