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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Name: HOT WOK License Number: SEA2612853
Rank: Seating License Expiration Date: 06/01/2013
Primary Status: Ownership Changed Secondary Status:
Location Address: 7628 103 ST STE# 21

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Complaint Full 09/20/2012 Met Inspection Standards
During This Visit
More information about inspections.
16 10
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
24-08-1    Equipment and utensils not properly air-dried. Containers on shelf above 3 compartment sink.
14-31-1    Equipment or utensils not designed or constructed in a durable manner. Cooked chicken draining on cardboard in kitchen.
14-41-1    Food-contact surface not smooth and easily cleanable. Cutting board on prep surface.
10-01-1    In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In multiple bulk containers in kitchen.
53A-09-1    Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. Manager arrived afterwards.
09-04-1    Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee not wearing gloves while cutting onions.
23-03-1    Observed build-up of grease on nonfood-contact surface. Hood filters. Repeat Violation.
12B-03-1    Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
22-22-1    Critical - Observed encrusted material on can opener. Repeat Violation.
03D-01-1    Critical - Observed food being cooled by nonapproved method. Cooked chicken and rice left out cooling at room temperature.
08A-28-1    Critical - Observed food stored on floor. Containers of oil near cookline and multiple foods in the walk in cooler.
22-27-1    Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Bulk food scoops. Repeat Violation.
31-12-1    Critical - Observed handwash sink used for purposes other than handwashing. Employee rinsed utensil in handsink behind front counter.
10-07-1    Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water temperature read 84 degrees.
12B-07-1    Critical - Observed multiple beverage containers on a food preparation table or over/next to clean equipment/utensils.
18-05-1    Observed old food stuck to clean dishware/utensils. Knife on knife rack above 3 compartment sink.
40-04-1    Observed personal care item stored with food. Cellphones on shelf above cookline.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch and water mixture on cookline. Temperature was 74 degrees. Corrected On Site. Voluntarily discarded.
06-01-1    Critical - Observed potentially hazardous food thawed in an improper manner. Beef left out in container on prep table thawing at room temperature. Also chicken in container in 3 compartment sink thawing in standing water.
08A-26-1    Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over sauces in walk in and reach in cooler. Repeat Violation.
01B-12-1    Critical - Observed shell eggs in use or stored with cracks or broken shells. Reach in cooler under cookline.
08A-29-1    Critical - Observed uncovered food in holding unit/dry storage area. Multiple foods in walk in freezer and walk in cooler.
15-32-1    Observed walk-in freezer gasket torn/in disrepair.
08C-02    Critical - Raw food not properly segregated. Container of beef on the floor next to chemicals.
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Large bags of cooked meats in walk in cooler. Repeat Violation.
25-02-1    Unwrapped single-service utensils not presented so that only the handles are touched. Guest area.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395