WOK A HOLIC
Suite C208 International Plaza
Tampa, Florida, 33607
Hillsborough County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks with no lids stored on prep tables in kitchen. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. By three-compartments sink and walk-in cooler in kitchen.
- 08B-12-5:Basic - Stored food not covered. Cooked potatoes, cooked egg rolls and cooked chicken in walk-in cooler.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2025. Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked chicken (47F - Cold Holding) stored on cook line. Operator moved to reach-in cooler at time of inspection. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. A food container stored in handwash sink at 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. Cooked potato and cooked chicken in walk-in cooler. Repeat Violation
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 4/7/2025 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 11/4/2024
High Priority
3
Intermediate
1
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance observed in ice machine
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Not secured at soda bib station
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf with pasta Repeat Violation
- 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 bag stored on prep table on cookline
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Container of onions stored on floor in walkin cooler Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table on cookline
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer tested at 0ppm Sanitizer tested at 100ppm Corrected On-Site
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled surface without washing hands
- 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. Employee purchased proper sanitizer at time of inspection Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked eggroll in reach on cooler on cookline Raw shrimp placed on bottom shelf Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Soap and paper towels missing at hand sink on cookline Employee replaced soap and paper towels Corrected On-Site
Food safety inspection conducted on 11/4/2024 revealed 13 total violations (3 high priority, 1 intermediate, 9 basic).
Inspection on 2/1/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed portion cups stored in bulk pepper
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at prep table Inspector explained proper eating locations to manager
- 08B-38-4:Basic - Food stored on floor. Observed 5 containers of oil stored on floor adjacent to 3-compartment sink
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket at mop sink
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed bulk salt not labeled under soda bib station
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef stored in nonfood grade bags inside reachin freezer
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed egg roll (125F - Hot Holding) stored in fryer basket Observed employee discard
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed 2 pots stored in hand sink next to 3-compartment sink
- 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. Observed chicken and cooked pasta with no date mark in walkin cooler
Food safety inspection conducted on 2/1/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 8/11/2023
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table , corrected, employee removed drink during inspection. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Cooked and raw chicken stored on floor in back prep area, corrected, manager placed food in walk in cooler . Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cooks line with heavy grease build up .
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm of chlorine in three compartment sink. Corrected, employee reset three compartment sink to 100 ppm of chlorine. Corrected On-Site Repeat Violation
- 12A-20-4:High Priority - Employee washed hands with no soap. Observed manager washing hands in three compartment sink with water only in three compartment sink. Corrected action taken inspector discussed with manager proper hand washing and soap to be unitized to achieve effective hygiene for hand washing . **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45°, raw chicken placed in walk in cooler to bring temperature down to 41°. **Corrective Action Taken**
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
- 12A-03-4:Intermediate - Employee washed hands in a three compartment sink with no soap. Observed manager washing hands in three compartment sink with water only , Corrected action taken inspector discussed with manager proper hand washing sinks to be unitized to achieve effective hygiene for hand washing . **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink next to three compartment sink , blocked by pots and pans , corrected, employee removed items during inspection. Corrected On-Site Repeat Violation
- 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. Cooked chicken, sauce, all held over 24 hrs not date marked . Repeat Violation
Food safety inspection conducted on 8/11/2023 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).