CHINA WOK
12231 E COLONIAL DR STE 210, Orlando FL 32826 · 4073820065
Last inspected May 14, 2026 · 7 visits since August 2023
MAY 24
SEP 24
SEP 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator paid.Corrected On-SiteCorrected On-Site**
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017042978 | Jul 12, 2017 | Sep 22, 2017 | $360 |
Inspection history
7 visits, newest first
May 14, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate10 Basic
What the inspector wrote — 19 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Operator paid.Corrected On-SiteCorrected On-Site**
Raw animal food stored in same container as ready-to-eat food. Raw pork and chicken stored over ready to eat soy sauce in walk in cooler
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over cooked tenders in reach in freezer. Raw pork stored over ready to eat chicken in tall reach in freezer Raw chicken kebabs stored over cooked pork in tall reach in freezer. Raw shrimp stored over cooked chopped pork stored in tall reach in freezer. All properly stored Corrected On-SiteCorrected On-SiteRepeat Violation**
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over noodles in reach in cooler in cook line. Raw pork stored over cooked shrimp in walk in cooker. Raw chicken stored over cooked chicken in walk in cooler.
Show the remaining 15 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli kept in steam well for 15 minutes with temperature of 124F, reheated to 165 Corrected On-SiteCorrected On-Site**
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Dumplings opened yesterday with no date marked
Employee washed hands in a sink other than an approved handwash sink. Employee wash hands on prep sink. Inspector ask employee to wash hands in hand sink and he did. Corrected On-SiteCorrected On-Site**
Handwash sink not accessible for employee use at all times. Hands ink blocked by pressure washer. And strainer inside. Removed Corrected On-SiteCorrected On-Site**
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked julienne pork made on Tuesday with no date. Cooked pork and chicken pulled from freezer yesterday
Bowl or other container with no handle used to dispense food. Bowl use to scoop soy sauce. Removed Corrected On-SiteCorrected On-Site**
Ceiling tile missing over walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone over make table in cook line
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Debris on floor all around kitchen
Food not stored at least 6 inches off of the floor.Rice and noodles stored on dry storage floor Soy sauce on cook line
Reuse of single-service or single-use articles. Operator reusing broccoli box.
Storage area not maintained clean and organized.
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. Screws driver on shelve stored over make table
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fries and cooked pork in chest freezer. Raw chicken stored over cooked pork in tall white freezer. Removed Corrected On-SiteCorrected On-Site**
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyoza kept cold in reach in cooler located at cook line, kept cold holding for 1 hr with temperature of 57F, raw pork kept in same reach in cooler for 1 hr with temperature of 57F, tofu 58F, items placed in walk in cooler for cooling.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink in front counter. Replaced
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. No proof for lady who started yesterday. Employee signed Corrected On-SiteCorrected On-Site**
Buildup of food debris/soil residue on equipment door handles. Debris on handles of reach in cooler in cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee food and drink on top of reach in freezer.
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris.
In-use wet wiping cloth/towel used under cutting board. Removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Fan covers in walk in cooler have debris
Reach-in cooler interior/shelves have accumulation of soil residues.
Screening is not 16-mesh to the inch.
Sep 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler thermometer marking 47F ambient temperature inside cooler 42F
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler across from woks with temperature of 50F
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food while wearing a bracelet and watch.
Equipment in poor repair. Gasket on reach in cooler across from woks
Food not stored at least 6 inches off of the floor. Onions, cornstarch on floor on dry storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers on walk in cooler have dust Gaskets on reach in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on reach in cooler across from woks.
Sep 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority5 Intermediate12 Basic
Show 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw wings stored over cut vegetables in walk in cooler Raw chicken stored over egg rolls in black reach coler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp on walk in coller Raw chicken stored over raw beef in reach in freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wings kept in cooler overnight with temperature of 46F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 45 kept in walk in cooler overnight Diced pork 55F for two hours in reach cooler Cooked chicken 46F, cooked shrimp 46F, shell eggs 52F, sliced pork 50F, diced pork 61F. Egg rolls kept on black reach in cooler for three hours with temperature of 47F
Toxic substance/chemical improperly stored. On floor by soda bottles by back exit door.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler thermometer marking 47F ambient temperature inside cooler 42F
Handwash sink used for purposes other than handwashing. Lids inside hand sink by three compartment sink
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/
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on bathroom.
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. No proof for two new employees
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler across from woks with temperature of 50F
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food while wearing a bracelet and watch.
Equipment in poor repair. Gasket on reach in cooler across from woks
Floor not cleaned when the least amount of food is exposed. All around kitchen
Food not stored at least 6 inches off of the floor. Onions, cornstarch on floor on dry storage area
Ice buildup in reach-in freezer and/or walk-in freezer. Both chest freezers
In-use knife/knives stored in cracks between pieces of equipment. Knifes in between cooler and table
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers on walk in cooler have dust Gaskets on reach in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on reach in cooler across from woks.
Reuse of single-service or single-use articles. Cleaned broccoli stored on box that brought uncleaned broccoli.
Single-service articles improperly stored. To go containers on cook line
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. 2 cans of pineapples 3 cans of bamboo shoots. Operator has segregated
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut greens in prep cooler Raw chicken over shrimp in walk in cooler.
No soap provided at handwash sink. By 3 bay sink
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink on cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple prep persons wearing watches and bracelet
Food stored on floor. Boxed oil on floor
Ice buildup in reach-in freezer and/or walk-in freezer. In both chest freezers
In-use knife/knives stored in cracks between pieces of equipment. In between prep table cooler prep table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents and and around area Fan on floor Gaskets in prep cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of white cooler
May 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Metal stem-type thermometer soiled. Operator cleaned before proceeding to calibrate
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open tofu more then 24h in reach in cooler under prep table not date marked
No soap provided at handwash sink.no soap in handwash sink next to 3 compartment sink
Bowl or other container with no handle used to dispense food. Bowl with no handle inside of rice container
Buildup of food debris/soil residue on equipment door handles. Handles in reach in cooler soiled with food debris next to prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee open drink container in prep table next to spices
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer next to 3 compartment sink and chest freezer next to reach in freezer have ice buildup
Interior of refrigerator or freezer in disrepair/has exposed insulation. Located next to fryers. Inside of White reach in cooler it has exposed insulation on the bottom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Noodles in walk in and reach in cooler at cooks line covered with grocery bags.Operator removed and covered them with food grade plastic
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp at walk in cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. General Tso chicken cooked less than an hour per operator,cooling on counter. Item was temping at 95F. Operator put on flat pan and into refrigerator
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish wash area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling at dining area close to front door
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and prep table at reach in cooler at cooks line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave across from dish wash area interior and exterior is soiled Shelving of walk in cooler are soiled
Interior of refrigerator or freezer in disrepair/has exposed insulation. White reach in fridge located next to hand wash sink at cooks line bottom part has exposed insulation
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at reach in cooler are soiled
Stored food not covered. Observed egg rolls, beef and chicken stored at white reach in cooler next to hand wash sink at cooks line and in walk in cooler not covered
Time/temperature control for safety food thawed in an improper manner. Frozen shrimp on prep table thawing. Operator put in sink and had continue water running on shrimp
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.