WOK A HOLIC

Name: WOK A HOLIC
Address: 9469 W ATLANTIC BLVD, CORAL SPRINGS, FL, 33071, US
Rating: 93.9

9469 W ATLANTIC BLVD, CORAL SPRINGS, FL 33071

License #1620874

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

93.9 Grade B / 100

Solid Health Score

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Quick take

WOK A HOLIC in CORAL SPRINGS currently holds an InspectFL Health Score of 93.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on November 5, 2025. Across those visits, inspectors documented 18 total violations — 5 critical, 2 major, 11 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 1, 2025

The latest inspection on November 5, 2025 shows 8 observation rows: 2 critical, 0 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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: Administrative complaint recommended
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hat stored with cans of food on shelf over prep counter. Observed employee speaker on shelf with canned foods over prep counter
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed operator wash and rinse rice pot with no final sanitizing step
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards grooved at kitchen flip top
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (53F - Cold Holding). As per operator food in unit not portioned or prepared today. In unit more than 4hrs (left overnight to cooldown). Observed food item in large food grade container with closed lid, filled to the top. See Stop sale
[08B-12-5] Stored food not covered. In kitchen flip top, lower compartment, observed cut cabbage not covered.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of monster on prep counter
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (53F - Cold Holding). As per operator food in unit not portioned or prepared today. In unit more than 4hrs (left overnight to cooldown). Observed food item in large food grade container with closed lid, filled to the top. See Stop sale
[14-01-5] Bowl or other container with no handle used to dispense food. In bulk container of sugar, observed bowl used as scoop.

Disposition: Administrative complaint recommended
[22-02-4] Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with build up of food debris
[24-08-4] Observed: Equipment and utensils not properly air-dried - wet nesting. Clean plastic cleaner stored on top of each other while still wet
[08B-38-4] Observed: Food stored on floor. Buckets of steady to eat sauce stored on direct contact with floor.
[35A-03-4] Observed: Dead roaches on premises. Observed 2 dead roaches inside kitchen, underneath non time or temperature controlled food storage
[02D-01-5] Observed: Working containers of food removed from original container not identified by common name. Bulk container of brown sugar, salt and sugar no labels
[12B-07-4] Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open coffee cup on prep counter
[03D-15-4] Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen flip top; chicken (101F at 1340 to 100F at 1412 - Heated Cooling since 1325). Observed food kept resting on top of kitchen flip top. Explained proper cooling practices with operator.
[03B-01-6] Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bourbon chicken (cut) (107F - Hot Holding). Per operator food not portioned or prepared today. Per operator food kept on top of oven or prepared today table until needed. As per operator out of temperature control for approximately 1hr. Operator made to reheat to 165F
[09-01-4] Observed: 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. With the back of his hand operator touched ready to eat chicken that was sitting on top of the oven
[03A-02-5] Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (46-50F - Cold Holding). Per operator food not portioned or prepared today. In unit more than less than 4hrs. Operator moved chicken to walk in freezer for quick chill. Corrective Action Taken Repeat Violation Admin Complaint Priority: High Priority 08B-38-4 Observed: Food stored on floor. Buckets of steady to eat sauce stored on direct contact with floor.

Community reaction

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Community pulse