DirtyFLRestaurant Inspection Data

HOT WOK

HOT WOK has 6 health inspections on file for its BRANDON location, with an overall rating of 1.2/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

1240 Kingsway Road
Brandon, Florida, 33510
Hillsborough County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 6 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 13465095

Met Inspection Standards

2 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl in bulk rice. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on tic in kitchen.
  • 08B-38-4:Basic - Food stored on floor. Bulk sauce on floor in walk in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened coke can in walk in cooler over food for establishment. Operator removed. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer next to 3 compartment sink.
  • 08B-12-5:Basic - Stored food not covered. Imitation crab in reach in freezer. Cooked pork and multiple items in walk in cooler.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler. Repeat Violation
  • 02C-02-5:Intermediate - 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. Repeat Violation

7/17/2025· 7mo ago

Visit ID: 10939488

Met Inspection Standards

2 high, 2 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in bulk seasonings.
  • 08B-38-4:Basic - Food stored on floor. Bulk seasonings on floor in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in cooler on cooks line.
  • 08B-12-5:Basic - Stored food not covered. Egg rolls, cooked chicken and multiple items in walk in cooler and reach in freezers.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near handwash sink at 3 compartment sink. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk seasonings.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork in walk in cooler. Operator relocated at time of inspection and is. Corrected On-Site Repeat Violation
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken and multiple items in walk in cooler. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled with clear liquid at mop sink.

2/25/2025· 1y ago

Visit ID: 8829400

Met Inspection Standards

2 high, 2 int, 5 basic

  • 08B-38-4:Basic - Food stored on floor. Bulk soy sauce on floor in kitchen. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Candle of scoop in bulk sugar.
  • 08B-12-5:Basic - Stored food not covered. Egg rolls and multiple items in walk in cooler. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near handwash sink near 3 compartment sink.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar in kitchen.
  • 09-01-4:High Priority - 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 celery with no gloves. Spoke with operator about proper handwashing procedures.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in cooler. Operator relocated at time of inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked gag rolls and multiple items in walk in cooler. Repeat Violation

7/15/2024· 1y 8mo ago

Visit ID: 8777480

Met Inspection Standards

3 high, 2 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of reach in cooler on cooks line. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of reach in cooler in kitchen.
  • 08B-38-4:Basic - Food stored on floor. Bulk oil on floor in kitchen.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Plastic jug used as scoop in brown rice. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Egg rolls and multiple items in walk in cooler.
  • 12A-29-4:High Priority - 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 picked up mushroom from floor then went back to cutting mushrooms without washing hands. Operator had employee wash hands and spoke about proper hand washing procedures.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over egg rolls in walk in cooler. Operator relocated at time of inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: bean sprouts 68 F, pasta cooked 69 F, operators put in reach in cooler at time of inspection. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls and multiple items in walk in cooler. Repeat Violation

3/29/2024· 1y 11mo ago

Visit ID: 8530207

Met Inspection Standards

2 high, 3 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bulk oil and soy sauce on floor in kitchen. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in bulk flour.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Plastic jug as scoop in fried rice. Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: pork 52 F, eggrolls 55 F, operator put in reach in freezer at time of inspection.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal pans in handwash sink.
  • 02C-02-5:Intermediate - 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. Repeat Violation

10/18/2023· 2y 4mo ago

Visit ID: 8376020

Met Inspection Standards

2 high, 3 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk rice.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen. Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee ice cream in reach in freezer with foid for establishment.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on dry storage rack. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Onions and soy sauce in floor in kitchen. Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Plastic jug used as scoop.
  • 08B-12-5:Basic - Stored food not covered. Chicken and beef skewers in white chest freezer and multiple items throughout reach in coolers.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep tables in kitchen p.
  • 08A-17-6:High Priority - 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 beef over chicken dumplings in reach in freezer. Repeat Violation
  • 03F-02-5:High Priority - 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. Chicken on cooks line. Operator labeled at time of inspection.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near three compartment sink. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, pork and multiple items in reach in cooler. Repeat Violation