South Wok

Inspection history 6 visits

1. 2026
2. Passed May 5 Score 69 ▲3

   Re-Inspection

   16 violations, 3 critical

   • Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Improper thawing procedures used
   • Minor Improper use and storage of clean, sanitized equipment and utensils
   • Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Minor Non food contact surfaces of equipment not clean
   • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
3. Passed Apr 27 Score 66 no change

   Re-Inspection

   15 violations, 5 critical

   • Critical Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
   • Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
   • Critical Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
   • Critical Food from unapproved source, spoiled, adulterated on premises.
   • Minor Improper use and storage of clean, sanitized equipment and utensils
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor Non food contact surfaces of equipment not clean
   • Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Minor Improper thawing procedures used
4. Passed Mar 11 Score 66 no change

   Re-Inspection

   15 violations, 2 critical

   • Critical Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
   • Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Dressing rooms dirty, not provided, improperly located
   • Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Minor Improper storage of cleaning equipment, linens, laundry unacceptable
   • Minor Improper use and storage of clean, sanitized equipment and utensils
   • Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Non food contact surfaces of equipment not clean
5. Passed Jan 20 Score 66 ▼22

   Inspection

   13 violations, 3 critical

   • Critical Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Minor Single service items reused, improperly stored, dispensed, not used when required
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Non food contact surfaces of equipment not clean
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Minor Miscellaneous, Economic Violation, Choking Poster, Training.

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