Inspection Report

Emergency Closure InspectionDBPR disposition: Emergency order recommended
Florida DBPR Inspection Report
Closed

CHINA WOK GUO INC

11156 TAMIAMI TRL N · NAPLES · Collier County · FL 34110

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Inspection Summary

Inspection dateFebruary 16, 2018
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionEmergency order recommended
Resultfacility_temporarily_closed
Inspection number2713477
Visit number1
Inspection Visit ID6294828
DBPR license2102497

Emergency Closure Summary

ClosedFebruary 16, 2018 5:17 PM
StatusReopened after callback/compliance
ReopenedFebruary 17, 2018 8:30 AM
Record basisDBPR weekly closure extract
Closure conditionInsufficient food cold holding

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority3 Intermediate14 Basic0 Critical0 Non-Critical21 Total
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All DBPR Inspector Observations

21 full violation description(s) documented by the inspector during this visit.

High Priority 4

#15High Priority03A-02-4

High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 46°F, pork 46°F, shrimp 50°F in reachin cooler across from cookline. Chicken 47°F , noodles 46°F, chicken 46°F, cream cheese 50°F, noodles 46°F in walkin cooler **Warning**

Warning
#16High Priority08A-03-5

High Priority – Raw animal food stored over or with ready-to-eat food in reach-in freezer – not all products commercially packaged. Raw shrimp and chicken over ready to eat dough in reachin freezer **Warning**

Warning
#17High Priority08A-18-5

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 chicken over raw shrimp in reachin freezer. Raw chicken over shell eggs in walkin cooler. **Repeat Violation** **Warning**

Repeat ViolationWarning
#18High Priority01B-02-4

High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shrimp 50°F, pork 46°F, chicken 49°F etc in coolers overnight per operator **Warning**

WarningStop Sale

Intermediate 3

#19Intermediate04-02-4

Intermediate – Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Walkin cooler and Main make line cooler not maintaining food at 41°F. Not enough cold holding unit to keep potentially hazardous food at 41°F or below. **Warning**

Warning
#20Intermediate16-35-4

Intermediate – No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**

Warning
#21Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Warning

Basic 14

#1Basic14-01-4

Basic – Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour like substance. Bowl was removed **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#2Basic23-03-4

Basic – Build-up of grease on nonfood-contact surface of sides on fryers and shelf by fryers **Warning**

Warning
#3Basic08B-46-4

Basic – Case/container/bag of food stored on floor in dry storage area. **Warning**

Warning
#4Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**

Warning
#5Basic08B-49-4

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Chicken whole in reachin freezer not identified and stored separate from customer food. **Warning**

Warning
#6Basic36-11-4

Basic – Floors not maintained smooth and durable. Metal floor in walkin cooler is torn and peeling up in several locations. **Warning**

Warning
#7Basic14-13-4

Basic – Food-contact surface not smooth and easily cleanable. Homemade wire batter fork not smooth and easily cleanable. Operator voluntarily discarded fork. **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#8Basic36-47-5

Basic – Hood heavily soiled with accumulated grease, dust or food debris. . **Warning**

Warning
#9Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board. Employee removed cloth from under cutting board **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#10Basic25-32-4

Basic – Reuse of single-service articles. Egg cartons, and old food bags used as food contact surfaces. Operator voluntarily discarding single use items **Corrective Action Taken** **Warning**

Corrective Action TakenWarning
#11Basic23-05-4

Basic – Soil residue build-up on nonfood-contact surface of reachin freezer exterior and food storage containers **Warning**

Warning
#12Basic14-17-4

Basic – Walk-in cooler shelves with rust that has pitted the surface. **Warning**

Warning
#13Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

Warning
#14Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. **Warning**

Warning

Inspector observations synchronized from DBPR on August 11, 2026 2:20 AM.

Violation category totals
Category 1 · Approved food source
1 observation(s)
Category 2 · Original container, labeling, date marking and consumer advisory
1 observation(s)
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 4 · Facilities maintain proper food temperature
1 observation(s)
Category 8 · Food protection and cross-contamination
4 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
3 observation(s)
Category 16 · Dishwashing facilities, test kits and gauges
1 observation(s)
Category 21 · Wiping cloths, linens and laundry facilities
2 observation(s)
Category 23 · Non-food-contact surfaces clean
2 observation(s)
Category 25 · Single-service and single-use items
1 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
2 observation(s)
Category 53 · Food manager certification / employee training verification
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.