Whatapho
Last inspected: Apr 13, 2026
32
Score
Inspectors have visited Whatapho 10 times, with records going back to 2022. The latest inspection on file is from Apr 13, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has been favorable: violation counts have eased from around 15 violations to closer to five violations per visit over the last few inspections.
When inspectors have written things up, “ready-to-eat” has been the most frequent reason, cited four times.
Compared to other Pinellas Park restaurants (averaging 82), there's room to close the gap. There are enough flags in the record to merit a second thought.
10
Inspections
3
Critical latest
4
Major latest
6
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Rice scoop In-use utensil stored in water at or above 135 degrees Fahrenheit. 68 degrees
10-05-5
High Priority - Three compartment Warewashing sanitizing solution exceeding the maximum concentration allowed. Was 200+ ppm now 50 ppm **Corrected On-Site**
41-18-4
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. Chicken and pork, cooked rice with egg, garlic in oil, bean sprouts, egg rolls. Employee put time stamp on all items **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food top poker pipe soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Mixer inside front hand wash sink at service station **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Dishes being washed in service station front service station. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tubes of prepared cooked pork food previously frozen no date of preparation in reach in freezer. **Corrected On-Site**
02C-02-5
Basic - Open dumpster lid.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in freezer
12B-13-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on deli cook line shelves. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee pineapple inside reach in freezer interior. Employee discarded **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gaskets broken at front deli cooler for vegetable
14-11-5
Basic - Food stored in undrained ice. Bean sprouts at vegetable storage area on stool. Employee removed undrained ice. **Corrected On-Site**
08B-31-4
32
Dec 3, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Food stored in undrained ice. Mussels, raw shrimp. Deli cooker at cook line employees moved **Corrected On-Site**
08B-31-4
95
Apr 23, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg noodles (64F - Cold Holding) Deli cooler at cook line bowl above cook line. Employee put down below **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-04-23: Egg noodles (77F - Cold Holding) **Time Extended**
03A-02-5
86
Feb 18, 2025
Complaint Full
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
26
Jan 16, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole shell eggs 67f, moved to reach in cooler. Bean sprouts 54f, ice add to product now 42f, **Repeat Violation**
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. Many items throughout coolers not date marked. Went over date marking products left over after 24 hours. **Repeat Violation**
02C-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken 69f, cooked pork 67f, observed sitting out on work table, moved to reach in cooler. Rice noodles observed in reach in cooler @45f, covered. Had covering removed. **Corrective Action Taken** **Repeat Violation**
03D-15-4
Basic - Cardboard used to line food-contact shelves. Walk in cooler. **Repeat Violation**
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Onions, sauces.
08B-38-4
Basic - Ice buildup in walk-in freezer. Ice buildup up in stand up freezer. **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used for scoops in sauce containers.
14-01-5
52
Sep 9, 2024
Routine - Food
6 critical violations. 5 major violations. 15 minor violations.
View 26 violations
High Priority - Presence of insects, rodents, or other pests. Approximately 13 dead flies on floor in the right corner of walk in cooler entrance. Employee clean and sanitize area.
35A-09-4
High Priority - Raw animal food stored over or with unwashed produce. Cases of raw shelled eggs stored above unwashed produce in walk in cooler.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat tofu inside reach in deli cooler. Inspector moved eggs to bottom shelf. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (81F - Cold Holding) Employee put ice on sprouts and stored container inside reach in cooler to bring temperature down. Operator decided during routine inspection sprouts will now be held on time as a public health control. Items inside reach in deli cooler across from wok station: Cooked shrimp (47F - Cold Holding); fried rice (47F - Cold Holding); butter (47F - Cold Holding); cut lettuce (47F - Cold Holding); Cooked pork (47F - Cold Holding) Items were moved into another cold holding unit to bring the temperature down. Re-temped items at 1:03pm: Cooked shrimp (43F - Cold Holding); fried rice (47F - Cold Holding); butter (39F - Cold Holding); cut lettuce (45F - Cold Holding); Cooked pork (43F - Cold Holding)
03A-02-5
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. See stop sale. Egg rolls time marked for 10am Fried rice time marked for 11:30am **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (120F - Hot Holding) Lid of rice cooker no longer closes completely to allow proper hot holding. Employee pressed keep warm button to reheat rice. Re-temped at 1:09pm: white rice (167F - Hot Holding)
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken cooling inside enclosed food-grade bags in double door cooler across from three compartment sink. Noodles cooling in strainer covered with food-grade bag on prep table near display cooler in kitchen area. Covered 5 gallon buckets of beef stock cooling inside walk in cooler.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli reach in cooler cutting boards stained.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Rare beef noodle soup on menu not identified as raw.
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items throughout kitchen and walk in cooler not date marked. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled as Fabuloso. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outdoor ice machine interior soiled with mold like substance.
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flies in both insect control devices taken down by operator.
35A-06-4
Basic - Cardboard used to line food-contact shelves. Soiled cardboard lining racks inside walk in cooler. **Repeat Violation**
14-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Deli reach in cooler cutting boards grooved. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Rice cooker lid won't close. Gaskets on reach in deli cooler across from wok station torn. **Repeat Violation**
14-11-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Operator scheduled hoods to be clean since 8/19/24 and the constant rain has prevented the service to be done. **Repeat Violation**
36-68-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in white single door freezer. **Repeat Violation**
14-69-4
Basic - Insect control device installed over food preparation area. Bug zapper on prep table across three compartment sink. Operator moved bug zapper off of prep table. Bug zapper installed on wall over preparation area in front counter area. Operator moved bug zapper off the wall. **Corrected On-Site**
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in deli cooler across from wok station soiled.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service to go boxes and bowls not stored inverted on cook line. Inspector stored items inverted. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Containers of sugar and MSG not covered under prep table across from three compartment sink. Operator put lids on containers. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator set up chlorine sanitizer bucket and stored wet wiping clothes in sanitizing solution. **Corrected On-Site**
21-12-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in deli cooler handles soiled with food debris. **Repeat Violation**
23-24-4
12
Apr 3, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
26
Dec 18, 2023
Routine - Food
1 critical violation. 6 major violations. 9 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
14
Jun 30, 2023
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. Raw beef over raw vegetables in reachnin 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. Cooked meats, soups in reach in cooler
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Single-service articles not stored inverted or protected from contamination.
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
67
Dec 20, 2022
Routine - Food
1 major violation. 11 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line equipment has built up grease, cutting board staining,
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. On side of reach in cooler at knee height.
10-20-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
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. Drink moved. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on food storage rack.
40-06-5
Basic - Equipment in poor repair. Gaskets at reach in cooler and walk in cooler.
14-11-5
Basic - Establishment has cove molding, floor, and wall damage in kitchen.
36-24-5
Basic - Hood soiled.
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, on reach in cooler and walk in cooler. Storage racks soiled.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Shelf under cook line.
14-20-4
52
Frequently Asked Questions
When was Whatapho last inspected?
The most recent health inspection at Whatapho on file is from Apr 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Whatapho?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Whatapho.
How does Whatapho compare to other restaurants in Pinellas Park?
Whatapho most recently scored 32 out of 100, which is lower than the Pinellas Park average of 82.
Has Whatapho's inspection record improved over time?
Yes. Recent inspections at Whatapho have averaged around five violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Whatapho 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 Whatapho inspected?
Based on the inspection history on file, Whatapho is inspected around three times per year on average.
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