Tasty Wok
Last inspected: Mar 12, 2026
58
Score
Inspectors have visited Tasty Wok 10 times, with records going back to 2022. Inspectors last stopped by on Mar 12, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around 10 violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
The city-wide average sits at 79, which Tasty Wok's 58 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
1
Major latest
9
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
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. Various sauces in freezer not date marked. - From follow-up inspection 2026-03-12: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom - From follow-up inspection 2026-03-12: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in flour. Operator removed **Corrected On-Site** - From follow-up inspection 2026-03-12: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket in clear door cooler on line Gasket in veggie cooler - From follow-up inspection 2026-03-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In dry storage -Behind ice machine -Floor under warewashing area In dry storage - From follow-up inspection 2026-03-12: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In kitchen - From follow-up inspection 2026-03-12: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Under washing area - From follow-up inspection 2026-03-12: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in storage cooler Fan cover in meat cooler Sides of fryers - From follow-up inspection 2026-03-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. In meat reach in cooler - From follow-up inspection 2026-03-12: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. In upstairs storage - From follow-up inspection 2026-03-12: **Time Extended**
33-31-5
58
Mar 10, 2026
Routine - Food
3 critical violations. 1 major violation. 11 minor violations.
View 15 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Temped cooked shrimp as soon as it came off the grill . Temperature range was 123-154F . Operator immediately put back on stove to finish cooking re check temperature 145-156F **Corrected On-Site** **Warning**
03C-75-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On line: chicken, shrimp, pork,; (47-52F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -prep cooler On line: chicken, shrimp, pork,; (47-52F - Cold Holding) over 4hrs per operator . Operator immediately discarded. ; squid, scallops, shrimp, cooked bok choy, fried chicken, fried rib, egg, (47-55F - Cold Holding) in prep cooler less than 4hrs. Operator put in ice for temperature recovery **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. Various sauces in freezer not date marked.
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in flour. Operator removed **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Gasket in clear door cooler on line Gasket in veggie cooler
14-11-5
Basic - Floor soiled/has accumulation of debris. In dry storage -Behind ice machine -Floor under warewashing area In dry storage
36-73-4
Basic - Floor tiles missing and/or in disrepair. In kitchen
36-17-5
Basic - Food storage container/container lid cracked or broken. Cracked lid on flour container. Operator removed **Corrected On-Site**
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in storage cooler Fan cover in meat cooler Sides of fryers
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. In meat reach in cooler
14-33-4
Basic - Unnecessary items/unused equipment on the premises. In upstairs storage
33-31-5
Basic - Hole in or other damage to wall. Under washing area
36-24-5
33
Oct 20, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw Duck over cilantro in walk in cooler.
08A-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items made yesterday per operator in walk in cooler and reach in cooler. **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler at entrance to back of the house kitchen.
23-24-4
Basic - Hole in or other damage to wall. By reach in freezer and underneath dish machine. **Repeat Violation**
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon to scoop rice in standing water 65F at front service counter. Operator turned on utensil warmer 158F **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of cooking equipment on cooks line.
23-03-4
61
Feb 6, 2025
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
52
Sep 20, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Duck over raw shrimp and raw squid in reach in cooler. **Corrected On-Site**
08A-05-6
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 out of its original packaging over shrimp in freezer and raw beef out of its original packaging over shrimp in freezer
08A-17-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cook drooped spoon on the floor then picked spoon up and put in hot container of water on stove. Advised cook to immediately remove spoon to be washed rinsed and sanitized and to empty container of water **Corrected On-Site**
22-45-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Scallions in oil frozen no date
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. in starch and flower containers **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Gasket torn in clear cooler on cook lone
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor under cooking equipment
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop at front counter in water temp 129F. Operator immediately discarded water **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in clear cooler on cook-line and gaskets in prep coolers on cook-line Fan on cook-line Gaskets in Cooler used for dry storage
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Squid in thawing standing water.
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in coke cooler and walk in cooler rusted
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on cook line
36-27-5
39
Apr 8, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 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
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
50
Dec 15, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-12-15: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board make table - From follow-up inspection 2023-12-15: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled in between make tables and under cooking equipment - From follow-up inspection 2023-12-15: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Coke fridge fan guard -reach in cooler across from fryer inside door and outside of door -Gaskets in make table cooler soiled, - gaskets in walk in cooler and walk in freezer - From follow-up inspection 2023-12-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in both walk in freezer and walk in cooler - From follow-up inspection 2023-12-15: **Time Extended**
14-17-4
74
Dec 14, 2023
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 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 beef out of original packaging in freezer over coconut chips **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic (45F - Cold Holding); spinach (45F - Cold Holding). Advised to operator to put all items on ice or in freezer **Warning**
03A-02-5
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 - Bowl or other container with no handle used to dispense food. Pork seasoning container
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling vents
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board make table
14-09-4
Basic - Floor soiled/has accumulation of debris. Floor soiled in between make tables and under cooking equipment
36-73-4
Basic - Food stored on floor. Multiple containers of buckets of seasoning on floor in back storage area by walk in cooler
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. microwave
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Coke fridge fan guard -reach in cooler across from fryer inside door and outside of door -Gaskets in make table cooler soiled, - gaskets in walk in cooler and walk in freezer
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door reach in freezer bottom inside
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in both walk in freezer and walk in cooler
14-17-4
41
Mar 27, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Duck drying out at room temperature above mop sink less than 2 hrs 74F. Information provided to submit special process paperwork. Repeat violations for high priority violations may result in future legal action. - **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw pork stored above cooked shrimp in tall cooler next to white freezer in kitchen. Repeat high priority violations may result in future legal action. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - Observed employee washing gloves. Advised to remove gloves and wash hands prior to new donning gloves. Repeat high priority violations may result in future legal action.
12A-09-4
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. - Paperwork provided. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. - Front Handwash sink at service station used as dump sink. Observed employee filling warmer with water from hand sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - At employee restroom. Employee refilled dispenser. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - Throughout facility.
32-04-4
Basic - Cardboard used to line food-contact shelves. - In walk in cooler.
14-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - At back door.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. - Box of oil stored on kitchen floor. - Box of chrysanthemum tea stored on floor at front service station.
08B-47-4
Basic - Food storage container/container lid cracked or broken. - Throughout facility lids cracked/missing from bins for rice and grains.
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - Rice scoop in water at front service station 112F. Advised to heat up water before putting utensil in water.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Fan above hot display in front has slight dust accumulation. Advised operator. - Ventilation hood filters has grease buildup. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. - Take out trays out of box stored in dining room. Advised to put up a partition to protect. - To go trays not inverted on cook line. Advised to invert.
25-06-4
32
Sep 14, 2022
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Marinated wings in tall reach in cooler cold holding overnight 47F on cook line. - Reach in cooler across from woks marinated chicken in reach in cooler cold holding overnight per operator at 46F. **Repeat Violation** **Admin Complaint**
01B-02-5
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. - Tested at 0 ppm. Operator set repair appointment during inspection.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shrimp stored above bean sprouts in reach in cooler across from woks. - Raw duck stored above Bok choy in walk in cooler. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Raw chicken stored above raw pork in Coca Cola reach in cooler. **Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Marinated wings in tall reach in cooler cold holding overnight 47F on cook line. - Reach in cooler across from woks marinated chicken in reach in cooler cold holding overnight per operator at 46F. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. - Bowl and cooking utensils stored in sink next to triple sink. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - Sink at back area near exit. **Corrected On-Site**
31B-02-4
Basic - Bathroom door left open other than during cleaning or maintenance. - All restroom doors kept wide open. Advised operator.
32-02-4
Basic - Bowl or other container with no handle used to dispense food. - In several bins throughout. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - Reach in coolers and freezer throughout facility. **Repeat Violation**
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Food stored on floor. - Bucket of soy sauce in walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease. - Ventilation hood has accumulation of grease with drip marks above wok station.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. - Throughout facility.
21-12-4
32
Frequently Asked Questions
When was Tasty Wok last inspected?
The most recent health inspection at Tasty Wok on file is from Mar 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Tasty Wok?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Tasty Wok.
How does Tasty Wok compare to other restaurants in Orlando?
Tasty Wok most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Tasty Wok's inspection record improved over time?
Results have been roughly steady. Inspections at Tasty Wok have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Tasty 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 Tasty Wok inspected?
Based on the inspection history on file, Tasty Wok is inspected around three times per year on average.
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