China Wok I
2733 SE Highway 70, Arcadia, FL 34266 · Permanent Food Service · License 2400260
What drove the grade
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 7 basic (2 repeats)-24
- Safety score76
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 visitSep 17, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Observed raw hard shell eggs over ketchup on the make table, owner moved.
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw chicken over raw beef in reach in freezer in kitchen.
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 employee answering the phone, handling transactions and went to prepare food orders without washing hands, owner spoke to employee and educated on importance of washing hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed vitamin supplements on shelf on cook line, owner removed.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at back hand washing sink in kitchen, owner replaced.
Fixed on the spotRepeat violation
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed container of beef and chicken in a preparation area in kitchen improperly thawing, owner placed in walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed shrimp on the floor in the kitchen, owner placed on shelf in walk in cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a bowl with no handle in the container of rice in the kitchen.
Repeat violation
Code 16, Dishwashing facilities and test kits: 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 employee not sanitizing the utensils and dishes in the 3-compartment sink correctly, educated staff and printed copy of chart gave to owner.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed wet wiping cloth under cutting board on preparation table in kitchen.
Wiping cloth sanitizing solution stored on the floor.
Observed chlorine solution on the floor in the kitchen, owner picked up.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed build up of food debris in microwave in the kitchen.
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.