CHINA WOK
3518 BROADWAY BLVD UNIT E, Riviera Beach FL 33404 · 561-355-5049
Last inspected Aug 14, 2026 · 7 visits since January 2024
NOV 24
MAR 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken wings (67F) sitting out at room temperature under four hours operator move to walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee changing from front counter taking orders and cashing out to moving food containers inside walk-in cooler without washing hands first; educated; employee washed hands;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher manually doing dishes with just soap and rinsing with plain water; three compartment sink not properly set up; educated and operator set up three compartment sink with chlorine at 100 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sweet and sour sauce and raw chicken over fried chicken and cooked vegetables in walk-in cooler; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried chicken (51F - Cold Holding) by fryer; as per operator food not cooked or portioned today; food out of temperature for 30 minutes; food moved back to walk-in cooler;
Show the remaining 4 findings ▾
No soap provided at handwash sink by three compartment sink Provided
Ceiling tile missing above three compartment sink
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed approximately 5 sticky tape hanging by walk-in coolers and prep table set up next to walk-in cooler and speed rack with fried chicken; operator removed
Food stored on floor- bucket of raw meat in walk-in freezer and bucket of sauce in walk-in cooler were stored on the floor; operator stored properly
Feb 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked inside from back door of the kitchen and started to cook food without washing hands first; educated and employee washed hands;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees taking out utensils and food container three compartment sink and rinsing with plain water only and using them again; educated and suggested to sanitized;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked vegetables in walk-in cooler; stored properly
Exterior door has a gap at the threshold that opens to the outside- back screen door;
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature by three compartment sink. Suggested to put inside cooler;
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken container stored on top of buckets of sauces; raw beef over cooked vegetables all in walk-in cooler; stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees numerous times stepping outside the restaurant through the back door and returning to cook line and started to work with foods before changing gloves and washing hands; educated manager; advised manager to ask employees to wash hands and change gloves;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded Napa cabbage (67F - Cold Holding)on prep table at cook line; food not prepared or portend today; food out of temperature for approximately one hour; food moved inside cooler;
No soap provided at handwash sink by three compartment sink; operator provided;
Water shut off at employee handwash sink at cook line Operator turned on.
Exterior door has a gap at the threshold that opens to the outside- back screen door; advised to fix
Food stored on floor- buckets of sauces, raw shrimp and sprouts in walk-in cooler; suggested to store properly
Water leaking from pipe under handwashing sink at cook line; operator had bucket placed under to catch dripping water
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); operator fixed to 50 ppm
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed cook rinsing off tongs with just plain water,used for foods, without soap and sanitizer; tongs were used to cook other foods; Educated; new tongs used
Exterior door has a gap at the threshold that opens to the outside- at the back of the kitchen
Food stored on floor- sauces on the floor in the kitchen Stored properly
Improper storage of maintenance equipment that interferes with cleaning. Various tools stored on top of cooked chicken on the speed rack Moved
In-use knife/knives stored in cracks between pieces of equipment- cooler and prep table at cook line Removed
Water leaking from pipe at handwashing sink at cook line;
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No sanitizing step when washing utensils. Instructed operator to add sanitizing solution.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned from outside no hand wash before putting on gloves - operator instructed employee to gloves and wash hands - employee wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken wings (67F) sitting out at room temperature under four hours operator move to walk-in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
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. Cooked pork prepared 3 days prior not date marked.
Employee with no hair restraint while engaging in food preparation - operator provided hat.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washed pots, rinsed without sanitizing.
Food not stored at least 6 inches off of the floor. Walk in freezer - bucket of pork on floor - operator moved to shelf,
Water leaking from pipe and/or faucet/handle. Front counter hand sink.
Apr 1, 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 ▾
Dented/rusted cans present. See stop sale. 1 can of tomato ketchup dented. 2 cans of Bamboo shoots dented. 2 cans of oyster flavored sauce dented. 4 cans of Hoisin sauce dented.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler Open container of raw chicken stored over an open container of raw beef, operator corrected by placing beef above chicken.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. P.i.c. Guo Yu has no knowledge of big 6, inspector emailed copy of Big 6 poster to operator.
Handwash sink used for purposes other than handwashing. At front handwashing sink used to store scrubbing pad. Operator removed.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. At walk in cooler rubber hose used to drain condensation into buckets stored on floor of cooler.
Time/temperature control for safety food thawed in an improper manner. At triple sink Bucket of raw shrimp thawing in standing water, operator placed under running water.
Water leaking from pipe and/or faucet/handle. At front hand washing station hand washing sink water is leaking onto floor.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink; employee washed, rinsed and placed on shelf to food storage containers without properly sanitizing. Triple Sink (Chlorine - Not Set Up). Operator set up triple sink to chlorine 100ppm, properly sanitized containers.
No soap provided at handwash sink. At hand wash sink next to triple sink; no soap. Operator provided soap.
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.
Plumbing system in disrepair. At cook line hand wash sink; drain line not connected, draining into bucket on floor.
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.