CHINA WOK

Name: CHINA WOK
Address: 3062 STATE RD 674, RUSKIN, FL, 33570, US
Rating: 39.5

3062 STATE RD 674, RUSKIN, FL 33570

License #3912160

🥡 Chinese ℹ️

39.5 Grade F / 100

Failing Health Score

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Latest inspection

April 2, 2026 · 14 findings · 3 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 RUSKIN currently holds an InspectFL Health Score of 39.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 90 total violations — 17 critical, 15 major, 58 minor.

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Record snapshot

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Inspections on file

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The latest inspection on April 2, 2026 shows 14 observation rows: 3 critical, 2 major, and 9 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: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above reach in cooler.
[08B-38-4] Food stored on floor. Fryer oil on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in walk in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled.
[25-32-4] Reuse of single-service or single-use articles. Cut up single service gallon in rice.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves to begin food prep without washing hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken with raw pork in reach in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 60 F, raw chicken wings 60 F sitting on counter on cook line. Manager states it was sitting out for 5 minutes. Manager placed in reach in freezer at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[31A-09-4] Handwash sink not accessible for employee use at all times. Buckets blocking hand wash sink. Removed at time of inspection.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in corn starch.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair near dry storage.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding in disrepair near register.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35A-03-4] Dead roaches on premises. 1 dead roach near register. Employee removed and cleaned area.
[14-71-4] Duct tape used to repair nonfood-contact surface. Tape on prep table across from fryers.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep coolers.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in freezer.
[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 on cutting board.
[14-11-5] Equipment in poor repair. Door handle broken on reach in freezer.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Throughout kitchen.
[08B-38-4] Food stored on floor. Container of chicken on floor in walk in cooler. Fryer oil on floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Bottom of prep table next to fryers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction next to register.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 63 F, cooked broccoli 62 F on counter in kitchen next to fryers, employee states it was on the counter for 1 hour. Employee placed in reach in cooler at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[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/ Observed 5 employees working with no certified food manager on site. Certified food manager arrived during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced at time of inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has 5 employees and provided 2 food handler certifications.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in rice.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on drinks above prep above prep table.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee phone on food in drink cooler.
[14-38-4] Food storage container/container lid cracked or broken. Egg roll container cracked in reach in cooler.
[08B-38-4] Food stored on floor. Oil on floor.
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in freezer gaskets soiled. Exterior of flour containers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler soiled.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons not all facing the same direction.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled. Manager labeled at time of inspection.
[41-07-4] Container of medicine improperly stored. Employee medicine in reach in cooler.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch phone and began cooking food without washing hands.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025.
[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 shell eggs in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 58 F on counter, manager placed in reach in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink, employee replaced at time of inspection.

Disposition: Warning Issued
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, employee removed at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[14-71-4] Duct tape used to repair nonfood-contact surface. Tape on prep table.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food 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. Employee phone on reach in cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee prepping food with no hair restraint.
[14-11-5] Equipment in poor repair. Reach in freezer door handle broke.
[08B-38-4] Food stored on floor. Oil and sauce on floor in kitchen.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing handle first.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee out on glove to begin food prep without washing hands.
[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 to touch cabbage with bare hands.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment do not have approved sanitizer, operator got sanitizer at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of egg over carrots in reach in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[31A-09-4] Handwash sink not accessible for employee use at all times. Buckets blocking handwash sink next to mop sink, operator removed at time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and ribs in reach in cooler not date marked. Shrimp in walk in cooler not date marked.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in container of rice.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
[14-38-4] Food storage container/container lid cracked or broken. Rice container lid cracked.
[08B-38-4] Food stored on floor. Sauce on floor throughout kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of flour, sugar, msg and corn starch not labeled in dry storage. Operator labeled at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked ribs in reach in freezer, operator removed at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 55 F on counter, operator placed in reach in cooler at time of inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 100 F on counter- operator reheated retemp 179 F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Strainer in handwash sink, operator removed at time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and ribs in reach in cooler not date marked.