HOT WOK
345 W GRANADA BLVD, Ormond Beach FL 32174 · 386-615-1531
Last inspected Jul 22, 2026 · 9 visits since October 2023
SEP 24
FEB 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 →
Inspection history
9 visits, newest first
Jul 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic in oil at 61°f. Out of cooler less than 2 hours. Operator moved to cooler.
No paper towels or mechanical hand drying device provided at handwash sink.
Employee jackets stored on food storage shelf.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood filters soiled with grease. -build up of food debris on exterior of breading container.
Working containers of food removed from original container not identified by common name. -flour container not labeled.
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken at cookline at 53°f. Out of cooler less than 1 hour. Operator moved chicken back to cooler.
Employee washed hands with a wiping cloth in sanitizer bucket.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -cooked chicken thawing in walk in cooler not dated.
Buildup of food debris/soil residue on equipment door handles. -microwave door soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hand wash sink soiled with mold like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. -white refrigerator at cookline. -prep cooler.
Wet wiping cloths stored in detergent and sanitizer mixed together.
Working containers of food removed from original container not identified by common name. -container of sugar not labeled.
Jul 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 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 Intermediate2 Basic
Show 3 findings ▾
Handwash sink inoperable in warewashing or food preparation area. - drainpipes broken at front hand sink
Equipment in poor repair. - can opener rusted
Light not functioning. - 2 lights out, one flickering
Jul 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 31 recorded, 10 high priority.
10 High priority8 Intermediate13 Basic
Show 32 findings ▾
Dented cans present. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee washed hands with no soap in three compartment sink.
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. - chlorine on site is not rated for sanitizing
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - pan washed, rinsed, and returned to service without sanitizing
Nonfood-grade bags used in direct contact with food. - cooked pork
Raw animal food stored over/not properly separated from ready-to-eat food. - raw egg over cabbage, prep cooler
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. - raw chicken over raw beef, walk in freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - dumplings held above load line in prep cooler, 55F, 4.25 hours. See stop sale
Employee washed hands in a sink other than an approved handwash sink. - employee washed hands in 3 compartment sink
Food-contact surface soiled with food debris, grease, or residue. - slicer
Handwash sink inoperable in warewashing or food preparation area. - drainpipes broken at front hand sink
Handwash sink not accessible for employee use at all times. - front hand sink blocked by stroller, fan, and grease receptacle. - back hand sink blocked by bucket and pan lid stored across basin
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 provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Nonfood-grade drill and stirring stick used in food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked chicken made 2 days ago
Bowl or other container with no handle provided to dispense food. - sugar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on prep table
Equipment in poor repair. - can opener rusted
Food not stored at least 6 inches off of the floor. - multiple buckets of food in kitchen
In-use knife/knives stored in cracks between pieces of equipment.
Light not functioning. - 2 lights out, one flickering
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - plastic crash cart - exterior of flour bins - walk in cooler shelves soiled - exterior of food bins in walk in cooler - walk in cooler door - shelf below rice pot
Reuse of single-service or single-use articles. - jug handle cut and reused as scoop - egg flats reused as pan rests
Stored food not covered. - opened bags of sugar
Time/temperature control for safety food thawed in an improper manner. - pan of beef thawing at room temperature
Wall soiled with accumulated grease, food debris, and/or dust. - back wall and door
Wet wiping cloth not stored in sanitizing solution between uses. - throughout cook line
Combustibles stored near a source of ignition. For reporting purposes only. - plastic bag, plastic sprayer bottles stored near on demand water heater
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate12 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored over egg rolls in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken at 56°f at cookline. Out of cooler 1.5 hours. Operator moved back to cooler.
Toxic substance/chemical improperly stored. -bottle of isopropyl alcohol stored with food.
Food-contact surface soiled with food debris. -interior of rice cooker.
Clean knives stored on dirty rack.
Cutting board has cut marks and is no longer cleanable.
Employee keys stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Equipment in poor repair. -bottom shelf of prep table heavily rusted.
Floor soiled/has accumulation of debris. -under prep tables. -along bottom edge of walk in cooler.
Heavily soiled cardboard used to line food-contact shelves.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -rolling carts at cookline and by back door heavily soiled with food debris, dirt. -shelving in kitchen soiled. -slicer base soiled. -exterior of rice cooker soiled. -walk in cool
Reach-in cooler interior/shelves have accumulation of soil residues.
Stored food not covered. -open bag of batter mix in dry storage area. -egg rolls in walk in cooler.
Unnecessary items/unused equipment on the premises.
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe under handwash sink.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. -grocery bag used to store raw chicken.
Raw animal food stored over or with unwashed produce. -raw pork stored over case of cabbage in walk in cooler.
Handwash sink not accessible for employee use at all times. -containers stored on floor in front of hand wash sink.
Records/documents for required employee training do not contain all of the required information.
Buildup of food debris/soil residue on equipment door handles.
Cardboard used to line food-contact shelves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee cellphone and keys stored in or above a food preparation area.
Food stored on floor. -case of cabbage in walk in cooler
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -exterior of rice cooker. -shelving in kitchen.
Reach-in coolers interior/shelves have accumulation of soil residues.
Stored food not covered. -raw beef in walk in cooler.
Unnecessary items/unused equipment on the premises.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate16 Basic
Show 23 findings ▾
Container of medicine improperly stored.
Metal stem-type thermometer soiled.
Nonfood-grade bags used in direct contact with raw chicken in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over spring rolls in walk in freezer. -raw chicken stored over sauce containers in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken at 55°f at cookline. Out of cooler less than 1 hour. Operator moved back to cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer soiled with old food debris.
No paper towels or mechanical hand drying device provided at handwash sink in restroom.
Bowl or other container with no handle used to dispense food. -plastic cup used to dispense corn starch.
Buildup of food debris/soil residue on equipment door handles, cooler at cookline.
Cardboard used to line food-contact shelves.
Cutting board has cut marks and is no longer cleanable.
Dry food storage area not maintained clean and organized.
Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -papers, phone, keys stored in prep area.
Floor soiled/has accumulation of debris in kitchen.
Improper storage of maintenance equipment that interferes with cleaning.
No conspicuously located ambient air temperature thermometer in holding unit, silver refrigerator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -old food debris on shelving in prep area. -exterior of food storage containers heavily soiled. -exterior of coolers soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Stored food not covered: -containers of flour in dry storage area. -numerous items in walk in cooler.
Unnecessary items/unused equipment on the premises.
Wall soiled with accumulated debris, and/or dust in dry storage area.
Water leaking from pipe under handwash sink in kitchen.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate15 Basic
Show 21 findings ▾
Nonfood-grade bags used in direct contact with food.
Raw animal food stored over/not properly separated from ready-to-eat food.
Toxic substance/chemical improperly stored. Can of butane fuel stored with food.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Bowl or other container with no handle used to dispense food.
Buildup of food debris/soil residue on equipment door handles.
Cardboard used to line food-contact shelves.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Food not stored at least 6 inches off of the floor. Containers of chicken and pork stored on floor in walk in cooler.
Food storage container/container lid cracked or broken.
Improper storage of maintenance equipment that interferes with cleaning.
No conspicuously located ambient air temperature thermometer in holding unit, white refrigerator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reuse of single-service or single-use articles, cut vinegar bottle used as a scoop.
Stored food not covered. Open bags of sugar and flour in dry storage area.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses.
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.