CHINA WOK CAPE CORAL INC Inspection – September 22, 2025

High Priority 2

#6High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in walk-in cooler. The manager moved the raw chicken under the raw shrimp. **Corrected On-Site**

Corrected On-Site

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (46F – Cold Holding) in walk-in cooler. The owner moved the raw shrimp into stand up reach-in freezer. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#8Intermediate11-26-1

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. Observed Employee reporting forms but not completely filled out by all staff. **Corrective Action Taken**

Corrective Action Taken

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and egg rolls not date marked. **Repeat Violation**

Repeat Violation

Basic 5

#1Basic32-04-4

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#3Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside.

#4Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. **Repeat Violation**

Repeat Violation

#5Basic10-01-5

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container flour and sugar.

Florida Food Watch