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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CHINA WOK in LAKELAND currently holds an InspectFL Health Score of 13.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 10, 2026. Across those visits, inspectors documented 60 total violations — 10 critical, 12 major, 38 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 10, 2026 shows 23 observation rows: 5 critical, 2 major, and 16 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CHINA WOK has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets , personal bags mixed with dry food items
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs at room temperature ambient air 73 , operator placed in reach in cooler
- [08B-38-4] Food stored on floor. In walk in freezer case of pork on floor Boxes of clean cooking oil on floor in dining room
- [08B-12-5] Stored food not covered. In walk in cooler broccoli, cut ready to eat veggies, shrimp not covered
- [10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Strainer stored on soiled egg cartons. Manager moved abs cleaned and sanitized
- [10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In pork in walk in cooler
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cooks line
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame walk in freezer
- [29-27-4] mop sink or curbed cleaning facility not accessible provided at establishment. Had stool and pot stored in mop sink. Manager removed items
- [31A-09-4] Handwash sink not accessible for employee use at all times. By box and buckets
- [50-09-4] Current Hotel and Restaurant license not displayed.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line
- [10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop in 94 degrees
- [14-31-5] Nonfood-grade bags used in direct contact with food. Stored in to go bags in walk in freezer
- [14-01-5] Bowl or other container with no handle used to dispense food. Various bowls with no handles to scoop
- [21-05-5] Cloth used as a food-contact surface. Cloths on top of cooling rice . Operator removed cloths.
- [35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Operator removed and discarded
- [25-32-4] Reuse of single-service or single-use articles. Milk jug cut in half used as a scoop. Operator discarded.
- [14-11-5] Equipment in poor repair. Broken containers in walk in cooler holding broccoli
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler pork, egg rolls, various items
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.
- [08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Large chest freezer in dining area not locked
- [08B-27-4] Food placed in soiled container/equipment. Egg rolls stored in box
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