Great Wok
Last inspected: Feb 26, 2026
70
Score
Across the available record, Great Wok has 10 inspections on file, the first dated 2023. The latest inspection on file is from Feb 26, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Across the inspection history, “vacuum breaker missing at mop sink faucet” is the issue that surfaces most often, recorded two times.
Great Wok's latest score of 70 falls below the Kissimmee average of 78. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
70
Aug 19, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
82
Apr 29, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in 80F by rice cookers
10-07-4
78
Sep 10, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Has splitter and needs two vacuum breakers
29-42-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on make table at cooks line
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cleaver stored between make table and prep able at cooks line
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with sugar **Corrected On-Site**
10-01-5
Basic - Stored food not covered. Cooked pork in reach in cooler at cooks line has no lid
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer reading at 200ppm
21-07-4
67
Apr 30, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. W Rice in rice pot temped at 80 f. Advised rapid reheat to 165. Employee discarded as new pot of rice was already cooked.
03B-15-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooling piled high in middle of chicken wings and single layer around edge. Advised to cool single layer to cool evenly. Temped 79-80 around edges, 89-90 piled high.
03D-01-5
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 employee acknowledgment form to facility.
11-26-1
Intermediate - Records/documents for required employee training do not contain all of the required information. Date of expiration is incorrect. Dated 3-18-24 to 3-18-28. Should be 2027 expiration.
53B-10-4
Basic - Standing water in floor drain/floor drain draining very slowly. Kitchen and restroom.
29-19-4
Basic - Toilet/urinal not flushing/functioning properly. Flushed toilet that filled way up. Advised operator who sent employee in with plunger. Appears to be okay now.
32-23-4
55
Feb 16, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over ready to eat vegetables in reach in freezer . Raw chicken stored over krab Rangoon in reach in freezer. **Repeat Violation** - From follow-up inspection 2024-02-16: **Time Extended**
08A-02-6
Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. - From follow-up inspection 2024-02-16: **Time Extended**
05-06-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2024-02-16: **Time Extended**
35B-03-4
74
Feb 13, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on speed rack blocking hand sink located by three compartment sink 1 live roach crawling on wall that is part of old walk in freezer located by three compartment sink 3 live roaches crawling in to go containers and lids located by steam well in cook line. 2 live roaches on electrical wires located behind black reach in cooler in cook line 1 live roach on floor under dry storage racks Total: 8 live roaches **Admin Complaint**
35A-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over ready to eat vegetables in reach in freezer . Raw chicken stored over krab Rangoon in reach in freezer. **Repeat Violation**
08A-02-6
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.Operator using wrong type of bleach. Not suitable for sanitizing. Operator went to store and bought the correct sanitizer **Corrected On-Site**
22-38-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Intermediate - Handwash sink not accessible for employee use at all times.Hand sink located by three compartment sink blocked by rack. **Corrected On-Site**
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee personal food stored with restaurant food on chest freezer located by back door.
40-06-5
Basic - Food not stored at least 6 inches off of the floor.Soy sauce bucket located directly old walk in freezer floor.
08B-47-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
25-06-4
Basic - Dead roaches on premises. 1 dead roach inside reach in cooler make table located by front counter hand sink 1 dead roach on gasket of chest freezer located behind cook line 1 dead roach behind tall black reach in cooler Total =3 dead roaches **Admin Complaint**
35A-03-4
43
Jul 19, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw repacked chicken over frozen vegetables upright freezer **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork in walk in cooler **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gaskets chest freezer
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in cooler make table
23-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill stored on dry storage shelves with food **Corrected On-Site**
42-03-5
61
Jan 31, 2023
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
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
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
23-24-4
70
Jan 3, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
In-Use Utensils Properly Stored
FL-43
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
52
Frequently Asked Questions
When was Great Wok last inspected?
The most recent health inspection at Great Wok on file is from Feb 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Great Wok?
Across the inspection record, “vacuum breaker missing at mop sink faucet” has been cited two times, more than any other issue at Great Wok.
How does Great Wok compare to other restaurants in Kissimmee?
Great Wok most recently scored 70 out of 100, which is lower than the Kissimmee average of 78.
Has Great Wok's inspection record improved over time?
Results have been roughly steady. Inspections at Great Wok have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Great Wok means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Great Wok inspected?
Based on the inspection history on file, Great Wok is inspected around three times per year on average.
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