Hot Wok

1240 Kingsway Rd, Brandon, FL 33510 · Permanent Food Service · License 3915695

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Aug 20, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
3 high priority (no follow-up needed), 3 intermediate, 8 basic (4 repeats)
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug202026

Routine inspection

14 violations found

First visitAug 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
- 3 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Cut broccoli, cut lettuce and cooked chicken wings stored in multiple raw chicken cardboard boxes. Cardboard box has blood like substance on outside. Inspector spoke with operator about proper storage of ready to eat food items.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Cut broccoli, cut lettuce and cooked chicken wings stored in multiple raw chicken cardboard boxes. Cardboard box has blood like substance on outside. Inspector spoke with operator about proper storage of ready to eat food items.
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Operator cutting ginger without gloves. Employee cutting lettuce without gloves. Inspector spoke with operator about proper hand washing procedures.
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.
  Eggrolls and multiple items in walk in cooler.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Employee washed hands in 3 compartment sink.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards in kitchen.
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Chicken wings and multiple items in walk in cooler.
  Repeat violation
  Food stored on floor.
  Bulk soy sauce on floor in kitchen.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Handle of scoop in bulk sugar.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee opened can of soda in reach in cooler. Employee relocated.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets of reach in coolers.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Reach in coolers handles.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Container made into scoop in bulk fried rice.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout kitchen.
  Repeat violation
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.