China Wok in Ocala faces administrative complaint & 12 violations found - Marion County, Florida

China Wok Chicken mealPhoto byYelp/Canva

China Wok, a Chinese restaurant at 6845 SE Maricamp Rd in Ocala, Florida, received an administrative complaint from state inspectors on September 9, 2024. The Marion County eatery was cited for 12 violations, including six high-priority infractions.

The routine food inspection revealed six high-priority, two intermediate, and four basic violations. This marks the third administrative complaint recommended for China Wok this year, following similar notices in January and April that weren't fully addressed, according to state records.

Among the high-priority violations, inspectors observed an employee touching ready-to-eat food with bare hands without proper heating. Raw animal foods were incorrectly stored, with eggs above sauce buckets and unwashed vegetables above cooked chicken wings.

Time and temperature control issues were also noted, with some hot-held foods below the required temperature.

Intermediate violations included a lack of written procedures for handling vomiting or diarrheal events, and a handwash sink without soap. Basic violations ranged from unsuitable food storage to soiled nonfood-contact surfaces.

Despite these issues, China Wok maintains a 4.5-star rating from 590 Google reviews. Customer Karen Hobart praised the restaurant for its "large portions, good food at fair prices."

Meanwhile another named, Shannan, customer shared:

Got some lunch today, orange chicken with pork fried rice and my husband had orange chicken with white rice. Delicious, fresh food and staff was wonderful. Not too busy around noon.

A follow-up inspection is required to ensure all violations are addressed. The Florida Department of Business & Professional Regulation will continue to monitor the situation.

High Priority Violations:

• Employee touching ready-to-eat food with bare hands
• Employee washed hands with no soap
• In-use utensil stored in unclean water
• Raw animal food stored over ready-to-eat food
• Raw animal foods not properly separated based on cooking temperature
• Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit

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