CRAZY WOK TAKE OUT
5764 WILES RD, Coral Springs FL 33067 · 954.609.9153
Last inspected Nov 3, 2025 · 8 visits since August 2023
OCT 23
JUL 24
MAR 25
JUL 25
NOV 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026002854 | Nov 3, 2025 | Mar 11, 2026 | $320 |
Inspection history
8 visits, newest first
Nov 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shrimp in cook line flip top cooler. Operator reorganized.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Non commercially packaged raw chicken stored above non commercially packaged raw pork in walk in freezer. Operator reorganized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (77F - Cold Holding) not prepared or portioned today stored on kitchen prep table at room temperature. Per operator, item was moved from walk in cooler less than 3 hours ago. Operator moved item to reach in cooler to chill.
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. Fried rice held on time stored on cook line not time marked. Per operator, item has been held for less than 2 hours. Operator applied appropriate time mark.
Show the remaining 5 findings ▾
Handwash sink used for purposes other than handwashing. Handwashing sink right of triple sink use to store produce. Operator removed.
Buildup of food debris/soil residue on equipment door handles throughout kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on steam table near soups. Employee removed.
Floor soiled/has accumulation of debris. Walk in cooler floor and walk in freezer floor heavily soiled with food debris.
Plumbing system in disrepair. Hot water handle on front handwashing sink in disrepair.
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Container of medicine improperly stored. Container of pepto bismol tablets and various vitamins stored on kitchen prep table near ready to eat vegetables. Operator reorganized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (53F- Cold Holding) held at room temperature on kitchen prep table for less than 2 hours. Operator moved item to below reach in cooler to ensure proper cold holding.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior rim of rice cooker soiled with food debris build up.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sent form to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken located in fryer reach in cooler and walk in cooler not properly date marked. Operator date marked.
Cardboard used to line nonfood-contact shelves throughout kitchen and prep areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves heavily soiled with dust/food debris. Gaskets of kitchen/wonton prep reach in coolers soiled with food debris. Bottom storage shelves near triple sink area soiled with food debris. Equipment gaps on cook line prep area soiled with food debris.
Walk in cooler floor soiled/has accumulation of food debris.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. More than 60 days. Operator paid during the inspection
Bowl or other container with no handle used to dispense food. In the bucket of MSG, a pint sized container was stored inside and used to dispense the food. The container was removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on steam table between the containers of soup. The beverage was removed.
Jul 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license.
Oct 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cookline flip top cooler, raw chicken (59F - Cold Holding); raw beef (59F - Cold Holding); pork (59F - Cold Holding); cooked shrimp (59F - Cold Holding); cooked chicken (59F - Cold Holding). The items were moved to the cooler less than 3 hours ago. Half of the volume was moved back to the walk in cooler and the remainder had ice bags applied.
Aug 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At dry storage shelves- Cooked chicken wings 86-93F at 2:20 to 86- 93F at 2:35( cooling since 1:20) cooked chicken 93F at 2:20 to 93F at 2:35( cooling since 1:40), cooked white rice 84-122F at 2:20 to 84-116F at 2:35 ( cooling since 11:45)- food left out to cool at room temperature- at current rate of cooling food will not reach 41F within 6 hours- operator placed in walk in freezer to quick chill.
Nonfood-grade bags used in direct contact with food. At reach in freezer- non food grade to-go/ plastic shopping bag used to store dumplings- operator removed dumplings from bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At chest reach in freezer- raw beef not commercially packaged stored over dumplings and krab rangoons- operator moved to lower shelf.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer - raw chicken it commercially packaged stored over raw pork- operator moved raw chicken to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline prep table - Fried rice 50F- cold holding- food not prepared or portioned today- food left out after order- food out of temperature for 20 minutes- oper placed in reach in cooler to quick chill. At cookline prep table- raw bean sprouts- 82-86F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour - operator placed in reach in cooler to quick chill. Corrective Action TakenCorrective Action TakenWarning**
Employee eating in a food preparation or other restricted area. Multiple employee eating food inside kitchen / cookline area- educated operator- employee moved to dinning hall.
Food stored on floor. Container of oil on floor at cookline.
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.