CHINA WOK
6845 SE MARICAMP RD · OCALA · Marion County · FL 34472
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the cook line, pork containers cooked 09/27/23 49F, inside freezer, pork 59F (Stop sale).
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the cook line, pork containers cooked 09/27/23 49F, inside freezer, pork 59F
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee working with raw shrimp jump to cook line and only rinsed hands with water and then touched the food contact surface of a single service container, inspector instructed to Stop, washed hand properly. **Corrected On-Site**
09-01-4High Priority – 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. At the prep area, observed male employee touching with bare hands cooked chicken, also another male employee touching cooked egg rolls with bare hands, Inspector instructed to stop and wash their hands and use gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-20-4High Priority – Employee washed hands with no soap. Male employee on multiple occasions, used triple sink for rinsed hands (no soap applied) after being instructed to wash hands. Employees used handwash sink and cleaned their hands properly. **Corrected On-Site**
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. Freezer at the prep area, observed cut chicken trays above opened container of raw shrimp.
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Repeat Violation** **Admin Complaint**
Intermediate 4
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee
31B-03-4Intermediate – No soap provided at handwash sink. Handwash sink at the end of the cook line.
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No documents available at inspection time.
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 walk-in cooler no date marked for any (time temperature control for safety (TCS) food item. **Repeat Violation**
Basic 8
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic cleaned gray containers stacked above sink.
08B-38-4Basic – Food stored on floor. At the cook line, oil jugs on floor, employee moved off the floor. **Corrected On-Site**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife stored between reach-in cooler and prep table, employee moved. **Corrected On-Site**
10-06-5Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, observed tong handle in direct contact with cut cabbage, employee moved. **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in 110F water, employee discarded the water. **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled. **Repeat Violation**
25-32-4Basic – Reuse of single-service or single-use articles. In walk-in cooler, observed multiple cardboard boxes where raw chicken was stored bearing used to stored cooked chicken and cooked egg rolls, Employee moved all items to plastic bins. Also observed gallon of vinegar cut in half and used as a scoop. **Repeat Violation**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Inside triple sink, observed containers with: raw chicken, and raw beef in standing water 58F. Employee turned on the water and moved the third container to the walk-in cooler. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 21, 2026 12:52 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
2 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.