HOT WOK

Name: HOT WOK
Address: 345 W GRANADA BLVD, ORMOND BEACH, FL, 32174, US
Rating: 78.5

345 W GRANADA BLVD, ORMOND BEACH, FL 32174

License #7406660

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

78.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HOT WOK in ORMOND BEACH currently holds an InspectFL Health Score of 78.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 7, 2026. Across those visits, inspectors documented 43 total violations — 11 critical, 11 major, 21 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

July 30, 2025

The latest inspection on January 7, 2026 shows 8 observation rows: 1 critical, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

Location + actions

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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
[12A-03-4] Employee washed hands with a wiping cloth in sanitizer bucket.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -cooked chicken thawing in walk in cooler not dated.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hand wash sink soiled with mold like substance.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -white refrigerator at cookline. -prep cooler.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -microwave door soiled.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken at cookline at 53°f. Out of cooler less than 1 hour. Operator moved chicken back to cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of sugar not labeled.

Disposition: Warning Issued
[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 chicken made 2 days ago
[06-01-5] Time/temperature control for safety food thawed in an improper manner. - pan of beef thawing at room temperature
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. - throughout cook line
[25-32-4] Reuse of single-service or single-use articles. - jug handle cut and reused as scoop - egg flats reused as pan rests
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on prep table
[49-05-4] Combustibles stored near a source of ignition. For reporting purposes only. - plastic bag, plastic sprayer bottles stored near on demand water heater
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[14-31-5] Nonfood-grade bags used in direct contact with food. - cooked pork
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - plastic crash cart - exterior of flour bins - walk in cooler shelves soiled - exterior of food bins in walk in cooler - walk in cooler door - shelf below rice pot
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - back wall and door
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - dumplings held above load line in prep cooler, 55F, 4.25 hours. See stop sale
[36-62-4] Light not functioning. - 2 lights out, one flickering
[31A-09-4] Handwash sink not accessible for employee use at all times. - front hand sink blocked by stroller, fan, and grease receptacle. - back hand sink blocked by bucket and pan lid stored across basin
[12A-20-4] Employee washed hands with no soap in three compartment sink.
[14-14-4] Nonfood-grade drill and stirring stick used in food.
[14-01-5] Bowl or other container with no handle provided to dispense food. - sugar
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing 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. - chlorine on site is not rated for sanitizing
[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, walk in freezer
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. - employee washed hands in 3 compartment sink
[14-11-5] Equipment in poor repair. - can opener rusted
[08B-12-5] Stored food not covered. - opened bags of sugar
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[01B-01-4] Dented cans present. See stop sale.
[31A-07-4] Handwash sink inoperable in warewashing or food preparation area. - drainpipes broken at front hand sink
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - pan washed, rinsed, and returned to service without sanitizing
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw egg over cabbage, prep cooler
[08B-47-4] Food not stored at least 6 inches off of the floor. - multiple buckets of food in kitchen
[22-02-4] Food-contact surface soiled with food debris, grease, or residue. - slicer

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse

Would you eat here?

HOT WOK has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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HOT WOK

Mixed Health Record

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Chinese in ORMOND BEACH

CHINA TASTE

WOK 'N ROLL

Other options in ORMOND BEACH

THE GRUB COMPANY

HAMPTON INN

BERRYVILLE COMMAND

BOZKOWA

LA DIVA HOLDINGS LLC

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