CHINA WOK CITY

Name: CHINA WOK CITY
Address: 102 W INDIAN RIVER BLVD, EDGEWATER, FL, 32141, US
Rating: 21.4

102 W INDIAN RIVER BLVD, EDGEWATER, FL 32141

License #7405965

🥡 Chinese ℹ️

21.4 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 2 findings · 0 critical

Complaint Full (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA WOK CITY in EDGEWATER currently holds an InspectFL Health Score of 21.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 98 total violations — 31 critical, 13 major, 54 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on September 24, 2026 shows 2 observation rows: no critical rows, 1 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

CHINA WOK CITY 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 ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Complied
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Single-service items (cups, plates, utensils, straws) stored improperly, exposed to contamination, or reused after intended single use.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. Bottom prep
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cookline
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled personal grater stored next to knife sharpener and cutting boards on drying rack
[36-73-4] Floor soiled/has accumulation of debris.heavy grease under fryer
[08B-38-4] Food stored on floor. - oil jugs under cookline - food containers under shelving
[23-03-4] 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
[29-11-4] Water leaking from pipe and/or faucet/handle. Handsink
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Front counter area
[02D-01-5] Working containers of food removed from original container not identified by common name. MSG
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. Frozen beef or pork
[25-28-4] Plastic jug cut into scoop.operator discarded
[08A-05-6] 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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab 45F; pork 45F. Bottom left reach in cooler
[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 as required. Two kinds of chicken, eggrolls, and noodles.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Stained rich and cooler gaskets . - interior tumbler soiled with residue - top of sausage maker - stained portable cutting board - soiled whisk on drying rack - soiled, rusted wire racks with coating peeling off used for egg rolls
[31A-09-4] Handwash sink not accessible for employee use at all times. Apron tightly wrapped around faucet it to keep it off.
[14-14-4] Nonfood-grade basting brush used in food. Heavily rusted bristle brush in oil.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg foo yung sauce from weekend

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In sauce and dry goods
[14-45-4] Cardboard used to line nonfood-contact shelves. Bottom table shelves
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler, reach in coolers
[40-06-5] 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
[14-11-5] Equipment in poor repair. Bus tub repaired with metal wire. Operator discarded
[08B-38-4] Food stored on floor. Oil container under cooking equipment Containers under shelving walk in cooler
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Water/residue on the line around woks
[16-48-4] Old food stuck to clean dishware/utensils.metal 1/2 pans stacked above three compartment sink with visible food residue, wet nesting
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. 2 containers
[12A-16-4] 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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler various
[03F-01-5] 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
[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 as required. Egg rolls, chicken, cut cabbage, noodles
[03B-01-6] 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
[03D-15-4] 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
[22-02-4] 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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.

Disposition: Met Inspection Standards
[14-45-4] Cardboard used to line nonfood-contact shelves. Various
[14-11-5] 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
[08B-38-4] Food stored on floor. Plastic oil containers under wok cooking area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wok cooking area - walk in cooler shelving and fan covers
[25-32-4] Reuse of single-service or single-use articles. Plastic jug into into scoop. Operator discarded
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Cookline area
[02D-01-5] Working containers of food removed from original container not identified by common name. White taste
[22-48-5] 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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Marinating chicken over sauce walk in cooler
[08A-20-5] 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
[03A-02-5] 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
[01B-19-5] 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
[03F-01-5] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior blades for meat tumbler/cutter