China Wok
1165 SE Port Saint Lucie Blvd, Port St Lucie, FL 34952 · Permanent Food Service · License 6602330
What drove the grade
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection2 high priority (1 fixed by the Aug 12 follow-up, 1 repeat), 3 basic (1 repeat)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
More time given
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
More time given
- First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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.
Chicken cooked 49f cold holding , beef cooked 49f cold holding , cabbage cut 50f cold holding , pork cut cooked 50f cold holding , Just finished lunch manager states food was cold prior to lunch rush advised to rapid chill.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Chicken over beef no in original packaging
Repeat violation
Basic3
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hoods soiled
Code 25, Single-service items: Reuse of single-service or single-use articles.
Reuse of plastic from other packaging, make sure to cover foods with Saran Wrap, foil, bakery bags etc. items in walk in cooler
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee restroom
Repeat violation
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.