China Wok Maximo INC
5055 34 St S, St. Petersburg, FL 33711 · Permanent Food Service · License 6214822
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 1 basic-11
- Safety score89
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 14, 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
High priority2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Cooked chicken and pork in walk-in cooler not date marked. Discussed with operator date marking requirements.
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 on sheet above cooked pork in reach-in freezer. Neither item commercially packaged. Operator instructed employees to relocate chicken to the bottom shelf.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink next to reach-in freezer adjacent to the cookline blocked by wooden table. Table was removed and sink my accessible.
Fixed on the spot
No soap provided at handwash sink.
No soap at hand wash sink located next to reach-in freezer adjacent to the cook-line. Employee provided soap at the beginning of inspection.
Fixed on the spot
Basic1
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in coolers along the cookline with debris
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.