Kissimmee China Wok
Last inspected: Mar 19, 2026
50
Score
Inspectors have visited Kissimmee China Wok eight times, with records going back to 2022. On Mar 19, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 11 violations per visit.
When inspectors have written things up, “wet wiping cloth not stored” has been the most frequent reason, cited three times.
The city-wide average sits at 78, which Kissimmee China Wok's 50 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
50
Oct 1, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
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
43
May 27, 2025
Routine - Food
5 critical violations. 3 major violations. 14 minor violations.
View 22 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef over beef and raw shrimp over ready to eat mushrooms
08A-13-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. raw chicken over cooked chicken in reach in freezer. Operator removed. Corrected on site.
08A-02-6
High Priority - Shell eggs in use or stored with cracks or broken shells. One cracked egg in walk in cooler. See stop sale.
01B-14-4
High Priority - Toxic substance/chemical improperly stored. Can of WD 40 stored on shelf with salt and MSG container. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Non-food grade plastic bags used to store raw chicken
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table.
22-02-4
Intermediate - No soap provided at handwash sink. No hand soap at sink to the right in the corner of cook line. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Establishment advertised scallops on the menu/menu board but served imitation scallops/seafood nuggets. Operator advertise fried scallops but on the package it says scallops flavor seafood nuggets. Operator immediately corrected on menus. **Corrected On-Site**
52-06-4
Basic - Bowl or other container with no handle used to dispense food. In salt, flour and sugar containers.
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fish in reach freezer. Operator separated. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat and backpack on top of drinks in storage area. Box of Band aid on food storage shelf. Operator removed. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Bucket of soy sauce in walk in cooler. Raw shrimp in bucket on floor in walk in cooler. Operator removed. **Corrected On-Site**
08B-38-4
Basic - In-use wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by cook line soiled.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink to the right in the corner of cook line.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Walk in cooler fan guard soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer interior soiled.
22-16-4
Basic - Reuse of single-service or single-use articles. Sauce cans used to stored prepped meats in walk in cooler.
25-32-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrot over cut cabbage in walk in cooler. Operator removed. **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. One wet mop in bucket by mop sink.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet wipes cloths on prep table. Operator removed
21-12-4
17
Dec 4, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
47
Apr 2, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Required Records Available; Shellstock Tags/Labels
FL-14
47
Sep 27, 2023
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over beef reach in freezer
08A-17-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400 ppm. Corrected to 50 ppm **Corrected On-Site**
41-15-5
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. Inspector sent copy **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and shrimp and pork no date mark. Walk in cooler
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 phones on prep table
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor Raw beef. Walk in cooler
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink at front Sink in back
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets make table **Repeat Violation**
23-03-4
Basic - Stored food not covered. Raw beef walk in cooler Flour dry storage **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing room temperature Operator put in walk in cooler **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Equipment in poor repair. Gaskets reach in cooler
14-11-5
39
May 18, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
35
Dec 28, 2022
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. HUNTS TOMATO KETCHUP 7 lbs 2 oz x 7 cans.
01B-01-4
High Priority - Food preparation sink has soil/old food residue. Black mold like substance on sink/wall juncture where employee is prepping foods.
22-35-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 7 cans of Tomato Ketchup.
01B-13-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
16-36-4
Basic - Bowl or other container with no handle used to dispense food. Several large containers with take out type bowls. C
14-01-5
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.
12B-02-4
Basic - Food-contact surface not smooth and easily cleanable. Scoop made from plastic bottle-advised garbage.
14-13-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawed in ambient air.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black debris or mold like substance in back splash juncture of 3 bin sink.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
39
Frequently Asked Questions
When was Kissimmee China Wok last inspected?
The most recent health inspection at Kissimmee China Wok on file is from Mar 19, 2026. The public record contains eight inspections in total.
What is the most common violation at Kissimmee China Wok?
Across the inspection record, “wet wiping cloth not stored” has been cited three times, more than any other issue at Kissimmee China Wok.
How does Kissimmee China Wok compare to other restaurants in Kissimmee?
Kissimmee China Wok most recently scored 50 out of 100, which is lower than the Kissimmee average of 78.
Has Kissimmee China Wok's inspection record improved over time?
No. Recent inspections at Kissimmee China Wok have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Kissimmee 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 Kissimmee China Wok inspected?
Based on the inspection history on file, Kissimmee China Wok is inspected around two times per year on average.
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