HUNAN WOK
3355 SHERIDAN STREET, Hollywood FL 33021 · 9173537281
Last inspected May 13, 2026 · 7 visits since March 2024
OCT 24
FEB 25
JUL 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Observed employee touch cooked chicken with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026047477 | May 13, 2026 | Jul 27, 2026 | $400 |
| 2--2025056311 | Jul 10, 2025 | Aug 14, 2025 | $360 |
| 2--2020033123 | Jul 7, 2020 | Aug 18, 2020 | $400 |
| 2--2015050670 | Oct 26, 2015 | Dec 22, 2015 | $720 |
Inspection history
7 visits, newest first
May 13, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
What the inspector wrote — 11 findingsThe state's own report →
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At cook line, fried wing drumstick (145F - Cooking) when removed from fryer for service. Employee returned to fryer. Second temperature 173F.
Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, cooked rangoons in wax boxes originally containing raw chicken. Manager changed to plastic containers.
Raw animal food stored over/not properly separated from ready-to-eat food. In mini fridge at cook line, raw wings above cooked rangoons and cooked chicken pieces. Manager rearranged for proper separation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep tray by cook line, tempura chicken (71F - Cold Holding); fried large egg rolls (64F - Cold Holding). Neither prepared or portioned today. Per manager out of reach in cooler approximately 30-45 minutes. Manager returned both to reach in cooler.
Show the remaining 7 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk in Pepsi glassfront cooler by front counter. Per manager opened 3 days ago. Manager added date marked after opening.
Employee washed hands in a sink other than an approved handwash sink. Employee rinsed off hands in triple sink while working with raw chicken. Reviewed proper handwashing with employee and manager to always use hand sink only.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In basket at cook line, spring rolls 96F at 11:50am (heated cooling approximately 15-20 minutes) to 90F at 12:40pm. Based on times and temperatures, rolls will not reach 70F in 2 hours. Manager moved to reach in freezer to rapid chill.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back prep area. Manager replaced paper towels.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving slightly soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Wall area by triple sink and adjacent hand sink soiled.
Working containers of food removed from original container not identified by common name. Bulk sugar container in back storage area not labeled.
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen, put on gloves and begin working with food. Discussed with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (53F - Cold Holding) being held at room temperature for less than 1 hour. Operator moved to reach in cooler. Retook temperature at end of inspection at 46F
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator moved to ware washing area
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/CFM arrived at time of inspection
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water of 79F provided at corner cook line hand wash sink.
Bathroom door left open other than during cleaning or maintenance. Operator closed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease. Observed in ware washing area
Food stored in a prohibited area. Cases of raw chicken received and stored in back hallway. Chicken temped at 40F. Operator moved to walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at corner cook line hand wash sink
Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed mushrooms stored above bin of ready to eat zucchini in cook line cooler. Operator reorganized
Jul 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. Raw pork stored above unwashed oranges in 2 door glass reach in cooler at front counter. Operator reorganized
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked chicken in walk in cooler. Operator reorganized. Raw chicken stored above ready to eat krab rangoon in table top reach in cooler on cook line, operator reorganized
Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in a prohibited area. Cooked chicken stored in back hallway with refuse materials. See Stop Sale
Toxic substance/chemical improperly stored.can of wd40 stored with dry storage items. Operator properly stored
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at triple sink. Discussed with operator. Operator instructed employee to wash hands again at hand wash sink
Handwash sink not accessible for employee use at all times. Prep area/ware washing area hand wash sink blocked by mixer, brooms, items stored in hand wash sink. Operator removed items and made accessible
No running water at cook line hand wash sink. Operator turned on water
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. 3 provided, per operator 5 employees employed at establishment
Buildup of food debris/soil residue on equipment door handles. Observed at cook line flip tops
Food stored in a prohibited area. Cooked chicken stored in back hallway with refuse materials. See stop Sale
Food-contact surface not smooth and easily cleanable. Cut off container used as rice scoop. Operator discarded
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line flip tops soiled
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Cooked chicken cooling on cardboard lids at front counter, operator moved to food grade container and placed in walk in cooler. Krab rangoons stored in direct contact with cardboard box in walk in cooler. Operator moved to food grade container
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above broccoli in walk in cooler. Operator reorganized
Toxic substance/chemical improperly stored. Can of wd40 stored with dry storage items. Operator properly stored
Handwash sink not accessible for employee use at all times. Items stored in cook line hand wash sink. Operator removed
Bowl or other container with no handle used to dispense food. Pound container used to dispense fried rice, operator removed
Food stored on floor. Bags of cooked pork fell over to floor in walk in freezer. Operator put back on shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of discarded grease container in water heater room soiled
Plumbing system in disrepair. Water leaking from drain pipes at hand wash sink right side cook line
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink on cook line
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Triple sink hand wash sink blocked by brooms, items stored in hand wash sink. Operator made accessible
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance at front counter not labeled. Operator labeled sanitizer
Equipment or utensils not designed or constructed in a durable manner. Cut off containers used as scoops. Operator discarded
Floor soiled/has accumulation of debris. Observed under cook line equipment
Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized
Nonfood-contact surface soiled with grease. Observed on cook line soap, paper towel dispenser, portable ac. Shelving in walk in cooler
May 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cream cheese rangoon at 1 door glass cooler across stove. Operator rearranged to proper placement.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
Handwash sink used for purposes other than handwashing. Observed food debris at handwashing sink next to stove being used as dump sink. Operator cleaned sink of debris.
Packaged food not labeled as specified by law. Observed container of sugar removed from it original container not marked. Operator marked with proper name.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave across oven in cook line soiled with food debris. Operator cleaned interior.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on kitchen prep table not stored in sanitizer bucket between use. Operator placed cloth in sanitizer solution.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
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. Observed employee touch cooked chicken with bare hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork cold held at 46F and cooked shrimp at 45F in flip top cooler. Per operator both items transfer to unit 45 minutes prior to the inspection. Operator placed ice pack on both items for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken hot held at 95F in kitchen. Per operator, chicken cooked 1 hour prior to the inspection. Advise operator to reheat chicken to 165F.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash his hands in 3 compartment sink and then engaged in food preparation.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in dishwashing area used to stored utensils.
No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked pork stored in walk in cooler. Per operator, pork cooked on 03/22/2024.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employees training certification expired on 04;01/2023
Food stored on floor. -Observed containers with various food items stored on kitchen floor. a¿¿Observed bag with carrots stored on walk in cooler floor. Operator removed and stored on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of old food residue buildup on flour, corn starch containers.
Stored food not covered. Observed several uncovered containers with TCS foods items stored in walk in walk in cooler not covered.
Time/temperature control for safety food thawed in an improper manner. Observed imitation crab legs thawing in standing water.
Walk-in cooler shelves with rust that has pitted the surface.
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.