China Wok

11212 E Martin Luther King Jr Blvd, Seffner, FL 33584 · Permanent Food Service · License 3912633

A
Grade A
Safety score 92 of 100
Latest visit: Jul 15, 2026

What drove the grade

Nonfood-grade containers used for food storage - direct contact with food.High priority · no follow-up needed · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 15 routine inspection
    2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot)
    -8
  • Safety score92

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

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitJul 15, 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.

    3 violations found:

    • 2 High priority
    • 1 Intermediate
    What the inspector cited

    High priority2

    • Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.

      Observed cracked and broken bucket in walk in cooler holding raw chicken

      Nonfood-grade bags used in direct contact with food.

      Observed to go bag in reach in freezer holding frozen chicken. Manager started transferring to food grade bags

      Fixed on the spot

    Intermediate1

    • Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

      Cooked chicken on line. Emailed paperwork

      Fixed on the spot

    Reporting only1

    • Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.

      For reporting purposes only. K class in recharge zone

    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.

Most cited

Food-contact surfaces designed and maintained2
Food out of temperature1
Fire extinguishing equipment1