CHINA WOK

Name: CHINA WOK
Address: 35611 US HWY 19 N, PALM HARBOR, FL, 34684, US
Rating: 72.3

35611 US HWY 19 N, PALM HARBOR, FL 34684

License #6215780

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

72.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CHINA WOK in PALM HARBOR currently holds an InspectFL Health Score of 72.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 36 total violations — 3 critical, 8 major, 25 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 31, 2026 shows 13 observation rows: 1 critical, 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
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand was sink used for storage for lids by walk in cooler and by three compartment sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to raw meat.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on handle in kitchen. Operator moved tongs,
[08B-12-5] Stored food not covered. Cooked chicken, bean sprouts, raw pork uncovered in walk in cooler. Operator covered food with plastic wrap.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard lining the floor of walk in cooler. Operator disposed of cardboard.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled in kitchen
[32-12-6] Covered waste receptacle not provided in womens bathroom. Uncovered waste receptacle in unisex bathroom.
[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 raw beef in reach in freezer. Not originally packaged.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl used as scooo for rice,
[08B-38-4] Food stored on floor. Bean sprouts and soy sauce stored on floor of walk in cooler. Operator moved food items.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining the bottom of the exterior of the oven in kitchen.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Parts of ceiling of kitchen acoustic tiles not smooth and easily cleanable.

Disposition: Administrative complaint recommended
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has no chemical test kit for 3 compartment sink.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer of any kind available on site. Operator purchased proper sanitizer.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink at front counter blocked by boxes. Hand wash sink in ware washing area blocked by buckets.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Waste basket in rest room uncovered.
[41-07-4] Container of medicine improperly stored. Container of medicine stored in reach in soda cooler next to customer drinks. Operator removed medication.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided operator with form HR 5030-105
[09-17-4] Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee touching raw battered chicken bare handed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw meats over ready to eat vegetables in reach in freezer at ware washing area. Raw chicken and beef over ready to eat food items in walk in cooler. Raw meat over ready to eat foods in reach in freezer on cook line. Operator moved meats to proper area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water in cooler next to customer drinks. Operator removed drink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of sugar and flour not labeled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of reach in freezer in ware washing area soiled with debris.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Person in charge lacked knowledge of big 6 food borne illnesses. Sent them form HR 5030-100
[08B-12-5] Stored food not covered. Multiple foods uncovered in walk in cooler.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles of reach in freezers in ware washing area soiled.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Homemade Rice wine in walk in cooler not separated from food for the public,
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops in flour and sugar containers
[08B-38-4] Food stored on floor. Oil stored on floor in walk in cooler. Operator moved oil. Sauces stored on floor of cook line and prep area. Operator moved sauces.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen. Not smoothie and easily cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on top of prep table in cook line.
[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. Operator had no procedure for clean up of vomiting and diarrheal events. Provided them form HR 5030-104

Community reaction

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Community pulse