China Wok
2308 SE Hawthorne Rd Ste E, Gainesville, FL 32641 · Permanent Food Service · License 1103389
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 6 basic (2 repeats)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed the reach-in cooler on the front line, chicken 78° now 54° 12 minutes later, then to 43°, egg roll 70°., now 41°, These were moved to the reach-in freezer uncovered. ALSO, shrimp in the flip top cook line reach-in cooler, 55°. This may have been due to over stocking. All shrimp above the line was replanned and placed below in the walk-in cooler, now 41°. The shrimp below the chill/fill line was in compliance.
Fixed on the spot
Intermediate2
Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
Observed : unlabeled hand soap at the back kitchen hand wash sink. This was labeled. ALSO, a clear liquid, now labeled sani was on a shelf.
Fixed on the spot
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Observed : 3 lines of information missing on each certificate. The owner filled out the card all the way.
Fixed on the spot
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed : frozen chicken in the 3 compartment sink, standing water. Chicken was still frozen. A stream of water was added to the sink, suggested this be done in a pot or the middle sink next time.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bulk oil stored on the floor under the cook station. These were moved to the shelf.
Fixed on the spot
Food not stored at least 6 inches off of the floor.
Observed : in the walk-in freezer one shelf touches the floor, with food on it. ALSO, in the walk-in cooler, the thickness of the shelf that is on the floor with food on it is not 6 inches.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: 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. Observed : the front line reach-in cooler, per the operator, was repaired this morning. The owner put food in there after the tech left. The temperature, per the operator has been steadily dropping. The chicken was now at 78°, egg roll 70°, these were placed in the reach-in freezer on the front line, uncovered. The food was in there for about 1 hour.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed : employe bananas and hand cream over and next to guest to go items. ALSO, on the back wall shelves, multiple employee items stored over bulk flour.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed : the wet mop at the mop sink was packed in the wringer. This was adjusted to allow air drying.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.