Combo Wok
Last inspected: Feb 24, 2026
74
Score
The health department has logged eight inspections at Combo Wok, the earliest from 2022. Inspectors last stopped by on Feb 24, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about nine violations before that.
The most common issue across all inspections has been “raw animal food stored over or with unwashed produce”, showing up three times.
By comparison, the average Tampa facility scores 79, putting Combo Wok on the weaker side. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
22-20-5
74
Nov 13, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw Chicken stored overtop unwashed vegetables inside walk in cooler. Manager removed and properly stored chicken. **Corrected On-Site**
08A-04-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handles on reach in cooler have old food debris buildup on cooks line.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored overtop food preparation table in kitchen area. Manager removed and properly stored employee drinks. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen area.
12B-02-4
Basic - Food stored on floor. Cans of soda stored on floor on front line. Manager removed soda from floor and properly stored soda. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board.
21-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket in back kitchen area. Manager removed and properly stored mop. **Corrected On-Site**
42-01-4
64
Mar 19, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed multiple cases of raw chicken stored over bagged unwashed vegetables in walk in cooler. Operator had employee move chicken to different lower shelf during inspection. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Some cutting boards in kitchen are stained at time of inspection. - Can opener soiled with old food debris. Operator cleaned and sanitized can opener during inspection.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed some black and pink mold like substance inside ice machine bin at time of inspection.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handles on main cook line reach in cooler are soiled at time of inspection.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler on cooks line.
14-09-4
67
Jul 31, 2024
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Plumbing Maintained; Sewage Disposal
FL-51
Lighting Adequate; Required Shields in Place
FL-36
Food Received at Proper Temperature
FL-12
52
May 1, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024. **Admin Complaint**
50-17-3
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, pasta, and chicken in walk in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Carbon dioxide tanks not adequately secured.
51-11-4
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 sugar.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 79 F. **Repeat Violation**
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
64
Dec 4, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Observed: Raw animal food stored over or with unwashed produce. Raw chicken stored overtop unwashed broccoli,green peppers inside walk in cooler. Priority: High Priority
08A-04-5
Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markings on any food prepared onsite inside walk in cooler. Priority: Intermediate
02C-02-5
Intermediate - Observed: 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. Emailed operator education packet. **Corrective Action Taken** Priority: Intermediat
11-27-4
Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in water at 87F. Priority: Basic
10-07-4
Basic - Observed: No Heimlich maneuver/choking sign posted. Gave operator education packet. Priority: Basic
51-13-4
Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on cooks line. Priority: Basic
05-09-4
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler are soiled on cooks line. Priority: Basic
23-03-4
Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line. Priority: Basic
12B-13-4
Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket. Priority: Basic
42-01-4
52
Feb 6, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Manager washed hands in prep sink.
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Collard greens pan in hand wash sink. Sauce bucket in front of hand-wash sink. Manager removed pan from sink and moved bin from in front of sink. **Corrected On-Site**
31A-09-4
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.
53B-05-5
Basic - Food stored on floor. Chicken box on the floor. Manager placed on the shelf. **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not in bucket.
21-12-4
67
Nov 8, 2022
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. Minced garlic temped at 80F, manager explained that garlic had been on counter for 1 hour before my arrival, placed garlic back into reach in cooler. **Corrective Action Taken**
03A-02-5
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.
53B-05-5
Basic - Cutting board has cut marks and is no longer cleanable. Deep grooves in cutting board across from cook line.
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Manager eating lunch on prep table.
12B-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
10-01-5
67
Frequently Asked Questions
When was Combo Wok last inspected?
The most recent health inspection at Combo Wok on file is from Feb 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Combo Wok?
Across the inspection record, “raw animal food stored over or with unwashed produce” has been cited three times, more than any other issue at Combo Wok.
How does Combo Wok compare to other restaurants in Tampa?
Combo Wok most recently scored 74 out of 100, which is lower than the Tampa average of 79.
Has Combo Wok's inspection record improved over time?
Yes. Recent inspections at Combo Wok have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Combo Wok means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Combo Wok inspected?
Based on the inspection history on file, Combo Wok is inspected around two times per year on average.
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