Asian Wok Take-Out Restaurant
Last inspected: Jan 30, 2026
45
Score
Going back to 2023, Asian Wok Take-Out Restaurant has seven inspections in the public record. Asian Wok Take-Out Restaurant was last inspected on Jan 30, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around 12 violations to closer to 15 violations.
“Stored food not covered” comes up most often, recorded five times in the inspection record.
That's lower than the typical St. Petersburg restaurant, which scores around 77. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken wings stored above cooked noodles in walk-in cooler. Manager relocated noodles to a higher shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
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 frozen and not commercially packaged stored above raw dumplings containing raw pork. Discussed proper storage with manager who be a relocating the items in the walk-in freezer. **Corrective Action Taken** **Repeat Violation**
08A-17-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding fried rice next to the cook-line during rush periods and on time. Establishment lacks written procedures. Discussed with manager TPHC requirements and will email the written application and guidelines.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked pork, prepared eggrolls not date marked in walk-in cooler and reach-in cooler. Discussed with manager to date mark items. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing purple substance at three compartment sink. Discussed with manager to identify and label spray bottle.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Cups used as scoop in hot holding cooked rice. Discussed with manager. **Repeat Violation**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored in several cold holding units throughout the restaurant including walk-in cooler. Discussed with manager to label a designated area to store personal food.
08B-49-4
Basic - Food stored on floor. Cooking oil and sauces stored on floor in dry storage area and walk-in cooler respectively. **Repeat Violation**
08B-38-4
Basic - Stored food not covered. Raw beef, cooked noodles, raw chicken not covered in walk-in cooler. Discussed with manager storing food covered. **Repeat Violation**
08B-12-5
45
Sep 15, 2025
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose attached to mop sink without vacuum breaker at mop sink.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs and raw pork over wontons in reach-in cooler across from cookline. Discussed with manager who relocated items. **Corrected On-Site** **Repeat Violation**
08A-05-6
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 beef in the walk in freezer speed racks. Discussed with manager to relocate items. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw cut chicken stored above shell eggs in walk-in cooler. Discussed with manager to educate employees.
08A-17-6
High Priority - Nonfood-grade bags used in direct contact with food. Both cooked and raw product was observed stored inside plastic bags. Nonfood-grade plastic storage bins observed holding cut, washed produce, inside walk-in cooler. **Repeat Violation**
14-31-5
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. Inspector will provide DBPR form HR 5030-104.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on reach-in cooler across from cookline. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and noodles in walk-in cooler not date marked. Discussed with manager.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop inside rice holding units. Manager removed and provided spoon. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles on reach-in cooler across from cookline-line soiled.
23-24-4
Basic - Current Hotel and Restaurant license not displayed. License displayed is 2-1-2023 Manager logged into his DBPR accounted and printed current license to display. **Corrected On-Site**
50-09-4
Basic - Cutting board on reach-in cooler across from cookline has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone observed on prep table across from cookline. Item was removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking on line observed with no hair restraint
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on metal pans stored above three compartment sink
24-08-4
Basic - Food stored on floor. Raw chicken stored on floor in walk-in cooler. Buckets of soy sauce stored on floor. Discussed with manager to elevate items.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cookline. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks stored above cut broccoli inside reach-in cooler across from cookline.
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler shelves soiled
22-16-4
Basic - Stored food not covered. Raw beef and raw chicken stored uncovered inside walk-in cooler. **Repeat Violation**
08B-12-5
22
Mar 26, 2025
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked pasta in reach-in cooler on cooks line.
08A-05-6
High Priority - White Nonfood-grade bags used in direct contact with cooked pasta in reach-in cooler on cooks line.
14-31-5
Intermediate - Handwash sink on cooks line not accessible for employee use at all times. Boxes blocking path to hand wash sink.
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler soiled with food buildup between cracks. **Repeat Violation**
22-02-4
Intermediate - Spray bottle hanging on shelf next to three-compartment sink containing degreaser not toxic substance not labeled. Operator labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Refrigerator storing food in pathway to customer restroom is unsecured. Operator locked refrigerator. **Corrected On-Site** **Repeat Violation**
08B-63-4
Basic - Stored food not covered. Raw chicken, cooked shrimp, and egg rolls not covered I walk-in cooler.
08B-12-5
Basic - Cardboard used to line bottom shelf of prep table on cooks line.
14-45-4
Basic - Cardboard used to line food-contact shelves in refrigerator at front counter. **Repeat Violation**
14-05-4
Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
14-09-4
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 box with flour on storage rack. Operator removed item. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice buildup on walk-in freezer door.
14-69-4
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 handle touching cornstarch in container near three-compartment sink. Operator removed scoop. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
23-03-4
32
Jan 3, 2025
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over produce, shell eggs over cooked pork in walk-in cooler **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler **Warning**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet and sour sauce (119F - Hot Holding), staff increased temperature of crock pot **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training certificates provided during inspection expired in 2023 **Warning**
53B-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by jugs of cooking oil **Warning**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles.cooler handles soiled **Warning**
23-24-4
Basic - Cardboard used to line food-contact shelves. Walk in freezer and dry storage shelves **Warning**
14-05-4
Basic - Food stored on floor. Plastic bucket of marinating raw pork on floor of walk in cooler **Warning**
08B-38-4
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 handle in flour and cornstarch bins **Warning**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in noodles on cook line **Warning**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. **Warning**
23-03-4
Basic - Stored food not covered. Multiple containers of food uncovered in walk-in cooler **Warning**
08B-12-5
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer containing unpackaged food next to customer restroom not secured when not in use **Warning**
08B-63-4
32
Apr 1, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
25
Jan 22, 2024
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed face and continued cooking. I spoke to manager and he advised cook to wash hands. **Corrective Action Taken**
12A-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Manager moved shell eggs to walk-in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (51F - Cold Holding); liquid eggs (57F - Cold Holding). Manager placed items in freezer. Chicken 43F. Liquid eggs 43F. **Corrected On-Site**
03A-02-5
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.
11-07-5
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.
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken,egg rolls dumping prep 1-21-24 no date mark walk-in cooler.
02C-02-5
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.
53B-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone, keys on prep table in kitchen
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Multiple bags of chicken on floor in walk-in freezer. Cases of chicken, bag onions on floor in walk-in cooler Gallons of soy sauce on floor in kitchen area. **Repeat Violation**
08B-47-4
Basic - Stored food not covered. Chicken, beef,rice not covered in walk-in cooler.
08B-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board's kitchen area.
14-09-4
30
Jan 23, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
21
Frequently Asked Questions
When was Asian Wok Take-Out Restaurant last inspected?
The most recent health inspection at Asian Wok Take-Out Restaurant on file is from Jan 30, 2026. The public record contains seven inspections in total.
What is the most common violation at Asian Wok Take-Out Restaurant?
Across the inspection record, “stored food not covered” has been cited five times, more than any other issue at Asian Wok Take-Out Restaurant.
How does Asian Wok Take-Out Restaurant compare to other restaurants in St. Petersburg?
Asian Wok Take-Out Restaurant most recently scored 45 out of 100, which is lower than the St. Petersburg average of 77.
Has Asian Wok Take-Out Restaurant's inspection record improved over time?
No. Recent inspections at Asian Wok Take-Out Restaurant have averaged around 15 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Asian Wok Take-Out Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Asian Wok Take-Out Restaurant inspected?
Based on the inspection history on file, Asian Wok Take-Out Restaurant is inspected around two times per year on average.
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