China Wok
Last inspected: Nov 20, 2025
43
Score
The health department has logged eight inspections at China Wok, the earliest from 2022. On Nov 20, 2025, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up three times.
That's lower than the typical Kissimmee restaurant, which scores around 78. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Nov 20, 2025
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
43
Jul 23, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
61
Mar 25, 2025
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Restaurant menu used to line cardboard box with cooked egg rolls. **Corrected On-Site**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Nonfood-grade bags used to store chicken in walk-in cooler.
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over pork in walk-in cooler. Ribs over chicken in walk-in cooler. Raw chicken over egg rolls in reach-in freezer next to chest freezer. **Corrected On-Site**
08A-20-5
High Priority - 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. Facility had laundry bleach for sanitizer. Operator purchased correct sanitizer. **Corrected On-Site**
22-48-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained yellow cutting board on cooks line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink on cooks line blocked with buckets.
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared food on site not date marked. Chicken cooks two days ago per operator.
02C-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler.
14-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat next to microwave.
40-06-5
Basic - Equipment in poor repair. Torn gaskets on reach-in cooler on cooks line.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach-in freezer next to chest freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between make table.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on wok.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.
22-08-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored directly on floor.
21-44-1
27
Sep 4, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over carrots
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork, holding in walk in cooler, cold holding at 47-48.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork from yesterday holding at 47f. Advised stop sale.
03A-02-5
Intermediate - 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.
11-27-4
Intermediate - 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.
11-26-1
Intermediate - No soap provided at handwash sink. Front near fryers. **Corrected On-Site**
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
23-24-4
Basic - Equipment in poor repair. Chest freezer lid with rust and out of square.
14-11-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Floor soiled/has accumulation of debris. In particular at and near back door.
36-73-4
37
Feb 13, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Prepped food in chest freezer wrapped in t-shirt style plastic grocery bags.
14-31-5
Intermediate - 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. Sent tear sheet for clean up. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Crash cart containers heavily soiled.
22-02-4
Intermediate - 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. Sent copy of acknowledgment. **Corrective Action Taken**
11-26-1
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
23-24-4
Basic - Employee eating in a food preparation or other restricted area. Can of coke on shelf over prep table.
12B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Crash cart shelves heavily soiled. Hand wash sink basin moderately soiled.
23-03-4
50
Sep 20, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - 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. Cook picking up noodles with his bare hands. Advised noodle are cooked and could be eaten in that manner.
09-01-4
Intermediate - 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. Emailed informational.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several soiled cutting boards as well as counter tops moderately soiled.
22-02-4
Intermediate - 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. Emailed form.
11-26-1
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
23-24-4
Basic - Grease on the ground and/or pad around grease receptacle. Moderate amounts of grease spills near receptacle.
33-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Edges of rice cookers moderately soiled, Walk in cooler gaskets moderately soiled,
23-03-4
55
Jan 12, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Washing Fruits and Vegetables
FL-42
58
Aug 2, 2022
Routine - Food
6 minor violations.
View 6 violations
Basic - Equipment in poor repair. White freezer lid
14-11-5
Basic - Floor soiled/has accumulation of debris. Under walk-in cooler shelves
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Frying oils in kitchen floor
08B-47-4
Basic - Ice buildup in reach-in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
74
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Nov 20, 2025. The public record contains eight inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Kissimmee?
China Wok most recently scored 43 out of 100, which is lower than the Kissimmee average of 78.
Has China Wok's inspection record improved over time?
Results have been roughly steady. Inspections at China Wok have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at China Wok means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is China Wok inspected?
Based on the inspection history on file, China Wok is inspected around two times per year on average.
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