CHINA WOK
4230 South Macdill Avenue
Tampa, Florida, 33611
Hillsborough County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/20/2025
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on top of soda cans and on top of egg roll wrap packaging. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauces in walk in cooler. Employees removed. Corrected On-Site
- 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. For noodles, Chinese lettuce. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed and went over paperwork.
- 53B-14-5:Intermediate - 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. G.W. 11-5-24.
Food safety inspection conducted on 3/20/2025 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 7/11/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. The men's door not closing.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Small gap at bottom corner of back door.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Containers on the top shelf of cooks line not inverted.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of mushrooms over prepared broccoli.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over dumplings. 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. Multiple containers in walk-in cooler.
Food safety inspection conducted on 7/11/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 1/9/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on wire rack. Was moved during inspection Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spices on cooks line
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over dumplings in walk in cooler. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls found on counter at 58F, operator stated they had been sitting out for fifteen minutes. Moved to walk in cooler. Cooked noodles found in reach in cooler. Manager stated they had been in cooler for 3.5hours. Advised rapid chill **Corrective Action Taken**
- 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. Various items in walk in cooler
Food safety inspection conducted on 1/9/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 7/25/2023
High Priority
4
Intermediate
0
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Staff ice cream not marked or separate 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. Cell phone on can rack Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Jugs of oil. Corrected On-Site
- 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. Tongs in steak. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Slacking at room temperature, still frozen. Operator moved into walk-in cooler Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Above take out containers Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Grocery bag used to store cooked pork Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked chicken wings Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yellow rice found at 107°. Operator stated cooked 45 minutes ago. Reheated to 168° Corrected On-Site
Food safety inspection conducted on 7/25/2023 revealed 11 total violations (4 high priority, 0 intermediate, 7 basic).