East Wok

2002 SR 19 Ste 110, Tavares, FL 32778 · Permanent Food Service · License 4508764

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Aug 13, 2026

What drove the grade

Establishment operating with no potable running water.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
2 high priority (fixed on the spot), 7 basic (3 repeats)
-16
Administrative complaint on Aug 12, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score72

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

Inspection history

1 inspection · 2 visits

Aug122026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 2 High priority
- 7 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: 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.
  Raw Chicken over Pork egg roll in walk in freezer. Operator removed.
  Fixed on the spot
- Code 27, Water source: Establishment operating with no potable running water.
  Operator has plumbers that are working on water leak in the back of the restaurant. The plumbers have turned off the water main to the restaurant. Plumbers got done and turned the water main back on. The establishment now has potable running water in all areas and the restroom is back opened..
  Fixed on the spotAdministrative complaint
Basic7
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  In sugar container. Operator removed.
  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.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler interior at cook line.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gaskets at cook line.
  Repeat violation
- Code 32, Restrooms: A minimum of one bathroom facility is not available for use.
  No running water in restroom. Operator has plumbers that are working on water leak in the back of the restaurant. The plumbers have turned off the water main to the restaurant. Plumbers got done and turned the water main back on. The establishment now has potable running water in all areas and the restroom is back opened. Corrected On-Site Corrected On-Site Admin Complaint
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Ceiling tiles soiled.
  Floor soiled/has accumulation of debris.
  Floor in walk in freezer.
  Repeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.