WOK A HOLIC
2223 N WEST SHR BLVD STE FC 208, Tampa FL 33607 · 609-369-8891
Last inspected Jun 9, 2026 · 9 visits since August 2023
APR 25
JUL 25
JAN 26
APR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on floor under canned food storage shelf. 2 live roaches in sticky trap under soda syrup shelf. 2 live roaches on floor under soda storage shelf. 1 live roach inside an empty bucket under three-compartments sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026027263 | Apr 6, 2026 | May 14, 2026 | $400 |
Inspection history
9 visits, newest first
Jun 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Records/documents for required employee training do not contain all of the required information. Missing trainer information and date of completion. Operator completed information at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table at cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and purses stored on dry food storage shelves.
Food not stored at least 6 inches off of the floor. Multiple cases of fry oils stored on floor in kitchen.
Apr 7, 2026□ Emergency Order Callback CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes and cooked breaded chicken in walk-in cooler.
Current Hotel and Restaurant license not displayed.
Wiping cloth sanitizing solution stored on the floor.
Apr 6, 2026■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 12 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach on floor under canned food storage shelf. 2 live roaches in sticky trap under soda syrup shelf. 2 live roaches on floor under soda storage shelf. 1 live roach inside an empty bucket under three-compartments sink.
Handwash sink used for purposes other than handwashing. Multiple wet wiping cloths hanging on handwash sink. For air drying. Employee removed wiping clothes.
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/ 5 employees working with no certified food manager at time of inspection. Manager presented at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes and cooked breaded chicken in walk-in cooler.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. 11 dead roaches on floor under 2 comp sink in kitchen. 6 dead roaches under canned food storage shelf. 4 dead roaches in a cooking pot stored on floor. 5 dead roaches under reach-in freezer and ice machine. 8 dead roaches on floor under bottled water storage shelf next to back door. Approximately 20 dead roaches trapped in sticky traps under rice storage shelf.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Food not stored at least 6 inches off of the floor. Multiple cases of fry oils stored on floor under prep table.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door keeps opened at time of inspection.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm.
Wiping cloth sanitizing solution stored on the floor.
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up a pen from floor, then served food at front line without replace gloves and washing hands. Discussed with operator.
Handwash sink used for purposes other than handwashing. Observed accumulation of food debris in handwash sink at cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and cooked noodle in walk-in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Current Hotel and Restaurant license not displayed.
Food not stored at least 6 inches off of the floor. 2 cases of fry oils stored on floor under prep table. A pan of marinated raw chicken stored on floor in kitchen. Employee moved to walk-in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice bin at front line. Operator moved handle up.
No Heimlich maneuver/choking sign posted.
Jul 14, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked noodle and various cooked food in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks with no lids stored on prep table and reach-in cooler at cook line. Operator removed.
Floor area(s) covered with standing water. By ice machine at kitchen.
Food not stored at least 6 inches off of the floor. Multiple cases of frozen shrimps and meat stored on floor in walk-in freezer. Multiple cases of fry oil and bottled drinks stored on floor at kitchen.
Stored food not covered. Cooked noodle, cooked vegetables and cooked chicken in walk-in cooler.
Apr 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2025.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked chicken (47F - Cold Holding) stored on cook line. Operator moved to reach-in cooler at time of inspection.
Handwash sink used for purposes other than handwashing. A food container stored in handwash sink at kitchen. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potato and cooked chicken in walk-in cooler.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks with no lids stored on prep tables in kitchen.
Floor area(s) covered with standing water. By three-compartments sink and walk-in cooler in kitchen.
Stored food not covered. Cooked potatoes, cooked egg rolls and cooked chicken in walk-in cooler.
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled surface without washing hands
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. Employee purchased proper sanitizer at time of inspection
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked eggroll in reach on cooler on cookline Raw shrimp placed on bottom shelf
No paper towels or mechanical hand drying device provided at handwash sink. Soap and paper towels missing at hand sink on cookline Employee replaced soap and paper towels
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance observed in ice machine
Carbon dioxide/helium tanks not adequately secured. Not secured at soda bib station
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf with pasta
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on prep table on cookline
Food not stored at least 6 inches off of the floor. Container of onions stored on floor in walkin cooler
Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink
Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table on cookline
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer tested at 0ppm Sanitizer tested at 100ppm
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw beef stored in nonfood grade bags inside reachin freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed egg roll (125F - Hot Holding) stored in fryer basket Observed employee discard
Handwash sink not accessible for employee use at all times. Observed 2 pots stored in hand sink next to 3-compartment sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and cooked pasta with no date mark in walkin cooler
Bowl or other container with no handle used to dispense food. Observed portion cups stored in bulk pepper
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table
Employee eating in a food preparation or other restricted area. Observed employee eating at prep table Inspector explained proper eating locations to manager
Food stored on floor. Observed 5 containers of oil stored on floor adjacent to 3-compartment sink
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket at mop sink
Working containers of food removed from original container not identified by common name. Observed bulk salt not labeled under soda bib station
Aug 11, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm of chlorine in three compartment sink. Corrected, employee reset three compartment sink to 100 ppm of chlorine.
Employee washed hands with no soap. Observed manager washing hands in three compartment sink with water only in three compartment sink. Corrected action taken inspector discussed with manager proper hand washing and soap to be unitized to achieve effective hygiene for hand washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45°, raw chicken placed in walk in cooler to bring temperature down to 41°.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
Employee washed hands in a three compartment sink with no soap. Observed manager washing hands in three compartment sink with water only, Corrected action taken inspector discussed with manager proper hand washing sinks to be unitized to achieve effective hygiene for hand washing.
Handwash sink not accessible for employee use at all times. Employee hand wash sink next to three compartment sink, blocked by pots and pans, corrected, employee removed items during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, sauce, all held over 24 hrs not date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, employee removed drink during inspection.
Food stored on floor. Cooked and raw chicken stored on floor in back prep area, corrected, manager placed food in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cooks line with heavy grease build up.
Wet wiping cloth not stored in sanitizing solution between uses.
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.