CHINA WOK

Name: CHINA WOK
Address: 12231 E COLONIAL DR STE 210, ORLANDO, FL, 32826, US
Rating: 51.2

12231 E COLONIAL DR STE 210, ORLANDO, FL 32826

License #5813355

🥡 Chinese ℹ️

51.2 Grade F / 100

Failing Health Score

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Latest inspection

May 14, 2026 · 19 findings · 5 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA WOK in ORLANDO currently holds an InspectFL Health Score of 51.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 62 total violations — 12 critical, 12 major, 38 minor.

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The latest inspection on May 14, 2026 shows 19 observation rows: 5 critical, 4 major, and 10 minor.

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Inspector notes

Coverage note

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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
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl use to scoop soy sauce. Removed
[36-36-4] Ceiling tile missing over 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. Employee cell phone over make table in cook line
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Debris on floor all around kitchen
[08B-47-4] Food not stored at least 6 inches off of the floor.Rice and noodles stored on dry storage floor Soy sauce on cook line
[25-32-4] Reuse of single-service or single-use articles. Operator reusing broccoli box .
[33-34-4] Storage area not maintained clean and organized.
[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. Screws driver on shelve stored over make table
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator paid .
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Raw pork and chicken stored over ready to eat soy sauce in walk in cooler
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over cooked tenders in reach in freezer. Raw pork stored over ready to eat chicken in tall reach in freezer Raw chicken kebabs stored over cooked pork in tall reach in freezer. Raw shrimp stored over cooked chopped pork stored in tall reach in freezer. All properly stored
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over noodles in reach in cooler in cook line . Raw pork stored over cooked shrimp in walk in cooker. Raw chicken stored over cooked chicken in walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli kept in steam well for 15 minutes with temperature of 124F , reheated to 165
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Dumplings opened yesterday with no date marked
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee wash hands on prep sink . Inspector ask employee to wash hands in hand sink and he did .
[31A-09-4] Handwash sink not accessible for employee use at all times. Hands ink blocked by pressure washer. And strainer inside . Removed
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked julienne pork made on Tuesday with no date. Cooked pork and chicken pulled from freezer yesterday

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Debris on handles of reach in cooler in cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee food and drink on top of reach in freezer.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris.
[21-04-4] In-use wet wiping cloth/towel used under cutting board . Removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Fan covers in walk in cooler have debris
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[35B-13-4] Screening is not 16-mesh to the inch.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fries and cooked pork in chest freezer. Raw chicken stored over cooked pork in tall white freezer. Removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyoza kept cold in reach in cooler located at cook line , kept cold holding for 1 hr with temperature of 57F, raw pork kept in same reach in cooler for 1 hr with temperature of 57F, tofu 58F, items placed in walk in cooler for cooling.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink in front counter. Replaced
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof for lady who started yesterday. Employee signed

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler across from woks with temperature of 50F
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food while wearing a bracelet and watch .
[14-11-5] Equipment in poor repair. Gasket on reach in cooler across from woks
[36-01-4] Floor not cleaned when the least amount of food is exposed. All around kitchen
[08B-47-4] Food not stored at least 6 inches off of the floor. Onions, cornstarch on floor on dry storage area
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Both chest freezers
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knifes in between cooler and table
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign at bathroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers on walk in cooler have dust Gaskets on reach in cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on reach in cooler across from woks .
[25-32-4] Reuse of single-service or single-use articles. Cleaned broccoli stored on box that brought uncleaned broccoli.
[25-05-4] Single-service articles improperly stored. To go containers on cook line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw wings stored over cut vegetables in walk in cooler Raw chicken stored over egg rolls in black reach coler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp on walk in coller Raw chicken stored over raw beef in reach in freezer
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wings kept in cooler overnight with temperature of 46F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 45 kept in walk in cooler overnight Diced pork 55F for two hours in reach cooler Cooked chicken 46F , cooked shrimp 46F, shell eggs 52F, sliced pork 50F, diced pork 61F . Egg rolls kept on black reach in cooler for three hours with temperature of 47F
[41-10-4] Toxic substance/chemical improperly stored. On floor by soda bottles by back exit door.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler thermometer marking 47F ambient temperature inside cooler 42F
[31A-11-4] Handwash sink used for purposes other than handwashing. Lids inside hand sink by three compartment sink
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on bathroom.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof for two new employees