CHINA WOK

Name: CHINA WOK
Address: 3755 MILITARY TRL #A-11, JUPITER, FL, 33458, US
Rating: 63.5

3755 MILITARY TRL #A-11, JUPITER, FL 33458

License #6013863

🥡 Chinese ℹ️

63.5 Grade F / 100

Failing Health Score

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Latest inspection

January 22, 2026 · 5 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA WOK in JUPITER currently holds an InspectFL Health Score of 63.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on January 22, 2026. Across those visits, inspectors documented 45 total violations — 19 critical, 10 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on January 22, 2026 shows 5 observation rows: 2 critical, 0 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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CHINA WOK 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.

Disposition: Met Inspection Standards
[12B-07-4] Employee coffee and tea cups on a food preparation table next to grinder. Operator removed.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in cooler at front counter. Operator identified and segregated.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses in prep area. Operator placed in sanitizer bucket.
[12A-27-4] Employee cracked raw shell eggs and then went into walk in cooler to place shell eggs inside, without washing hands first. Employee went to wash his hands.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum chlorine concentration allowed 200ppm+ in prep area. Operator set up fresh solution at 75ppm.

Disposition: Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At left side and top of rear screen door.
[08B-38-4] Food stored on floor. Soy sauce stored on floor across from triple sink area.
[41-07-4] Container of medicine improperly stored. Observed Rubbing alcohol and hydrogen peroxide stored over cooking oil at storage shelf at rear of restaurant. Operator stored all medications properly.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over fully cooked chicken at low boy reach in cooler on cook line, raw fish over fully cooked pork at chest freezer. Both products not in commercial packaging. Operator stored all products properly.
[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 Ground pork over pork chops at reach in freezer. Both products not in commercial packaging. Operator stored products properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (130F - Hot Holding); chicken broth (132F - Hot Holding) Observed products sitting out on cook line. Per operator, products sit out of temperature control while busy for lunch. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Time control procedure emailed to operator. Operator placed time stamp for remaining 3.5 hours.
[41-10-4] Toxic substance/chemical improperly stored. Observed Cigarettes stored next to bamboo skewers at storage shelf at rear of restaurant. Operator stored cigarettes properly.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked noodles (87F - Cooling) at 12:24; cooling since 12:00 - 85F at 12:49 / cooked chicken (97F - Cooling) at 12:24; cooling since 12:00 - 94F at 12:49 Observed sitting on counter in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Operator placed products in walk in cooler.

Disposition: Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At bottom of rear door to kitchen.
[41-07-4] Container of medicine improperly stored. Prescription medication over flip top cooler on cook line. Operator stored properly.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw sausage over fully cooked Krab not in commercial packaging at white reach in freezer, raw beef over cooked pork, both products not in commercial packaging. Operator stored all products properly.
[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 shell eggs at walk in cooler. Operator stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (71F - Cold holding) Observed sitting on counter by flip top cooler. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure emailed to operator.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. By wok station: cooked rice (130F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed to operator.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: cooked noodles (77F - Cooling) at 1:45; cooling since 11:45. Observed in deep container wrapped with plastic. At current rate of cooling product did not reach 70F within 2 hours. Operator cut portion in half and placed in reach in freezer to quick chill.
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator unable to demonstrate proper functioning of thermometer due to dead batteries.
[31B-03-4] No soap provided at handwash sink. Hand wash sink by mop sink.