China Wok
Last inspected: Nov 13, 2025
39
Score
Public records show seven inspections at China Wok stretching back to 2022. Inspectors last stopped by on Nov 13, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around nine violations to closer to seven violations per visit over the last few inspections.
Across the inspection history, “ready-to-eat” is the issue that surfaces most often, recorded four times.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. There are enough flags in the record to merit a second thought.
7
Inspections
3
Critical latest
2
Major latest
6
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. Employee vitamin B container over bulk rice in kitchen.
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on bulk rice on dry storage rack. Raw pork on bulk sugar on dry storage rack. Raw shrimp on bulk oil on floor in kitchen. Employees relocated at time of inspection to prevent cross contamination. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell egg then picked up Togo box with out washing hands or changing gloves.
12A-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 pork and multiple items in walk in cooler. **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on prep table and reach in freezer in kitchen.
12B-07-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen and under all equipment. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Oil, cut lettuce and multiple items on floor in kitchen. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on door handles.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers and reach in freezers.
23-03-4
39
Jun 18, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
67
Apr 29, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
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. Raw chicken over raw beef in reach in freezer. Operator started relocating at t8me of inspection. **Corrective Action Taken** - From follow-up inspection 2025-04-29: Raw chicken over beef in reach in freezer. **Time Extended**
08A-02-6
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 pork and multiple items in kitchen. **Repeat Violation** - From follow-up inspection 2025-04-29: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. - From follow-up inspection 2025-04-29: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-04-29: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee water bottles on prep table and reach in coolers . - From follow-up inspection 2025-04-29: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cooksline. - From follow-up inspection 2025-04-29: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. - From follow-up inspection 2025-04-29: **Time Extended**
36-27-5
58
Apr 24, 2025
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting cooked pork with no gloves. Spoke with operator about proper hand washing procedures.
09-01-4
High Priority - Food placed in soiled container/equipment. Cooked chicken wings in cardboard box. Operator removed. **Corrected On-Site**
08B-27-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef in reach in freezer. Operator started relocating at t8me of inspection. **Corrective Action Taken**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: pork 87 F, chicken cooked 110 F, chicken cooked 114 F, per operator items have been out for 1 hour. Operator put all items in walk in cooler a5 time of inspection.
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and multiple items in kitchen. **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen. **Repeat Violation**
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee water bottles on prep table and reach in coolers .
12B-07-4
Basic - Food stored on floor. Bulk oil on floor in kitchen.
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. Andre of scoop in bulk rice.
10-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cooksline.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-27-5
29
Sep 6, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
58
Jun 12, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Proper Hot and Cold Holding Temperatures
FL-21
43
Dec 28, 2022
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
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 pork in white reach in freezer near back door.
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
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. Raw chicken, cooked pork and multiple items in white reach in freezer near back door.
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable in kitchen. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee fish above food for establishment. Operator relocated at time of inspection. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarette box on shelf over raw chicken in prep area. Operator had employee remove at time of inspection. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside at back door.
35B-01-4
Basic - Food stored on floor. Bulk oil on floor in kitchen.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer next to drink cooler at front if kitchen. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on BBQ cooking oven handle. Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on three compartment sink in kitchen.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk rice and sugar in kitchen. Operator labeled at time of inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
41
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Nov 13, 2025. The public record contains seven inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “ready-to-eat” 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 39 out of 100, which is lower than the Tampa average of 79.
Has China Wok's inspection record improved over time?
Yes. Recent inspections at China Wok have averaged around seven violations per visit, down from roughly nine 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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