SUPER WOK
4031 S NOVA RD STE A
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
High Priority
5
Intermediate
3
Basic
15
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -cardboard inside walk in cooler heavily soiled
- 14-05-4:Basic - Cardboard used to line for food-contact. -used to absorb grease/debris from cooked food at dump station at end of cookline
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dining area -restrooms
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -freezer containing numerous food items next to walk in cooler. Advised to operator to mark/ID and keep personal food segregated from restaurant supplies
- 14-11-5:Basic - Equipment in poor repair. -walk in cooler gaskets, significantly damaged
- 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -provided seating change evaluation form
- 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -behind chest freezer, significant
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets -side of refrigerator door -hood filters -top surface of smoker -shelving /ledge surfaceon backside of steam table, manager cleaned during inspection **Corrective Action Taken**
- 33-16-4:Basic - Open dumpster lid.
- 25-32-4:Basic - Reuse of single-use articles. -reuse of thin plastic container from seasoning for raw chicken during prep. Food container is not constructed of material that can withstand rigorous/repeated ware washing
- 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed in standing water. Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -chicken, portions reaching 71F, interior still frozen solid. Manager stated thawing for 45 minutes.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -thawing chicken inside stand water at room temperature
- 36-24-5:Basic - Wall in disrepair. -surface rust on wall behind cook line near hand sink at emd
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee did not rinse all soap from hands after washing before drying.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken inside pan above raw beef inside walk in cooler on shelf
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh cut garlic in oil
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -fresh cut garlic in oil
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cream cheese, bulk container inside walk in cooler. Advised to operator that soft cheeses must be date marked and maintained under control for up to 7th day maximum.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink at end of cookline obstructed by large garbage cans
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Food safety inspection conducted on 2/10/2025 revealed 23 total violations (5 high priority, 3 intermediate, 15 basic).
Inspection on 8/19/2024
High Priority
4
Intermediate
4
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -inside lobby, ceiling tiles bulging in corner
- 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 cell phones on shelf next to canned food in back Corrected On-Site
- 22-54-4:Basic - Equipment and utensils rinsed after the application of the sanitizer solution.
- 14-11-5:Basic - Equipment in poor repair. -racks inside cooler across from cookline
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -dry storage
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -fryer oil inside crate on floor
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, manager states coming next week for routine
- 16-05-4:Basic - Sanitizing solution not maintained clean. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. -mixed vegetables uncovered on bottom shelf inside cooler Corrected On-Site
- 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 touched cooked rice with bare hands during rinsing
- 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 chicken portioned onto sheet pans inside freezer stored above numerous cooked/ready to eat foods Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -fresh chopped garlic mixed with oil
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 68-75F sitting out on countertop, employee states less than 1 hour, and 44F inside walk in cooler. -mixed fresh chopped garlic with oil 70F, manager stated over 3 hours. See stop sale. Advised to keep seper
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked by equipment inside basin, and blocking front access Corrected On-Site
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked pork
- 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. -numerous
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Food safety inspection conducted on 8/19/2024 revealed 18 total violations (4 high priority, 4 intermediate, 10 basic).
Inspection on 4/8/2024
High Priority
0
Intermediate
3
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2024-04-08: **Time Extended**
- 14-14-4:Intermediate - - From initial inspection : Intermediate - Nonfood-grade utensils used in food. -makeshift utensils used on cook line Nonfood-grade containers used for food storage - direct contact with food. -cardboard flats used to drain grease - From follow-up inspection 2024-04-08: **Time Extended**
- 53B-09-4:Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. - From follow-up inspection 2024-04-08: **Time Extended**
Food safety inspection conducted on 4/8/2024 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 3/29/2024
High Priority
6
Intermediate
6
Basic
4
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee with no beard guard/restraint while engaging in food preparation.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -underneath water heater in back room -extremely heavy soil/food debris/grease on floor behind fryers Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor inside walk in cooler
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink. -hand sink not draining, next to 3 compartment sink Warning
- 03C-06-5:High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. -(ground pork used in dumplings), 130F-140F after cooking.manager instructed employee to place back onto wok to complete process. Ground pork must reach 155F for 17 seconds. -rechecked at 180F Corrected On-Site Warning
- 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 reached hand into pan of sprouts on cookline Warning
- 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. -employee used restroom prior to engaging in food handling on cook line without washing hands. -Employee rubbed hands together for less than 10-15 seconds while washing hands. Warning
- 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. Repeat Violation Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw meat stored above cooke pork inside freezer, product removed from commercial packaging
- 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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink next to 3 compartment sink is not draining at all **Corrective Action Taken** Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 14-14-4:Intermediate - Nonfood-grade utensils used in food. -makeshift utensils used on cook line Nonfood-grade containers used for food storage - direct contact with food. -cardboard flats used to drain grease
- 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.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Food safety inspection conducted on 3/29/2024 revealed 16 total violations (6 high priority, 6 intermediate, 4 basic).
Inspection on 1/9/2024
High Priority
3
Intermediate
0
Basic
12
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -inside small cooler near fryers, bowl used to dispense cooked chicken Corrected On-Site
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -walk in cooler
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -behind cooking equipment
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Inside walk in cooler
- 14-69-4:Basic - Ice buildup in reach-in chest freezers
- 25-32-4:Basic - Reuse of single-service or single-use articles. -no.10 cans reused for various purposes containing different food products. Advising operator that no.10 cans cannot be reused for food storage of any kind.
- 35B-13-4:Basic - Screening is not 16-mesh to the inch. -screen door on side entrance for employees
- 08B-12-5:Basic - Stored food not covered. -inside walk in cooler
- 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -raw shrimp/prawns 46-53F, thawing under running water at 3 compartment sink less than 1 hour
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -allowing time/temperature controlled food to rise into danger zone while thawing. Advised to thaw in refrigerator ahead of time if not monitoring thawing process.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -oyster sauce, shredded vegetables
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw poultry and raw beef stored above cooked pork, cream puff pasteries inside stand up freezer not all in commercial packaging(sheet pans used)
- 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. -fresh garlic mixed with oil at room temperature exposure for 2.75 hrs per operator. Added time.
Food safety inspection conducted on 1/9/2024 revealed 15 total violations (3 high priority, 0 intermediate, 12 basic).
Inspection on 7/25/2023
High Priority
4
Intermediate
5
Basic
9
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored inverted inside container.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under cook line
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -soy sauce
- 14-69-4:Basic - Ice buildup in reach-in freezer. -large chest freezer on side of kitchen
- 25-32-4:Basic - Reuse of single-service or single-use articles. -raw chicken boxes used to absorb grease from cooked food. Cardboard from food product is not reusable for contact with food.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked breaded chicken 75-90F in middle of densely loaded bus tub at rate of inadequate cooling due to prolonged room temperature exposure during cooling. Manager placed onto sheet pan to allow rapid cooling. **Corrective Action Taken** Repeat Violation
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 08A-05-6:High Priority - Raw animal food contaminants stored over/not properly separated from ready-to-eat food. -boxes from raw chicken stored above cases of canned pineapple Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee did not wash hands and change gloves from going to handling/rinsing soiled dishes prior to handling cooked chicken
- 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.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -densely loaded hot chicken placed into deep plastic bus tub. Operator replaced with sheet pan **Corrective Action Taken** Repeat Violation
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new employee who does nor have food handler training
- 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. -bulk cooked pork
Food safety inspection conducted on 7/25/2023 revealed 18 total violations (4 high priority, 5 intermediate, 9 basic).