Magic Wok
10201 Hammocks Blvd APT#142, Miami, FL 33196 · Permanent Food Service · License 2323209
What drove the grade
Hot time/temperature control for safety food received at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection1 high priority (fixed on the spot), 2 intermediate, 14 basic (3 repeats); basic violations cost 12 at most-21
- Safety score79
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 visitJul 30, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Hot time/temperature control for safety food received at less than 135°F.
Observed cooked garlic in honey (112°F - Hot Holding), per operator Operator reheated cooked garlic in honey (167°F - Reheating)
Fixed on the spot
Intermediate2
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Provided to operator via email.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hws in kitchen blocked by raw chicken in plastic bins.
Basic14
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Observed raw chicken inside plastic bins stored in front of hws, exposing to splash and possibly contamination zone.
Food stored on floor.
Observed raw beef in plastic containers stored in the walk in freezer door.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed rice scoop in water that is 90° F.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed accumulation of rust on storage shelves inside walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice build up inside walk in freezer.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine less than 10ppm); Created new Sanitizer Bucket (Chlorine 200ppm)
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled gaskets of WIC, WIF and RICs.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed floor with least amount of food inside walk in cooler.
Floor area(s) covered with standing water.
Observed inside walk in cooler
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed ceilings not smooth inside kitchen and prep area.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed licensed displayed from Oct. 1, 2024.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.