CHINA WOK
105 S US HWY 301 STE 108, Tampa FL 33619 · 813-389-7411
Last inspected May 18, 2026 · 7 visits since September 2023
SEP 23
APR 25
JUN 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting cooked pork with no gloves. Spoke with operator about proper hand washing procedures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggrolls and multiple items in walk in cooler.
Stored food not covered. Raw chicken in reach in freezer.
May 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw chicken 45 F, raw shrimp 47 F, cut cabbage 48 F, cooked wontons 48 F, raw chicken 43 F, Per operator items were put in reach in cooler at 1 pm. Time temped 3:05 pm. Operator put in walk in cooler to bring back done to temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggrolls and multiple items in walk in cooler.
Food stored on floor. Bulk soy sauce on floor in kitchen.
Stored food not covered. Raw chicken in reach in freezer.
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Container of medicine improperly stored. Employee vitamin B container over bulk rice in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on bulk rice on dry storage rack. Raw pork on bulk sugar on dry storage rack. Raw shrimp on bulk oil on floor in kitchen. Employees relocated at time of inspection to prevent cross contamination.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell egg then picked up Togo box with out washing hands or changing gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and multiple items in walk in cooler.
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on prep table and reach in freezer in kitchen.
Floor soiled/has accumulation of debris. Throughout kitchen and under all equipment.
Food stored on floor. Oil, cut lettuce and multiple items on floor in kitchen.
In-use tongs stored on equipment door handle between uses. Tongs on door handles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers and reach in freezers.
Jun 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and multiple items in walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf over reach in cooler in kitchen.
Food stored on floor. Bulk oil on floor in kitchen.
Apr 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef in reach in freezer. Operator started relocating at t8me of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and multiple items in kitchen.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee water bottles on prep table and reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cooksline.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Apr 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting cooked pork with no gloves. Spoke with operator about proper hand washing procedures.
Food placed in soiled container/equipment. Cooked chicken wings in cardboard box. Operator removed.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef in reach in freezer. Operator started relocating at t8me of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: pork 87 F, chicken cooked 110 F, chicken cooked 114 F, per operator items have been out for 1 hour. Operator put all items in walk in cooler a5 time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and multiple items in kitchen.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee water bottles on prep table and reach in coolers.
Food stored on floor. Bulk oil on floor in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Andre of scoop in bulk rice.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cooksline.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Sep 6, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over cooked shrimp and chicken in reach in cooler. Operator relocated at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Bowl or other container with no handle used to dispense food. Bowl in cooked pork container. Operator removed at time of inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on shelf next to Togo containers. Operator removed at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of all reach in coolers
Reach-in coolers and Reach in freezers interior/shelves have accumulation of soil residues throughout kitchen.
Stored food not covered. Cooked pork in reach in cooler operator coved at time of inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.