Cincinnati, OH

China Wok

5030 Glencrossing Wy

Last inspected Oct 15, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was China Wok last inspected?: The most recent inspection on record was on Oct 15, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?: Yes: 7 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?: 8 inspections on record, from Oct 3, 2023 to Oct 15, 2026.
Has China Wok ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Oct 3, 2023.

The Full Inspection History

8 inspections

ROUTINE - CRITICAL CONTROL POINT

Oct 15, 2026

Approved - Minor Violations

7 recorded violations

notedCode 4.5(D)Cleaning and sanitizing

Official Wording

4.5(D) - Nonfood-contact surfaces - cleaning frequency

Inspector’s Notes

Nonfood-contact surfaces are not cleaned frequently enough. Food equipments are soiled covered with grease. Dirty moldy gaskets for the walk in cooler, walk in freezer.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 2.4(A)(3)Permits, training, and postings

Official Wording

2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager

Inspector’s Notes

No manager had Ohio manager certification in food protection.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2.4(C)(12)Permits, training, and postings

Official Wording

2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties

Inspector’s Notes

The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 4.5(A)(1)Contamination

Official Wording

4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch

Inspector’s Notes

Food-contact surfaces were not clean to the sight and touch.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 4.4(P)Chemicals

Official Wording

4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration

Inspector’s Notes

Sanitizer concentration is not being monitored.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 6.4(A)Facility maintenance

Official Wording

6.4(A) - Repairing

Inspector’s Notes

The physical facilities were not maintained in good repair. Kick plate, door step to the walk in cooler is damaged collected water on the surfaces, soiled.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 6.1(J)Employee health and hygiene

Official Wording

6.1(J) - Heating, ventilating, and air conditioning system vents

Inspector’s Notes

HVAC air intake or exhausts vents contaminating food, equipment, or utensils. Exhaust's vents are covered with grease dripping contaminating food, equipment, and utensils.

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

Official record from Cincinnati Health Department, Oct 15, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jun 22, 2026

Approved - Minor Violations

7 recorded violations

notedCode 2.4(A)(3)Permits, training, and postings

Official Wording

2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager

Inspector’s Notes

No manager had Ohio manager certification level 2 in food protection.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 5.1(L)(1)Handwashing

Official Wording

5.1(L)(1) - III. Preventing Contamination by Hands - Handwashing Sinks - Location and Placement

Inspector’s Notes

Handwashing facility is not located to allow convenient use by employees. A large wide cooler placed by the hand washing sink, its so narrow path to the handwashing sink.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s Notes

Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Couple items stored in a trap cooler without a Mark.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 4.4(D)Cleaning and sanitizing

Official Wording

4.4(D) - Warewashing equipment: Cleaning Frequency

Inspector’s Notes

Warewashing equipment and/or components were not cleaned throughout the day or before use.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3.2(M)(1)Cleaning and sanitizing

Official Wording

3.2(M)(1) - Wiping cloths - use limitation

Inspector’s Notes

Cloths used for wiping food spills were not dry or used for other tasks.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6.4(A)Facility maintenance

Official Wording

6.4(A) - Repairing

Inspector’s Notes

The physical facilities were not maintained in good repair. Missing floor for the steps by the walk in cooler, and freezer.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 4.3(B)(2)Equipment and utensils

Official Wording

4.3(B)(2) - Fixed equipment installation - Spacing or Sealing

Inspector’s Notes

Equipment is not sealed to the surface or allow for ease of cleaning. WALK IN COOLER IS NOT SEALED.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Cincinnati Health Department, Jun 22, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Feb 25, 2026

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Feb 25, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jul 25, 2025

Approved - Minor Violations

8 recorded violations

notedCode 4.5(D)Cleaning and sanitizing

Official Wording

4.5(D) - Nonfood-contact surfaces - cleaning frequency

Inspector’s Notes

Nonfood-contact surfaces are not cleaned frequently enough. -Observed the hood above the cookline of the kitchen soiled in grease build-up.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6.1(M)Other

Official Wording

6.1(M) - Outer Openings - Protected

Inspector’s Notes

Outer openings of a food facility were not protected against the entry of insects and rodents. -Observed the net attached to the exit door broken/defective which doesn't protect the facility against insects and rodents. PIC was required to ensure the net was repaired or replaced.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 6.1(L)Other

Official Wording

6.1(L) - Toilet rooms - enclosed

Inspector’s Notes

A toilet room wasn't completely enclosed or lacks a self-closing door.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4.4(S)(1)Equipment and utensils

Official Wording

4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations

Inspector’s Notes

Single-service articles and single-use articles are reused. -Observed several cardboards being used as floor carpet on the floor of the walk-in refrigerator.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 2.4(A)(3)Permits, training, and postings

Official Wording

2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager

Inspector’s Notes

No manager had Ohio manager certification in food protection.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 3.4(G)(1)Food temperature

Official Wording

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s Notes

Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. -Observed the raw chicken being moved from the freezer not datemarked with either a preparation or discard date. PIC was required to always datemark TCS foods that will be stored for more than 24 hours.

In Plain English

More about food kept at an unsafe temperature

notedCode 3.2(C)(1)(H)Contamination

Official Wording

3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Inspector’s Notes

Food is stored unwrapped or in uncovered containers. -Observed several foods in the walk-in refrigerator left uncovered and unwrapped.

In Plain English

More about food not protected from contamination

notedCode 6.0(A)(1)(a)Other

Official Wording

6.0(A)(1)(a) - Indoor areas - surface characteristics

Inspector’s Notes

Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. -Observed multiple floor tiles cracked in the area where FSO activities were being conducted.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Cincinnati Health Department, Jul 25, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jan 2, 2025

Approved - Minor Violations

9 recorded violations

notedCode 6.1(L)Other

Official Wording

6.1(L) - Facilities: Toilet rooms - enclosed

Inspector’s Notes

A toilet room wasn't completely enclosed or lacks a self-closing door.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4.8(E)(3)Equipment and utensils

Official Wording

4.8(E)(3) - Equipment, utensils, linens, single-service articles, and single-use articles - storage

Inspector’s Notes

Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. -Observed the single-use plates stored without their protective package in such a way they are not protected from contamination.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 2.2(E)(1)(b)(ii)(c)Handwashing

Official Wording

2.2(E)(1)(b)(ii)(c) - III. Preventing Contamination by Hands - Hand Sanitizers (handwashing)

Inspector’s Notes

Hand sanitizers used in place of handwashing.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility

Inspector’s Notes

No manager has level 2 certification in food protection.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 5.1(O)(2)Handwashing

Official Wording

5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility

Inspector’s Notes

Handwashing facility is being used for purposes other than handwashing. -Observed handwashing facility used for dish washing

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding

Inspector’s Notes

TCS foods were being held at temperatures >41° F. -Observed multiple TCS food items stored at a temperature of 43° F. PIC was required to relocate or monitor all affected foods until they are held at a temperature of 41° F or lower.

In Plain English

More about food kept at an unsafe temperature

notedCode 3.4(C)Food temperature

Official Wording

3.4(C) - Thawing TCS

Inspector’s Notes

TCS food was improperly thawed.

In Plain English

More about food kept at an unsafe temperature

notedCode 2.4(C)(16)Employee health and hygiene

Official Wording

2.4(C)(16) - I. Employee Health - PIC Duties

Inspector’s Notes

No/inadequate written procedures for response to vomiting/diarrheal events.

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3.2(M)(2)(a)Cleaning and sanitizing

Official Wording

3.2(M)(2)(a) - Wiping cloths

Inspector’s Notes

Wet wiping cloth was not maintained in a sanitizer solution between uses.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Cincinnati Health Department, Jan 2, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Aug 12, 2024

Approved - Violations Abated

3 recorded violations

notedCode 2.4(A)(2)Permits, training, and postings

Official Wording

2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility

Inspector’s Notes

No manager has level 2 certification in food protection.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 3.2(M)(2)(a)Cleaning and sanitizing

Official Wording

3.2(M)(2)(a) - Wiping cloths

Inspector’s Notes

Wet wiping cloth was not maintained in a sanitizer solution between uses.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6.4(A)Facility maintenance

Official Wording

6.4(A) - Facilities: Maintenance: Good repair

Inspector’s Notes

The physical facilities were not maintained in good repair. -Observed the ceiling tiles at the back of the kitchen area missing and requires replacement.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Cincinnati Health Department, Aug 12, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Aug 6, 2024

Not In Compliance

6 recorded violations

notedCode 6.4(A)Facility maintenance

Official Wording

6.4(A) - Facilities: Maintenance: Good repair

Inspector’s Notes

The physical facilities were not maintained in good repair. -Observed the ceiling tiles at the back of the kitchen area missing and requires replacement.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 2.4(A)(2)Permits, training, and postings

Official Wording

2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility

Inspector’s Notes

No manager has level 2 certification in food protection.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 3.2(C)(8)Contamination

Official Wording

3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination

Inspector’s Notes

Food is stored unwrapped or in uncovered containers. -Observed foods stored in the walk-in refrigerator not properly wrapped or covered to prevent contamination.

In Plain English

More about food not protected from contamination

notedCode 3.2(Q)Other

Official Wording

3.2(Q) - Food Storage

Inspector’s Notes

Food items are not protected from contamination during storage. -Observed a bag of onions sitting on the floor of the walk-in refrigerator. -Observed foils used to wrap the pipes above the hood of the stove done in such a way it could contaminate food stored and prepared on the stove. PIC was required to remove all foil wrapped across the pipes.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 6.0(A)(1)(a)Other

Official Wording

6.0(A)(1)(a) - Facilities: Indoor areas - surface characteristics

Inspector’s Notes

Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. -Observed the indoor floors to smooth which makes it not easily cleanable.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 6.4(B)(1)Cleaning and sanitizing

Official Wording

6.4(B)(1) - Facilities: Cleaning: Frequency

Inspector’s Notes

The physical facilities are not cleaned as often as necessary to keep them clean. -Observed the outdoor location where the grease disposal is located is soiled in several debris and trash that requires through cleaning, which should also be done on a frequent basis.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Cincinnati Health Department, Aug 6, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Oct 3, 2023

Abated

4 recorded violations

notedCode 3717-1-04.2(I)Cleaning and sanitizing

Official Wording

"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."

Inspector’s Notes

"Violation has been abated"

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3717-1-04.4(P)Cleaning and sanitizing

Official Wording

"3717-1-04.4(P) - Violation - Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored."

Inspector’s Notes

"Violation has been abated"

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3717-1-03.2(M)(2)(a)Cleaning and sanitizing

Official Wording

"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."

Inspector’s Notes

"Violation has been abated"

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3717-1-02.4(C)(17)Other

Official Wording

"3717-1-02.4(C)(17) - Violation - PIC Duties -response plan for vomiting/diarrhea No/inadequate written procedures for response to vomiting/diarrheal events."