WOK A HOLIC
9469 W ATLANTIC BLVD, Coral Springs FL 33071
Last inspected Jul 22, 2026 · 8 visits since August 2023
FEB 24
FEB 25
JUL 25
NOV 25
JUL 26
▲ GETTING WORSE
5 inspections trending down, 12 points off where it started.
Observed: Dead roaches on premises. Observed 2 dead roaches inside kitchen, underneath non time or temperature controlled food storage Priority: Basic
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked plantains hot held at 122F at front line. Per operator, plantain cooked 1 hour prior to the inspection. Operator reheat plantains to 178F.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer exceeding 200 ppm. Operator correct solution to 100 ppm.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed food manager certification for Victor Dzib Chi expired on 5/27/2026 and Jaime Duran expired on 7/5/2026.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade.
Show the remaining 6 findings ▾
No soap provided at handwash sink at front line. Operator replenished.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on food preparation table next to cooked rice. Operator removed and stored properly.
Food stored on floor. -Observed containers with cooking oil and sauces stored on kitchen floor. -Observed bag with food items stored on walk in freezer floor. Operator removed
In-use tongs stored on oven door handle between uses. Operator relocate tongs
Insect control device installed over food preparation area. Observed bug zapper machine installed at prep station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substances buildup on can opener holster.
Nov 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
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. white rice (53F - Cold Holding). As per operator food in unit not portioned or prepared today. In unit more than 4hrs (left overnight to cooldown). Observed food item in large food grade container with closed lid, filled to the top. See Stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (53F - Cold Holding). As per operator food in unit not portioned or prepared today. In unit more than 4hrs (left overnight to cooldown). Observed food item in large food grade container with closed lid, filled to the top. See Stop sale
Bowl or other container with no handle used to dispense food. In bulk container of sugar, observed bowl used as scoop.
Cutting board has cut marks and is no longer cleanable. Cutting boards grooved at kitchen flip top
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of monster on prep counter
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hat stored with cans of food on shelf over prep counter. Observed employee speaker on shelf with canned foods over prep counter
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed operator wash and rinse rice pot with no final sanitizing step
Stored food not covered. In kitchen flip top, lower compartment, observed cut cabbage not covered.
Aug 1, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Observed: 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. With the back of his hand operator touched ready to eat chicken that was sitting on top of the oven Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (46-50F - Cold Holding). Per operator food not portioned or prepared today. In unit more than less than 4hrs. Operator moved chicken to walk in freezer for quick chill. Priority: High Priority 08B-38-4 Observed: Food stored on floor. Buckets of steady to eat sauce stored on direct contact with floor. Priority: Basic
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bourbon chicken (cut) (107F - Hot Holding). Per operator food not portioned or prepared today. Per operator food kept on top of oven or prepared today table until needed. As per operator out of temperature control for approximately 1hr. Operator made to reheat to 165F Priority: High Priority
Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen flip top; chicken (101F at 1340 to 100F at 1412 - Heated Cooling since 1325). Observed food kept resting on top of kitchen flip top. Explained proper cooling practices with operator. Priority: Intermediate
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with build up of food debris Priority: Intermediate
Observed: Dead roaches on premises. Observed 2 dead roaches inside kitchen, underneath non time or temperature controlled food storage Priority: Basic
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open coffee cup on prep counter Priority: Basic
Observed: Equipment and utensils not properly air-dried - wet nesting. Clean plastic cleaner stored on top of each other while still wet Priority: Basic
Observed: Food stored on floor. Buckets of steady to eat sauce stored on direct contact with floor. Priority: Basic
Observed: Working containers of food removed from original container not identified by common name. Bulk container of brown sugar, salt and sugar no labels Priority: Basic
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked noodles (46F - Cold Holding). Per operator food prepared yesterday morning, and stored overnight. See stop sale
Employee washed hands with no soap. Operator washed hands with no soap
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked noodles (46F - Cold Holding). Per operator food prepared yesterday morning, and stored overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooking cart; garlic in oil (81F - Cold Holding). Per operator food left out under 4 hours, not portioned or prepared today. Operator moved food items to kitchen flip top for quick chill
Employee washed hands in a sink other than an approved handwash sink. Operator washed his hands in triple sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked noodles in walk in cooler, cooled with lid
Bowl or other container with no handle used to dispense food. Bowl used as scoop inside bulk container of sugar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up in ceiling vents inside kitchen
Employee with no hair restraint while engaging in food preparation. Operator preparing food with no hair restraint
Food stored on floor. Bucket of bourbon sauce on floor. Multiple buckets of different sauces on floor in kitchen. Operator removed some buckets from floor
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizer bucket, left on food prep counter
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee drained and refill 3CS with sanitizing solution measuring 100ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodles in Walk In Cooler
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/. Manager arrived during inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor area(s) covered with standing water. At Cook line under stove.
Ice buildup in reach-in freezer and/or walk-in freezer.
Time/temperature control for safety food not maintained frozen solid in a freezer. Raw chicken in reach in freezer not frozen solid.
Sep 1, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. At walk in cooler-raw shell eggs 45-47F- cold holding, raw chicken 45-47F- cold holdings, tofu 45-47F- cold holding, chicken stock 45-48F- cold holding cooked noodles 45-47F- cold holding - food was not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler by cook line- cooked peas and carrots 45-48f - cold holding - food was not prepared or portioned today- food out of temperature overnight- see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- raw seasoned chicken 45-47F at 11:00 ( cooling overnight)- ambient temperature of cooler is 45F- at current rate of cooling food did not reach 41F within 4 hours- see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler by cookline-cooked noodles 45-48F at 11:00 ( cooling overnight)- food covered- at current food did not reach 41F with 6 hours- see stop sale. At walk in cooler-cooked noodles 45-48F at 11:00 ( cooling overnight)- ambient temperature of cooler at 45F -at current food did not reach 41F with 6 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler-raw shell eggs 45-47F- cold holding, raw chicken 45-47F- cold holdings, tofu 45-47F- cold holding, chicken stock 45-48F- cold holding cooked noodles 45-47F- cold holding - food was not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler by cook line- cooked peas and carrots 45-48f - cold holding - food was not prepared or portioned today- food out of temperature overnight- see stop sale.
Aug 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler by cookline-cooked noodles 45-48F at 11:00 ( cooling overnight)- food covered- at current food did not reach 41F with 6 hours- see stop sale. At walk in cooler-cooked noodles 45-48F at 11:00 ( cooling overnight)- ambient temperature of cooler at 45F -at current food did not reach 41F with 6 hours- see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw pooled eggs stored over cooked noodles- operator removed.
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. At walk in cooler-raw shell eggs 45-47F- cold holding, raw chicken 45-47F- cold holdings, tofu 45-47F- cold holding, chicken stock 45-48F- cold holding cooked noodles 45-47F- cold holding - food was not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler by cook line- cooked peas and carrots 45-48f - cold holding - food was not prepared or portioned today- food out of temperature overnight- see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- raw seasoned chicken 45-47F at 11:00 ( cooling overnight)- ambient temperature of cooler is 45F- at current rate of cooling food did not reach 41F within 4 hours- see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler by cookline-cooked noodles 45-48F at 11:00 ( cooling overnight)- food covered- at current food did not reach 41F with 6 hours- see stop sale. At walk in cooler-cooked noodles 45-48F at 11:00 ( cooling overnight)- ambient temperature of cooler at 45F -at current food did not reach 41F with 6 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler-raw shell eggs 45-47F- cold holding, raw chicken 45-47F- cold holdings, tofu 45-47F- cold holding, chicken stock 45-48F- cold holding cooked noodles 45-47F- cold holding - food was not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler by cook line- cooked peas and carrots 45-48f - cold holding - food was not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- raw seasoned chicken 45-47F at 11:00 ( cooling overnight)- ambient temperature of cooler is 45F- at current rate of cooling food did not reach 41F within 4 hours- see stop sale.
Handwash sink not accessible for employee use at all times. At handwash sink by three compartment sink- handwash sink blocked by kart- operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At walk in cooler - open bottle of water stored over food in walk in cooler- operator removed.
Stored food not covered. At walk incooler- pot of cooked rice not covered- operator covered.
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.