China Wok
3518 Broadway Blvd Unit E, Riviera Beach, FL 33404 · Permanent Food Service · License 6020963
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection4 high priority (fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 3 basic-21
- Administrative complaint on Aug 14Counts in full until a follow-up finds the problems fixed-20
- Safety score59
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 visitAug 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
fried chicken (51°F - Cold Holding) by fryer; as per operator food not cooked or portioned today; food out of temperature for 30 minutes; food moved back to walk-in cooler;
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 beef over sweet and sour sauce and raw chicken over fried chicken and cooked vegetables in walk-in cooler; stored properly
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee changing from front counter taking orders and cashing out to moving food containers inside walk-in cooler without washing hands first; educated; employee washed hands;
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed dishwasher manually doing dishes with just soap and rinsing with plain water; three compartment sink not properly set up; educated and operator set up three compartment sink with chlorine at 100 ppm
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink by three compartment sink
Provided
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor- bucket of raw meat in walk-in freezer and bucket of sauce in walk-in cooler were stored on the floor; operator stored properly
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Observed approximately 5 sticky tape hanging by walk-in coolers and prep table set up next to walk-in cooler and speed rack with fried chicken ; operator removed
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing above three compartment sink
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.