CHINA WOK CITY

High Priority - Nonfood-grade bags used in direct contact with food. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cut vegetables Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Inside flour container; operator discarded. - egg roll containers - interior bottom gaskets glass door Cooler

Basic - Bowl or other container with no handle used to dispense food. Floating in soy sauce

Basic - Cardboard used to line nonfood-contact shelves. Bottom prep shelf Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags in dry storage Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic containers

Basic - Food stored on floor. - onions walk in cooler - Oil under cooking equipment Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Dry storage shelving - walk in cooler shelving - bottom prep table shelves - area around cooking equipment

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature; Standing water

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Taste, sugar Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Freezer, raw prepped chicken trays over vegetables and krab, dripping on to other packaging - walk in cooler raw chicken over cut cabbage Warning - From follow-up inspection 2025-09-17: Freezer Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris.heavy grease under fryer Warning - From follow-up inspection 2025-09-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Walk in cooler shelving and fan cover - Exterior glass door cooler - exterior flour container Warning - From follow-up inspection 2025-09-17: Fan cover Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter area Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-09-17: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washed hands in the bathroom upon arriving at work. Discussed with manager

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler various Repeat Violation

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. All items out at 11:30 per operator. At 3:35. Chicken, egg rolls, cut cabbage

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Egg rolls, chicken, cut cabbage, noodles Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 117F in plastic container on top of rice cooker

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken 86 F (cooling at 3 for approximately 2 hours. at 3:30, 83F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wire egg roll containers Interior chicken tumbler Crevices of scoop Interior breading container Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In sauce and dry goods Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Bottom table shelves Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler, reach in coolers Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on dry storage shelving Cell phone on food prep table Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Bus tub repaired with metal wire. Operator discarded Corrected On-Site

Basic - Food stored on floor. Oil container under cooking equipment Containers under shelving walk in cooler

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Water/residue on the line around woks

Basic - Old food stuck to clean dishware/utensils.metal 1/2 pans stacked above three compartment sink with visible food residue, wet nesting

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. 2 containers Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. sausage over fries, white freezer

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - residue on egg roll baskets - interior chicken tumbler soiled

Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf next to fryers Repeat Violation

Basic - Employee personal food/beverages not properly identified and segregated from food to be served to the public. In reach in freezer

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of dry storage items

Basic - Equipment in poor repair. Vegetable peeler/shredder in poor repair, soiled, sharp metal repaired with finishing nail

Basic - Food stored on floor. Oil under line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - around lid on rice cookers - around handle and door, glass cooler next to fryers - walk in cooler fan covers and shelving repeat violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. White substance - "taste"

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Marinating chicken over sauce walk in cooler Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Chicken over beef walk in cooler - chicken over beef reach in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Noodles 50F stored in container above reach in cooler. Moved underneath. - breading used for time or temperature control for safety food not sifted every 4 hours

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Chicken marked 11-3, at 3:13

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Chicken marked 11-3, at 3:13

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior blades for meat tumbler/cutter

Basic - Cardboard used to line nonfood-contact shelves. Various

Basic - Equipment in poor repair. - Large black plastic container cracked and chipped - holding marinating chicken - plastic broccoli container chipped and broken - rusted and soiled wire racks used to store egg rolls

Basic - Food stored on floor. Plastic oil containers under wok cooking area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wok cooking area - walk in cooler shelving and fan covers Repeat Violation

Basic - Reuse of single-service or single-use articles. Plastic jug into into scoop. Operator discarded Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline area

Basic - Working containers of food removed from original container not identified by common name. White taste Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Father Warning - From follow-up inspection 2023-07-18: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -heavy Grease and old food on cookline -food debris below shelves and pallet in back area Warning - From follow-up inspection 2023-07-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelving and fan covers - wire shelving above dish area - salamander Repeat Violation Warning - From follow-up inspection 2023-07-18: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. - In freezer holding raw meats - in walk in cooler holding raw meats Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and beef not separated from each other or ready to eat food in white freezers

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler chicken over beef

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Egg rolls, chicken, cut bok choy, noodles Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broth 86F on cook line

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed big 6 handout 8n English, Chinese, and Spanish to operator

Intermediate - Nonfood-grade basting brush used in food. In cream cheese

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese mix; cooked ribs; egg rolls

Basic - Cardboard used to line nonfood-contact shelves. - Dry storage shelving; - bottom prep table shelving Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tiles showing water damage and missing over cooklkne

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - cooked meat and eggs above reach in cooler; - on cookline, cooked rice. - in reach in freezer, case of fish Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over reach in cooler

Basic - Food stored on floor. - Box under walk in cooler shelving - plastic oil containers under three compartment sink Repeat Violation

Basic - Gallon jug cut and reused as a scoop. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior large mixing bowl, old food residue - speed rack top sheet pan soiled - walk in cooler shelving rusted/soiled

Basic - Stored food not covered. Breading above three compartment sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Togo area and cookline Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Large bus tub, knife, cutting board

High Priority - Nonfood-grade bags used in direct contact with food. Togo bags in reach in freezer holding cooked and raw meats Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw sausage over vegetables

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef left out after grinding 57-61F, marinating beef at room temperature 54-60F, sliced beef 65F. Returned all items to walk in cooler

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Bok choy Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Bowl or other container with no handle used to dispense food. Floating in sauce and in dry items Corrected On-Site Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Bottom prep table shelves

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal food above reach in cooler

Basic - Floor soiled/has accumulation of debris. Under wokline Repeat Violation

Basic - Food stored on floor. - Bag of flour next to hot water heater corrected on site. - plastic oil containers under cookline and three compartment sink - under shelving in walk in cooler - shelving/equipment legs Repeat Violation

Basic - Gallon plastic container cut and reused as a scoop.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelving and fan covers - hood filters - shelving/equipment legs - reach in cooler cooker handles - crevices between prep tables Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board and at front counter Corrected On-Site Repeat Violation

Basic - Wire baskets used to hold cooked egg rolls visibly soiled with coating peeling off. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour/starch/sugar/salt Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. In the freezer Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food. - in a freezer - not all products commercially packaged: Raw shrimp over fries and trays of raw beef over spring rolls - in walk in cooler, raw sausage over cut bok choy (corrected on site) Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken broth made with powder and water 80F on cookline, less than 2 hours

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wire basket in walk in cooler holding egg rolls Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Father

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork cooked 2 days ago

Basic - Employee beverage container/food on a food preparation table or over/next to clean equipment/utensils. Drinks, boiled eggs, container of food on reach in cooler Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler

Basic - Food stored on floor. Container under handsink Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Walk in cooler shelving - hood filters - shelf under steam table - divider between steam table and prep table Repeat Violation

Basic - Single-service articles improperly stored. Case of containers on the floor next to hot water heater

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front counter, employee uses wet towel sitting on table to wiping fingers between orders. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt, in soy sauce containers Repeat Violation

High Priority - Dented/rusted cans present. See stop sale.oyster sauce

High Priority - Nonfood-grade bags used in direct contact with food. Meats in walk in cooler, upright freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over sauce walk in cooler - non commercially packaged raw beef over produce, upright freezer - raw scallops over sauce, reach in cooler (corrected on site) Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink no soap after handling raw beef

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wire baskets holding egg rolls, old food residue in breading and flour containers

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator

Basic - Cardboard used to line nonfood-contact shelves. Dry storage

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on reach in cooler

Basic - Floor soiled/has accumulation of debris. Under cooking equipment, under rice storage area

Basic - Food stored on floor. - Container of food under handsink on the floor. - under the shelving walk in cooler - jug of oil on the floor under three compartment sink and another under cooking equipment Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving, cookline around woks, handles to rice cooker, hood filters

Basic - Time/temperature control for safety food thawed in an improper manner. Standing water, raw shrimp Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline

Basic - Working containers of food removed from original container not identified by common name. Container on the floor under handsink Repeat Violation