CHINA WOK MAXIMO INC
5055 34 ST S, Saint Petersburg FL 33711 · 727-867-7788
Last inspected Oct 27, 2025 · 7 visits since December 2023
APR 24
AUG 24
JAN 25
JUL 25
OCT 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dining room not landing on food or Food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Oct 27, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate16 Basic
What the inspector wrote — 21 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready-to-eat peas and carrots in white Standing reach-in freezer located next to dish pit. Manager had employee rearrange items for proper storage.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked chicken wings on the line have no time stamp to indicate what time they were prepared. Manager advised they were prepared 30 minute prior to inspection. Advised manager to time stamp chicken wings.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Wiping cloth solution tested initially at 0ppm. Operator stated they did not use a test kit to test solution.
No paper towels or mechanical hand drying device provided at handwash sink located next to cook line. Employee provided during inspection
Show the remaining 17 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked egg rolls, prepared wontons, cooked pork inside reach-in cooler and walk-in cooler not date marked. Discussed with operator proper date marking requirements for prepared foods held over 24 hours.
Bowl or other container with no handle used to dispense food. Bowl with no handle used as scoop in rice container. Manager removed.
Cardboard used to line food-contact shelves inside reach-in freezer next to three compartment sink
Cardboard used to line nonfood-contact shelves. Across from three compartment sink, prep table with cardboard lining the bottom shelf.
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Fish balls in both reach-in chest freezers not identified for personal use. Raw shell eggs inside walk-in cooler also not identified as personal use.
Employee with no hair restraint while engaging in food preparation. Not all employees in kitchen wearing hair restraints
Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on equipment above three compartment sink
Equipment in poor repair. Torn gaskets on reach-in cooler and reach-in freezer in kitchen
Floor soiled/has accumulation of debris. Floor soiled inside walk-in cooler along walls
Food stored on floor. Cooking oil and prepared noodles stored on floor in kitchen. Manager relocated.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach-in freezer behind front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler across from cookline.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler shelves soiled.
Unwashed fruits/vegetables stored with ready-to-eat food. Cut and washed cabbage stored in same container as unwashed green onions in walk-in cooler. Manager directed employee to remove
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution tested at 0ppm. Operator corrected by adding bleach to the solution, new mixture tested at 50ppm.
Jul 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate10 Basic
Show 15 findings ▾
Container of medicine improperly stored. First aid kit and hydrogen peroxide stored above single service items across from cook-line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored directly next to cooked shrimp and chicken in walk-in cooler. Manager relocated items for appropriate storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside glass door reach-in cooler at front counter: cooked chicken (48F - Cold Holding) cooked tofu (48F - Cold Holding) dumplings (48F - Cold Holding) Manager stated items were cooked last night and held in unit overnight. Items never reached 41F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside glass door reach-in cooler at front counter: cooked chicken (48F - Cold Holding) cooked tofu (48F - Cold Holding) dumplings (48F - Cold Holding) Manager stated items were cooked last night and held in unit overnight. Items never reached 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener heavily soiled in rear prep table.
A minimum of one bathroom facility is not available for public use. "Out of order" sign observed on bathroom door. Manager advised signage used to deter homeless. Discussed with manager that restrooms need to remain available for customers. Manager removed sign.
Bowl or other container with no handle used to dispense food. Handle broken on bowl used to scoop rice from white rice bin in the rear kitchen. Manager removed and replaced bowl.
Buildup of food debris/soil residue on equipment door handles. Door handles to reach-in coolers across from cook-line with build up of debris.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At front counter, the glass door reach-in cooler no maintaining 41F or below. Discussed with manager to not use the unit to store time/temperature control for safety foods until repaired.
Equipment in poor repair. Reach-in cooler gaskets on cook-line torn.
Food stored on floor. Raw chicken wings observed in soy sauce bucket during prep stored on floor in dish room. Open soy sauce bucket stored on floor in front of walk-in cooler. Manager had items relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets on cook-line soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves on cook-line soiled.
Wet mop not stored in a manner to allow the mop to dry. Mop stored with mop head inside sink basin.
Wiping cloth sanitizing solution stored on the floor. Manager utilized a double bucket method.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Cans of insect spray in dish area and near back kitchen door
Raw animal food stored over or with unwashed produce. Raw beef over produce in walk in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods in freezer and walk in cooler
Employee with no hair restraint while engaging in food preparation.
Single-service articles not stored inverted or protected from contamination.
Aug 13, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dining room not landing on food or Food contact surfaces.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and can opener on prep table have built up food debris.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in kitchen.
Floor soiled has accumulation of food debris and grease.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and walk in cooler gaskets have built up food debris and mold like substances.
Reach-in cooler shelves with rust that has pitted the surface.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 7, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 29 recorded, 8 high priority.
8 High priority4 Intermediate17 Basic
Show 29 findings ▾
Container of medicine improperly stored. Ointment cream stored in upright refrigerator behind front counter next to fryers.
Dented/rusted cans present. See stop sale. Dented cans of oyster sauce, 10 pounds. Dented can hoisin sauce, 5 pounds.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went out to close dumpster lid and returned to working with food with no hand wash.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dining room not landing on food or Food contact surfaces.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over soy sauce in walk in cooler. Raw beef over vegetables in upright freezer by three compartment sink not all commercially packaged.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in freezer by three compartment sink not all commercially packaged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In container next to fryer: chicken (70F - Cold Holding) In reach in cooler at end of cook line:; raw shrimp (50F - Cold Holding); raw pork (50F - Cold Holding); raw chicken (50F - Cold Holding) Manager moved to freezer.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Egg rolls and General Tso chicken listed on Time as a Public Health but not time stamped. Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and can opener on prep table have built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink in rear of kitchen blocked by employee table. Manager removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items prepared on site and held more than 24 hours with no date marking.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in kitchen.
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored above food to be served to the public. Milk above cooked noodles in upright refrigerator behind front counter.
Floor soiled has accumulation of food debris and grease.
Food stored on floor. Raw beef and soy sauce stored on floor of kitchen and walk in cooler.
Ice buildup in reach-in chest freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handles touching raw chicken in reach in cooler across from fryer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and walk in cooler gaskets have built up food debris and mold like substances.
Open dumpster lid.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear screen door has holes in screen.
Reach-in cooler shelves with rust that has pitted the surface.
Reuse of single-service or single-use articles. Soy sauce buckets used to store noodles.
Single-service articles improperly stored. To go bags stored on floor of dining room area.
Stored food not covered.
Walk-in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution at 10 ppm chlorine. Employee corrected to 100 ppm chlorine.
Apr 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked pork in walk in cooler. In reach in freezer, raw chicken over shrimp not all commercially packaged. Operator stored correctly.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken dumplings and tofu cooling at room temperature by rear door: dumplings (94F - Cooling); tofu (94F - Cooling)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on kitchen have built up food debris. Can opener on prep table has built up food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler prepared more than 24 hours ago with no date marking.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on reach in cooler in kitchen. Manager removed.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Plastic bottles and cans stored on floor of lobby area. Cabbage stored on floor by back door.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages stored in walk in cooler above food to be served to the public.
Working containers of food removed from original container not identified by common name. Sugar removed from its original container and not labeled. Manager labeled.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Laundry bleach on site. Operator went to store and purchased correct bleach.
Stop Sale issued due to food not being in a wholesome, sound condition. 15 # Carrots cleaned, cut and placed into a raw chicken box.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large quantity of barbecue meat piled on table. Operator states was cooked an hour prior
Handwash sink not accessible for employee use at all times. Both hand wash sinks buried under equipment. Employees cleared sinks
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most of the walk in cooler
A minimum of one bathroom facility is not available for public use.
Bowl or other container with no handle used to dispense food. Every bag of flour or rice. Operator removed cups and tools in use.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Cooked meats, produce, and oil on floor in kitchen
In-use knife/knives stored in cracks between pieces of equipment.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reuse of single-service or single-use articles.
Time/temperature control for safety food thawed in an improper manner. Frozen egg wraps thawing on rack by back door
Working containers of food removed from original container not identified by common name.
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.