What is Sunny Wok's health inspection score?

Sunny Wok has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sunny Wok last inspected?

Sunny Wok was last inspected on December 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sunny Wok have?

Sunny Wok has 23 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sunny Wok safe to eat at?

Sunny Wok has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sunny Wok serve?

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

Official Health Record

Sunny Wok

Name: Sunny Wok
Address: 3084-3c NEW YORK 50, Saratoga Springs, 12866
Rating: 46

3084-3c NEW YORK 50, Saratoga Springs

Last Inspected: 12/3/2025

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0Poor

American

Better than 22% of american restaurants

Improving

2 inspections

Last: Dec 3, 2025

medium confidence

Directions Order

Inspections

Clean Rate

11.5

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-54

Final Score

Impact Breakdown

High Priority

-30 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Inspection Timeline

+38 pts

Latest

100% weight

2nd

60% 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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3084-3c NEW YORK 50, Saratoga Springs, FL 12866

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Inspection History

2 records on file

2 Inspection

Dec 25

Inspection InspectionLatest

2 High6 Basic

8 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (6)

−12 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−2
11DNon food contact surfaces of equipment not clean−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
8AFood 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)−2
8BIn use food dispensing utensils improperly stored−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−32 pts

Feb 25

Inspection Inspection

5 High10 Basic

15 total

30/100inspection score

−70 pts

High Priority (5)

−50 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10
1HFood from unapproved source, spoiled, adulterated on premises.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
3BFood workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.−10

Basic (10)

−20 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
8AFood 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)−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8FImproper thawing procedures used−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
11DNon food contact surfaces of equipment not clean−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−70 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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