Tasty Wok
4265 Tamiami Trail #1B, Port Charlotte, FL 33980 · Permanent Food Service · License 1801629
What drove the grade
Food manager certification expired.
How the score was calculated
- Starting score100
- Violations at the Jul 24 complaint inspection4 intermediate (2 fixed on the spot, 2 repeats), 8 basic (1 repeat)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed floor tiles missing at various location at kitchen handwash sink.
More time given
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed multiple ceilings not smooth, nonobsorbent, easily cleanable at various location at kitchen.
More time given
- First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed wonton not date marked at Reach in Cooler. Operator date marked the food item.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed multiple cardboard boxes blocking the kitchen handwash sink. Operator removed the cardboard boxes from blocking the handwash sink.
Fixed on the spot
Code 53, Manager certification and employee training: 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/Wansheng Lu, 12/03/2020.
Repeat violation
Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. The establishment is on a 60.
Repeat violation
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed multiple bottle water cases stored on the floor at dining area. Operator removed the bottle waters off the floor.
Fixed on the spotRepeat violation
Food not stored at least 6 inches off of the floor.
Observed multiple food items not 6 inches off the floor at dining area.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed multiple reach in cooler interior soiled.
Code 25, Single-service items: Single-service articles improperly stored.
Observed multiple paper towels stored in bathroom. Operator removed the paper towels from the bathroom.
Fixed on the spot
Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
Observed multiple paper towels stored in bathroom. Operator removed the paper towels from the bathroom.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed floor tiles missing at various locations at kitchen.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed multiple ceiling tiles not smooth, nonabsorbent, easily cleanable.
Floor soiled/has accumulation of debris.
Observed accumulation of grease and debris under cookline equipment.
Earlier inspections 1
B81Routine inspection8 violations, 1 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed pasta noodles 48°F above the Make Table. Operator placed the food item below in the interior of Make Table to 41°F or below.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: 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/ Wansheng Lu, 12/03/2020.
Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee with no hair restraint at cookline. Employee placed hair restraint over their hair/head.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.