China Wok
8490 Hillsborough Ave, Tampa, FL 33615 · Permanent Food Service · License 3918942
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 Nov 2 routine inspection6 high priority (2 fixed on the spot, 4 repeats), 2 intermediate, 2 basic (1 repeat)-47
- Administrative complaint on Nov 2, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score33
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 4, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 53, Manager certification and employee training: Required employee training provided by a person who is not a certified food manager.
Call back not yet due until 1/2/2027
More time given
- First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 2 dented cane of sliced water chestnuts. 3 dented cans of hoisin sauce.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Fried chicken 52°F at 11:54 AM left out at front counter from front line reach in cooler at 11:43 AM - reheated to 216°F at 12:12 PM. Cooked egg rolls 118°F at 11:55 AM left out at front counter after cooking at 11:43 AM - cooled to 71°F at 12:41 PM. Cut cabbage 61°F at 12:07 PM place inside front line reach in cooler from walk in cooler at 11:30 AM - cooled to 51°F at 12:46 PM. Raw chicken 67°F at 12:18 PM left on top of the three compartment sink at 12:08 PM - cooled to 61°F to 63°F at 12:38 PM.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Several containers of raw chicken are stored over ready to sauces located inside the walk-in cooler.
Repeat violationAdministrative complaint
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw frozen chicken are stored over raw beef, raw pork, frozen wontons, and cooked frozen barbecue pork. Located inside the Frigidaire reach in freezer in the dry torque room.
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Raw beef skewers and wontons are stored inside shopping bags at the front line reach in freezer.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed an employee wash a large soup ladle at the three compartment sink but not sanitize after. Discussed with employee. Employee sanitized ladle in chlorine at time of inspection.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on front line are soiled.
Code 53, Manager certification and employee training: Required employee training provided by a person who is not a certified food manager.
All employee training are trained by an employee Jianwei H. and not by a CFM.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
2 buckets of soy sauce are stored on the floor adjacent to the three compartment sink. Multiple containers of sauces are stored on the floor inside the walk-in cooler.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
2 front line cooks without hair restraint, cooks wore hats at time of inspection.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.