What is Oriental Wok's health inspection score?

Oriental Wok has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Oriental Wok last inspected?

Oriental Wok was last inspected on December 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Oriental Wok have?

Oriental Wok has 48 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Oriental Wok safe to eat at?

Oriental Wok has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Oriental Wok serve?

Oriental Wok serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Oriental Wok

Name: Oriental Wok
Address: 2444 MADISON RD, #0, Cincinnati, 45208
Rating: 70

2444 MADISON RD, #0, Cincinnati

Last Inspected: 12/12/2025

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0Good

American•N/A

Ranked #546 of 548 in N/ABetter than 22% of american restaurants

Stable

4 inspections

Last: Dec 12, 2025

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

11x

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-25 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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2444 MADISON RD, #0, Cincinnati, FL 45208

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Violation Timeline

Jul 2024

1 inspections

10 basic

Jul

Dec 2024

1 inspections

12 basic

Jul 2025

1 inspections

15 basic

Jul

Dec 2025

1 inspections

11 basic

Inspection History

4 records on file

4 Routine

Dec 25

Routine InspectionLatest

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−22 pts

Jul 25

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
4.2(B)(1)4.2(B)(1) - Manual Warewashing - Sink Compartment Requirements−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
3.2(T)3.2(T) - Food Preparation - Preventing Contamination from the Premises−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
6.4(F)6.4(F) - Drying Mops−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
3.2(I)(1)3.2(I)(1) - Food Storage or Display: Contact with Water or Ice−2
6.1(M)6.1(M) - Outer Openings - Protected−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2

Base deductions−30 pts

Dec 24

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

3.2(Q)3.2(Q) - Food Storage−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
3.2(I)(2)3.2(I)(2) - Storage or display of unpackaged food in contact with water or ice−2
5.4(P)5.4(P) - Refuse/recyclables/returnables−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2

Base deductions−24 pts

Jul 24

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

4.8(F)4.8(F) - Storage−2
3.2(A)(2)3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food contamination−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
4.2(I)4.2(I) - Sanitizing solutions−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−20 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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