CHINA WOK CITY
102 W INDIAN RIVER BLVD, Edgewater FL 32141 · 386-426-7779
Last inspected Mar 20, 2026 · 8 visits since July 2023
JAN 24
OCT 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 on floor under handsink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019035603 | Jul 1, 2019 | Aug 19, 2019 | $400 |
Inspection history
8 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cut vegetables
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
Food-contact surface soiled with food debris, mold-like substance or slime. - Inside flour container; operator discarded. - egg roll containers - interior bottom gaskets glass door Cooler
Show the remaining 9 findings ▾
Bowl or other container with no handle used to dispense food. Floating in soy sauce
Cardboard used to line nonfood-contact shelves. Bottom prep shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags in dry storage
Equipment and utensils not properly air-dried - wet nesting. Large plastic containers
Food stored on floor. - onions walk in cooler - Oil under cooking equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Dry storage shelving - walk in cooler shelving - bottom prep table shelves - area around cooking equipment
Time/temperature control for safety food thawed in an improper manner. Room temperature; Standing water
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Taste, sugar
Sep 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - Freezer, raw prepped chicken trays over vegetables and krab, dripping on to other packaging - walk in cooler raw chicken over cut cabbage
Floor soiled/has accumulation of debris.heavy grease under fryer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Walk in cooler shelving and fan cover - Exterior glass door cooler - exterior flour container
Wet wiping cloth not stored in sanitizing solution between uses. Front counter area
Sep 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 7 high priority.
7 High priority4 Intermediate9 Basic
Show 20 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Nonfood-grade bags used in direct contact with food. Frozen beef or pork
Plastic jug cut into scoop.operator discarded
Raw animal food stored over/not properly separated from ready-to-eat food. - Freezer, raw prepped chicken trays over vegetables and krab, dripping on to other packaging - walk in cooler raw chicken over cut cabbage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab 45F; pork 45F. Bottom left reach in cooler
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 as required. Two kinds of chicken, eggrolls, and noodles.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
Food-contact surface soiled with food debris, mold-like substance or slime. - Stained rich and cooler gaskets. - interior tumbler soiled with residue - top of sausage maker - stained portable cutting board - soiled whisk on drying rack - soiled, rusted wire racks with coating peeling off used for egg rolls
Handwash sink not accessible for employee use at all times. Apron tightly wrapped around faucet it to keep it off.
Nonfood-grade basting brush used in food. Heavily rusted bristle brush in oil.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg foo yung sauce from weekend
Cardboard used to line nonfood-contact shelves. Bottom prep
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled personal grater stored next to knife sharpener and cutting boards on drying rack
Floor soiled/has accumulation of debris.heavy grease under fryer
Food stored on floor. - oil jugs under cookline - food containers under shelving
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Walk in cooler shelving and fan cover - Exterior glass door cooler - exterior flour container
Water leaking from pipe and/or faucet/handle. Handsink
Wet wiping cloth not stored in sanitizing solution between uses. Front counter area
Working containers of food removed from original container not identified by common name. MSG
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate11 Basic
Show 19 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washed hands in the bathroom upon arriving at work. Discussed with manager
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler various
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. All items out at 11:30 per operator. At 3:35. Chicken, egg rolls, cut cabbage
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 as required. Egg rolls, chicken, cut cabbage, noodles
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 117F in plastic container on top of rice cooker
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken 86 F (cooling at 3 for approximately 2 hours. at 3:30, 83F
Food-contact surface soiled with food debris, mold-like substance or slime. Wire egg roll containers Interior chicken tumbler Crevices of scoop Interior breading container
No paper towels or mechanical hand drying device provided at handwash sink.
Bowl or other container with no handle used to dispense food. In sauce and dry goods
Cardboard used to line nonfood-contact shelves. Bottom table shelves
Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler, reach in coolers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on dry storage shelving Cell phone on food prep table
Equipment in poor repair. Bus tub repaired with metal wire. Operator discarded
Food stored on floor. Oil container under cooking equipment Containers under shelving walk in cooler
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Water/residue on the line around woks
Old food stuck to clean dishware/utensils.metal 1/2 pans stacked above three compartment sink with visible food residue, wet nesting
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. 2 containers
Oct 4, 2024Inspection 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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. sausage over fries, white freezer
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
Food-contact surface soiled with food debris, mold-like substance or slime. - residue on egg roll baskets - interior chicken tumbler soiled
Cardboard used to line nonfood-contact shelves. Bottom shelf next to fryers
Employee personal food/beverages not properly identified and segregated from food to be served to the public. In reach in freezer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of dry storage items
Equipment in poor repair. Vegetable peeler/shredder in poor repair, soiled, sharp metal repaired with finishing nail
Food stored on floor. Oil under line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - around lid on rice cookers - around handle and door, glass cooler next to fryers - walk in cooler fan covers and shelving repeat violation
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. White substance - "taste"
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate7 Basic
Show 14 findings ▾
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.
Raw animal food stored over/not properly separated from ready-to-eat food. Marinating chicken over sauce walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Chicken over beef walk in cooler - chicken over beef reach in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Noodles 50F stored in container above reach in cooler. Moved underneath. - breading used for time or temperature control for safety food not sifted every 4 hours
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Chicken marked 11-3, at 3:13
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Chicken marked 11-3, at 3:13
Food-contact surface soiled with food debris, mold-like substance or slime. Interior blades for meat tumbler/cutter
Cardboard used to line nonfood-contact shelves. Various
Equipment in poor repair. - Large black plastic container cracked and chipped - holding marinating chicken - plastic broccoli container chipped and broken - rusted and soiled wire racks used to store egg rolls
Food stored on floor. Plastic oil containers under wok cooking area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wok cooking area - walk in cooler shelving and fan covers
Reuse of single-service or single-use articles. Plastic jug into into scoop. Operator discarded
Wet wiping cloth not stored in sanitizing solution between uses. Cookline area
Working containers of food removed from original container not identified by common name. White taste
Jul 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Father
Floor soiled/has accumulation of debris. -heavy Grease and old food on cookline -food debris below shelves and pallet in back area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelving and fan covers - wire shelving above dish area - salamander
Jul 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 7 high priority.
7 High priority2 Intermediate8 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken 90-100f cooling at room temp approximately 2 hours per operator. Moved to walk in cooler
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.
Nonfood-grade bags used in direct contact with food. Togo bags for frozen meats
Raw animal food stored over/not properly separated from ready-to-eat food. - walk in cooler, raw meat over egg rolls and cut vegetables
Roach activity present as evidenced by live roaches found. 1 on floor under handsink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pork marinating at room temperature 48-64F. Will be cooked in an hour per operator. Advised to marinate under refrigeration
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broth 91F on cookline. Made approximately 3 hours earlier. Advised to hold 135F or above
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Father
Nonfood-grade drill used for food.
Cardboard used to line nonfood-contact shelves. Dry storage
Floor soiled/has accumulation of debris. -heavy Grease and old food on cookline -food debris below shelves and pallet in back area
Food stored in a location that is exposed to splash/dust. Container of msg under handsink
Food stored on floor. Plastic containers of oil, cookline and under the compartment sink
In-use knife/knives stored in cracks between pieces of equipment. Cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelving and fan covers - wire shelving above dish area - salamander
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Msg and sugar
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.