NEW WOK ON BY IN TAMPA INC
15708 N DALE MABRY HWY, Tampa FL 33618 · 813.961.8372
Last inspected May 20, 2026 · 7 visits since October 2023
MAY 24
JAN 25
MAY 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $1,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2015016064 | Mar 6, 2015 | Apr 27, 2015 | $1,160 |
Inspection history
7 visits, newest first
May 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Cutting board has cut marks and is no longer cleanable. On hotline reach in coolers across from stove top area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on troop prep counter by hit holding soups employee moved drinks to employee drink shelf
May 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 46f, and cooked pork 50f left in cooler on cooks line across from the stoves over night did not reach 43f, operator discarded items. Observed 8 cases of 40 lb chicken in wall in cooler temperature at 49f, operator states power went out in the morning and did not come back on till 1:30 pm, operator said he will discard all items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 46f, and cooked pork 50f left in cooler over night did not reach 43f, operator discarded items. Cooked chicken 46f, and cooked pork 50f left in cooler over night did not reach 43f, operator discarded items. Observed 8 cases of 40 lb chicken in wall in cooler temperature at 49f, operator states power went out in the morning and did not come back on till 1:30 pm, operator said he will discard all items.
Cutting board has cut marks and is no longer cleanable. On hotline reach in coolers across from stove top area.
Duct tape used to repair nonfood-contact surface, In white refrigerator close to front counter
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on troop prep counter by hit holding soups employee moved drinks to employee drink shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses on shelf above single service food items next to desk, operator moved purse to an employee shelf Employee phone of food prep table across from oven, operator moved items to appropriate location.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. 2 cans of Hoisin sauce. 1 can water chestnut. 1 can oyster flavor sauce. 1 can soy sauce.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw frozen beef in Walk in cooler. Operator relocated all chicken to an approved location during time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line Reach in cooler soiled.
Handwash sink used for purposes other than handwashing. Single service coup container and spoon stored inside Employee handwash sink at front line cook.
No paper towels or mechanical hand drying device provided at handwash sink. Located at front line cook, adjacent to rice cooker. Operator provided paper during time of inspection.
Spray bottle containing toxic substance not labeled. Located at mop sink. Operator added label during time of inspection.
Duct tape used to repair nonfood-contact surface. Tape used to repair plastic shelf on front line Reach in cooler/Reach in freezer combo.
Employee personal food not properly identified and segregated from food to be served to the public. Personal items inside Walk in cooler and front line Reach in cooler not identified or segregated. Operator segregated and identified all personal foods during time of inspection.
May 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. 2 dented cans water chestnuts.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage 85F, raw shrimp 50F
Equipment in poor repair. Two chest freezer doors held together by tape in back kitchen area.
Food stored on floor. Raw wings stored on floor in Walk in cooler. Operator relocated to an approved location during time of inspection.
Stored food not covered. Raw chicken, raw beef in Walk in cooler not covered. Multiple cooked foods in Reach in freezer on front line cook adjacent to fryer not covered. Operator covered all items during time of inspection.
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. Dented can of water chestnuts.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pooled egg stored over ground pork on front line Reach in cooler. Operator relocated eggs to an approved location during time of inspection.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Cuts on front line cook Reach in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wontons, pooled eggs, tofu, fried chicken, bbq pork not date marked in Reach in cooler on front line cook. Operator began date marking some items during time of inspection.
Cutting board has cut marks and is no longer cleanable. On front line cook Reach in cooler.
Equipment in poor repair. Two chest freezer doors held together by tape in back kitchen area.
Food stored on floor. Bucket of raw wings stored on floor of Walk in cooler. Operator relocated to an approved location during time of inspection. Cases of Cooking oil stored on in office. Operator relocated all oil to an approved location during time of inspection.
Ice buildup in reach-in freezer. Located in back chest freezer next to employee restroom. Located inside Reach in freezer adjacent to wok on front line cook.
No Heimlich maneuver/choking sign posted. Choking poster has been emailed to the operator.
No handwashing sign provided at a hand sink used by food employees. Adjacent to wok on front line. A sign has been provided to the operator during time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on front cook line Reach in cooler, Walk in cooler, and chest freezer by employee restroom. Exterior walls of Bbq grill soiled.
Stored food not covered. Wontons, pooled eggs, tofu, fried chicken, bbq pork not covered in Reach in cooler on front line cook. Operator began covering some items during time of inspection.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Wall and floor adjacent to bbq grill soiled on front line cook. Wall behind three compartment sink, Employee handwash sink, and chest freezer soiled.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - Cutting boards in kitchen stained.
Spray bottle containing toxic substance not labeled. Observed bottle with blue liquid stored at mop sink during inspection. Operator made label.
Cutting board has cut marks and is no longer cleanable. - Cutting boards in kitchen
Equipment in poor repair. Observed tape used to repair doors on two chest freezers in main kitchen at time of inspection
Floor soiled/has accumulation of debris. Floors around equipment soiled with grease and food debris
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves with rust on them in walk in cooler
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Container of medicine improperly stored. On top shelf of prep table employee removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter than moved to top of flip reach in cooler on main cooks line Cold holding: cut cabbage 67 f manager placed in freezer 2nd temp 63 f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table on counter Hot holding: egg soup 130 f 2nd temp 165 operator reheated.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee and manager signed.
No soap provided at handwash sink. Back kitchen. Operator restocked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chicken cook pork cook egg rolls not date white refrigerator by cash register.
Equipment in poor repair. Reach in cooler gasket torn
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cooks line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat cabbage walk in cooler. Employee removed to proper storage
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.