DirtyFLRestaurant Inspection Data

CHINA WOK

4230 South Macdill Avenue
Tampa, Florida, 33611
Hillsborough County County

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 10/11/2024

Inspection #: Visit ID: 8836228

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. At bottom of rear door to kitchen.
  • 41-07-4:High Priority - Container of medicine improperly stored. Prescription medication over flip top cooler on cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw sausage over fully cooked Krab not in commercial packaging at white reach in freezer, raw beef over cooked pork, both products not in commercial packaging. Operator stored all products properly. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw shell eggs at walk in cooler. Operator stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (71F - Cold holding) Observed sitting on counter by flip top cooler. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure emailed to operator. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. By wok station: cooked rice (130F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed to operator. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: cooked noodles (77F - Cooling) at 1:45; cooling since 11:45. Observed in deep container wrapped with plastic. At current rate of cooling product did not reach 70F within 2 hours. Operator cut portion in half and placed in reach in freezer to quick chill. **Corrective Action Taken**
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to demonstrate proper functioning of thermometer due to dead batteries.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink by mop sink. Corrected On-Site

Inspection Date: 7/22/2024

Inspection #: Visit ID: 8736986

  • 14-69-4:Basic - Ice buildup in Frigidaire stand up reach-in freezer in kitchen.
  • 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 of flour, sugar, salt and corn starch. Operator removed scoops. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Doors of two stand up freezers in kitchen.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line. Operator placed in sanitizer container. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm in dish area. Operator set up fresh solution at50ppm. Corrected On-Site
  • 02D-01-5:Basic - Working containers of flour and cornstarch removed from original container not identified by common name. Name no longer readable. Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored on shelf at cook line over flip top cooler. Operator removed. Corrected On-Site
  • 12A-20-4:High Priority - Employee washed hands with no soap in triple sink after slicing raw beef and then handling clean equipment. Employee went to hand sink and washed hands with soap. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed his hands with his gloves on, in triple sink after slicing raw beef and then continued to handle clean equipment. Employee removed his gloves and washed his hands in hand sink. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times due to tray stored in sink next to entrance to kitchen. Operator removed. Corrected On-Site
  • 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 cooked 2 days ago not date marked in walk in cooler. Operator date marked. Corrected On-Site

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8536333

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense diced onions and bamboo on cook line. Operator removed. Corrected On-Site
  • 08B-38-4:Basic - Chicken broth stored on floor in kitchen. Operator moved broth on a shelf. Corrected On-Site
  • 02D-01-5:Basic - Working containers of flour removed from original container not identified by common name.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23. License was renewed during the inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw chicken stored over/not properly separated from ready-to-eat soy sauce in walk in cooler. Operator removed chicken. Corrected On-Site

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8358037

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board in prep area. Operator replaced with dry cloth. Corrected On-Site
  • 12A-20-4:High Priority - Cook washed hands with no soap in triple sink. Cook went to wash hands in hand sink with soap. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 47°F-48°F on prep table at cook line.left out for less than one hour. Cook placed in refrigerator. **Corrective Action Taken**
  • 12A-03-4:Intermediate - Cook washed hands in a sink other than an approved handwash sink in triple sink. Cook went to wash hands in hand sink. Corrected On-Site
  • 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. Fried chicken and sauce prepared yesterday not date marked. Operator date marked. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing degreaser not labeled under triple sink. Operator labled. Corrected On-Site