China Wok
Last inspected: Feb 4, 2026
33
Score
The health department has logged nine inspections at China Wok, the earliest from 2022. China Wok was last inspected on Feb 4, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to 17 violations.
“Raw animal food stored over/not properly separated” comes up most often, recorded four times in the inspection record.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
4
Critical latest
2
Major latest
6
Minor latest
Inspection History
Feb 4, 2026
Complaint Full
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. General tso chicken 61F at 2:15pm placed on front line at 2:00pm cooled to 42F at 3:09pm, fried egg roll 109F at 2:15pm placed on counter at 1:15pm cooled to 65F at 3:09pm. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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 over cooked chicken, raw beef, raw pork belly, and raw pork inside back kitchen reach in freezer.
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on shelf over ready to eat sauces in walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Frozen french fries, cooked chicken and marinated pork stored inside shopping bag in back storage reach in chest freezers and in walk in cooler. **Repeat Violation**
14-31-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked bbq pork, rice, and cooked chicken stored inside walk in cooler not dated.
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Located at handwash sink next to three compartment sink.
31B-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths inside kitchen stored on top of prep tables and on wok stations.
21-12-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions and taro root stored on shelf over cooked rice and cooked bbq pork. **Repeat Violation**
08B-17-4
Basic - Food stored on floor. Bucket of salt stored on floor next to front line rice cooker. Manager placed salt bucket 6 inches off floor at time of inspection. Bucket of sauce and bucket of uncooked rice in water stored on floor in walk in cooler. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods not stored on a bakers rack inside walk in cooler, stored over fried crab rangoons.
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water stored on shelf over prep table and cooking equipment.
12B-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
33
Oct 30, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line. Operator placed items in reach-in freezer. Rechecked temp. a. cooked pasta (53F - Cold Holding) 44f b. cooked ribs (46F - Cold Holding); 41f c. cooked chicken (45F - Cold Holding) 40f **Corrective Action Taken** **Warning** - From follow-up inspection 2025-10-30: Ribs 43f , chicken 46f, discussed placing items in ice or cooler. **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet pan of raw chicken stored above a sheet pan of raw beef in reach-in freezer near walk-in cooler. Container of raw meat stored on top of cream cheese in walk-in cooler. **Warning** - From follow-up inspection 2025-10-30: Raw chicken over raw beef in reach in freezer. **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with raw beef in reach-in freezer near walk-in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
16-32-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored near three-compartment sink are stained with black substance. **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water 84f degrees Fahrenheit. **Warning** - From follow-up inspection 2025-10-30: Observed utensils in standing water 80f **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
33-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line. **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reuse of soy sauce containers in walk-in cooler. **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Cardboard used to line bottom shelves of prep table. **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Exterior door has a gap at bottom that opens to the outside. **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
35B-01-4
37
Aug 25, 2025
Routine - Food
8 critical violations. 6 major violations. 12 minor violations.
View 26 violations
High Priority - Container of eye drops stored in reach-in cooler on cooks line. Operator removed eye drops. Discussed cleaning and sanitizing area. **Warning**
41-07-4
High Priority - Dented/rusted cans present. See stop sale. Two 5lb cans of hoisin sauce stored on shelf near walk-in cooler are dent at seams. **Warning**
01B-01-4
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. Observed employee bare hand touch debit card from customer then touch clean utensils and single-serve items. Discussed with operator proper hand-hygiene techniques. **Warning**
12A-29-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Cardboard used to line container with fried chicken stored on top. **Warning**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with raw beef in reach-in freezer near walk-in cooler. **Repeat Violation** **Warning**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet pan of raw chicken stored above a sheet pan of raw beef in reach-in freezer near walk-in cooler. Container of raw meat stored on top of cream cheese in walk-in cooler. **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw meat stored on top of cream cheese in walk-in cooler. **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line. Operator placed items in reach-in freezer. Rechecked temp. a. cooked pasta (53F - Cold Holding) 44f b. cooked ribs (46F - Cold Holding); 41f c. cooked chicken (45F - Cold Holding) 40f **Corrective Action Taken** **Warning**
03A-02-5
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored near three-compartment sink are stained with black substance. **Warning**
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. **Warning**
16-32-5
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. **Warning**
05-14-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
05-10-4
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. **Warning**
53B-05-5
Basic - Unwashed vegetables stored above peeled oranges and cooked pork in walk-in cooler. **Warning**
08B-17-4
Basic - Stored food not covered. Container of broccoli, peeled onions, and garlic not covered in walk-in cooler. **Warning**
08B-12-5
Basic - Reuse of soy sauce containers in walk-in cooler. **Warning**
25-32-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open beverage stored in reach-in cooler on cooks line. Operator removed open beverage. Discussed cleaning and sanitizing area. **Warning**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line. **Warning**
23-03-4
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
Basic - In-use utensil stored in standing water 84f degrees Fahrenheit. **Warning**
10-07-4
Basic - Food stored on floor. Two five gallon containers of water stored on floor in walk-in cooler. **Warning**
08B-38-4
Basic - Exterior door has a gap at bottom that opens to the outside. **Warning**
35B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys stored on shelf with coffee. **Warning**
40-06-5
Basic - Cardboard used to line bottom shelves of prep table. **Warning**
14-45-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
9
Jan 23, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings and raw chicken stored over krab Rangoons, breaded chicken, and sauces in walk-in cooler.
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Krab Rangoons stored in grocery bag in walk-in cooler.
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Food containers store in handwash sink at three-compartments sink area. **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, krab Rangoon and various food items in walk-in cooler. **Repeat Violation**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimps thawing in standing water.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table at cook line.
21-12-4
52
Sep 12, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Food containers stored in handwash sink next to three-compartments sink. Removed. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle, cooked pork and other cooked food in walk-in cooler. **Repeat Violation**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Fry oil on floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottled water in reach-in cooler. Removed. **Corrected On-Site**
12B-13-4
67
Mar 25, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Sep 21, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Mar 9, 2023
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw pork stored over cook shrimp and cooked chicken in walk-in cooler. **Repeat Violation**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinsed cooked rice bowl in three compartment sink without sanitizing the surface properly. Discussed with operator about proper wash, rinse and sanitize procedures.
22-45-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched soiled apron, then handled cooked white rice without washing hands. Discussed with operator about proper handwash procedures.
12A-28-4
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Apron and plastic bags stored in handwash sink at three compartment sink area. Operator removed items from handwash sink. **Corrected On-Site**
31A-11-4
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.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles over dry food storage area.
36-37-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. The establishment added 4 tables, total of 12 seats at the dining room. **Repeat Violation**
51-09-4
Basic - Food stored on floor. Observed cooking oil stored on floor at prep area. A bucket of chicken broth stored on floor in walk-in cooler. **Repeat Violation**
08B-38-4
33
Oct 27, 2022
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
47
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Feb 4, 2026. The public record contains nine inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Tampa?
China Wok most recently scored 33 out of 100, which is lower than the Tampa average of 79.
Has China Wok's inspection record improved over time?
No. Recent inspections at China Wok have averaged around 17 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at China Wok 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 China Wok inspected?
Based on the inspection history on file, China Wok is inspected around three times per year on average.
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