HUNAN WOK

Name: HUNAN WOK
Address: 3355 SHERIDAN STREET, HOLLYWOOD, FL, 33021, US
Rating: 61.4

3355 SHERIDAN STREET, HOLLYWOOD, FL 33021

License #1617933

🥡 Chinese ℹ️

61.4 Grade F / 100

Failing Health Score

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Latest inspection

May 13, 2026 · 11 findings · 4 critical

Complaint Full

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

HUNAN WOK in HOLLYWOOD currently holds an InspectFL Health Score of 61.4 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 13, 2026. Across those visits, inspectors documented 43 total violations — 13 critical, 12 major, 18 minor.

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The latest inspection on May 13, 2026 shows 11 observation rows: 4 critical, 4 major, and 3 minor.

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Inspector notes

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HUNAN 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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving slightly soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall area by triple sink and adjacent hand sink soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk sugar container in back storage area not labeled.
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At cook line, fried wing drumstick (145F - Cooking) when removed from fryer for service. Employee returned to fryer. Second temperature 173F.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, cooked rangoons in wax boxes originally containing raw chicken. Manager changed to plastic containers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In mini fridge at cook line, raw wings above cooked rangoons and cooked chicken pieces. Manager rearranged for proper separation.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep tray by cook line, tempura chicken (71F - Cold Holding); fried large egg rolls (64F - Cold Holding) . Neither prepared or portioned today. Per manager out of reach in cooler approximately 30-45 minutes. Manager returned both to reach in cooler.
[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. Open gallon of milk in Pepsi glassfront cooler by front counter. Per manager opened 3 days ago. Manager added date marked after opening.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee rinsed off hands in triple sink while working with raw chicken. Reviewed proper handwashing with employee and manager to always use hand sink only.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In basket at cook line, spring rolls 96F at 11:50am (heated cooling approximately 15-20 minutes) to 90F at 12:40pm. Based on times and temperatures, rolls will not reach 70F in 2 hours. Manager moved to reach in freezer to rapid chill.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back prep area. Manager replaced paper towels.

Disposition: Met Inspection Standards
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Operator closed
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease. Observed in ware washing area
[08B-37-4] Food stored in a prohibited area. Cases of raw chicken received and stored in back hallway. Chicken temped at 40F. Operator moved to walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at corner cook line hand wash sink
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed mushrooms stored above bin of ready to eat zucchini in cook line cooler. Operator reorganized
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen, put on gloves and begin working with food. Discussed with operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (53F - Cold Holding) being held at room temperature for less than 1 hour. Operator moved to reach in cooler. Retook temperature at end of inspection at 46F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator moved to ware washing area
[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/CFM arrived at time of inspection
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water of 79F provided at corner cook line hand wash sink.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at cook line flip tops
[08B-37-4] Food stored in a prohibited area. Cooked chicken stored in back hallway with refuse materials. See stop Sale
[14-13-4] Food-contact surface not smooth and easily cleanable. Cut off container used as rice scoop. Operator discarded
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line flip tops soiled
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw pork stored above unwashed oranges in 2 door glass reach in cooler at front counter. Operator reorganized
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked chicken in walk in cooler. Operator reorganized. Raw chicken stored above ready to eat krab rangoon in table top reach in cooler on cook line, operator reorganized
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in a prohibited area. Cooked chicken stored in back hallway with refuse materials. See Stop Sale
[41-10-4] Toxic substance/chemical improperly stored.can of wd40 stored with dry storage items. Operator properly stored
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at triple sink. Discussed with operator. Operator instructed employee to wash hands again at hand wash sink
[31A-09-4] Handwash sink not accessible for employee use at all times. Prep area/ware washing area hand wash sink blocked by mixer, brooms, items stored in hand wash sink. Operator removed items and made accessible
[27-09-4] No running water at cook line hand wash sink. Operator turned on water
[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. 3 provided, per operator 5 employees employed at establishment