The Fry'n Wok
4941 E Busch Blvd Ste 120, Tampa, FL 33617 · Permanent Food Service · License 3912102
What drove the grade
Cutting board has cut marks and is no longer cleanable on prep table.
How the score was calculated
- Starting score100
- Violations at the Sep 21 complaint inspection1 basic-1
- Safety score99
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 21, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable on prep table.
Earlier inspections 1
A90Routine inspection6 violations No follow-up needed
- First visitAug 17, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed both handwashing sinks in the kitchen being used as storage, employee cleared one of the sinks.
Fixed on the spotRepeat violation
No soap provided at handwash sink near the three compartment sink.
Basic4
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.
Observed scoop in bulk dry container touching the product.
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior has accumulation of soil residues in the back near the three compartment sink.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed shelves in walk in cooler with food debris.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in front service 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.