PIN WOK AND BOWL
445 CENTRAL AVE, Saint Petersburg FL 33701 · 727-575-7167
Last inspected Jan 13, 2026 · 8 visits since October 2023
MAR 24
JUL 24
JAN 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. 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. Emailed PIC DBPR Clean-Up of Vomiting and Diarrheal Events form.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
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. Emailed Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104). Manager on duty will print out the form.
No probe thermometer provided to measure temperature of food products.
Food stored on floor. Box of fryer oil on cook line floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing 71 degrees. Employee discarded water.
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer buckets in sushi bar area testing at 10 PPM. Employee add chlorine to solution and chemical is now testing at 50 PPM.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil in 85 standing water temping at 85 degrees next to fryer.
Nonfood-grade bags used in direct contact with food. Take out bags being used to store food inside reach in coolers and freezers.
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. Emailed PIC DBPR Clean-Up of Vomiting and Diarrheal Events form.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed CFM certificate expired for Patcharee R. 7/25/2022.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quaternary test kit. Establishment using chlorine sanitizer. No chlorine test kit observed.
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/ With 5 employees onsite preparing or cooking food. CFM arrived during the inspection, but left the establishment prior to inspection being finished.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training certificate for Ravin A. 11/01/2021 through FLRA. Employee currently working during inspection.
Accumulation of debris on exterior of warewashing machine.
Food stored on floor. Box of oil stored on the floor on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove top oven interior soiled with grease and dried/burnt food debris.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Non food grade bags used to store food in reach in cooler in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances.
Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense salt and sugar. Operator removed.
Silverware/utensils stored upright with the food-contact surface up. Clean silverware stored with food contact surfaces upright by dish machine. Operator stored correctly.
Working containers of food removed from original container not identified by common name. Sugar and salt removed from original containers on cook line and not properly labeled. Operator labeled.
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher goes from scraping dirty dishes with gloves on to putting away clean dishes with no hand wash in between.
Raw animal food stored over/not properly separated from ready-to-eat food. In upright single door reach in freezer in kitchen: raw chicken, not commercially packaged over vegetables.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution behind sushi station above 200 ppm chlorine. Employee corrected to 100 ppm chlorine.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards have built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink behind sushi bar used to dump wiping cloth solution.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Soufflé cups with no handles used to dispense sugar and salt on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on bar prep table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 86 F next to fryers.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in three door reach in cooler in kitchen.
Silverware/utensils stored upright with the food-contact surface up. Clean silverware stored next to ice machine with food contact surfaces upright.
Single-service articles improperly stored. Dinner napkins stored on floor of bar area.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in sink. Inspector advised of proper thawing techniques.
Mar 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substance.
Mar 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cabbage in upright three door cooler along wall in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In three door reach in cooler along wall: tofu (48F - Cold Holding); cooked chicken (48F - Cold Holding); raw shrimp (48F - Cold Holding); raw shelled eggs ambient (53F - Cold Holding) Manager moved items to another cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on sushi prep area have built up food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substance.
Current Hotel and Restaurant license not displayed.
Open dumpster lid.
Nov 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wet mop not stored in a manner to allow the mop to dry. Outside rear door, wet mop stored in bottom of bucket.
Oct 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is currently sanitizing at 0 ppm chlorine. Set up three compartment sink at 100 ppm chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: raw shelled eggs (79F - Cold Holding) Manager states eggs are held on time. Time stamp was in place for 11:00 am, but eggs were not listed on Time as a Public Health Control paperwork. Manager updated paperwork.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in sushi prep area has built up food debris.
Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop sugar on table just inside kitchen door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage cup on prep table in sushi bar area. Employee stored correctly.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in white chest freezer in bar area.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles in kitchen.
Wet mop not stored in a manner to allow the mop to dry. Outside rear door, wet mop stored in bottom of bucket.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on reach in cooler across from cooktop not stored in sanitizing solution.
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.