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Licensee
Name: CHINA 1 WOK License Number: SEA6215470
Rank: Seating License Expiration Date: 02/01/2019
Primary Status: Closed Secondary Status:
Location Address: 2014 34 ST N
ST. PETERSBURG, FL 33713

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/07/2017 Met Inspection Standards
During This Visit
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
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Rice
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of broccoli
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
50-09-4    Basic - Current Hotel and Restaurant license not displayed. Expiration 2017 license still up.
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. Bottle of water
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above expo area, bottle of water
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Phone on prep
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
14-11-4    Basic - Equipment in poor repair. Rusted coffin freezer
36-71-4    Basic - Floor drains/drain covers heavily soiled.
36-73-4    Basic - Floor soiled/has accumulation of debris. Through out
08B-38-4    Basic - Food stored on floor.
14-69-4    Basic - Ice buildup in reach-in freezer.
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board.
14-67-4    Basic - Reach-in freezer gasket torn/in disrepair.
25-35-4    Basic - Reuse of single-use articles. Jug cut as a scoop
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Shelving all
08B-13-4    Basic - Stored food not covered in walk-in cooler. Several items **Corrected On-Site**
23-10-4    Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
23-12-4    Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Through out
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. Dented can of bean sauce
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Broth 130 degrees Fahrenheight , steam well turned up. Corrected on site to 135 degrees Fahrenheight **Corrected On-Site**
08A-07-4    High Priority - Raw animal food not properly separated from ready-to-eat food. Raw shrimp next to cooked shrimp in walk in cooler.
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw pork over cooked pork
08A-18-5    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over raw pork in reach in freezer
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 + ppm chlorine
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Smoker
22-27-4    Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Rice cooker
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by mop
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrubby
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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. Cooked chicken
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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.