China Wok
Last inspected: Apr 22, 2026
29
Score
Going back to 2022, China Wok has nine inspections in the public record. The most recent visit was on Apr 22, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to five violations before.
“Ready-to-eat” comes up most often, recorded six times in the inspection record.
China Wok's latest score of 29 falls below the Tampa average of 79. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
5
Major latest
6
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
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. Chlorine sanitizer and not approved for food contact surfaces inside establishment. Employee obtained Quaternary ammonia sanitizer from nearby restaurant at time of inspection. **Corrected On-Site**
22-48-5
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 barbecue pork in reach in chest freezer. Raw chicken stored over raw beef, wontons and other items in upright reach in freezer behind the front line cook. Employee began relocating in some chicken to an approved location at time of inspection. **Corrective Action Taken**
08A-17-6
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 and the time removed from temperature control cannot be determined. No time marking for broccoli and Napa cabbage on front line cook. Employee documented time to both items at time of inspection. **Corrected On-Site**
03F-02-5
Intermediate - No soap provided at handwash sink. Located next to point of sale systems and behind front line cook. Employee provide soap to all handwashing sinks at time of inspection. **Corrected On-Site**
31B-03-4
Intermediate - Bottle containing toxic substance not labeled. Detergent stored inside a squeeze bottle, not labeled on top of three compartment sink.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked by a large box next to point of sale system. Employee unblocking sink at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Empty plastic bottles stored inside hand washing sink behind front line cook.
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles with sauces and liquids not labeled on front line cook. **Repeat Violation**
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three employee personal beverages stored on front line kitchen prep table over wonton crisps and individually packaged sauce packets. Two personal beverages stored on shelf next to containers of baking soda and sweet rice, located next to walk-in cooler. Employee, personal beverage stored on front line kitchen prep table next to cabbage. Two personal beverages stored on shelf over front line reach in cooler. Employee moved most beverages to an approval location at time of inspection. **Corrective Action Taken** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Two boxes of pork egg rolls, stored on floor and walk in cooler. Employee removed food from floor at time of inspection. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Three knives stored between three compartment sink and kitchen prep table.
10-17-4
Basic - Stored food not covered. Cut Napa cabbage, mushroom, peas, onions, bean sprouts, cut broccoli, and cut onions inside walk-in cooler are not covered. Employee covered all items at time of inspection. **Corrected On-Site**
08B-12-5
29
Jan 27, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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 shrimp and various food items in walk-in cooler. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Flour bin. **Repeat Violation**
02D-01-5
74
Feb 13, 2025
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
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
43
Aug 26, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk-in cooler. Operator moved cooked chicken to upper shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Large cardboard box stored in front of the hand wash sink at front service counter. Operator removed box. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind steam table in kitchen. No soap provided at handwash sink. By walk-in cooler.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Breaded chicken, bourbon chicken and various food in walk-in cooler. **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on multiple prep tables in kitchen. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cellphones stored on prep table and above reach-in cooler.
40-06-5
58
Feb 26, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024. Operator called his accountant to renewed at time of inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over whole celeries and whole Napa in walk-in cooler.
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large cardboard boxes at front service counter. Food trays stored on handwash sink at prep area. Operator removed items from handwash sinks.
31A-09-4
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 chicken and other cooked items in walk-in cooler. **Repeat Violation**
02C-02-5
Basic - Stored food not covered. Cooked chicken no covered in walk-in cooler. **Repeat Violation**
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee tea and water stored on food prep table in kitchen.
12B-07-4
55
Aug 24, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
82
Aug 21, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White reach-in cooler at front counter: egg roll 52 F, cooked chicken wing 53 F, cooked chicken 51 F, raw chicken skewer 51 F. Operator moved items to other reach-in cooler. **Corrective Action Taken** **Warning**
03A-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, cooked egg rolls and various cooked items in walk-in cooler. **Repeat Violation** **Warning**
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. At kitchen. **Repeat Violation** **Warning**
36-32-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning**
22-08-4
Basic - Stored food not covered. Cooked egg rolls, shredded Napa and various cooked/prepped food items in walk-in cooler. **Warning**
08B-12-5
67
Feb 7, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Employee washed hands with cold water. No hot water at least 100 F provided at all handwash sinks.
12A-19-4
High Priority - Raw animal food stored over or with unwashed produce. Raw beef and raw chicken stored over unwashed produce in walk-in cooler.
08A-04-5
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. Provided by email.
11-27-4
Intermediate - No hot running water at three-compartment sink, mop sink, and all handwash sinks. Ran hot water approximately 2 minutes in all sinks in the establishment, temped 78-81 F. Operator adjusted water heater, re temped hot water 100+ F in all sinks. **Corrected On-Site**
27-06-4
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. Provided by email.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle, diced roast pork and various cooked items in walk-in cooler. **Repeat Violation**
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. At kitchen.
36-32-5
Basic - Food stored on floor. 2 bags of sugar stored on floor at dry storage room. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
23-03-4
39
Aug 10, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Multiple raw meat stored over ready to eat items in walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of cooked noodle 49 F stored on prep table at cook line. Operator moved cooked noodle to reach-in cooler. **Corrective Action Taken**
03A-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, roast pork and various food items in walk-in cooler. **Repeat Violation**
02C-02-5
Basic - Food stored on floor. Cooking oil on floor at kitchen. Boxes of raw meat on floor in walk-in cooler. Operator moved to shelves. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Stored food not covered. Cooked chicken, roast pork and various cooked items in walk-in cooler. Operator starts covering food at time of inspection. **Corrective Action Taken**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
52
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Apr 22, 2026. The public record contains nine inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “ready-to-eat” has been cited six times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Tampa?
China Wok most recently scored 29 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 eight 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 two times per year on average.
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