Wok Out Chinese Restaurant
Last inspected: Mar 20, 2026
70
Score
Public records show eight inspections at Wok Out Chinese Restaurant stretching back to 2022. The most recent visit was on Mar 20, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
“Food stored on floor” comes up most often, recorded four times in the inspection record.
That's lower than the typical Clearwater restaurant, which scores around 79. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Plastic white bags used to stored food in reach in freezer near front counter.
14-31-5
Basic - Food stored on floor. Bucket of frozen beef stored on floor near 3 compartment sink. Operator removed from floor. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of flat top grill. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature. Educated operator about thawing under running water. **Repeat Violation**
06-01-5
Basic - Wet wiping cloth on prep table not stored in sanitizing solution between uses.
21-12-4
70
Nov 17, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 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 to operator. **Corrective Action Taken**
11-27-4
Basic - Food not stored at least 6 inches off of the floor. Buckets of shrimp stored on floor of walk-in cooler. Operator moved off floor. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator. **Corrective Action Taken**
51-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing standing water in bucket. Operator moved to walk-in cooler. **Corrected On-Site**
06-01-5
Basic - Reuse of single-service or single-use articles. Soy sauce buckets reused for storage in walk in cooler. **Repeat Violation**
25-32-4
74
Apr 14, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 11:50am. Operator discarded item. a. cooked pork (49F - Cold Holding) **Corrected On-Site**
03A-02-5
Basic - Cardboard used to line top of prep table on cooks line. Operator discarded cardboard. **Corrected On-Site**
14-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. 2 liter bottles of soda stored on floor in dining area. Operator removed items from floor and placed pallet. **Corrected On-Site**
08B-38-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Reuse of five gallons soy sauce buckets in walk-in freezer.
25-32-4
Basic - Stored food not covered. Cooked meat not covered in walk-in freezer.
08B-12-5
Basic - Walk-in freezer shelves with rust that has pitted the surface.
14-17-4
61
Nov 7, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
74
Apr 3, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
78
Dec 15, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
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
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
15
Jun 28, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook came in from outside, rubbed hands for less than 10 seconds. Discussed proper hand washing with manager on duty
12A-17-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door cooler - raw chicken over cooked pork, operator moved to bottom In walk in cooler - raw chicken and pork over produce and sauces **Corrective Action Taken** **Repeat Violation**
08A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Has safe staff books with form, not filled out
11-26-1
Basic - Food stored on floor. Fry oil on floor in back room
08B-38-4
64
Jul 14, 2022
Routine - Food
3 critical violations. 2 major violations. 13 minor violations.
View 18 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee at cooks line touched clothes then began cooking food without hand washing procedures
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over mushrooms in walk-in cooler Discussed proper hierarchy with operator Operator moved raw chicken to the bottom of shelf during time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage (66F - Cold Holding) -bean sprouts(60F - Cold Holding) Discussed moving to a cooler Operator moved to cooler during time of inspection. Items held out for less than 4 hours **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -egg rolls in walk-in freezer prepped on 7/12/22 Discussed date marking with operator during time of inspection.
02C-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -knives magnet has accumulation of food residue
22-02-4
Basic - Food stored on floor. -bucket with soy sauce on floor at cooks line **Repeat Violation**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have accumulation of grease -hood filters have accumulation of grease
23-03-4
Basic - Reuse of single-service or single-use articles. -stacks of egg trays on top of oven in kitchen -SunnyD bottles -baking powder containers
25-32-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 200ppm) Discussed proper concentration with operator
21-07-4
Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line -sugar container in dry storage area
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop sugar at walk-in cooler door **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. -below rice cooker
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on prep table in kitchen -drink on shelf above rice container in kitchen **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone on prep table in kitchen Operator moved item during time of inspection. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. -employee at cooks line **Repeat Violation**
13-03-4
Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease
36-73-4
Basic - Food storage container/container lid cracked or broken. -plastic bus tubs above three compartment sink
14-38-4
27
Frequently Asked Questions
When was Wok Out Chinese Restaurant last inspected?
The most recent health inspection at Wok Out Chinese Restaurant on file is from Mar 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Wok Out Chinese Restaurant?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Wok Out Chinese Restaurant.
How does Wok Out Chinese Restaurant compare to other restaurants in Clearwater?
Wok Out Chinese Restaurant most recently scored 70 out of 100, which is lower than the Clearwater average of 79.
Has Wok Out Chinese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Wok Out Chinese Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Wok Out Chinese Restaurant 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 Wok Out Chinese Restaurant inspected?
Based on the inspection history on file, Wok Out Chinese Restaurant is inspected around two times per year on average.
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