Wok a Holic

9469 W Atlantic Blvd, Coral Springs, FL 33071 · Permanent Food Service · License 1620874

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 5 basic (1 repeat)
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul222026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  More time given
Official report, on the Florida DBPR website
First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 2 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked plantains hot held at 122°F at front line. Per operator, plantain cooked 1 hour prior to the inspection. Operator reheat plantains to 178°F.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Observed chlorine sanitizer exceeding 200 ppm. Operator correct solution to 100 ppm.
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed accumulation of black mold like substances buildup on can opener blade.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink at front line.
  Operator replenished.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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.
Basic5
- Code 08, Food protection and cross-contamination: 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
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on oven door handle between uses.
  Operator relocate tongs
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed accumulation of brown like substances buildup on can opener holster.
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Observed bug zapper machine installed at prep station .
Official report, on the Florida DBPR website

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.
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.