CHINA WOK
1005 N SUMMIT ST · CRESCENT CITY · Putnam County · FL 32112
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 8
50-08-7High Priority – Priority: High Priority Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment is under new ownership and does not have a license. **Warning**
35A-05-4High Priority – Priority: High Priority 4 Observed: Roach activity present as evidenced by live roaches found. At end of cook line, in refrigerator at wall, observed approximately 11 live roaches. Also, in back prep area by hand sink and prep sink, approximately 4 live roaches. **Warning**
03A-02-5High Priority – Priority: High Priority 5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line, by Reach in cooler, on top of wire storage rack, noodles (54F – Cold Holding) Also, At fryer station, food stored on work top freezer, chicken (56F – Cold Holding); chicken wings (55F – Cold Holding); pork egg rolls (63F – Cold Holding); Also, on make line in Reach in cooler, cooked chicken (48F – Cold Holding); shrimp. (45F – Cold Holding); **Warning**
08A-05-6High Priority – Priority: High Priority Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At end of cook line, by fryer station, in reach in freezer, raw shrimp stored over ready to eat dumplings.
03A-03-5High Priority – Priority: High Priority Observed: Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On make line, by Reach in cooler, on top of wire storage rack, shell eggs (78F – Cold Holding
01B-02-5High Priority – Priority: High Priority Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line, on stovetop shelf, garlic in oil (77F – Cold Holding) Also, On make line, by Reach in cooler, on top of wire storage rack, shell eggs (78F – Cold Holding). Also, on make line in Reach in cooler, cooked chicken (48F – Cold Holding); shrimp. (45F – Cold Holding); **Warning**
03B-01-6High Priority – Priority: High Priority Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At end of make line In soup well hot and sour soup (98F – Hot Holding)
29-42-4High Priority – Priority: High Priority Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In back kitchen at mop sink There is no backflow preventer installed.
Intermediate 4
31A-09-4Intermediate – Priority: Intermediate Observed: Handwash sink not accessible for employee use at all times. On cook line, a storage cart blocking hand sink.
31B-02-4Intermediate – Priority: Intermediate Observed: No paper towels or mechanical hand drying device provided at handwash sink. Multiple hand wash sinks throughout establishment missing paper towels.
31B-03-4Intermediate – Priority: Intermediate Observed: No soap provided at handwash sink. Multiple hand wash sinks throughout establishment are without soap/soap dispenser.
41-17-4Intermediate – Priority: Intermediate Observed: Spray bottle containing toxic substance not labeled. In dish area, under triple sink, unlabeled pump sprayer identified as degreaser by operator
Basic 8
36-32-5Basic – Priority: Basic Observed: Ceiling/ceiling tile shows damage or is in disrepair. Multiple throughout establishment.
29-09-4Basic – Priority: Basic Observed: Faucet/handle missing at plumbing fixture. In back kitchen, At mop sink, no faucet at plumbing fixture. Also, in back kitchen, at triple sink, no faucet affixed to sink.
36-73-4Basic – Priority: Basic Observed: Floors, walls, and/or ceilings soiled/has accumulation of debris. Multiple ceiling tiles throughout establishment are soiled with grease. Also, at fryer station, underneath and behind on wall is soiled with grease.
08B-38-4Basic – Priority: Basic Observed: Food stored on floor. At fryer station, jug of oil stored on floor.
14-13-4Basic – Priority: Basic Observed: Food-contact surface not smooth and easily cleanable. Wok on stovetop had cloth wrapped in rubberband
23-03-4Basic – Priority: Basic Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In back kitchen, at triple sink, the wall behind sinks has black mold like substance.
22-16-4Basic – Priority: Basic Observed: Walk-in cooler interior/shelves have accumulation of soil residues. Shelves are soiled.
29-11-4Basic – Priority: Basic Observed: Water leaking from pipe and/or faucet/handle. In back kitchen, underneath triple sink, pipe is leaking.
Inspector observations synchronized from DBPR on October 7, 2026 2:28 PM.
Violation category totals
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
2 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.