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Licensee
Name: CHINA WOK License Number: SEA3912831
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Ownership Changed Secondary Status:
Location Address: 8412 N ARMENIA AVE
TAMPA, FL 33604

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 01/27/2016 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
9 7 26
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
23-16-4    Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser. **Warning**
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
14-45-4    Basic - Cardboard used to line nonfood-contact shelves. Under prep table **Repeat Violation** **Warning**
36-37-4    Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above WIC **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
35A-03-4    Basic - Dead roaches on premises. 1 dead under three compartment sink **Warning**
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Sweater **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
16-13-4    Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
36-01-4    Basic - Floor not cleaned when the least amount of food is exposed. Under cooks line **Warning**
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line **Repeat Violation** **Warning**
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Onions **Warning**
10-06-4    Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Warning**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation** **Warning**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Warning**
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw chicken **Warning**
08B-39-4    Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli **Corrected On-Site** **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Cooks line **Warning**
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooks line **Warning**
25-32-4    Basic - Reuse of single-service articles. **Warning**
23-09-4    Basic - Soiled reach-in cooler gaskets. Cooks line **Repeat Violation** **Warning**
23-10-4    Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink **Warning**
12A-07-4    High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Repeat Violation** **Warning**
12A-19-4    High Priority - Employee washed hands with cold water. **Warning**
12A-20-4    High Priority - Employee washed hands with no soap. **Warning**
01B-12-4    High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed Employee washed hands over raw chicken **Warning**
14-15-4    High Priority - Nonfood-grade containers used for food storage _ direct contact with food. **Repeat Violation** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Bean sprouts 59°F, noodles 65°F, fresh garlic oil 73°F, items placed in cooler **Corrective Action Taken** **Repeat Violation** **Warning**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. 1 live on utensil under rice steamer, approximately 10 live in between equipment (reach in cooler and hot holding station on cooks line), approximately 25 plus live in door handle of WIC, 2 live in gasket of WIC, approximately 10 live under steam table on cooks line **Warning**
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washing hands with gloves on. **Warning**
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
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. **Warning**
12A-03-4    Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensil **Repeat Violation** **Warning**
22-28-4    Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Warning**
16-36-4    Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation** **Warning**
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. Chicken various items in WIC **Repeat Violation** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.