Combo Wok
12306 University Mall Ct Ste 2, Tampa, FL 33612 · Permanent Food Service · License 3911232
What drove the grade
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection5 basic-5
- Safety score95
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 30, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of shrimp stored on floor inside walk in frezzer. Owner removed shrimp from floor and properly stored shrimp.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Scoop inside raw chicken inside walk in cooler handle is laying inside chicken.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Wet cloth stored underneath cutting board in kitchen area. Operator removed cloth from cutting board placed board at 3 compartment sink.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell phone stored on top of reach in cooler on cooks line.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored in mop bucket in kitchen area.
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.