CHINA WOK
18774 US 441 · MOUNT DORA · Lake County · FL 32757
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 9
03D-02-5High Priority – Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator over night cooked egg rolls (49F – Cooling ) Priority: High Priority
09-01-4High Priority – Observed: Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cooked pork Priority: High Priority
01B-12-4High Priority – Observed: Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Operator picked up cooked chicken from the floor and put in container in reach in. Priority: High Priority
35A-02-7High Priority – Observed: Live, small flying insects found 1 small flying insect Priority: High Priority
08A-05-6High Priority – Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat vegetables **Repeat Violation** Priority: High Priority
01B-02-5High Priority – Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked egg rolls (49F – Cooling ) per operator over night Priority: High Priority
03A-02-5High Priority – Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours cooked chicken 40 minutes (68F – Cold Holding) moving to walk in. raw shell eggs (75F – Cold Holding) **Corrective Action Taken** **Repeat Violation** Priority: High Priority
01B-17-5High Priority – Observed: Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Egg rolls chicken wontons per operator more than 24 hours Priority: High Priority
03B-01-6High Priority – Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours cooked chicken (115F – Hot Holding) Priority: High Priority
Intermediate 6
12A-03-4Intermediate – Observed: Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink Priority: Intermediate
03D-15-4Intermediate – Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Room temperature relocated to walk in cooler. Eggs rolls stacked high **Corrected On-Site** Priority: Intermediate
22-02-4Intermediate – Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of green containers soiled Interior reach in freezer soiled Can opener Meat grinder **Repeat Violation** Priority: Intermediate
31A-09-4Intermediate – Observed: Handwash sink not accessible for employee use at all times. **Corrected On-Site** Priority: Intermediate
31B-02-4Intermediate – Observed: No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** Priority: Intermediate
01B-16-5Intermediate – Observed: Torn packages/bags of food exposing the contents to contamination. Rice operator covered. Priority: Intermediate
Basic 10
32-04-4Basic – Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Priority: Basic
14-01-5Basic – Observed: Bowl or other container with no handle used to dispense food in raw chicken Priority: Basic
50-09-4Basic – Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
14-09-4Basic – Observed: Cutting board has cut marks and is no longer cleanable. **Repeat Violation** Priority: Basic
12B-02-4Basic – Observed: Employee eating in a food preparation or other restricted area. Priority: Basic
35B-01-4Basic – Observed: Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** Priority: Basic
23-03-4Basic – Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled **Repeat Violation** Priority: Basic
08B-12-5Basic – Observed: Stored food not covered green containers Egg rolls walk in cooler Priority: Basic
21-12-4Basic – Observed: Wet wiping cloth not stored in sanitizing solution between uses. Priority: Basic
21-07-4Basic – Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Priority: Basic
Inspector observations synchronized from DBPR on September 8, 2026 11:53 AM.
Violation category totals
4 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 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.