China Wok Chinese Restaurant
1462 N Rock Spring Road, Apopka, FL 32712 · Permanent Food Service · License 5811140
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 9 basic-20
- Safety score80
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 visitOct 6, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking
Owner marked time, opened less than 4 hours, discarding at 3pm
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw poultry and raw beef in walk-in-cooler over ready to eat sprouts
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap in 3 compartment sink after mixing raw poultry, owner corrected employee and educated him on proper hand washing
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Provided operator with time plan, completed before end of inspection
Fixed on the spot
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Opened cooking oil under 3 compartment sink
Fixed on the spot
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.
Handle to scoops in flour Handle in raw broccoli
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 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
BOwl stored in rice
Fixed on the spot
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Food storage container/container lid cracked or broken.
Container holding ready to eat broccoli cracked, operator discarded
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Fixed on the spot
Reuse of single-service or single-use articles.
French fries stored in chicken flavor soup base container
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.