CHINA WOK CHINESE RESTAURANT

Name: CHINA WOK CHINESE RESTAURANT
Address: 1462 N ROCK SPRING ROAD, APOPKA, FL, 32712, US
Rating: 0

1462 N ROCK SPRING ROAD, APOPKA, FL 32712

License #5811140

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 13 findings · 3 critical

Routine - Food

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Quick take

CHINA WOK CHINESE RESTAURANT in APOPKA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 117 total violations — 28 critical, 12 major, 77 minor.

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Record snapshot

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The latest inspection on October 6, 2026 shows 13 observation rows: 3 critical, 1 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

117

Coverage note

Inspector notes linked where available

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CHINA WOK CHINESE RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw poultry and raw beef in walk-in-cooler over ready to eat sprouts
[14-01-5] Bowl or other container with no handle used to dispense food. BOwl stored in rice
[14-38-4] Food storage container/container lid cracked or broken. Container holding ready to eat broccoli cracked, operator discarded
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[25-32-4] Reuse of single-service or single-use articles. French fries stored in chicken flavor soup base container
[08B-38-4] Food stored on floor. Opened cooking oil under 3 compartment sink
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time plan, completed before end of inspection
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[03F-02-5] 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 Owner marked time, opened less than 4 hours, discarding at 3pm
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle to scoops in flour Handle in raw broccoli
[12A-20-4] Employee washed hands with no soap in 3 compartment sink after mixing raw poultry, owner corrected employee and educated him on proper hand washing
[25-06-4] Single-service articles not stored inverted or protected from contamination.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -bowl in rice bin
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -multiple ceiling tiles throughout
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled -storage shelves under prep tables throughout -microwave exterior
[16-46-4] Old labels stuck to food containers after cleaning.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present.
[35B-13-4] Screening is not 16-mesh to the inch.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -shrimp thawing in standing water
[35A-02-7] Live, small flying insects found -approximately 10 small flying insect at dry storage at front counter -approximately 15 small flying insect at dish pit/ prep area, landing on food and food contact surfaces
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-04-5] Raw animal food stored over or with unwashed produce. -raw chicken over produce in walk in cooler
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -4lbs of raw chicken contaminated by small flying insects landing on food item
[03F-02-5] 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 -all items on time plan, less than 1 hour
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink at front counter blocked

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl in raw chicken
[33-02-4] Cardboard box used as garbage container.
[08B-38-4] Food stored on floor. Cases of cooking oil on floor in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled
[25-06-4] Single-service articles not stored inverted or protected from contamination on cooks line
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[14-31-5] Nonfood-grade bags used in direct contact with food. Several to go bags in contact with foods in deep freezer
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Restaurant license expired 4/1/25, operator paid license before end of inspection
[08A-17-6] 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. Open bags of Raw chicken in food grade bags in freezer stored over beef
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ready to eat shrimp 52°; cooked pork 54°; cooked chicken 55°; operator states they were busy for lunch and doors were open to cooler, operator closed doors for immediate temperature recovery, 2nd temp ready to eat Shrimp 41°; cooked pork 42°; cooked chicken 41°
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control Wings and egg rolls out for 1.75 hours, held on time, has no time mark. Operator marked with time
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. General Tso chicken 105° ; less than 30 minutes, operator placed in fryer for immediate temperature recovery
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous ready to eat foods in walk-in-cooler not dated from previous day

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Opened cooking oil on floor under 3 compartment sink
[14-69-4] Ice buildup in reach-in freezer in prep area
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of rice cooker soiled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage containers on shelving are soiled Hoods soiled Gaskets soiled to units in prep areas Exterior of all cold units heavily soiled
[35B-03-4] Outer openings not protected with self-closing doors.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Make station cooks line - under pans on top of unit has heavy food buildup Reach in freezer by 3 compartment sink soiled
[25-32-4] Reuse of single-service or single-use articles. Plastic Soy sauce bucket cut in half; used to store washed produce in walk-in-cooler
[21-04-4] Wet towel used under cutting board.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[08A-04-5] Raw animal food stored over or with unwashed produce. Opened pans of raw poultry over unwashed produce in walk-in-cooler
[08A-17-6] 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. Opened raw chicken over opened raw beef
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 53°; Beef 55°; in unit for 30 minutes, moved to refrigeration unit for immediate temperature recovery
[03F-02-5] 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. Cooked egg rolls on counter, no time marking, only on wall, facility opened at 11, per operator egg rolls will be discarded at 3pm
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous cooked foods in cooler from previous days not dated

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in raw chicken
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled under fryers Floor drain soiled under 3 compartment sink Floors soiled under and around freezers
[14-38-4] Food storage container/container lid cracked or broken. Containers in walk-in-cooler holding prepared products cracked
[08B-38-4] Food stored on floor. Cooking oil on floor under cooking equipment
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop on cooked pork in walk-in-cooler
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of yellow rice cooker heavily soiled on cooks line
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at front and back door have no signs
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled Side of fryers soiled Exterior of freezers in back prep area soiled Gaskets soiled to freezers
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Glass cooler entrance to kitchen soiled Interior of 2 door cooler across from fryers soiled Interior of all upright freezers in back prep area heavily soiled
[08B-12-5] Stored food not covered. Multiple containers of food in walk-in-cooler not covered
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket 0 ppm, operator corrected to 50 ppm
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Cooked chicken stored in box Washed and cut broccoli placed in direct contact with box
[08A-04-5] Raw animal food stored over or with unwashed produce in walk-in-cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pans of raw chicken over sauces in walk-in-cooler
[08A-17-6] 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. Raw frozen chicken over raw frozen beef in upright freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make station on line Pork 62°/ raw shrimp 60°/ beef 62°/ ready to eat shrimp 60°/ cooked chicken 66°/ sprouts 71°; corn 65° Per operator they had cooler opened for lunch; operator closed doors for immediate temperature recovery, went and purchased ice to place on products
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Facility has form, no signatures, owner reviewed with employees working and they signed and dated form
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous prepared foods in walk-in-cooler not dated from previous day
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired July 2023