DirtyFLRestaurant Inspection Data

CHINA 1 WOK

CHINA 1 WOK maintains a 1.5/5 food safety rating based on 8 health department inspections in ST. PETERSBURG. Food safety practices have remained consistent.

Last inspection: 1 months ago · 8 reports on file

1950 34 ST N

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 8 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13512540

Met Inspection Standards

4 high, 2 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop in working containers located in the dry storage area. Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Located on reach-in cooler across from cook-line. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler soiled with food debris across from cookline. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Raw chicken wings, cut cabbage stored uncovered in walk-in cooler. Operator covered items during inspection. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Located on the floor next to the three compartment sink. Solution was elevated. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Working containers with white granular substance not labeled in dry storage area. Discussed with operator who labeled items. Corrected On-Site Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. (1) can of Elite pineapple juice 1.36 L
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Plastic caryout bags used for holding raw chicken in rear reach-in chest freezer. Discussed with operator to use food grade bags.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Frozen raw chicken inside reach-in chest freezer located near three compartment sink stored above ready-to eat frozen vegetables. Chicken is not commercially packaged. Raw chicken wings stored above sauces in walk-in cooler. Manager relocated items. Discussed with operator and provided DBPR Form HR 5030-960. **Corrective Action Taken** Repeat Violation
  • 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 stored above raw pork and raw shrimp in standing reach-in freezer. Discussed with operator who began moving and storing appropriately during inspection. **Corrective Action Taken**
  • 31A-07-4:Intermediate - Handwash sink missing in warewashing or food preparation area. Handwash sink in rear prep area requires repair. Operator advised sink is not working. Establishment does have an adequate number of hand-wash sinks to maintain public safety. Discussed with operator to have unit fixed.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in rear next to reach-in freezer used to store utensils evident by a large accumulation of rice and grease debris. Repeat Violation

9/4/2025· 6mo ago

Visit ID: 10885418

Met Inspection Standards

3 high, 3 int, 15 basic

  • 32-09-5:Basic - A minimum of one bathroom facility is not available for public use. Bathroom marked as out of order. Discussed with manager who provided access to inspector to verify restroom is operational. Discussed with operator requirements for maintaining a restroom for customers.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls with no handles used to scoop dry goods (flour, rice, cornstarch) in dry storage area.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Door handles to reach-in coolers and reach-in freezers soiled with food debris.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor heavily soiled underneath cookline with grease. Floor soiled under reach-in coolers.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in multiple freezer units.
  • 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. Scoop inside working container of sugar not above food. Manager corrected. Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table shelf under steam bin heavily soiled with grease and food debris. Handles to water faucets on hand-wash sinks in kitchen heavily soiled with grease. Gaskets on reach-in cooler across from cook-line soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler across from cook-line soiled.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink in rear kitchen slow draining.
  • 08B-12-5:Basic - Stored food not covered. Raw chicken, washed/cut produce, stored uncovered in walk-in cooler.
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Yellow fried rice hot holding near rear handwashing sink exposed to splash potential.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Discussed with operator to elevate solution or create a secondary barrier, ie: double bucket.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of white granular substance in dry storage room not labeled by common name. Operator marked container during inspection. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic to-go bags used to store cut beef in freezer. Plastic storage containers holding dumplings in walk-in cooler.
  • 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 beef not commercially packaged stored above frozen wontons in reach-in freezer located in side storage room across from cook-line. Raw chicken not commercially packaged inside standing reach-in freezer at rear of kitchen above boxed ready to eat dumplings.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored above soy sauce buckets in walk-in cooler. Manager relocated chicken wings to bottom shelf. Raw shell eggs in reach-in cooler across from cook-line stored in a manner that allows it to hang over cut cabbage. Discussed with manager who moved the items. Corrected On-Site
  • 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. Open container of tofu inside walk-in cooler not date marked after opening.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with food debris on reach-in cooler at cook-line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink next to dump sink in kitchen observed with cooking utensils inside. Operator removed during inspection. Corrected On-Site

1/15/2025· 1y 1mo ago

Visit ID: 10758454

Met Inspection Standards

3 high

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Three 5lb cans ground bean sauce Two 5lb cans oyster sauce dented
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp sitting on case of green peppers in walk in cooler Raw chicken over buckets of ready to eat sauce in walk in cooler

1/2/2025· 1y 2mo ago

Visit ID: 10749510

Met Inspection Standards

2 high, 4 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table across from cooktop.
  • 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor in rear of kitchen. Repeat Violation
  • 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 over raw beef in upright reach in freezer closest to rear door, not all commercially packaged.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from cooktop: raw shrimp (47F - Cold Holding); raw beef (47F - Cold Holding); raw chicken (47F - Cold Holding) Manager moved items to reach in freezer. Temperatures taken again: raw shrimp (42F - Cold Holding); raw beef (43F - Cold Holding); raw chicken (43F - Cold Holding) Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler across from cooktop has food debris buildup.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in rear of kitchen used to dump food and clean utensils.
  • 31B-03-4:Intermediate - No soap provided at handwash sink inside front counter area.
  • 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 food items in walk in cooler prepared on site and not properly date marked.

11/5/2024· 1y 4mo ago

Visit ID: 8776690

Met Inspection Standards

1 high, 2 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach under 3 compartment sink
  • 08B-38-4:Basic - Food stored on floor. Cases of oil on floor in kitchen
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in walk in cooler
  • 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.

4/18/2024· 1y 10mo ago

Visit ID: 8598264

Follow-up Inspection Required

3 high, 2 int, 4 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap beneath rear door of kitchen
  • 08B-38-4:Basic - Food stored on floor. Raw chicken stored on floor of walk in cooler.
  • 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. Handle of rice scoop touching rice, Manager stored correctly. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Multiple food items in walk in cooler stored but not covered.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dining room not landing on food or food contact surfaces. 1 live fly in kitchen not landing on food or food contact surfaces.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024. Admin Complaint
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 raw shelled egg cracked in reach in cooler on cook line.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hand in three compartment sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler on cook line have built up food debris.

1/24/2024· 2y 1mo ago

Visit ID: 8371202

Met Inspection Standards

3 high, 2 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Scoop with no handle in rice. Manager moved scoop. Corrected On-Site
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. 5- Oysters 5 cans dented. 2 - ketchup 10 cans dented.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table cook line.
  • 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 phone on prep table.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Gallons of oil on floor in storage area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer on cook line.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 08B-12-5:Basic - Stored food not covered. Egg rolls, bbq chicken not covered reach in freezer. Storage area.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 5- Oysters 5 cans dented. 2 - ketchup 10 cans dented.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Multiple Take out food bags used in reach in freezers to hold raw chicken. Educated employees on food grade bags.
  • 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. Chicken over beef in freezer. Manager stored items properly in freezer Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed operator information.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Spoon in hand sink end of cook line. Employee moved items. Corrected On-Site

7/11/2023· 2y 8mo ago

Visit ID: 8325841

Met Inspection Standards

2 int

  • 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. Emailed manager copy Warning - From follow-up inspection 2023-07-11: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken , egg rolls Warning - From follow-up inspection 2023-07-11: **Time Extended**