CHINA WOK

Name: CHINA WOK
Address: 7380 SR 100 STE 9, KEYSTONE HEIGHTS, FL, 32656, US
Rating: 70.2

7380 SR 100 STE 9, KEYSTONE HEIGHTS, FL 32656

License #2001103

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CHINA WOK in KEYSTONE HEIGHTS currently holds an InspectFL Health Score of 70.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 40 total violations — 7 critical, 8 major, 25 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Passed — No Violations

Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water at ambient air temperature on side of three compartment sink.
[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. Bulk rice containers with metal pots as scoop with handles in contact/buried in product.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line not stored on food prep counters.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal and plastic containers stacked while wet.
[25-05-4] Single-service articles improperly stored. Box of single service carry out containers stored on the floor on the back side of the cook line. Operator relocated.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink on main cook line inaccessible due to trays of food being stored over the hand wash sink.
[36-73-4] Floors, walls and ceiling soiled/has accumulation of debris. Floors under cook line soiled with grease debris build up. Floor under three compartment sink with debris build up. Acoustic ceiling tiles through kitchen with visible water damage and staining.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection four total food handling employees present with no certified food manager present.
[12A-20-4] Employee washed hands with no soap. Employee utilized three compartment sink to wash hands only rinsed with water no soap.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cooked chicken in walk in cooler.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Cardboard used as covered for food items stored in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line by fryers; chicken (61F - Cold Holding); cooked noodle (52F - Cold Holding) left out on counter. Per operator left out for a few hours until gone. Discussed utilizing time as public health control in lieu of temperature control for safety and operator relocated the chicken into the reach in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Top lip of rice cookers where lid seals soiled with burned food debris. Cutting board of flip top reach in cooler soiled. Food debris burned on interior components of cook line microwave.
[35A-03-4] Dead roaches on premises. One dead roach observed by water heater and reach in freezer on the back side of the cook line. One dead roach observed on the backside of the hand wash sink closest the rear exterior door. Two dead roaches observed between warewashing area and cook line. Employee was able to sweep and discard three dead roaches but will need to move reach in freezer to reach last dead roach.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler door gaskets soiled, mold like substance. Mold like substance build up interior of door seal of stand up reach in freezer. Cook line hood filters with grease build up. Accumulation of grease and food debris on sides of wok station and fryers on cook line. Both prep area chest freezers soiled door/door gaskets.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from two days prior missing product date marking, per employee chicken made every two days and rotated.

Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple prepared items in walk in cooler missing product date marking.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, egg rolls (128F - Hot Holding) discussed with operator utilizing time as public health control and reheating in the fryer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen pork ribs thawing at ambient air temperature on side of three compartment sink, discussed proper thawing with operator.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee on cook line using bare hand contact with ginger root to cut and add to dish as ingredient.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on bulk ice bin.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on clean containers above three compartment sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on food preparation area counters.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Customer singled service utensils not stored in a way to prevent food contact surface from becoming contaminated.
[14-11-5] Equipment in poor repair. Ice build up in standup reach in freezer. Chest reach in freezer behind cook line, lid in disrepair and exposed insulation.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in container of chicken in reach in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Floor under cook line soiled with debris.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection four food handling employees present and no certified food manager present.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken over cooked chicken and rangoons. In walk in cooler raw chicken over ready to eat wontons. Operator relocated storage levels.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease build up. Multiple door gaskets soiled.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in freezer over food to be served to customers.
[51-18-6] No copy of latest inspection report available. Last inspection report not provided.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line with food residue staining.

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