CHINA WOK

Name: CHINA WOK
Address: 3305 W 80 ST, HIALEAH, FL, 33018, US
Rating: 26.8

3305 W 80 ST, HIALEAH, FL 33018

License #2330086

🥡 Chinese ℹ️

26.8 Grade F / 100

Failing Health Score

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Latest inspection

March 23, 2026 · 20 findings · 4 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

CHINA WOK in HIALEAH currently holds an InspectFL Health Score of 26.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 23, 2026. Across those visits, inspectors documented 128 total violations — 24 critical, 16 major, 88 minor.

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The latest inspection on March 23, 2026 shows 20 observation rows: 4 critical, 0 major, and 16 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

128

Coverage note

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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.

Disposition: Met Inspection Standards
[32-07-5] Bathroom facility not clean.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water damage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employees open bottle of water on preparation table, operator discarded it.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table, glasses over open lid reach in cooler, operator removed it.
[08B-38-4] Food stored on floor. Observed cases of water on dry storage floor, cases of oil on cook line floor, operator properly stored it.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Operator removed it.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water at 80°F, operator discarded it.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Operator removed it.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan soiled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed ribs in standing water, in three compartment sink. Operator open the cold water.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on preparation table, operator placed inside reach chlorine sanitizer solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt, sugar, msg with no label. Operator properly labeled it.
[08A-24-5] Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken over raw beef in open lids reach in cooler. Operator properly stored it.
[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. Observed raw chicken over shrimp and raw beef, in reach freezer. Operator properly stored it.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at room temperature on the cook line, for less than 4 hours as per operator. Operator placed inside reach in cooler.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping towels in chlorine sanitation solution of 200 ppm. Operator add water, rechecked 100 ppm.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed at storage area scoops with no handle used in the flour, salt containers.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handles soiled. Observed rice cooker lid handle soiled.
[14-05-4] Cardboard used to line food-contact shelves. Observed underneath the steam table.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles in the kitchen with water damage.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottle stored on the preparation table at cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone stored near clean single use items on shelf above the steam table.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clean container wet nesting on drain-shelf above the three compartment sink.
[14-11-5] Equipment in poor repair. Observed reach in freezer gasket torn, freezer located by the walk in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Observed accumulation of dirt under storage shelves at dry food storage area.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed cooking oil, soy sauce bucket stored on the floor.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of standing oven interior soiled.
[36-62-4] Light not functioning. Observed on hood system.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of standing oven interior soiled. Observed storage shelf under the preparation table soiled.
[08B-12-5] Stored food not covered. Observed in the walk in co9er cut lettuce, raw chicken, cooked broccoli not covered.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed interior the walk in cooler raw chicken stored over sliced ready to eat onions. Also in the reach in cooler located at cook line observed raw chicken wings stored over beans sprouts.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed interior the walk in cooler raw chicken stored over raw pork.
[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. Observed interior the reaching freezer located by the walk in cooler raw chicken stored over raw pork.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed cooked chicken ; (78F - Cold Holding), as per operator chicken was kept outside for 30 minutes. Instructed operator to monitor the rapidly cool. Recommended employee to transfer the chicken to the walk in freezer for some time.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed hand wash sink faucet handles with old food buildup, hand wash sink located next to the three compartment sink at kitchen. Observed walk in cooler door handle with heavy old food and grease buildup.
[14-45-4] Cardboard used to line nonfood-contact shelves, observed under the preparation table at cook line.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean container stored on the floor by the three compartment sink.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed in the reach in freezer located at preparation area employees personal food not identified.
[14-11-5] Equipment in poor repair. Observed reach in cooler door handle loose, unit located at preparation area. Observed reach in freezer gasket torn, unit located against the wall at the end of the prep area.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed a container with clean onions stored in the kitchen floor by the dry storage area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer, unit located at preparation area.
[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. Observed old food debris buildup in the interior of the hand wash sink located next to the three compartment sink at kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior soiled, reach in freezer located at preparation area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water in the three compartment sink.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walk in cooler wall soiled with food stains, wall facing the three compartment sink.
[41-07-4] Container of medicine improperly stored. Observed liquid bandage bottle stored on food on food storage shelves above the prep cooler at cook line.
[08B-27-4] Food placed in soiled container/equipment. Observed cooked noodles placed to cool in the drain board of the three compartment sink at kitchen, observed drain board with old food buildup on the interior sides.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw beef stored over buckets of honey sauce.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on stored on the preparation table at cook line cut lettuce (65F - Cold Holding); cooked noodles (60 F - Cold Holding), as per manager stored outside for about 50 minutes. Instructed employee to place food back in the cooler to rapidly cool.
[31B-03-4] No soap provided at handwash sink. At hand wash sink located next to the three compartment sink at kitchen.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unaware of the probe thermometer calibration. Coach manager on how to calibrate food thermometer.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle with old food buildup.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl used as scoop in the cooked vegetable container in the walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw ox tail store over cooked chicken, also raw chicken over soy sauce.
[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. Observed only Laundry detergent sanitizer available. Manager went out and bought food graded Clorox disinfectant.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employees were unaware of the use of the test strip.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the preparation table in cook line beans sprouts (71F - Cooling), as per manager for less than 4 hours. Instructed employee to transfer food to the reach in cooler. Observed underneath of the prep table at cook line honey chicken (77F - Hot Holding), manager stated that food was placed there for less than 4 hours. Instructed manager to transfer food to reach in cooler for proper cold holding.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answer hot holding or cold holding temperature or thermometer calibration. Coached manager on basic food code questions pertaining to safe operation of establishment
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed cardboard under team table at cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee washing a wiping cloth in the hand wash sink at cook line entrance.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the walk in cooler raw chicken stored over raw shrimp.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging with food with no hair restraint.
[14-11-5] Equipment in poor repair. Observed Reach in freezer handle in disrepair by walk in cooler.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed missing handle at handsink by entrance of kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed box with raw pork not stored at least 6 inches off of the floor at walk in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives between preparation table and reach in cooler by cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled handsink next to 3 compartment sink.
[08B-12-5] Stored food not covered. Observed cooked ribs at walk in cooler not cover.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored at cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of rice with no label by reach in freezer at kitchen.
[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. Observed raw chicken stored over raw beef and shrimp at reach in cooler near walk in cooler.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl used as scoop in the cooked vegetable container in the walk in cooler.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle with old food buildup.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed cardboard under team table at cook line.
[08B-12-5] Stored food not covered. Observed in the prep cooler at cook line cooked noodles, cut lettuce in containers not covered.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[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. Observed only Laundry detergent sanitizer available. Manager went out and bought food graded Clorox disinfectant.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw ox tail store over cooked chicken, also raw chicken over soy sauce.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the walk in cooler raw chicken stored over raw shrimp.
[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. In the reach in freezer observed raw chicken stored over raw shrimp not all products commercially packaged.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the preparation table in cook line beans sprouts (71F - Cooling), as per manager for less than 4 hours. Instructed employee to transfer food to the reach in cooler. Observed underneath of the prep table at cook line honey chicken (77F - Hot Holding), manager stated that food was placed there for less than 4 hours. Instructed manager to transfer food to reach in cooler for proper cold holding.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answer hot holding or cold holding temperature or thermometer calibration. Coached manager on basic food code questions pertaining to safe operation of establishment
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employees were unaware of the use of the test strip.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee washing a wiping cloth in the hand wash sink at cook line entrance.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging with food with no hair restraint.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed missing handle at handsink by entrance of kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed box with raw pork not stored at least 6 inches off of the floor at walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored at cook line.
[14-11-5] Equipment in poor repair. Observed Reach in freezer handle in disrepair by walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled handsink next to 3 compartment sink.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives between preparation table and reach in cooler by cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of rice with no label by reach in freezer at kitchen.

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging with food with no hair restraint.
[14-11-5] Equipment in poor repair. Observed Reach in freezer handle in disrepair by walk in cooler.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed missing handle at handsink by entrance of kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed box with raw pork not stored at least 6 inches off of the floor at walk in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives between preparation table and reach in cooler by cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled handsink next to 3 compartment sink.
[08B-12-5] Stored food not covered. Observed cooked ribs at walk in cooler not cover.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored at cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of rice with no label by reach in freezer at kitchen.
[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. Observed raw chicken stored over raw beef and shrimp at reach in cooler near walk in cooler.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Xiumin Jiang certificate expired on 11/13/2023.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 75F at handsink by entrance of cook line.