CHINA WOK CAPE CORAL INC

Name: CHINA WOK CAPE CORAL INC
Address: 1109 DEL PRADO BLVD S UNIT 6, CAPE CORAL, FL, 33990, US
Rating: 86.7

1109 DEL PRADO BLVD S UNIT 6, CAPE CORAL, FL 33990

License #4605580

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

86.7 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CHINA WOK CAPE CORAL INC in CAPE CORAL currently holds an InspectFL Health Score of 86.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 20 total violations — 3 critical, 5 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 2, 2026 shows 11 observation rows: 1 critical, 3 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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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.

Disposition: Inspection Completed - No Further Action
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed food handler certificate not completely filled out with expiration date.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg rolls, spare ribs and chicken not date marked.
[36-17-5] Floor tiles missing and/or in disrepair.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in reach-in cooler beside deep frier. The manager moved the raw chicken under the raw beef in reach-in cooler. Emailed manager DBPR Form 5030-998.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[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. Emailed manager Employee Reporting Form HR 5030-165 for Manager.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse