CHINA WOK

Name: CHINA WOK
Address: 6845 SE MARICAMP RD, OCALA, FL, 34472, US
Rating: 82.1

6845 SE MARICAMP RD, OCALA, FL 34472

License #5202187

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

82.1 Grade C / 100

Mixed Health Record

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Quick take

CHINA WOK in OCALA currently holds an InspectFL Health Score of 82.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 4, 2026. Across those visits, inspectors documented 26 total violations — 6 critical, 6 major, 14 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 February 4, 2026 included 3 critical violations, 4 major, and 6 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.

Disposition: Administrative complaint recommended
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above reach-in cooler-prep table at the cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, chicken 61F, per employee item pulled out of fridge at 12:00-12:30, Manager will place on time and discarded at 4:00pm.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, spoon in standing water at room temperature, employee discarded the water.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the triple sink, started wearing gloves and handle cleaned equipment at the cook line, o hand washed occurred, inspector instructed to wash his hands.
[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. Raw chicken trays stored above container of raw shrimp, also raw beef above cooked pork, Manager moved and stored properly.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in walk-in cooler and reach-in coolers no date marked, per manager most of the items were cooked between 02/01-04/26.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Vegetables and cooked pork thawed at room temperature, pork at 41F, vegetables at 39F, manager moved to cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. multiple wet wiping cloth on prep tables.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the end of the cook line.
[08B-38-4] Food stored on floor. At the kitchen area, oil jugs on floor.

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, spoon in 95F water.
[08B-38-4] Food stored on floor. At the cook line, oil jug on floor.
[14-05-4] Cardboard used to line food-contact shelves. At the cook line, next to fryers, cutting board and containers with chicken sitting on dirty cardboard, also at the end of the cook line, egg rolls cooling down in direct contact with cardboard
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled, also with mold like substance. Also exterior of cooking equipment heavily soiled with grease buildup.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, chicken 47F and 46F, egg rolls 47F shrimp 44F, chicken 46F, Manager moved all items to freezer to drop temperature down. All temperatures dropped to 41F-43F.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired on July 1, 2025.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee at the cook line touching cooked egg rolls with bare hands.
[13-03-4] Employee with no hair restraint while engaging in food preparation. For two male employees
[25-32-4] Reuse of single-service or single-use articles. In walk-in cooler observed used gloves on top of raw chicken wings, also at the end of the cook line observed used gloves next to egg rolls.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line, blocked by cart and items, employee moved.
[36-73-4] Floor soiled/has accumulation of debris. Floor under cooking equipment heavily soiled with accumulation of grease (buildup).
[12B-02-4] Employee eating in a food preparation or other restricted area. At the cook line, Employee personal plate next to cooked broccoli, employee moved.

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