CHINA WOK

Name: CHINA WOK
Address: 5180 S JOHN YOUNG PKWY, ORLANDO, FL, 32839, US
Rating: 82.7

5180 S JOHN YOUNG PKWY, ORLANDO, FL 32839

License #5811811

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

82.7 Grade C / 100

Mixed Health Record

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Quick take

CHINA WOK in ORLANDO currently holds an InspectFL Health Score of 82.7 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 March 3, 2026. Across those visits, inspectors documented 44 total violations — 5 critical, 3 major, 36 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 3, 2026 shows 12 observation rows: no critical rows, 1 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•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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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: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice 89F. Management discarded water.
[14-13-4] Food-contact surface not smooth and easily cleanable. Lower shelves of prep tables with rust.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover located in walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees backpack and other items on top of cans of ketchup.
[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.
[35B-13-4] Screening is not 16-mesh to the inch.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Towel located on cook line.
[29-20-5] Standing water or very slow draining water in handwash sink. Located next to triple sink.
[14-45-4] Cardboard used to line nonfood-contact shelves.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in container of cornstarch. Management removed scoop.
[14-11-5] Equipment in poor repair. Prep table held up by number 10 can. Table missing a leg. Lid on chest freezer
[29-11-4] Water leaking from handle. Sink located next to triple sink.

Disposition: Call Back - Complied
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Counter next to condiments.
[25-29-4] Single-use gloves not stored in a clean, protected location. Case stored in restroom.. manager removed.
[29-09-4] handle missing at plumbing fixture. Cold water handle spins on sink next to reach in cooler.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Snake for plumbing and personal bags stored on the shelf with #10 cans with food.
[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 over cooked pork.
[35B-13-4] Screening is not 16-mesh to the inch.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of prep tables in the kitchen.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Reach in cooler located on cook line..
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in large increments bins of flour and salt.
[14-69-4] Ice buildup in reach-in freezer . Located next to triple sink.
[25-32-4] Reuse of single-service or single-use articles. Disposable gloves left in food for reuse.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Menu used to line the bottom of pan with chicken.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Broccoli not washed stored over uncovered prepared/ washed broccoli.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.

Disposition: Warning Issued
[25-32-4] Reuse of single-service or single-use articles. Disposable gloves left in food for reuse.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Counter next to condiments.
[29-09-4] handle missing at plumbing fixture. Cold water handle spins on sink next to reach in cooler.
[35B-13-4] Screening is not 16-mesh to the inch.
[50-09-4] Current Hotel and Restaurant license not displayed.
[25-29-4] Single-use gloves not stored in a clean, protected location. Case stored in restroom.. manager removed.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of prep tables in the kitchen.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Broccoli not washed stored over uncovered prepared/ washed broccoli.
[14-69-4] Ice buildup in reach-in freezer . Located next to triple sink.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Snake for plumbing and personal bags stored on the shelf with #10 cans with food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (49F - Cold Holding); beef (49F - Cold Holding); chicken (49F - Cold Holding); pork (50F - Cold Holding); shrimp (50F - Cold Holding). Less than 4 hours in make table. Ambient temperature of make table. 49F
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in large increments bins of flour and salt.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Menu used to line the bottom of pan with chicken.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Reach in cooler located on cook line..
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[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 over cooked pork.

Community reaction

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Community pulse