China 1 Wok
1950 34 St N, St. Petersburg, FL 33713 · Permanent Food Service · License 6217693
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection2 high priority (fixed by the Sep 4 follow-up, 1 repeat), 1 intermediate, 5 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 · 2 visitsRoutine inspection
- Follow-up visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
More time given
- First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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 reach-in cooler across from cook-line: raw chicken (55°F - Cold Holding); raw pork (57°F - Cold Holding); cooked shrimp (56°F - Cold Holding); baby corn (55°F - Cold Holding); cooked pork (58°F - Cold Holding) Operator advised items were placed into the unit at the beginning of lunch service at noon. Operator removed items from reach-in cooler and placed them into the walk-in cooler to take corrective action. Temperatures re-checked as follows: raw chicken (51°F - Cold Holding); raw pork (48°F - Cold Holding); cooked shrimp (51°F - Cold Holding); baby corn (51°F - Cold Holding); cooked pork (55°F - Cold Holding)
Code 08, Food protection and cross-contamination: 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 chicken stored above raw beef in standing reach-in freezer. Operator relocated items.
Repeat violation
Intermediate1
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.
Cooked eggrolls, cooked chicken, cooked pork prepared on site missing date marking
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Tofu, cooked chicken, cooked pork, cut and washed produced stored uncovered in walk-in cooler
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowls used as scoops in various dry storage items
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from cook line not keeping food cold. Discussed with operator to utilize ice until unit is repaired to maintain food at 41°F or below.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of reach-in cooler soiled with debris.
Repeat violation
Code 32, Restrooms: Operator does not permit customers to use bathroom.
Restroom is marked with an "out of order" sign to deter transient persons from utilizing the facilities. Discussed with operator the requirement for a restroom for guests. Operator removed sign.
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.