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China Wok

China Wok
7327 N US Hwy 1
Suite E
Cocoa, FL 32927
(321)504-0388

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: CHINA WOK
License Number: 1505547
License ID: 5544047
Inspection Visit ID: 5329853
Inspection Date: Monday, August 04, 2014
Inspection Number: 2425945
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of High Priority Violations: 4
Number of Intermediate Violations: 1
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
08B-38-4 Basic.Food stored on floor. In walk in cooler. And rice in dry storage.
14-42-4 Basic.Hood filter missing from automatic fire suppression/exhaust system.
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Non handled bowl in bulk flour. **. Repeat Violation**
36-62-4 Basic.Light not functioning. In kitchen.
14-31-4 Basic.Nonfood-grade bags used in direct contact with food. Cooked chicken cooling directly on cardboard soda box.
23-09-4 Basic.Soiled reach-in cooler gaskets.
01B-01-4 High Priority.Dented/rusted cans present. See stop sale. Hoisin sauce, 5 lbs.
22-45-4 High Priority.Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
03F-02-4 High Priority.Potentially hazardous (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. **. Repeat Violation**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw pork over vegetables.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Large amounts of cooked meats.

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: CHINA WOK
License Number: 1505547
License ID: 5544047
Inspection Visit ID: 5235461
Inspection Date: Wednesday, May 07, 2014
Inspection Number: 2381682
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08B-36-4 Basic.Food stored in a location that is exposed to splash/dust. Cornstarch stored in front of sink, within dripping range. **Corrected On-Site**
42-02-4 Basic.Improper storage of maintenance equipment that interferes with cleaning. Motorcycle stored in kitchen. **Corrected On-Site**
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk dry goods. **Corrected On-Site**
03F-02-4 High Priority.Potentially hazardous (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. **Corrected On-Site**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Dumplings double panned in steamer. Operator will discard and will add to tphc plan.
41-11-4 High Priority.Toxic substance/chemical stored by or with single-service items. Windex on shelf with styrofoam to go containers.
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Blocked by motorcycle. **Corrected On-Site**

Inspection For: CHINA WOK
License Number: 1505547
License ID: 5544047
Inspection Visit ID: 4963564
Inspection Date: Friday, February 21, 2014
Inspection Number: 2289688
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of High Priority Violations: 4
Number of Intermediate Violations: 1
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
23-25-4 Basic.Build-up of grease/dust/debris on hood filters. Cleaned half already, working on others
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **. Repeat Violation**
14-71-4 Basic.Duct tape used to repair nonfood-contact surface. Gaskets in reach in coolers.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
14-38-4 Basic.Food storage container/container lid cracked or broken. Using cut off jug to scoop rice. Switched to metal scoop. **. Repeat Violation**
08B-37-4 Basic.Food stored in a prohibited area. Employee food stored in with customer rice in cooker. **Corrected On-Site**
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
14-29-4 Basic.Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In walk in cooler.
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken, shrimp. **Corrected On-Site**
14-17-4 Basic.Walk-in cooler/freezer shelves with rust that has pitted the surface.
03A-12-4 High Priority.Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Shredded cabbage on counter at 74°. Will discard after 4 hours and add to tphc list.
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Draining egg rolls directly on printed paper menus.
08A-18-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw non packaged chicken over raw pork.
41-02-4 High Priority.Toxic substance/chemical stored by or with food. Employee medicine stored with customer food, dry storage. **Corrected On-Site**
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. On large rice cooker.

Inspection For: CHINA WOK
License Number: 1505547
License ID: 5544047
Inspection Visit ID: 4963563
Inspection Date: Monday, November 25, 2013
Inspection Number: 2289687
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Purse on prep table. **Corrected On-Site**
08B-37-4 Basic.Food stored in a prohibited area. Cans of nuts stored in soiled, used, raw chicken box. **Corrected On-Site**
08B-38-4 Basic.Food stored on floor. Bag of onions. Delivered today.
25-32-4 Basic.Reuse of single-service articles. Cut off plastic jug used to scoop rice.
25-22-4 Basic.Single-service articles stored next to handwash/food preparation sink exposed to splash. To go boxes.
23-12-4 Basic.Walk-in freezer shelves soiled with encrusted food debris.
14-06-4 Basic.Wood food-contact surface not properly sealed. Shelf under rice pot.

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1 Food Service Inspection for July 1, 2012 - June 30, 2013
Inspection For: CHINA WOK
License Number: 1505547
License ID: 2136194
Inspection Visit ID: 4658994
Inspection Date: Wednesday, January 09, 2013
Inspection Number: 2186582
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw chicken over sauce, wic. **Corrected On-Site**
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Non handled bowl used for soup. **Corrected On-Site**
14-13-4 Basic.Food-contact surface not smooth and easily cleanable. Non sealed board covering wings. **Corrected On-Site**
41-28-4 High Priority.Sanitizer not used in accordance with the manufacturer''s recommendations. Chlorine 20 ppm, **. Repeat Violation**

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3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: CHINA WOK
License Number: 1505547
License ID: 2136194
Inspection Visit ID: 4573853
Inspection Date: Thursday, April 05, 2012
Inspection Number: 2153957
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
08A-16-1 Critical. Observed food stored in a prohibited area. Observed employee food over customer food. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw pork over noodles. Corrected On Site.
08B-05-1 Critical. Observed employees using same utensil to handle raw and cooked product. Used cardboard egg crates used as drain board for bucket of chicken. Repeat Violation. Corrected On Site.
08B-05-1 Critical. Observed employees using same utensil to handle raw chicken and beef. Corrected On Site.
12B-07-1 Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Bottom of prep shelves.

Inspection For: CHINA WOK
License Number: 1505547
License ID: 2136194
Inspection Visit ID: 4317378
Inspection Date: Wednesday, January 18, 2012
Inspection Number: 2077649
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented/rusted cans. Heavily dented on seal. Two cans of 5 lb. Bean sauce.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked shrimp, chicken. Corrected On Site.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cooked chicken. Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh sprouts. On counter. Corrected On Site. Rapid chilled.
08A-15-1 Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Bag of flour under / right next to sink. Corrected On Site. Repeat Violation.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw egg over sauces reach in. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw dumpling pork over wrappers. Walk in. Corrected On Site.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Raw meats, cook line reach in. Corrected On Site.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. 94 degrees after several minutes hand sink by triple sink.

Inspection For: CHINA WOK
License Number: 1505547
License ID: 2136194
Inspection Visit ID: 4317379
Inspection Date: Wednesday, August 24, 2011
Inspection Number: 2077650
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
06-05-1 Critical. Observed potentially hazardous food thawed in standing water. Shrimp. Corrected On Site.
08A-15-1 Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Opened bag of cornstarch stored within splash zone of hand sink.
08A-15-1 Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Shrimp thawing in sink while pans were rinsed.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw non packaged chicken over dumplings. Upright freezer. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw meats over buckets of sauces, walk in,. Repeat Violation.
08B-05-1 Critical. Observed employees re-using old cardboard egg crates as drain board. Corrected On Site.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Handling dumplings bare handed. Corrected On Site.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed second employee handle dumplings with no gloves. Corrected On Site.
15-32-1 Observed reach-in cooler gasket torn/in disrepair. Duct tape.
20A-01-1 Critical. Prep surface not sanitized after contamination and prior to use. Washed two pans in sink with raw shrimp and did not use sanitizer. Corrected On Site.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters. Repeat Violation.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site. Lit pilot light.
37-11-1 Observed attached equipment soiled with accumulated dust. Walk in fan covers. Repeat Violation.

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: CHINA WOK
License Number: 1505547
License ID: 2136194
Inspection Visit ID: 4001487
Inspection Date: Monday, April 11, 2011
Inspection Number: 1989182
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meats, rolls, etc.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw meats over sauce buckets ,walk in.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw dumpling mix over sauces, ric.
08B-05-1 Critical. Observed employees using same utensil to handle raw chicken and raw beef, tong. Ric. Corrected On Site.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Cut off jug, scooping rice.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Non handled soup cup, in cooked rice Corrected On Site.
14-33-1 Observed equipment in poor repair. Basket holding broccoli.
15-31-1 Observed nonfood-contact equipment in poor repair freezer lid, gaskets.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-19-1 Critical. Observed interior of microwave soiled. Heavy.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walk in shelving.
23-07-1 Observed gaskets with slimy/mold-like build-up.
24-10-1 Observed utensils stored in crevices between equipment. Knive. Cook line.
37-11-1 Observed attached equipment soiled with accumulated dust. Walk in cooler.

Inspection For: CHINA WOK
License Number: 1505547
License ID: 2136194
Inspection Visit ID: 4001488
Inspection Date: Tuesday, July 13, 2010
Inspection Number: 1989183
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked lomein 44 overnight in walk in. Covered.
08A-15-1 Critical. Food not stored in a clean/dry lsanitized location. Cut broccoli stored in unlined produce box.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. White rice, plastic soup bowl. Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Preparing dumplings with bare hands. Corrected On Site.
14-31-1 Equipment or utensils not designed or constructed for food contact. Non food ade drill with beater attached.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Dishes, cleansers, etc. Stored in sink by triple sink.
41A-02-1 Critical. Observed toxic item stored by food. Medicine, rubbing alcohal, etc stored above single service items and bulk sugar. Corrected On Site.

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: CHINA WOK
License Number: 1505547
License ID: 2136194
Inspection Visit ID: 3667701
Inspection Date: Wednesday, March 24, 2010
Inspection Number: 1879883
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08B-05-1 Critical. Observed employees using same utensil to handle raw and cooked product. Observed cooked pork and chicken cooling on reused cardboard container from raw chicken.
14-51-1 Observed nonfood-grade containers used for food storage. Observed different cardboard box used for storing egg rolls. Corrected On Site.
23-03-1 Observed build-up of grease on filters in hood.
26-02-1 Observed reuse of single-service articles. Observed reusing brown wrapping paper from single service articles,used to drain fried foods on. Corrected On Site.

Inspection For: CHINA WOK
License Number: 1505547
License ID: 2136194
Inspection Visit ID: 3667702
Inspection Date: Friday, October 02, 2009
Inspection Number: 1879884
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in upright freezer.
08A-27-1 Critical. Observed raw animal food stored over cooked food in walkin cooler. Corrected On Site. Repeat Violation.
23-03-1 Observed build-up of grease on filters above bbq oven and woks. Repeat Violation.

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3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: CHINA WOK
License Number: 1505547
License ID: 2136194
Inspection Visit ID: 3542012
Inspection Date: Tuesday, April 07, 2009
Inspection Number: 1817723
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for cooked boneless bbq pork in walkin cooler. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Observed raw chicken stored above washed chopped vegetables in walkin cooler. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses;observe in front kitchen handsink. Corrected On Site.
23-03-1 Observed build-up of grease on filters in hood.
37-01-1 Ceiling tile missing above walkin cooler.

Inspection For: CHINA WOK
License Number: 1505547
License ID: 2136194
Inspection Visit ID: 3213413
Inspection Date: Tuesday, December 16, 2008
Inspection Number: 1688223
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 2
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
14-51-1 Observed nonfood-grade containers used for food storage. Observed white plastic grocery bag used for food storage in chest freezer. Corrected On Site.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizier in towell bucket exceeding 300 ppm. Corrected On Site. Maximum 100 ppm.

Inspection For: CHINA WOK
License Number: 1505547
License ID: 2136194
Inspection Visit ID: 3213414
Inspection Date: Thursday, July 10, 2008
Inspection Number: 1688224
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for sweet n sour chicken made 7/8/08. Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food [cooked rice]. Corrected On Site. Repeat Violation.
10-07-1 Observed in-use utensil [rice scoop]stored in standing water less than 135 degrees Fahrenheit. Corrected On Site. (Rice scoop now stored in separate container of water in steam table). Repeat Violation.
15-28-1 One hood filter was not tight-fitting and firmly held in place - leaving open spaces above oven.
25-06-1 Observed single-service articles stored without protection from contamination. Corrected On Site.
52-01-1 Critical. Identity of food or food product misrepresented. Observed imitation crab being used as crab for "Crab ragoon". Corrected On Site. Operator changed all menus to Krab raggon in my presence.

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2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: CHINA WOK
License Number: 1505547
License ID: 2136194
Inspection Visit ID: 2969284
Inspection Date: Tuesday, February 12, 2008
Inspection Number: 1616354
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried rice was found hot holding at 100 degrees F in large uncovered basin kitchen. Corrected On Site. Operator rice made 1 hour ago and placed in small shallow containers to cool in walkin cooler.
06-05-1 Critical. Observed potentially hazardous food frozen shrimp thawed in standing water. Corrected On Site.
08A-27-1 Critical. Observed raw animal [chicken] food stored over cooked food [chicken] in WIC. Corrected On Site.
10-07-1 Observed in-use utensil [rice scoop] stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
14-29-1 Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed sponge used for cleaning handsink. Corrected On Site.
14-51-1 Observed nonfood-grade containers [plastic grocery bags] used for food storage in chest freezer.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Inspection For: CHINA WOK
License Number: 1505547
License ID: 2136194
Inspection Visit ID: 2969285
Inspection Date: Friday, September 28, 2007
Inspection Number: 1616355
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 2
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
14 Food contact surfaces designed, constructed, maintained, installed, located
23 Non-food contact surfaces clean

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: CHINA WOK
License Number: 1505547
Inspection Date: Tuesday, June 12, 2007
Inspection Number: 1461790
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 4
Details
1 risk violation of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
2 violations of code 10 which requires:
  • “In use food dispensing utensils properly stored”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 violation of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 critical violation of code 46 which requires:
  • “Exiting system - adequate, good repair (For Reporting Purposes Only)”

Inspection For: CHINA WOK
License Number: 1505547
Inspection Date: Wednesday, January 10, 2007
Inspection Number: 1461793
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 7
Details
1 risk violation of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 critical violation of code 05 which requires:
  • “Thermometers provided and conspicuously placed.”
1 critical violation of code 06 which requires:
  • “Potentially hazardous food properly thawed.”
1 risk violation of code 09 which requires:
  • “Foods handled with minimum contact.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
3 violations of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 21 which requires:
  • “Wiping cloths clean, used properly, stored”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 violation of code 25 which requires:
  • “Single service items properly stored, handled, dispensed”
1 violation of code 26 which requires:
  • “Single service articles not re-used.”
1 risk violation of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day China Wok in Cocoa Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cocoa's China Wok.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while China Wok may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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