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Licensee
Name: CHINA WOK License Number: SEA6215780
Rank: Seating License Expiration Date: 02/01/2024
Primary Status: Delinquent Secondary Status: Active
Location Address: 35611 US HWY 19 N
PALM HARBOR, FL 34684

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 06/17/2014 Met Inspection Standards
During This Visit
More information about inspections.
6 6 35
Violations:
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. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. 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
36-15-4    Basic - Food debris accumulated on kitchen floor. In between chest freezer and reach in cooler on cooks line.
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In flour, msg, cooked rice.
14-05-4    Basic - Cardboard used to line food-contact shelves. Cooks line.
14-45-4    Basic - Cardboard used to line nonfood-contact shelves. Walk in cooler shelves.
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Oil, sauce mix.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets of sauce.
24-27-4    Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Strainer hanging from wall at back of cooks line.
28-02-4    Basic - Condensation or other drainage not disposed of according to law. Pipe draining into plastic container.
14-71-4    Basic - Duct tape used to repair nonfood-contact surface. Used to hold chest freezer lid in place
36-43-4    Basic - Dusty ceiling tiles and/or air conditioning vent covers. Vents on exterior of hood.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. On 2 employees.
14-11-4    Basic - Equipment in poor repair. Bus tubs being used to store food cracked and broken.
36-41-4    Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
14-38-4    Basic - Food storage container/container lid cracked or broken. Bus tubs used for food.
08B-36-4    Basic - Food stored in a location that is exposed to splash/dust. Sauce mix and food coloring back end of cooks line.
08B-30-4    Basic - Food stored in dry storage area not covered. Flour, sugar, MSG, dry rice, bread crumbs on speed rack.
36-47-4    Basic - Hood soiled with accumulated grease.
36-68-4    Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood not on during cooking.
14-36-4    Basic - Interior of freezer in disrepair/has exposed insulation.
14-29-4    Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Storing foods in chest freezer and walk in cooler.
33-16-4    Basic - Open dumpster lid.
35B-04-4    Basic - Outer openings of establishment cannot be properly sealed when not in operation. Wood above back door used to seal opening has hole in it.
25-43-4    Basic - Plastic jug cut in half and reused as scoop. Used for rice.
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in standing water. Repeat violation.
25-52-4    Basic - Reuse of single-use number 10 cans. To store food in reach in cooler on cooks line.
35B-09-4    Basic - Screen in door torn/in poor repair - vermin present.
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. Plastic flat wear not protected from contamination
25-33-4    Basic - Single-use containers (boxes and/or cans) reused for the storage of food.cardboard boxes cut up and used to cover food in walk in cooler
23-09-4    Basic - Soiled reach-in cooler gaskets. Cooks line.
29-20-4    Basic - Standing water in handwash sink/ handwash sink draining very slowly. By front counter.
08B-26-4    Basic - Stored food not covered in chest freezer. Frozen beef chunks stored in chest freezer unwrapped.
08B-13-4    Basic - Stored food not covered in walk-in cooler. Buckets of noodles in water.
33-31-4    Basic - Unnecessary items on the premise. Bike in kitchen.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
03A-16-4    High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Raw chicken 44 degrees farenheit, raw beef 44 degrees farenheit, raw shrimp 45 degrees farenheit, cut leafy greens 46 degrees farenheit, sauce 48 degrees farenheit.
03A-12-4    High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Sitting out on counter sprouts in water at 63 degrees farenheit, cut leafy greens 77 degrees farenheit.
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed stainless steel bowls and plastic food containers washed with no sanitize.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken sitting out on counter; cooked chicken 55 degrees farenheit. Reach in cooler shrimp 44 degrees farenheit, raw chicken 44 degrees farenheit, pork 46 degrees farenheit, noodles 47 degrees farenheit, sauce 46 degrees farenheit.
08A-03-4    High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
03A-04-4    High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Sitting out on counter at 82 degrees farenheit.
11-07-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator educated on big 5.
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Blocked at back end of cooks line.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Near 3 compartment sink.
31B-03-4    Intermediate - No soap provided at handwash sink. By cooks line.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Many items not date marked, for example :egg rolls, cooked pork chunks, marinated chicken, marinated shrimp, cooked chicken chunks. In walk in cooler and reach in cooler.
22-18-4    Intermediate - Soil residue in food storage containers. Five gallon buckets in walk in cooler, specific bucket in back corner of walk in cooler badly soiled.
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