CHINA WOK
4230 South Macdill Avenue
Tampa, Florida, 33611
Hillsborough County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/24/2025
High Priority
4
Intermediate
2
Basic
13
Total
19
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed hand wash sink faucet handles with old food buildup, hand wash sink located next to the three compartment sink at kitchen. Observed walk in cooler door handle with heavy old food and grease buildup. **Repeat Violation**
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves, observed under the preparation table at cook line. **Repeat Violation**
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean container stored on the floor by the three compartment sink.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in the reach in freezer located at preparation area employee's personal food not identified.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler door handle loose, unit located at preparation area. Observed reach in freezer gasket torn, unit located against the wall at the end of the prep area. **Repeat Violation**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed a container with clean onions stored in the kitchen floor by the dry storage area. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer, unit located at preparation area.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food debris buildup in the interior of the hand wash sink located next to the three compartment sink at kitchen.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior soiled, reach in freezer located at preparation area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water in the three compartment sink.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walk in cooler wall soiled with food stains, wall facing the three compartment sink.
- 41-07-4:High Priority - Container of medicine improperly stored. Observed liquid bandage bottle stored on food on food storage shelves above the prep cooler at cook line.
- 08B-27-4:High Priority - Food placed in soiled container/equipment. Observed cooked noodles placed to cool in the drain board of the three compartment sink at kitchen, observed drain board with old food buildup on the interior sides.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw beef stored over buckets of honey sauce.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on stored on the preparation table at cook line cut lettuce (65F - Cold Holding); cooked noodles (60 F - Cold Holding), as per manager stored outside for about 50 minutes. Instructed employee to place food back in the cooler to rapidly cool. **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink located next to the three compartment sink at kitchen.
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unaware of the probe thermometer calibration. Coach manager on how to calibrate food thermometer.
Food safety inspection conducted on 2/24/2025 revealed 19 total violations (4 high priority, 2 intermediate, 13 basic).
Inspection on 11/20/2024
High Priority
5
Intermediate
4
Basic
7
Total
16
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as scoop in the cooked vegetable container in the walk in cooler.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle with old food buildup.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard under team table at cook line.
- 14-11-5:Basic - Equipment in poor repair. Observed upright reach in freezer door handle loose. **Repeat Violation**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed cooking vegetable oil stored directly on the floor at cook line.
- 08B-12-5:Basic - Stored food not covered. Observed in the prep cooler at cook line cooked noodles, cut lettuce in containers not covered.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 22-48-5:High Priority - 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. Observed only Laundry detergent sanitizer available. Manager went out and bought food graded Clorox disinfectant. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw ox tail store over cooked chicken, also raw chicken over soy sauce.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the walk in cooler raw chicken stored over raw shrimp.
- 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. In the reach in freezer observed raw chicken stored over raw shrimp not all products commercially packaged. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the preparation table in cook line beans sprouts (71F - Cooling), as per manager for less than 4 hours. Instructed employee to transfer food to the reach in cooler. Observed underneath of the prep table at cook line honey chicken (77F - Hot Holding), manager stated that food was placed there for less than 4 hours. Instructed manager to transfer food to reach in cooler for proper cold holding. **Corrective Action Taken**
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answer hot holding or cold holding temperature or thermometer calibration. Coached manager on basic food code questions pertaining to safe operation of establishment **Corrective Action Taken**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employees were unaware of the use of the test strip.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a wiping cloth in the hand wash sink at cook line entrance.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 11/20/2024 revealed 16 total violations (5 high priority, 4 intermediate, 7 basic).
Inspection on 11/20/2024
High Priority
1
Intermediate
0
Basic
9
Total
10
Inspection Details:
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging with food with no hair restraint. **Repeat Violation** - From follow-up inspection 2024-11-20: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed Reach in freezer handle in disrepair by walk in cooler. - From follow-up inspection 2024-11-20: **Time Extended**
- 29-09-4:Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Observed missing handle at handsink by entrance of kitchen. - From follow-up inspection 2024-11-20: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed box with raw pork not stored at least 6 inches off of the floor at walk in cooler. - From follow-up inspection 2024-11-20: **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between preparation table and reach in cooler by cook line. - From follow-up inspection 2024-11-20: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled handsink next to 3 compartment sink. - From follow-up inspection 2024-11-20: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Observed cooked ribs at walk in cooler not cover. - From follow-up inspection 2024-11-20: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored at cook line. - From follow-up inspection 2024-11-20: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed container of rice with no label by reach in freezer at kitchen. - From follow-up inspection 2024-11-20: **Time Extended**
- 08A-17-6:High Priority - - From initial inspection : 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. Observed raw chicken stored over raw beef and shrimp at reach in cooler near walk in cooler. - From follow-up inspection 2024-11-20: **Time Extended**
Food safety inspection conducted on 11/20/2024 revealed 10 total violations (1 high priority, 0 intermediate, 9 basic).