CHINA WOK

Name: CHINA WOK
Address: 223 AZALEA PLAZA DR, PALATKA, FL, 32177, US
Rating: 53.9

223 AZALEA PLAZA DR, PALATKA, FL 32177

License #6400685

🥡 Chinese ℹ️

53.9 Grade F / 100

Failing Health Score

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Latest inspection

April 17, 2026 · 11 findings · 1 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 PALATKA currently holds an InspectFL Health Score of 53.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, inspectors documented 73 total violations — 12 critical, 15 major, 46 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 16, 2024

The latest inspection on April 17, 2026 shows 11 observation rows: 1 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

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
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic portion container used as scoop in bulk bag of rice.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the reach in freezer. Employee personal food stored over food for customers. Operator began relocating.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored over uncovered bulk flour container.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean ,metal bowls stacked while wet.
[14-11-5] Equipment in poor repair. At front counter, reach in freezer door gasket torn and tape used to seal gasket.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease dripping under hood filters of cook line down wall into catch tray.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stained reach in cooler,reach in freezer door gaskets.
[08B-12-5] Stored food not covered. Bulk seasoning containers with lids not covering the product when not in use.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw chicken over raw beef. Operator switched storage levels.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Rice cooker has food debris build up along seal for lid. Wok station has build up of food debris along edges of the cook line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from Monday missing product date marking.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On shelf by rear exterior door clean pans not inverted or covered. On shelf by air conditioner unit, large metal bowl not inverted. Operator inverted.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep counter opposite fryers, prep table used for bagging to go orders.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal bowls stacked while wet.
[14-11-5] Equipment in poor repair. Reach in cooler and reach in freezer closest to the front counter on the cook line have damaged door gaskets.
[08B-38-4] Food stored on floor. Brown sauce stored on floor in bucket by rear exterior door.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in mens restroom. Operator has extra sign to post.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease dripping at bottom of filters.
[16-48-4] Old food stuck to clean dishware/utensils. On magnetic block next to three compartment sink, clean metal knife with old food debris on the blade.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored in mop bucket outside of rear exterior door.
[01B-01-4] Dented/rusted cans present. See stop sale. On the bottom shelf of the prep table, one can of oyster sauce with dent on seal of can. Operator removed to discard.
[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. Observed employee handling cooked ready to eat chicken and noodles and placing into bags or containers for storage. Operator asked employee to put on gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler, cooked noodle (68F - Cold Holding) per operator placed on counter during lunch rush and just put back inside cooler.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cut cabbage on cook line held utilizing time as public health control has no time marking and incorrect date on the time chart at the front counter. Per operator placed out at noon.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top portion of the wok station, chicken (97F - Hot Holding) operator had employee place into fryer and cook for customer order.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from Monday missing product date marking and cooked egg rolls from Tuesday missing product date marking.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup used as scoop in bulk flour container.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler employee personal food over food for customers.
[14-11-5] Equipment in poor repair. Standup reach in freezer at front counter has a torn door gasket, repaired with tape.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door gaskets with residue staining.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Interior of standup reach in freezer at front counter base soiled with food residue.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer at 0ppm at front counter. Operator added chlorine bleach.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come in to the kitchen through the rear exterior door then begin to wash dishes.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shell eggs over peeled onions. In the reach in freezer raw shrimp in bag over packaged noodles. Operator relocated the shrimp. In glass door reach in cooler, raw shell eggs over canned sodas for customers. Operator relocated the raw shell eggs.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time marker for egg rolls or chicken held on time as public health control on the cook line. Operator forgot to fill out time board, added items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front counter hand wash sink. Operator provided paper towels.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, egg rolls and chicken prepared Wednesday with no product date marking.

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal containers stacked while wet.
[14-11-5] Equipment in poor repair. Standup reach in freezer has a torn door gasket.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep station where orders are bagged. Employee relocated the drink.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk in cooler and walk in freezer stored with food to be served to customers.
[36-73-4] Floor, walls and ceiling soiled/has accumulation of debris. Floors of cook line/ ware washing under equipment have debris build up. Ceiling tiles on cook line acoustic tiles.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife stored between reach in cooler and prep table. Operator removed the knife. Rice scoop stored in water at 86F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease dripping from cook line hood filters.
[08B-12-5] Stored food not covered. In the standup reach in freezer uncovered sheet tray of breaded shrimp. In the walk in cooler uncovered containers of peeled and cut onions.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored in mop bucket.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table of wok station.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in cooler on the cook line, raw chicken wings over cooked chicken. In the walk in cooler raw shell eggs over cut and peeled onions. In the reach in freezer raw shrimp and raw chicken on sheet tray over cooked chicken.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided paper towels.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as public health control written procedures only one page available. Provided new copy.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler cooked egg rolls from Tuesday the 17th and chicken from Sunday the 15th with nonproductive date marking.
[53B-11-4] Records/documents for required employee training appear to be falsified. Two food manager certificates with pen written over original date of expiration.

Disposition: Met Inspection Standards
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the beverage cooler at the front counter, employees personal food over cans of soda. In the standup reach in freezer employee food stored over French fries for customers. Operator relocated the personal food.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean metal containers stacked while wet.
[36-73-4] Floor soiled/has accumulation of debris. Floor under triple sink has build up of debris along the wall. Ceiling tiles through kitchen are acoustic tiles.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease dripping from under hood filters. Flip top reach in cooler door gaskets have mold like substance. Wok station has food debris build up.
[33-16-4] Open dumpster lid. Small dumpster, lid left open.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on wok station and prep table where food is boxed and bagged.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in chest freezer raw shrimp in bag over bagged cooked pork. In the standup reach in freezer raw chicken on sheet tray over bag of cooked egg rolls. Operator began rearranging the freezers.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pot of soup stored on top of the steamwell lids at 109F. Operator had employee reheat the soup.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep station closed the fryers and on center prep table has food residue stains.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table next to the rice cooker.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employee personal food stored on shelf over food to be served to customers.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean metal containers stacked while wet on the shelf over the three compartment sink.
[14-11-5] Equipment in poor repair. Reach in freezer with torn cooler door gasket.
[08B-38-4] Food stored on floor. Fryer oil stored on the floor of the prep area. Operator relocated the fryer oil.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and reach in freezer door gaskets with soiled residue. Hood system filters on the main cook line with grease build up below the filters.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Base of the flip top reach in cooler has food debris build up.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection only one page of the written procedures for time as public health control available. Inspector provided printable written procedures.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At time of inspection establishment writes date food is prepared on paper at the front counter, unable to properly track date prepared for each container of food. Discussed date dot stickers or system to properly track the date food is prepared.