China Wok

9340 SW 56 St, Miami, FL 33165 · Permanent Food Service · License 2331927

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Jul 16, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 20 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
8 high priority (5 fixed by the Jul 16 follow-up, 3 fixed on the spot), 1 intermediate, 12 basic
-39
Safety score61

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

Inspection history

1 inspection · 2 visits

Jul152026

Routine inspection

21 violations found · Inspector came back once

Follow-up visitJul 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic5
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer 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: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 8 High priority
- 1 Intermediate
- 12 Basic
What the inspector cited
High priority8
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed diced ham (48°F - Cold Holding); raw shrimp (51°F - Cold Holding); cooked beef (50°F - Cold Holding); cooked steak (45°F - Cold Holding) inside reach in cooler located across the cook line. As per operator, products have been there for about an hour. Products were taken to walk in cooler for rapid cooling.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed raw shelled eggs on top of prep table at room temperature.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked pork (80°F - Hot Holding) on prep table. As per operator, product has been out for about an hour. Operator placed inside walk in cooler for rapid cooling.
  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 raw beef stored above cook noodles inside walk in cooler.
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken stored above raw shrimp inside walk in cooler.
- Code 35, Insects, rodents, pests and animals: Roach excrement and/or droppings present.
  Observed one roach dropping on wall near back dry storage area.
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Observed can of raid for house hold use only at the chemical storage area.
  Container of medicine improperly stored.
  Observed bottle of cough medicine stored on shelf above food prep table in the kitchen area. Operator removed.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed shelf rack used to stored clean pots and pans with rust accumulation.
Basic12
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed frozen raw pork being thawed at room temperature on the prep table near ware washing area.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed plastic bowl used as a scoop inside bag of flour at the dry storage area.
  Cutting board has cut marks and is no longer cleanable.
  Observed green cutting board located at the main prep table with cut marks and no longer cleanable.
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Observed paper towel used as a food contact surface at the prep area.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
  Observed reach in freezer near back exit with soiled interior.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filters at the cook line soiled. Observed reach in cooler located across the cook line with soiled gaskets.
  Buildup of food debris/soil residue on equipment door handles.
  Observed black microwave located near front counter with soiled door handle.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed hole in wall in back dry storage area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall near cook line soiled. Observed walls inside walk in cooler soiled.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles in kitchen and back storage area soiled.
  Floor soiled/has accumulation of debris.
  Observed floor near cook line soiled with food debris.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.