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Licensee
Name: HAO WAH CHINESE RESTAURANT License Number: SEA3902687
Rank: Seating License Expiration Date: 02/01/2024
Primary Status: Delinquent Secondary Status: Active
Location Address: 1713 S DALE MABRY
TAMPA, FL 33629-5812

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 10/26/2016 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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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
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
36-36-4    Basic - Ceiling tile missing. Covered with filters **Warning**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected on site- removed **Corrected On-Site** **Warning**
23-21-4    Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
23-19-4    Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
14-38-4    Basic - Food storage container/container lid cracked or broken. **Warning**
08B-31-4    Basic - Food stored in undrained ice. Chicken, corrected on site- ice removed **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4    Basic - Food stored on floor. Kitchen, soups, bulk oil corrected on site- moved to shelf **Repeat Violation** **Warning**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. Corrected on site- removed **Corrected On-Site** **Warning**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**
36-62-4    Basic - Light not functioning. Kitchen and hood **Warning**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Corrected on site- began prep **Warning**
23-14-4    Basic - Shelf under preparation table soiled with food debris. **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. **Warning**
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. 3 compartment sink **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. **Warning**
03F-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Warning**
22-21-4    Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **Warning**
22-22-4    Intermediate - Encrusted material on can opener blade. Sent to wash **Corrective Action Taken** **Warning**
22-28-4    Intermediate - Interior of reach-in cooler and reach in freezer soiled with accumulation of food residue. **Repeat Violation** **Warning**
03D-21-4    Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Corrected on site- unstacked **Repeat Violation** **Warning**
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Corrected on site- put into shallow pans **Repeat Violation** **Warning**
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Corrected on site- uncovered **Corrected On-Site** **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. **Repeat Violation** **Warning**
31B-06-4    Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.