Asian Wok Take-Out Restaurant
202 37 Ave N, St. Petersburg, FL 33704 · Permanent Food Service · License 6216520
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection2 high priority (fixed on the spot), 1 intermediate, 1 basic-10
- Safety score90
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 visitSep 9, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Located in grey household refrigerator by the front counter: egg rolls (58°F - Cold Holding); cooked chicken (58°F - Cold Holding); raw chicken (59°F - Cold Holding) Manager states items were placed into cold holding unit from the walk-in cooler around 11:30 am. Manager removed items and placed into walk-in freezer to rapidly cool. Items re-checked as follows: egg rolls (43°F - Cold Holding); cooked chicken (38°F - Cold Holding); raw chicken (38°F - Cold Holding)
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored above sauces in reach-in cooler across from cook-line. Inspector discussed proper safe storing with manager. Manager relocated eggs.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand wash sink across from cook-line.
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Located in rear prep area, unwashed onions and cooking oil stored on the floor. Inside the walk-in cooler, raw chicken, sauces, and other foods stored on the floor in front of shelves along the North wall of cold holding unit.
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.