DirtyFLRestaurant Inspection Data

CHINA WOK

CHINA WOK maintains a 2.3/5 food safety rating based on 7 health department inspections in KEYSTONE HEIGHTS. Recent inspections show improving food safety practices.

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

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/11/2025

Inspection #: Visit ID: 13483221

  • 08B-12-5:Basic - Stored food not covered. Washed and cut broccoli in walk in cooler uncovered.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at ambient air temperature of kitchen on top of reach in freezer. Operator relocated. **Corrective Action Taken** Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table and wok station. Repeat Violation
  • 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. Observed employee utilizing bare hand contact with ready to eat noodles. Employee touched frozen thawing raw beef with bare hands during inspection. Repeat Violation Admin Complaint

Inspection Date: 7/30/2025

Inspection #: Visit ID: 10939657

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in container of chicken in reach in cooler. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on bulk ice bin. Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in freezer over food to be served to customers.
  • 14-11-5:Basic - Equipment in poor repair. Ice build up in standup reach in freezer. Chest reach in freezer behind cook line, lid in disrepair and exposed insulation. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under cook line soiled with debris. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Jugs of soy sauce on floor at end of cook line. Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available. Last inspection report not provided.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease build up. Multiple door gaskets soiled. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on clean containers above three compartment sink.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen pork ribs thawing at ambient air temperature on side of three compartment sink, discussed proper thawing with operator. **Corrective Action Taken**
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Customer singled service utensils not stored in a way to prevent food contact surface from becoming contaminated.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on food preparation area counters. Repeat Violation
  • 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 on cook line using bare hand contact with ginger root to cut and add to dish as ingredient.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken over cooked chicken and rangoons. In walk in cooler raw chicken over ready to eat wontons. Operator relocated storage levels. Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, egg rolls (128F - Hot Holding) discussed with operator utilizing time as public health control and reheating in the fryer. **Corrective Action Taken**
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line with food residue staining. Repeat Violation
  • 53A-05-6:Intermediate - 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/ At time of inspection four food handling employees present and no certified food manager present.
  • 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 prepared items in walk in cooler missing product date marking. Repeat Violation

Inspection Date: 1/13/2025

Inspection #: Visit ID: 8840501

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk sugar containers. Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach observed on the floor under the cook line. Employee began sweeping under cook line.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf over flip top reach in cooler.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink clean ,teal containers stacked while wet. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Chest freezer on the back side of the cook line with separated door gasket. Repeat Violation
  • 36-73-4:Basic - Floors, walls and ceiling soiled/has accumulation of debris. Floor under cook line has build up of grease and food debris. Ceiling vent with dust build up. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Container of cook oil stored on the floor of the cook line. 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. Pot with handle used as scoop in bulk rice with handle in contact with the rice.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with accumulation of grease. Reach in freezer door gaskets soiled. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid open. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on food prep counters. Sanitizer solution bucket at 0ppm chlorine. Repeat Violation
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee working with raw pork and slicer handling cooked chicken sheet trays without washing hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler, raw chicken wings over ready to eat dumplings. In the standup reach in freezer, raw chicken over frozen ready to eat egg rolls. Repeat Violation Admin Complaint
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored on backside of cook line at ambient air temperature, per operator was filling container and left out, operator relocated to reach in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the standup reach in cooler, chicken (48F - Cold Holding); egg rolls (49F - Cold Holding) per operator sometimes left on counter during rush. Ambient air of reach in cooler at 36F. Repeat Violation Admin Complaint
  • 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. Cooked chicken and noodles on the main cook line held utilizing time as public health control not marked with time placed out, per operator placed out at 1pm. Unable to provide written plan for time as public health control, inspector provided procedures. Repeat Violation Admin Complaint
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line stained with food debris. Microwave on cook line with old food debris build up. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by front counter. Operator provided paper towels. Corrected On-Site

Inspection Date: 10/3/2024

Inspection #: Visit ID: 8841381

  • N/A:No Violations Were Observed

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8840095

  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for any employees. Warning - From follow-up inspection 2024-07-26: At time of follow up inspection operator unable to find the food handler training certificates. **Time Extended**

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8776379

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk flour container.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean container stacked while wet. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Reach in freezer chest freezer on the backside of the cook line with cracked interior plastic and exposed insulation. Repeat Violation
  • 36-73-4:Basic - Floors, walls and ceiling soiled/has accumulation of debris. Accumulation of dust on kitchen and dining room ceiling vents and stained ceiling tiles. Accumulation of grease in the ground of the cook line under equipment. Ceiling tiles over walk in cooler falling off. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Fryer oil and soy sauce containers stored on the floor of the cook line. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the cook line with build up of food debris. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease dripping from hood filters. Flip top reach in cooler on the cook line door gaskets have build up of mold like substance. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Shared dumpster lid open. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen krab stick and beef thawing on either side of the three compartment sink at ambient air temperature.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on food prep counters. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour and sugar missing labeling.
  • 09-19-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee with bare hands handling and cutting celery used as a multi use topping.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the glass door reach in cooler by the fryers, raw chicken over cooked chicken. In the walk in cooler, raw shrimp over ready to eat krab mix. Operator switched the storage levels. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling used sanitizer, clean sanitizer bucket and then packaging carry out order with the same gloves being used.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the glass door reach in cooler at the front counter by the fryer; chicken (48F - Cold Holding); Rangoon (49F - Cold Holding); dumpling (48F - Cold Holding); egg roll (51F - Cold Holding); chicken (47F - Cold Holding); beef (45F - Cold Holding). Per operator door left open while going in and out of cooler during lunch rush. At conclusion of inspection all time/temperature control food for safety not in temperature range. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the glass door reach in cooler at the front counter by the fryer; chicken (48F - Cold Holding); Rangoon (49F - Cold Holding); dumpling (48F - Cold Holding); egg roll (51F - Cold Holding); chicken (47F - Cold Holding); beef (45F - Cold Holding). Per operator door left open while going in and out of cooler during lunch rush. At conclusion of inspection all time/temperature control food for safety not in temperature range. Repeat Violation Admin Complaint
  • 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. Operator holding noodles and egg rolls on time as public health control with no time marking. Employee added time mark to items. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the cook line with build up of food residue staining. Repeat Violation
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for any employees. Warning

Inspection Date: 1/17/2024

Inspection #: Visit ID: 8580290

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top of bulk ice bin.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
  • 14-11-5:Basic - Equipment in poor repair. Large reach in chest freezer with a torn door gasket, duct tape to hold gasket and exposed insulation.
  • 36-73-4:Basic - Floor, walls and ceiling soiled/has accumulation of debris. Floor under cook line wok station have build up of grease and food debris. Kitchen ceiling air vent has build up of dust. Acoustic tiles through kitchen cook line.
  • 08B-38-4:Basic - Food stored on floor. Cooking oil on the main cook line stored on the floor. Bag of onions and cabbage stored on the floor by the rear exterior door.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the main cook line has build up of food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior side of the stand up Pepsi reach in cooler has build up of food grease. Reach in cooler on the cook line door gaskets have mold like substance build up. Accumulation of grease on cook line hood filters.
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid left open.
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic single service utensils at front counter not stored with food contact surfaces in the same direction.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table next to the fryers.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler at the front counter, raw chicken wings and chicken on a stick over ready to eat cooked egg rolls. Operator relocated the raw items to the bottom shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the counter by the steam well, dumpling (51F - Cold Holding) per operator placed out on counter from reach in freezer. Operator relocated the dumplings to walk in cooler, at conclusion of inspection dumpling second temperature (44F - Cooling). Raw shell eggs stored on the back of the reach in cooler on the cook line at ambient air temperatures greater than 45F. Operator states left over from refilling reach in cooler and relocated the eggs to the walk in cooler. **Corrective Action Taken**
  • 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. At time of inspection cooked chicken and egg rolls held on time as public health control per operator with no time marking. Establishment has previous ownerships time as public health control written procedures, inspector provided and discussed new written procedures. **Corrective Action Taken**
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip top reach in cooler has build up of food residue staining. Lid of rice cookers in the prep area have build up of food debris. Speed rack by rear exterior door with no food currently being stored has build up of food debris residue.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on the main cook line blocked by large piece of sealed wood and covered with a plastic bag. Per operator hand wash sink not normally used, discussed having sink readily available. Operator uncovered the hand wash 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. In the walk in cooler cooked dumplings and and chicken stored without product date marking.