CHINA WOK
7380 SR 100 STE 9 · KEYSTONE HEIGHTS · Clay County · FL 32656
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 see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 4
12A-20-4High Priority – Employee washed hands with no soap. Employee utilized three compartment sink to wash hands only rinsed with water no soap.
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. Cardboard used as covered for food items stored in walk in cooler.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler by the front service counter, raw chicken stored over cooked chicken. In the reach in freezer raw beef in plastic bag over raw shrimp and scallops commercially packaged and over ready to eat frozen dumplings. Discussed with operator, operator relocated chicken storage levels in reach in cooler. In walk in cooler raw chicken over prepared ready to eat krab mix and unwashed produce. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line by fryers; chicken (61F – Cold Holding); cooked noodle (52F – Cold Holding) left out on counter. Per operator left out for a few hours until gone. Discussed utilizing time as public health control in lieu of temperature control for safety and operator relocated the chicken into the reach in cooler. **Corrective Action Taken**
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Top lip of rice cookers where lid seals soiled with burned food debris. Cutting board of flip top reach in cooler soiled. Food debris burned on interior components of cook line microwave. **Repeat Violation**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Hand wash sink on main cook line inaccessible due to trays of food being stored over the hand wash sink.
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection four total food handling employees present with no certified food manager present. **Repeat Violation** **Admin Complaint**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from two days prior missing product date marking, per employee chicken made every two days and rotated. **Repeat Violation**
Basic 15
14-01-5Basic – Bowl or other container with no handle used to dispense food. Portion cup and bowl used as scoop in cooked chicken and raw chicken container. **Repeat Violation**
14-05-4Basic – Cardboard used to line food-contact shelves. Cardboard lining Cardboard lining shelves of cook line.
35A-03-4Basic – Dead roaches on premises. One dead roach observed by water heater and reach in freezer on the back side of the cook line. One dead roach observed on the backside of the hand wash sink closest the rear exterior door. Two dead roaches observed between warewashing area and cook line. Employee was able to sweep and discard three dead roaches but will need to move reach in freezer to reach last dead roach. **Corrective Action Taken** **Admin Complaint**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage in portion cup stored on shelf over flip top reach in cooler on cook line. **Repeat Violation**
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, employee personal food on shelf over food for customers. **Repeat Violation**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. On shelf over three compartment sink, clean metal and plastic containers stacked while wet.
14-11-5Basic – Equipment in poor repair. Reach in freezer at front counter with torn gasket and duct tape holding gasket on. Chest freezer behind cook line with torn gaskets, exposed insulation and ice build up.
36-73-4Basic – Floors, walls and ceiling soiled/has accumulation of debris. Floors under cook line soiled with grease debris build up. Floor under three compartment sink with debris build up. Acoustic ceiling tiles through kitchen with visible water damage and staining. **Repeat Violation**
08B-38-4Basic – Food stored on floor. Cooking oil container stored on floor of cook line. Operator relocated. **Corrected On-Site** **Repeat Violation**
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk rice containers with metal pots as scoop with handles in contact/buried in product.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler door gaskets soiled, mold like substance. Mold like substance build up interior of door seal of stand up reach in freezer. Cook line hood filters with grease build up. Accumulation of grease and food debris on sides of wok station and fryers on cook line. Both prep area chest freezers soiled door/door gaskets. **Repeat Violation**
25-05-4Basic – Single-service articles improperly stored. Box of single service carry out containers stored on the floor on the back side of the cook line. Operator relocated. **Corrected On-Site**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water at ambient air temperature on side of three compartment sink. **Repeat Violation**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cooked chicken in walk in cooler.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line not stored on food prep counters. **Repeat Violation**
Inspector observations synchronized from DBPR on August 14, 2026 12:24 AM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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.