Pin Wok and Bowl
Last inspected: Jan 13, 2026
74
Score
Pin Wok and Bowl appears in inspection records 10 times, starting in 2022. On Jan 13, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The pattern that stands out is “food stored on floor”, which has been cited three times.
The city-wide average sits at 77, which Pin Wok and Bowl's 74 doesn't quite reach. The record is unremarkable in either direction.
10
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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. Emailed Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104). Manager on duty will print out the form. **Repeat Violation**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Food stored on floor. Box of fryer oil on cook line floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing 71 degrees. Employee discarded water. **Corrected On-Site** **Repeat Violation**
10-07-4
74
Jul 29, 2025
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Take out bags being used to store food inside reach in coolers and freezers.
14-31-5
High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer buckets in sushi bar area testing at 10 PPM. Employee add chlorine to solution and chemical is now testing at 50 PPM.
22-39-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil in 85 standing water temping at 85 degrees next to fryer.
10-05-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ With 5 employees onsite preparing or cooking food. CFM arrived during the inspection, but left the establishment prior to inspection being finished.
53A-05-6
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. Observed expired training certificate for Ravin A. 11/01/2021 through FLRA. Employee currently working during inspection.
53B-14-5
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. Emailed PIC DBPR Clean-Up of Vomiting and Diarrheal Events form. **Corrective Action Taken**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed CFM certificate expired for Patcharee R. 7/25/2022.
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quaternary test kit. Establishment using chlorine sanitizer. No chlorine test kit observed.
16-37-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Food stored on floor. Box of oil stored on the floor on cook line.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove top oven interior soiled with grease and dried/burnt food debris.
22-08-4
33
Jan 15, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade bags used to store food in reach in cooler in kitchen.
14-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense salt and sugar. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Clean silverware stored with food contact surfaces upright by dish machine. Operator stored correctly. **Corrected On-Site** **Repeat Violation**
24-18-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and salt removed from original containers on cook line and not properly labeled. Operator labeled. **Corrected On-Site**
02D-01-5
70
Jul 31, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
35
Mar 12, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substance. **Warning** - From follow-up inspection 2024-03-12: **Time Extended**
22-20-5
95
Mar 6, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cabbage in upright three door cooler along wall in kitchen. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In three door reach in cooler along wall: tofu (48F - Cold Holding); cooked chicken (48F - Cold Holding); raw shrimp (48F - Cold Holding); raw shelled eggs ambient (53F - Cold Holding) Manager moved items to another cooler. **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on sushi prep area have built up food debris. **Repeat Violation** **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substance. **Warning**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Open dumpster lid. **Warning**
33-16-4
58
Nov 2, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Outside rear door, wet mop stored in bottom of bucket. **Warning** - From follow-up inspection 2023-11-02: **Time Extended**
42-01-4
95
Oct 25, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is currently sanitizing at 0 ppm chlorine. Set up three compartment sink at 100 ppm chlorine. **Repeat Violation** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: raw shelled eggs (79F - Cold Holding) Manager states eggs are held on time. Time stamp was in place for 11:00 am, but eggs were not listed on Time as a Public Health Control paperwork. Manager updated paperwork. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in sushi prep area has built up food debris. **Warning**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage cup on prep table in sushi bar area. Employee stored correctly. **Corrected On-Site** **Warning**
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in white chest freezer in bar area. **Repeat Violation** **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles in kitchen. **Repeat Violation** **Warning**
10-20-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Outside rear door, wet mop stored in bottom of bucket. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on reach in cooler across from cooktop not stored in sanitizing solution. **Repeat Violation** **Warning**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop sugar on table just inside kitchen door. **Repeat Violation** **Warning**
14-01-5
50
Jun 6, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
39
Nov 15, 2022
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over Japanese omelet in reach in freezer in sushi prep area not all commercially packaged. Manager arranged reach in freezer so ready-to-eat foods are stored above raw. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board that holds ice scoop by ice machine has mold like debris.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink near rear kitchen door. Manager replaced kitchen towels. **Corrected On-Site**
31B-02-4
Basic - In-use spatulas stored on equipment door handle between uses. Spatula stored on handle of fryer. Manager stored correctly. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on tall reach in coolers along wall have built up food debris. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and shrimp thawing in standing water. Inspector advised manager that thawing needs to be done under cold running water. **Corrective Action Taken** **Repeat Violation**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizing solution on kitchen prep table across from cooktop.
21-12-4
Basic - Cloth used as a food-contact surface. Cloth towel used as a food contact surface covering time/temperature controlled for safety food items held on time on prep table. **Repeat Violation**
21-05-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom.
32-12-5
Basic - Food stored on floor. Oil stored on floor in kitchen. Manager stored correctly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer at bar area.
14-69-4
47
Frequently Asked Questions
When was Pin Wok and Bowl last inspected?
The most recent health inspection at Pin Wok and Bowl on file is from Jan 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pin Wok and Bowl?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Pin Wok and Bowl.
How does Pin Wok and Bowl compare to other restaurants in St. Petersburg?
Pin Wok and Bowl most recently scored 74 out of 100, which is lower than the St. Petersburg average of 77.
Has Pin Wok and Bowl's inspection record improved over time?
Results have been roughly steady. Inspections at Pin Wok and Bowl have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pin Wok and Bowl 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 Pin Wok and Bowl inspected?
Based on the inspection history on file, Pin Wok and Bowl is inspected around three times per year on average.
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