China Wok

3686 Harden Blvd, Lakeland, FL 33803 · Permanent Food Service · License 6306942

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 22 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 routine inspection
5 high priority (3 no follow-up needed, 2 fixed on the spot), 2 intermediate, 16 basic; basic violations cost 12 at most
-33
Safety score67

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

Inspection history

1 inspection · 1 visit

Sep102026

Routine inspection

23 violations found

First visitSep 10, 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.
23 violations found:
- 5 High priority
- 2 Intermediate
- 16 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw shell eggs at room temperature ambient air 73 , operator placed in reach 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.
  Fixed on the spot
  Food placed in soiled container/equipment.
  Egg rolls stored in box
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  Rice scoop in 94 degrees
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Stored in to go bags in walk in freezer
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Walk in cooler pork, egg rolls, various items
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  By box and buckets
Basic16
- Code 08, Food protection and cross-contamination: Stored food not covered.
  In walk in cooler broccoli, cut ready to eat veggies, shrimp not covered
  Food stored on floor.
  In walk in freezer case of pork on floor Boxes of clean cooking oil on floor in dining room
  Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
  Large chest freezer in dining area not locked
- Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  Strainer stored on soiled egg cartons. Manager moved abs cleaned and sanitized
  In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  In pork in walk in cooler
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  On cooks line
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Various bowls with no handles to scoop
  Equipment in poor repair.
  Broken containers in walk in cooler holding broccoli
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Cloths on top of cooling rice . Operator removed cloths.
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
  On cooks line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Door frame walk in freezer
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Milk jug cut in half used as a scoop. Operator discarded.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: mop sink or curbed cleaning facility not accessible provided at establishment.
  Had stool and pot stored in mop sink. Manager removed items
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  Operator removed and discarded
  Fixed on the spot
- 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.
  Jackets , personal bags mixed with dry food items
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.