China Wok
4058 Fiesta Plaza Ste # 104, Tampa, FL 33607 · Permanent Food Service · License 3917094
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection1 high priority (no follow-up needed), 2 intermediate (1 repeat), 6 basic (2 repeats)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 1, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken and raw pork stored over cut vegetables and ready to eat sauces in walk-in cooler.
Intermediate2
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.
Various cooked food in walk-in cooler.
Repeat violation
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Multiple cutting boards.
Walk-in cooler shelves with rust that has pitted the surface.
Repeat violation
Food storage container/container lid cracked or broken.
Multiple cracked containers stored with flour and other food items.
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
Code 36, Floors, walls, ceilings and ventilation: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Under hood ventilation system at cook line.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.