Crazy Wok Take Out
5764 Wiles Rd, Coral Springs, FL 33067 · Permanent Food Service · License 1620811
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. raw egg (80°F - Cold Holding) not prepped or portioned today.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection5 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 8 basic (1 repeat)-34
- Administrative complaint on Nov 5Counts in full until a follow-up finds the problems fixed-20
- Safety score46
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 visitNov 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. raw egg (80°F - Cold Holding) not prepped or portioned today.
Stored at ambient room temperature of 80°F+. Per operator item was stored at room temperature less than 3 hours. Operator opted to place items on time. Operator applied appropriate time mark.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Non commercially packaged raw duck stored in same bin as non commercially packaged cooked spinach in walk in freezer. Operator reorganized.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee put on gloves and immediately handle cooked pork without first washing hands. Reviewed handwashing requirements with operator. Employee washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handle soiled rag and then immediately begin to handle single service customer to go box without first washing hands. Reviewed handwashing requirements with operator. Employee washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Non food grade plastic bag used to store beef in walk in freezer. Operator removed.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked egg rolls (100°F - Cooling for 1 hour at 2:00, 98°F at 2:30) cooling at ambient room temperature of 80°F+.
At current rate of cooling item will not reach 70°F within required 2 hour window. Operator began moving to cooler to chill.
Fixed on the spot
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
Ambient thermometer in wonton reach in cooler plus 10 degrees from ambient temperature.
Code 11, Employee health: 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.
Emailed form to operator.
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw pork thawing at room temperature at kitchen prep table. Operator placed into cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard used to line kitchen microwave prep table.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Multiple soiled wet wash clothes stored directly on cook line prep surfaces.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Wonton prep reach in cooler interior soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan covers in walk in cooler heavily soiled. Cook line hood filter heavily soiled with grease. Portable fan stored in prep area heavily soiled with dust. Expo line printers soiled with food debris. Kitchen reach in cooler gaskets soiled.
Buildup of food debris/soil residue on equipment door handles.
Rice warmer handle and small residential cooler handles soiled.
Repeat violationAdministrative complaint
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.
Employees cell phone stored directly on kitchen microwave prep table. Employees removed.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.