China Wok
2150 Tamiami Trl #11, Port Charlotte, FL 33948 · Permanent Food Service · License 1801566
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Oct 29 complaint inspection5 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic (2 repeats)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 29, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed 1 dented can of ketchup. Observed 2 dented cans of soy sauce. The operator segregated the cans for return.
Fixed on the spot
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed a ladle used for cooked shrimp also used for bean sprouts. The operator discarded the bean sprouts.
Fixed on the spot
Code 03, Food out of temperature: 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.
Observed cooked rice held under time as public health control with no time marking. The operator placed an accurate time mark on the rice.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over raw beef in the walk in cooler. The operator properly stored the raw foods.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed an employee return to work from the outside then handle clean metal food storage containers without washing hands. The employee was educated on proper handwashing procedures. The metal containers were set aside for cleaning.
Fixed on the spot
Intermediate1
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed an employee wash hands in the three compartment sink. The employee rewashed hands in an approved handwashing sink.
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw shrimp thawing in standing water. The operator placed the shrimp in the walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food contaminated by unsanitized equipment or utensil.
See stop sale. Observed a ladle used for cooked shrimp also used for bean sprouts. The operator discarded the bean sprouts.
Fixed on the spot
Food stored on floor.
Observed plastic containers of cooking oil stored on the floor.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Repeat violation
Earlier inspections 1
F37Routine inspection17 violations, 6 high priority Administrative complaint
- First visitSep 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed 2 dented cans of hoisin sauce. Observed 2 dented cans of ground bean sauce. The operator segregated the cans for return.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked shrimp (50°F - Cold Holding) stored stacked in a double container in the top section of the reach in cooler on the cook line. The operator removed the outer container for proper cold holding.
Fixed on the spot
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.
Observed cooked chicken and raw shell eggs held under time as public health control with no time marking. The operator time marked the above foods.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over containers of sweet and sour sauce and barbecue sauce in the walk in cooler. Observed raw beef stored over cooked pork in the 2-door stand up cooler behind the front counter. The operator properly stored the raw foods.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over canned/bottled drinks.
Observed raw chicken stored over a pitcher of iced tea in the 2-door stand up cooler behind the front counter. The operator properly stored the raw chicken.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed a chemical cleaner stored on top of a can of ketchup in dry storage. The operator properly stored the chemical cleaner.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked chicken prepared onsite and held for more than 24 hours with no date mark.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine test kit.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in back of the kitchen.
No soap provided at handwash sink at the back of the kitchen.
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cooked chicken stored uncovered in the walk in cooler. The operator covered the cooked chicken.
Fixed on the spot
Food stored on floor.
Observed plastic containers of cooking oil stored on the floor in the kitchen.
Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee food stored with food for the public in the walk in cooler. The operator properly stored the employee food.
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 an employee beverage stored on a shelf above a food preparation table in the kitchen. The operator properly stored the beverage.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at the back of the kitchen.
Code 35, Insects, rodents, pests and animals: Rear exit door has a gap at the threshold that opens to the outside.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed the license on display expired 12/1/2025.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.