East Wok
Last inspected: Apr 24, 2026
37
Score
Inspectors have visited East Wok eight times, with records going back to 2022. The most recent visit was on Apr 24, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around 14 violations lately compared to roughly eight violations before.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged six times.
By comparison, the average Orlando facility scores 79, putting East Wok on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
2
Major latest
10
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Food placed in soiled container/equipment. -Egg roll and fried chicken stored in cardboard box on cooks line. - Fried chicken pieces in raw chicken box in walk-in cooler. **Warning**
08B-27-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Fried wings, egg rolls and popcorn chicken without time mark. Per operator items were removed from cooler at 11:30 AM **Warning**
03F-02-5
Intermediate - 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. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked brown rice in white reach-in freezer without date marking. Per operator item was cooked on 4/22. **Repeat Violation** **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Oyster sauce can used as scoop in rice bulk container. **Repeat Violation** **Warning**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Card board used to line several shelves throughout kitchen. **Repeat Violation** **Warning**
14-45-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line. **Warning**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. All employees engaging in food preparations without hair restraint. **Warning**
13-03-4
Basic - Garbage can soiled. Grease receptacle soiled with grease buildup and debris. **Warning**
33-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fans in walk-in cooler soiled with dust. -Outside of all bulk containers soiled with food debris. **Warning**
23-03-4
Basic - Stored food not covered. Several cooked meats in walk-in cooler, walk-in freezer and reach-in coolers on cooks line uncovered. **Repeat Violation** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Raw chicken wings thawing under dripping faucet at 3-compartment sink. **Repeat Violation** **Warning**
06-08-5
Basic - Working containers of food removed from original container not identified by common name. Potato starch bulk container without label. **Warning**
02D-01-5
37
Dec 1, 2025
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed peppers in walk-in cooler. Operator rearranged. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Battered chicken and raw shell eggs held on cooks line without time marking. Per operator items were removed from cooler less than an hour prior. Operator marked. **Corrected On-Site**
03F-02-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked brown rice in white reach-in freezer not date marked. Per operator item cooked over a week ago.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All prepared food onsite without date marking.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Can used as scoop in rice bulk container and plastic bowls used in sugar and salt bulk containers. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. On shelving with dry goods. **Repeat Violation**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with dust throughout.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table next to fryers.
40-06-5
Basic - Food stored on floor. Case of chicken stored on floor of walk-in freezer. Operator placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Top of white reach-in freezer on cooks line. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters on cooks line soiled with grease. - Exterior of all bulk containers and soy sauce buckets soiled with buildup of food debris. -Exterior of smoker. - Stand Mixer soiled with buildup of food debris.
23-03-4
Basic - Stored food not covered. All food in white reach-in freezer on cook line and reach-in coolers and walk-in freezer.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. -Beef thawing on counter near triple sink. -Shrimp thawing in bowl of water in triple sink.
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler.
14-17-4
37
Jun 10, 2025
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken in walk-in cooler, and raw chicken over raw beef. Operator rearranged. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Per operator, items cooked 3 hours ago and placed under time.
03F-02-5
Intermediate - No soap provided at handwash sink. At handwashing sink next to rice cooker, soap container empty. Operator provided soap. **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator pork ribs in reach-in cooler next to white refrigerator cooked 2 days ago, no date mark.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Containers of flour by triple sink soiled with old food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink next to triple sink blocked by water dispenser. Explained to operator it handwashing sink needs to be accessible.
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed throughout kitchen, bowl in two rice containers, container of sugar, container of chicken on maketable.
14-01-5
Basic - Cardboard used to line food-contact shelves. On shelving with dry goods.
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee drink next to noodles on prep table at cookline.
12B-07-4
Basic - Food storage container/container lid cracked or broken. Container with shredded cabbage in walk-in cooler cracked.
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white reach-in freezer at entrance.
14-69-4
Basic - Uncovered food stored near sink exposed to splash. Throughout kitchen, several items in reach-in coolers, walk-in cooler, and reach-in freezers.
08B-54-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed carrots over sauce and washed broccoli in walk-in cooler.
08B-17-4
35
Sep 10, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in make table held at 46 degrees.
03A-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chicken balls placed in cardboard box for time control.
14-15-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs left outside of refrigeration. Operator placed in cooler. **Corrected On-Site**
03A-03-5
Intermediate - No soap provided at handwash sink. Handwashing sink next to mop sink.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Cardboard used to line food-contact shelves in dry storage area.
14-05-4
Basic - Dry storage shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line, operator discarded.
21-12-4
Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. **Corrected On-Site**
21-01-4
43
Jan 9, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Cardboard used to line food-contact shelves. In walk in cooler
14-05-4
Basic - Missing drain plug at dumpster. Shared dumpster
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed cleaned cans in side the rice bin without handle. Operator removed them. **Corrected On-Site** **Repeat Violation**
14-01-5
78
Aug 7, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimps over cut cabbage in walk in cooler **Corrected On-Site**
08A-05-6
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Completed and reviewed with operator **Corrected On-Site**
03F-10-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test kit
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Observed deli container inside sugar bag **Corrected On-Site**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door, explained operator the areas where there are openings
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottom of working tables soiled throughout the kitchen -gaskets from reach in cooler **Repeat Violation**
23-03-4
Basic - Walk in cooler shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
50
Mar 28, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No soap provided at handwash sink. At the end of cookline
31B-03-4
Basic - Equipment in poor repair. - walk-in cooler gasket torn
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gaskets - prep tables shelves top and under - around mixer
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
78
Nov 16, 2022
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed unwashed zucchini over cooked chicken in walk in cooler
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (46F - Cold Holding), operator left outside while prepping for less than an hour. Advised to keep in cooler to drop temperature to at least 41F.
03A-02-5
Basic - Cardboard used to line food-contact shelves. In walk in cooler
14-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones, keys and cups over prep table. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gaskets in disrepair
23-03-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
38-04-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers of msg, salt and sugar without labels
02D-01-5
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of raw chicken and vegetables spring rolls in the walk in freezer floor. Observed boxes of oil and bag of onions directly on the floor. **Repeat Violation**
08B-47-4
50
Frequently Asked Questions
When was East Wok last inspected?
The most recent health inspection at East Wok on file is from Apr 24, 2026. The public record contains eight inspections in total.
What is the most common violation at East Wok?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at East Wok.
How does East Wok compare to other restaurants in Orlando?
East Wok most recently scored 37 out of 100, which is lower than the Orlando average of 79.
Has East Wok's inspection record improved over time?
No. Recent inspections at East Wok have averaged around 14 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at East 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 East Wok inspected?
Based on the inspection history on file, East Wok is inspected around two times per year on average.
Nearby Restaurants