CHINA WOK
3305 W 80 ST · HIALEAH · Dade County · FL 33018
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 5
22-48-5High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed only Laundry detergent sanitizer available. Manager went out and bought food graded Clorox disinfectant. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw ox tail store over cooked chicken, also raw chicken over soy sauce.
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the walk in cooler raw chicken stored over raw shrimp.
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. In the reach in freezer observed raw chicken stored over raw shrimp not all products commercially packaged. **Repeat Violation**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the preparation table in cook line beans sprouts (71F – Cooling), as per manager for less than 4 hours. Instructed employee to transfer food to the reach in cooler. Observed underneath of the prep table at cook line honey chicken (77F – Hot Holding), manager stated that food was placed there for less than 4 hours. Instructed manager to transfer food to reach in cooler for proper cold holding. **Corrective Action Taken**
Intermediate 4
53A-10-4Intermediate – Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answer hot holding or cold holding temperature or thermometer calibration. Coached manager on basic food code questions pertaining to safe operation of establishment **Corrective Action Taken**
16-33-4Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employees were unaware of the use of the test strip.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed employee washing a wiping cloth in the hand wash sink at cook line entrance.
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
Basic 7
14-01-5Basic – Bowl or other container with no handle used to dispense food. Observed bowl used as scoop in the cooked vegetable container in the walk in cooler.
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle with old food buildup.
14-45-4Basic – Cardboard used to line nonfood-contact shelves. Observed cardboard under team table at cook line.
14-11-5Basic – Equipment in poor repair. Observed upright reach in freezer door handle loose. **Repeat Violation**
08B-47-4Basic – Food not stored at least 6 inches off of the floor. Observed cooking vegetable oil stored directly on the floor at cook line.
08B-12-5Basic – Stored food not covered. Observed in the prep cooler at cook line cooked noodles, cut lettuce in containers not covered.
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.
Inspector observations synchronized from DBPR on September 21, 2026 1:43 PM.
Violation category totals
1 observation(s)
1 observation(s)
5 observation(s)
4 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.