CHINA WOK

Name: CHINA WOK
Address: 3305 W 80 ST, HIALEAH, FL, 33018, US
Rating: 67.9

3305 W 80 ST, HIALEAH, FL 33018

License #2330086

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

67.9 Grade F / 100

Failing Health Score

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Quick take

CHINA WOK in HIALEAH currently holds an InspectFL Health Score of 67.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 23, 2026. Across those visits, inspectors documented 27 total violations — 6 critical, 21 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 23, 2026 included 3 critical violations, 0 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Inspection Completed - No Further Action
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan soiled.
[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.
[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.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[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.
[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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Operator removed it.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[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.

Administrative complaint recommended
[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.
[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.
[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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of standing oven interior soiled.
[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.
[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.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles in the kitchen with water damage.
[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.
[36-73-4] Floor soiled/has accumulation of debris. Observed accumulation of dirt under storage shelves at dry food storage area.
[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.
[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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.

Community reaction

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