CHINA WOK
1005 N SUMMIT ST, Crescent City FL 32112
Last inspected Jul 16, 2025 · 13 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
APR 24
JUN 24
NOV 24
MAY 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Priority: High Priority 4 Observed: Roach activity present as evidenced by live roaches found. At end of cook line, in refrigerator at wall, observed approximately 11 live roaches. Also, in back prep area by hand sink and prep sink, approximately 4 live roaches.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2022019792 | Mar 29, 2022 | May 17, 2022 | $600 |
Inspection history
13 visits, newest first
Jul 16, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cove molding at floor/wall juncture broken/missing. Along wall in dry storage in back.
May 30, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority0 Intermediate16 Basic
Show 19 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook holding cell phone while prepping food. Addressed immediately and cook was
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. Missing on egg rolls, cooked chicken, and wings. Adjusted their time paperwork to reflect times.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink.
Bowl or other container with no handle used to dispense food. Cup used as scoop in flour. Person in charge removed.
Ceiling tile missing. 3 ceiling tiles in dining room are missing from ceiling.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Most of the ceiling tiles are soiled with water marks and dust.
Cove molding at floor/wall juncture broken/missing. Along wall in dry storage in back.
Dead roaches on premises. On dead roach behind freezer next to dry storage. Person in charge discarded of roach.
Exterior door has a gap at the threshold that opens to the outside. Door is wide open. Person in charge closed door.
Floor not cleaned when the least amount of food is exposed. Grease on floor under fryers.
Food-contact surface not smooth and easily cleanable. Wire rack by reach in cooler on cookline has grease and food debris on it.
High grass/weeds surrounding building. Grass is high around establishment.
Ice buildup in reach-in freezer and/or walk-in freezer. Large chest freezer with ice buildup.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and wire rack. Person in charge removed knife.
Soiled dry wiping cloth in use. Soiled dry cloth under cutting board. Person in charge removed.
Stored food not covered. Wontons in standup freezer not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Wall has grease on it under fan in kitchen.
Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket. Person in charge hung mop up to dry.
Working containers of food removed from original container not identified by common name. Sugar not identified. Person in charge identified and labeled.
Feb 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. No proof of any food handler training.
Nov 15, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. No proof of any food handler training.
Nov 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 7 high priority.
7 High priority4 Intermediate16 Basic
Show 27 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Three compartment sink at 0ppm during inspection with no dishmachine. Operator added chlorine bleach to 100ppm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In the walk in cooler; beef 1230pm (73F - Cooling) covered in plastic wrap. Operator removed to not be sold to the public.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shrimp over cooked ready to eat noodles. In the reach in freezer opened raw frozen shrimp over Krab rangoons. Operator rearranged all storage levels.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Operator holds multiple items on time as public health control with no written plan available. Per operator all items placed out at 2pm, inspector provided written plan and discussed proper use of time as public health control. Items observed on time as public health control with no time mark and no written procedures; pooled eggs (79F - Cold Holding); chicken wings (82F - Hot Holding); chicken (47F - Cold Holding); fried chicken (76F - Hot Holding); egg rolls (73F - Hot Holding). Operator discarded. In the walk in cooler; beef 1230pm (73F - Cooling) covered in plastic wrap. Operator removed to not be sold to the public.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line; pooled eggs (79F - Cold Holding) and chicken (47F - Cold Holding) held on time as public health control with no written procedures and no date marking. Operator discarded. In the reach in cooler cooked noodle (52F - Cold Holding); garlic in oil (76F - Cold Holding) per operator garlic in oil was left on counter for a few orders and cooked noodle was stored above the cooling plane. Inspector had operator relocated to inside the interior of reach in cooler and discussed with operator.
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. Operator holds multiple items on time as public health control with no written plan available. Per operator all items placed out at 2pm, inspector provided written plan and discussed proper use of time as public health control. Items observed on time as public health control with no time mark and no written procedures; pooled eggs (79F - Cold Holding); chicken wings (82F - Hot Holding); chicken (47F - Cold Holding); fried chicken (76F - Hot Holding); egg rolls (73F - Hot Holding). Operator discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the prep table by the fryer; chicken wings (82F - Hot Holding); fried chicken (76F - Hot Holding); egg rolls (73F - Hot Holding) with no time marking and no written procedures. Inspector had operator discard.
Food-contact surface soiled with food debris, mold-like substance or slime. In between the flip top reach in cooler lids of the cook line heavy build up of food debris and grease. Microwave at front counter with debris build up.
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. No proof of any food handler training.
No soap provided at handwash sink. No soap at hand wash sink by pass through window.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, shrimp, beef in walk in cooler from previous morning with no product date marking.
Bowl or other container with no handle used to dispense food. Plastic container used as scoop in bulk rice container.
Cardboard used to line food-contact shelves. Cardboard lining food prep table by flip top reach in cooler on the cook line. Operator removed the cardboard.
Dead roaches on premises. One dead roach observed in storage space that was walk in freezer. Operator swept and discarded.
Employee eating in a food preparation or other restricted area. Employee eating and drinking behind front counter while putting lids on portioned sauces.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in cooler and walk in cooler over food for customers. Operator rearranged storage levels.
Equipment and utensils not properly air-dried - wet nesting. On shelf opposite three compartment sink, clean containers stacked while wet.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. No hood filters present on cook line with woks turned on.
Floors, walls and ceiling soiled/has accumulation of debris. Floors under wok station with debris build up. Wall on side of cook line by reach in freezer with grease dripping down from fan.
Food stored on floor. Multiple jugs of fryer oil stored on floor. Operator relocated the fryer oil to correct storage location.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryer with grease build up. Walk in cooler door gasket with mold like substance build up.
Open dumpster lid. Dumpster lid open and front portion of dumpster rusted through.
Single-service articles improperly stored. Single service portion cup lids stored on the floor.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Both hand wash sink on either side of the cook line and prep area on the same wall have slow draining water. Per operator has a plumber scheduled.
Time/temperature control for safety food thawed in an improper manner. On push cart next to cook line, frozen pork thawing at ambient air temperature. Operator relocated to reach in cooler.
Water leaking from pipe and/or faucet/handle. Three compartment sink under wash compartment pipe is leaking onto floor and into the drain. Per operator has a plumber already scheduled.
Wet wiping cloth not stored in sanitizing solution between uses. In back prep table multiple wet wiping cloths not stored in solution. Operator removed.
Jun 12, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 11, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Priority: High Priority Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Establishment is under new ownership and does not have a license.
Jun 11, 2024Administrative complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority3 Intermediate7 Basic
Show 17 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies observed by front counter and dining room area.
Nonfood-grade bags used in direct contact with food. Plastic grocery bag used in direct contact to store wonton wrappers in the reach in freezer.
Pesticide/insecticide labeled for household use only present in establishment. In the storage area at the front of the kitchen, household pesticide spray jug. Discussed with operator and removed to not use in establishment.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler cooked chicken (50/52F - Cold Holding); chicken wings (50F - Cold Holding); tofu (54F - Cold Holding); dumplings (51F - Cold Holding) cooked Sunday and stored in sealed plastic containers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, egg rolls stored above the top of the reach in cooler at 49F, operator relocated to the inside of the reach in cooler. Discussed storage for proper cold holding with operator. In the walk in cooler cooked chicken (50/52F - Cold Holding); chicken wings (50F - Cold Holding); tofu (54F - Cold Holding); dumplings (51F - Cold Holding) cooked Sunday and stored in sealed plastic containers. Per operator had company out for repairs on walk in cooler. Ambient air at 52F during inspection. Operator states will have company come back out for walk in cooler repair.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler ambient thermometer broken and not reading a temperature. Operator replaced the ambient air thermometer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored on table in front of the prep sink has build up of food residue staining.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, dumplings, chicken and chicken wings prepared Sunday missing product date marking.
Buildup of food debris/soil residue on equipment door handles. Standup reach in freezer door handle sticky with residue.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front counter ceiling tiles have mold like substance build up and dust on the air vents. Dining room tiles with water damage. Hole in the front counter wall.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean metal bowls on storage shelf at rear of establishment not inverted. Operator inverted the bowls.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored over food for customers in the walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup used as scoop in bucket of soy sauce and cup used as scoop in bulk rice container, no handles and in contact with product. Operator removed the cups.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and walk in freezer door gaskets have mold like substance build up. Walk in cooler fan has build up of dust.
Open dumpster lid. Dumpster lid open during inspection.
No child labor law poster. For reporting purposes only. No child labor law poster available.
Apr 13, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Priority: High Priority Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Establishment is under new ownership and does not have a license.
Apr 12, 2024Administrative determination recommendedRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
8 High priority4 Intermediate8 Basic
Show 21 findings ▾
Priority: High Priority Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment is under new ownership and does not have a license.
Priority: High Priority 4 Observed: Roach activity present as evidenced by live roaches found. At end of cook line, in refrigerator at wall, observed approximately 11 live roaches. Also, in back prep area by hand sink and prep sink, approximately 4 live roaches.
Priority: High Priority 5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line, by Reach in cooler, on top of wire storage rack, noodles (54F - Cold Holding) Also, At fryer station, food stored on work top freezer, chicken (56F - Cold Holding); chicken wings (55F - Cold Holding); pork egg rolls (63F - Cold Holding); Also, on make line in Reach in cooler, cooked chicken (48F - Cold Holding); shrimp. (45F - Cold Holding);
Priority: High Priority Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At end of cook line, by fryer station, in reach in freezer, raw shrimp stored over ready to eat dumplings.
Priority: High Priority Observed: Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On make line, by Reach in cooler, on top of wire storage rack, shell eggs (78F - Cold Holding
Priority: High Priority Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line, on stovetop shelf, garlic in oil (77F - Cold Holding) Also, On make line, by Reach in cooler, on top of wire storage rack, shell eggs (78F - Cold Holding). Also, on make line in Reach in cooler, cooked chicken (48F - Cold Holding); shrimp. (45F - Cold Holding);
Priority: High Priority Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At end of make line In soup well hot and sour soup (98F - Hot Holding)
Priority: High Priority Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In back kitchen at mop sink There is no backflow preventer installed.
Priority: Intermediate Observed: Handwash sink not accessible for employee use at all times. On cook line, a storage cart blocking hand sink.
Priority: Intermediate Observed: No paper towels or mechanical hand drying device provided at handwash sink. Multiple hand wash sinks throughout establishment missing paper towels.
Priority: Intermediate Observed: No soap provided at handwash sink. Multiple hand wash sinks throughout establishment are without soap/soap dispenser.
Priority: Intermediate Observed: Spray bottle containing toxic substance not labeled. In dish area, under triple sink, unlabeled pump sprayer identified as degreaser by operator
Priority: Basic Observed: Ceiling/ceiling tile shows damage or is in disrepair. Multiple throughout establishment.
Priority: Basic Observed: Faucet/handle missing at plumbing fixture. In back kitchen, At mop sink, no faucet at plumbing fixture. Also, in back kitchen, at triple sink, no faucet affixed to sink.
Priority: Basic Observed: Floors, walls, and/or ceilings soiled/has accumulation of debris. Multiple ceiling tiles throughout establishment are soiled with grease. Also, at fryer station, underneath and behind on wall is soiled with grease.
Priority: Basic Observed: Food stored on floor. At fryer station, jug of oil stored on floor.
Priority: Basic Observed: Food-contact surface not smooth and easily cleanable. Wok on stovetop had cloth wrapped in rubberband
Priority: Basic Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In back kitchen, at triple sink, the wall behind sinks has black mold like substance.
Priority: Basic Observed: Walk-in cooler interior/shelves have accumulation of soil residues. Shelves are soiled.
Priority: Basic Observed: Water leaking from pipe and/or faucet/handle. In back kitchen, underneath triple sink, pipe is leaking.
Priority: Basic Observed: Dead roaches on premises. Observed 1 dead roach off cook line, in refrigerator towards wall. Also, in back prep area, under hand sink and prep sink, approximately 2 dead roaches. Also, in dry storage area, under shelving in back left, approximately 11 dead roaches.
Aug 1, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Non-food grade paper/paper towel used as liner for food container. Repurposed cardboard used to line fried items at cookline. Person in charge began removing.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer no longer commercially packaged chicken stored over ready to eat items, person in charge began moving to appropriate location.
Handwash sink used for purposes other than handwashing.Items stored in multiple hand wash sinks in kitchen. Person in charge removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Papertowels missing from hand wash sink in kitchen. Person in charge provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge holds chicken, cut cabbage, egg rolls, noodles on time. No time paperwork. Provided to operator during inspection, who began filling out.
Equipment and utensils not properly air-dried - wet nesting. Items at clean dish area wet nesting.
Floor soiled/has accumulation of debris. Floors under fryer with heavy debris buildup. Wall with debris buildup at prep table. Wall with debris buildup at triple sink. Ceiling with staining..
Food stored on floor. Food items stored on floor in walk in cooler, also, items stored uncovered. Person in charge began raising.
Garbage enclosure area in disrepair. Enclosure missing side. Also, observed large amount of trash on the ground around dumpster.
Hood filter missing from automatic fire suppression/exhaust system. Missing hood filters from main cookline. Person in charge states recently removed for cleaning.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in container in fliptop. Person in charge removed.
Single-service articles improperly stored. Cases of single service items stored in closed section of dining room on the floor. Person in charge began raising.
Working containers of food removed from original container not identified by common name. Large containers of bulk items missing labels. Person in charge labeled during inspection.
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.