SUPER WOK
4031 S NOVA RD STE A, Port Orange FL 32127 · 386.763.8873
Last inspected Jul 7, 2026 · 10 visits since July 2023
FEB 25
JUN 25
NOV 25
FEB 26
JUL 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. -employee touched cooked rice with bare hands during rinsing
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw pork stored above cooked pork inside a stand up freezer with product removed from original commercial packaging.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -smoked pork
Bowl or other container with no handle used to dispense food. -bowl used to dispense food from bulk containers inside walk in cooler
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -inside walk in cooler, advised to replace when soiled
Show the remaining 4 findings ▾
Equipment in poor repair. -chipped/rusted wire racks inside reach in coolers
Interior of refrigerator in disrepair/has exposed insulation. -interior of walk in cooler door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of stand up freezers in prep area
Water leaking from base of water heater condensation catch
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef on sheet pan at top shelf of stand up freezer behind opposite side of cook line, stored above cooked pork all removed from original commercial packaging
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. -pre cooked breaded chicken held at room temperature on cookline, no time marking on container. Operator stated out for 2.5 hours, added time marking reflecting to approved time as a public health control policy.
No paper towels or mechanical hand drying device provided at handwash sink. -men's restroom
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -precooked chicken
Bowl or other container with no handle used to dispense food. -bowl used to dispense breaded chicken at entrance to cookline
Cardboard used to line nonfood-contact shelves. -dry goods shelving lined with cardboard at end of prep area, advising operator to only use materials that can be effectively kept clean and withstand the rigorous cleaning process.
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles with worn/peeling areas and some with holes from previous utility/equipment lines above prep line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dining area, some tiles soiled with dust
Equipment in poor repair. -chipped/worn racks inside lowboy at entrance to cook line
Ice buildup in reach-in freezer. -behind counter up front
Flammables stored near a source of ignition. For reporting purposes only. -cardboard box of packaged dry food stored on top shelf in back storage area at end of cookline immediately next to vent stack of water heater. Manager moved product away from water heater during inspection
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate7 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -rice, cooked prior night 43F at edge, 45F inside middle of deep pot. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked rice
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored above package of cream puffs inside walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw pork inside walk in cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling inside a deep container, provided flyer for guidance on cooling methods. Advised to use shallow containers/pans or to use an ice bath surrounding deep pot inside cleaned basin of 3 compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pork
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -photo copies of training for some employees
Cardboard used to line nonfood-contact shelves. -lining shelving container dry goods
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some ceiling tiles inside dining area
Equipment in poor repair. -plastic lid to container used for dispensing salt. Advised operator to consider risk of physical hazard and inability to clean ridges of container
Ice buildup in reach-in freezers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wall behind fryers -some hood filters above woks are dripping
Water leaking from pipe and/or faucet/handle. -faucet to hand sink across from walk in cooler
Working containers of food removed from original container not identified by common name.
Pressurized gas tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -30lb tank of tetraflurothane inside back dry storage room near water heater. Operator removed from building.
Jun 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked chicken on sheet pans inside walk in cooler on speed rack.. 75F in middle, 80F at edge, manager states cooke 3 hours prior
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken on sheet pans inside stand up freezer above cooked pork
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -speed rack exposed to room temperature for too much time during initial 2 hours from beginning of cooling. Room temperature abuse evident from edge of sheet pans 5F warmer than middle. Must be in compliance upon next unannounced inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate15 Basic
Show 23 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee did not rinse all soap from hands after washing before drying.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken inside pan above raw beef inside walk in cooler on shelf
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh cut garlic in oil
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. -fresh cut garlic in oil
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cream cheese, bulk container inside walk in cooler. Advised to operator that soft cheeses must be date marked and maintained under control for up to 7th day maximum.
Handwash sink not accessible for employee use at all times. -hand sink at end of cookline obstructed by large garbage cans
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -cardboard inside walk in cooler heavily soiled
Cardboard used to line for food-contact. -used to absorb grease/debris from cooked food at dump station at end of cookline
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dining area -restrooms
Employee personal food not properly identified and segregated from food to be served to the public. -freezer containing numerous food items next to walk in cooler. Advised to operator to mark/ID and keep personal food segregated from restaurant supplies
Equipment in poor repair. -walk in cooler gaskets, significantly damaged
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -provided seating change evaluation form
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Floor soiled/has accumulation of debris. -behind chest freezer, significant
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets -side of refrigerator door -hood filters -top surface of smoker -shelving /ledge surfaceon backside of steam table, manager cleaned during inspection
Open dumpster lid.
Reuse of single-use articles. -reuse of thin plastic container from seasoning for raw chicken during prep. Food container is not constructed of material that can withstand rigorous/repeated ware washing
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed in standing water. Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -chicken, portions reaching 71F, interior still frozen solid. Manager stated thawing for 45 minutes.
Time/temperature control for safety food thawed in an improper manner. -thawing chicken inside stand water at room temperature
Wall in disrepair. -surface rust on wall behind cook line near hand sink at emd
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate10 Basic
Show 18 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. -employee touched cooked rice with bare hands during rinsing
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 portioned onto sheet pans inside freezer stored above numerous cooked/ready to eat foods
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -fresh chopped garlic mixed with oil
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 68-75F sitting out on countertop, employee states less than 1 hour, and 44F inside walk in cooler. -mixed fresh chopped garlic with oil 70F, manager stated over 3 hours. See stop sale. Advised to keep seper
Handwash sink not accessible for employee use at all times. -blocked by equipment inside basin, and blocking front access
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked pork
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -numerous
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Ceiling/ceiling tile shows damage or is in disrepair. -inside lobby, ceiling tiles bulging in corner
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phones on shelf next to canned food in back
Equipment and utensils rinsed after the application of the sanitizer solution.
Equipment in poor repair. -racks inside cooler across from cookline
Floor soiled/has accumulation of debris. -dry storage
Food not stored at least 6 inches off of the floor. -fryer oil inside crate on floor
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, manager states coming next week for routine
Sanitizing solution not maintained clean.
Stored food not covered. -mixed vegetables uncovered on bottom shelf inside cooler
Apr 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
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 utensils used in food. -makeshift utensils used on cook line Nonfood-grade containers used for food storage - direct contact with food. -cardboard flats used to drain grease
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Mar 29, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority6 Intermediate4 Basic
Show 16 findings ▾
Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. -(ground pork used in dumplings), 130F-140F after cooking.manager instructed employee to place back onto wok to complete process. Ground pork must reach 155F for 17 seconds. -rechecked at 180F
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. -employee reached hand into pan of sprouts on cookline
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. -employee used restroom prior to engaging in food handling on cook line without washing hands. -Employee rubbed hands together for less than 10-15 seconds while washing hands.
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.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw meat stored above cooke pork inside freezer, product removed from commercial packaging
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 not accessible for employee use at all times. -hand sink next to 3 compartment sink is not draining at all
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 utensils used in food. -makeshift utensils used on cook line Nonfood-grade containers used for food storage - direct contact with food. -cardboard flats used to drain grease
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Employee with no hair restraint while engaging in food preparation. Employee with no beard guard/restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. -underneath water heater in back room -extremely heavy soil/food debris/grease on floor behind fryers
Food not stored at least 6 inches off of the floor inside walk in cooler
Standing water or very slow draining water in handwash sink. -hand sink not draining, next to 3 compartment sink
Jan 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate12 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. -oyster sauce, shredded vegetables
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw poultry and raw beef stored above cooked pork, cream puff pasteries inside stand up freezer not all in commercial packaging(sheet pans used)
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. -fresh garlic mixed with oil at room temperature exposure for 2.75 hrs per operator. Added time.
Bowl or other container with no handle used to dispense food. -inside small cooler near fryers, bowl used to dispense cooked chicken
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -walk in cooler
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. -behind cooking equipment
Food not stored at least 6 inches off of the floor. Inside walk in cooler
Ice buildup in reach-in chest freezers
Reuse of single-service or single-use articles. -no.10 cans reused for various purposes containing different food products. Advising operator that no.10 cans cannot be reused for food storage of any kind.
Screening is not 16-mesh to the inch. -screen door on side entrance for employees
Stored food not covered. -inside walk in cooler
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -raw shrimp/prawns 46-53F, thawing under running water at 3 compartment sink less than 1 hour
Time/temperature control for safety food thawed in an improper manner. -allowing time/temperature controlled food to rise into danger zone while thawing. Advised to thaw in refrigerator ahead of time if not monitoring thawing process.
Wiping cloth sanitizing solution stored on the floor.
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate9 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked breaded chicken 75-90F in middle of densely loaded bus tub at rate of inadequate cooling due to prolonged room temperature exposure during cooling. Manager placed onto sheet pan to allow rapid cooling.
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.
Raw animal food contaminants stored over/not properly separated from ready-to-eat food. -boxes from raw chicken stored above cases of canned pineapple
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee did not wash hands and change gloves from going to handling/rinsing soiled dishes prior to handling cooked chicken
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 being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -densely loaded hot chicken placed into deep plastic bus tub. Operator replaced with sheet pan
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.
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. -new employee who does nor have food handler training
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -bulk cooked pork
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Cleaned and sanitized equipment or utensils not properly stored inverted inside container.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. -under cook line
Food not stored at least 6 inches off of the floor. -soy sauce
Ice buildup in reach-in freezer. -large chest freezer on side of kitchen
Reuse of single-service or single-use articles. -raw chicken boxes used to absorb grease from cooked food. Cardboard from food product is not reusable for contact with food.
Wiping cloth sanitizing solution stored on the floor.
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.