China Wok
4945 SR 64 E, Bradenton, FL 34208 · Permanent Food Service · License 5104438
What drove the grade
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection1 intermediate (fixed on the spot), 9 basic (2 repeats)-13
- Safety score87
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 11, 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
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed in walk-in cooler cooked pork from freezer no date marked. Person in charge stated it was pulled from freezer on 9/9/26 and date marked accordingly.
Fixed on the spot
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.Observed in walk-in cooler marinaded pork container not covered.
Person in charge covered container.
Fixed on the spot
Observed marinated pork container stored on floor in walk-in cooler.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Ice buildup in reach-in freezer across from 3 compartment sink.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Chlorine over 200ppm); Person in charge diluted with water and Sanitizer Bucket (Chlorine recheck 100ppm)
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hoods soiled with grease over wok station.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Outer openings not protected with self-closing doors on north end of kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Person in charge inverted.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.