China Wok City
102 W Indian River Blvd, Edgewater, FL 32141 · Permanent Food Service · License 7405965
What drove the grade
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 17 complaint inspection3 high priority (2 fixed by the Sep 24 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate, 9 basic-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Veg tool lightly soiled Interior vacuum tumbler
More time given
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 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 cold held at greater than 41°F.
Noodles made same day per operator 46°F in the middle and 54f on the outside
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw meats over cooked egg rolls walk in cooler
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee scratched neck and handled cell phone then went back to chopping raw carrots. Manager directed employee to hand wash
Repeat violation
Intermediate3
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Three compartment sink
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- Wire egg rolls containers heavily soiled - meat processing equipment - wire tool for frying chicken - portable cutting board - Immersion mixer - veg cutters/scraping tool
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Salt
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Shrimp, raw shell eggs, other items on the floor walk in cooler
Employee personal food not properly identified and segregated from food to be served to the public.
Freezers
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Plastic container holding raw chicken cracked in multiple locations
Cardboard used to line nonfood-contact shelves.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- Dry storage shelving/area - walk in cooler shelving - exterior meat processing equipment - side of fryer, Warning
Code 25, Single-service items: Container holding single service course in the dining room has old food debris/soil residue inside.
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.
Cell phone on prep table
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.