East Wok
13807 Landstar Blvd Ste 112, Orlando, FL 32824 · Permanent Food Service · License 5814564
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection2 high priority (fixed on the spot), 1 intermediate, 8 basic-17
- Safety score83
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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw and cooked chicken,egg rolls temping between 48°F-54°F per operator items were bought from walk in cooler to reach in cooler about 2 hours.Operator moved items to walk in cooler for temperature recovery
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over cooked chicken in walk in cooler.Operator moved cooked chicken to top shelf
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained small,square white cutting board on cooks line
Basic8
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Reach in coolers on cooks line
Code 08, Food protection and cross-contamination: Stored food not covered.
In walk in cooler
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Oyster can in container with uncooked rice by tripe sink.Operator removed can
Cutting board has cut marks and is no longer cleanable.
Cutting boards on make table
Equipment or utensils not designed or constructed in a durable manner.
Observed plastic scoop made of cut plastic container stored with sanitized utensils at end of cooks line. Educated operator that can not be used to scoop food
Code 22, Food-contact surfaces clean and sanitized: Walk -in cooler interior/shelves have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of food containers and exterior of storage food bins Soiled gaskets on reach in coolers on cooks line
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Sticky fly trap hanging at dry storage shelf. Operator moved to back door
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.
- 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.