CHINA WOK
6845 SE MARICAMP RD · OCALA · Marion County · FL 34472
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 4
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the triple sink, started wearing gloves and handle cleaned equipment at the cook line, o hand washed occurred, inspector instructed to wash his hands. **Corrective Action Taken**
08A-17-6High 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 trays stored above container of raw shrimp, also raw beef above cooked pork, Manager moved and stored properly. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, chicken 61F, per employee item pulled out of fridge at 12:00-12:30, Manager will place on time and discarded at 4:00pm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, chicken and chicken wings cooked around 11:30-12:15 at 67F and 65F, Manager will use time as a public health control and will discarded. **Corrective Action Taken**
Intermediate 4
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the end of the cook line.
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in walk-in cooler and reach-in coolers no date marked, per manager most of the items were cooked between 02/01-04/26.
Basic 7
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above reach-in cooler-prep table at the cook line.
08B-38-4Basic – Food stored on floor. At the kitchen area, oil jugs on floor. **Repeat Violation**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between prep table and reach-in cooler, employee moved. **Corrective Action Taken** **Repeat Violation**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, spoon in standing water at room temperature, employee discarded the water. **Corrective Action Taken**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. **Repeat Violation**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Vegetables and cooked pork thawed at room temperature, pork at 41F, vegetables at 39F, manager moved to cooler. **Corrected On-Site**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. multiple wet wiping cloth on prep tables.
Inspector observations synchronized from DBPR on August 14, 2026 12:36 AM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.