HOT WOK KITCHEN INC
3006 NW 13 ST, Gainesville FL 32609 · 352.271.8816
Last inspected Feb 25, 2026 · 9 visits since July 2023
JAN 24
OCT 24
FEB 25
SEP 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook not wearing gloves put cooked wontons in container with bare hands. Discussed with manager
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2018057184 | Oct 30, 2018 | Jan 25, 2019 | $400 |
| 5--2015032668 | Jul 16, 2015 | Sep 22, 2015 | — |
| 5--2015022025 | May 11, 2015 | Jun 16, 2015 | $2,200 |
Inspection history
9 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate11 Basic
What the inspector wrote — 14 findingsThe state's own report →
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 tray of Chicken stored above beef, noodles and vegetables.
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( degreaser ).
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running water at front handwash sink. Manager turned on water.
Bathroom door left open other than during cleaning or maintenance. Bathroom door propped open
Show the remaining 10 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in kitchen are not smooth and cleanable
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. employee drink on back prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Apron on dry good storage rack. Manager removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling air vent covers soiled with dirt and grease.
Open dumpster lid. Dumpster with lid open
Outer openings not protected with self-closing doors. Back exterior door has no self closing mechanism
Single-service articles improperly stored. Box of single service trays on floor of storage cooler. Manager placed on shelf.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored on dry goods storage shelf above flour containers
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves rusty and pitted
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Sep 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee arrived at front counter and began preparing food order and did not wash hands or put on gloves before starting to work.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook not wearing gloves, touched EarPod, cellphone, and wiped hands on pants then handled cooking utensils to prepare an order and handled the inside of a take out tray, Without washing hands and putting on clean gloves. Discussed with Manager.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook not wearing gloves put cooked wontons in container with bare hands. Discussed with manager
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. Portion wrapped Chicken stored over bacon wrap and bags of vegetables.
Handwash sink not accessible for employee use at all times. Handwash sink on cookline blocked by container
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running water at handwash sink by front counter
Bathroom door left open other than during cleaning or maintenance. Bathroom door propped open in dining area.
Duct tape used to repair nonfood-contact surface. Duct tape used on pipe behind cooling unit in walk-in-cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored a or flip-top make table cooler on cookline. Apron stored on clean ware rack
Floor tiles missing and/or in disrepair. Floor tiles missing by back door on floor.
No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing in restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles of reach in cooler on cook line spied with grease
Reuse of single-service or single-use articles. Single use milk container cut and used as a scoop.
Single-service articles not stored inverted or protected from contamination. Single service portion cups not inverted or protected on cookline.
Stored food not covered. Chicken wings in walk-in-cooler not covered. Baking soda in container not covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves rusting in walk-in-cooler
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board on cookline
Feb 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled garbage can and proceeded to handle clean pans of food without washing hands. Manager had employee wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line: pork (45F - Cold Holding); tofu (47F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet on water heater next to mop sink.
Spray bottle containing toxic substance not labeled. Spray bottle underneath three compartment sink.
Food stored on floor. Sauces stored on floor in walk-in cooler.
No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided operator with choking poster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Gasket of reach-in coolers across from cook line. Walk-in cooler gasket.
Open dumpster lid. Dumpster in corner of parking lot.
Stored food not covered. Flour stored next to reach-in freezer across from walk-in freezer. Manager placed lid on flour.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on reach-in coolers across across from cook line. Manager placed wiping cloth in sanitizer bucket.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket underneath three compartment sink, 0 ppm. Manager added bleach to sanitizer bucket, 50 ppm.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor underneath three compartment sink. Manager placed sanitizer bucket inside another bucket.
Working containers of food removed from original container not identified by common name. Containers stored in dry storage area next to back door.
Oct 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority0 Intermediate10 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee rang in order on register and proceeded to prepare food and handle to go containers on cook line without washing hands. Manager had employee wash hands and continue.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Lid for container washed and rinsed without sanitizing. Manager had employee make sink of sanitizer and employee sanitized lid.
Non-food grade paper/paper towel used as liner for food container. Cooked chicken stored on menu in reach-in cooler across from cook line fryer. Manager removed menu from container during inspection.
Raw animal food stored over or with unwashed produce. Raw chicken stored over persimmons in walk-in cooler. Manager moved chicken to bottom shelf.
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. Containers of noodles and cabbage on kitchen prep table. Manager stated items placed on table at 1:30 pm. Manager placed proper time mark on items.
Cardboard used to line food-contact shelves. Shelf beneath prep table across from three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vent in front of walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to back door. Manager discarded drink during inspection.
Food stored on floor. Buckets of chicken stored on kitchen floor. Employee placed chicken on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Gaskets of reach-in cooler across from cook line.
Open dumpster lid. Dumpster in corner of parking lot.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored above containers of flour on dry storage shelf next to back door.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in dish area, 200 ppm. Manager added water to sanitizer bucket, 75 ppm.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor in front of three compartment sink.
Working containers of food removed from original container not identified by common name. Containers of food stored beneath prep table next to back door.
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority2 Intermediate12 Basic
Show 18 findings ▾
Non-food grade paper/paper towel used as liner for food container. Cooked egg rolls placed on paper towel in pan on prep table next to cook line fryer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork in walk-in cooler. Manager placed chicken on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line stove: chicken (45F - Cold Holding); pork (46F - Cold Holding); shrimp (45F - Cold Holding); beef (45F - Cold Holding); shrimp (45F - Cold Holding); pork (45F - Cold Holding); chicken (45F - Cold Holding). Manager stated items were at the proper temperature at opening. Manager moved items to walk-in freezer to reduce temperature to 41F.
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. Cabbage and noodles stored on prep table in back of kitchen. Manager stated items placed on table at 1:00 pm, manager placed proper time marks on items.
Food-contact surface soiled with food debris, mold-like substance or slime. Tan cut board on prep table across from three compartment sink.
Spray bottle containing toxic substance not labeled. Spray bottle stored underneath three compartment sink.
Cardboard used to line food-contact shelves. Cardboard lining shelf underneath prep table across from three compartment sink.
Ceiling tile missing. Kitchen ceiling next to hood above cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vent in front of walk-in cooler.
Food stored on floor. Shrimp being thawed in standing water on floor in front of three compartment sink.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign in guest restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line fryer greasy.
Open dumpster lid. Dumpster on the side of the building.
Outer openings not protected with self-closing doors. Back door to kitchen.
Stored food not covered. Containers of sugar and msg stored in dry storage area.
Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water on floor in front of three compartment sink. Manager placed shrimp underneath cold running water.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket in front of mop sink.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor in front of three compartment sink.
Jul 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Container of medicine improperly stored. Bottle of Tylenol stored above eggs in walk-in cooler. Manager moved Tylenol to shelf reserved for employees.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over bottled water in walk-in cooler. Manager moved water to shelf next to eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in freezer: chicken (49F,48F,50F - Cold Holding); beef (49F,48F,49F,50F); pork (49F,49F,50F - Cold Holding). Manager stated walk-in freezer stopped working over night. Manager moved items to reach-in freezers to reduce temperature to 41F.
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. Cooked chicken on prep table next to cook line fryer. Manager stated item cooked 45 minutes prior. Manager added proper time mark to item.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has training certificate for one employee, three employees working.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and cooked chicken in walk-in cooler. Manager stated items prepared two days earlier. Manager placed proper date mark on items.
Spray bottle containing toxic substance not labeled. Spray bottles stored beneath three compartment sink.
Cardboard used to line food-contact shelves. Shelves in walk-in cooler.
Ceiling tile missing. Ceiling tile missing next to hood across from three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in front of walk-in cooler.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in freezer ambient temperature 59F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from three compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on shelf above noodles in dry storage. Manager removed hat.
Food stored on floor. Case of chicken stored on floor in walk-in freezer. Bag of onions stored on floor in walk-in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over fryers.
Open dumpster lid. Dumpster in parking lot.
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.