CHINA WOK
170 W LAKE MARY BLVD, Sanford FL 32773 · 407.321.9666
Last inspected Aug 19, 2026 · 7 visits since November 2023
AUG 24
JAN 25
JUL 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale Report.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washed and rinsed food pan and put up to dry, no sanitized step. Operator rewashed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken broth (126F - Hot Holding). Observed on cart at cookline. Operator reheated to 200f.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - flour sifter buried in flour
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior bulk flour container
Nov 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil (62F - Cold Holding)
Handwash sink not accessible for employee use at all times. - hand wash sink near front counter covered by food tray.
Buildup of food debris/soil residue on equipment door handles. - cook line cooler doors handles
In-use tongs stored on equipment door handle between uses. - tongs on cart handle
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed cabbage over cut cabbage at walk in cooler.
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Buildup of food debris/soil residue on equipment door handles. - cook line cooler
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 bulk potato starch
Working containers of food removed from original container not identified by common name. - bulk potato starch
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. - Raw chicken over bag of carrots in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over uncovered buckets of cooking sauce in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - egg rolls (51F - Cold Holding) Manager states held on counter during busy rush - fresh garlic in oil (61F - Cold Holding). Employee put back in cooler
Bowl or other container with no handle used to dispense food. - plastic bowl used to dispense cooking sauce
Buildup of food debris/soil residue on equipment door handles. - cookline coolers
Cutting board has cut marks and is no longer cleanable. - cutting board at cook line
Stored food not covered. - buckets of cooking sauce
Aug 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Container of medicine improperly stored. Stored in a container if cook line make table.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs with gloved hands and then proceeded to handle food without changing gloves and washing hands. Educated operator.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale Report.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line make table cooked green beans (56F - Cold Holding)/ 3 hours. Operator relocated to another unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table egg drop soup (117F - Hot Holding)/4.5 hours; Cook line. Operator instructed to discard, chicken (76F - Hot Holding ); pork (100F - Hot Holding); /30 minutes. Operator instructed to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cookline cutting board soiled with dirt.
No paper towels or mechanical hand drying device provided at front counter handwash sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on food storage shelf.
No conspicuously located ambient air temperature thermometer in cookline cold holding unit
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 10 ppm. 100 ppm.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with a black mold like stain -can opener blade dirty
Equipment in poor repair. Cutting board on the line heavy marks no longer cleanable
Food stored on floor. Bucket of soy sauce on the floor in prep uncovered
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -racks in the walk in cooler rusty and soiled
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at the back door
Working containers of food removed from original container not identified by common name. Msg, salt not identified at the prep station
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Container of medicine improperly stored. Stored over the make cooler
Equipment in poor repair. Several Make cooler gasket are ripped and need to be replaced
In-use wet wiping cloth/towel used under cutting board. Employee cutting the pork
Outer openings not protected with self-closing doors. Door closer is not connected
Screening is not 16-mesh to the inch. At the back door
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.