ASIAN WOK TAKE-OUT RESTAURANT

Name: ASIAN WOK TAKE-OUT RESTAURANT
Address: 202 37 AVE N, ST. PETERSBURG, FL, 33704, US
Rating: 15.3

202 37 AVE N, ST. PETERSBURG, FL 33704

License #6216520

🥡 Chinese ℹ️

15.3 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 4 findings · 2 critical

Routine - Food

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Quick take

ASIAN WOK TAKE-OUT RESTAURANT in ST. PETERSBURG currently holds an InspectFL Health Score of 15.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 9, 2026. Across those visits, inspectors documented 112 total violations — 24 critical, 25 major, 63 minor.

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The latest inspection on September 9, 2026 shows 4 observation rows: 2 critical, 1 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

112

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ASIAN WOK TAKE-OUT RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink across from cook-line.
[08B-38-4] Food stored on floor. Located in rear prep area, unwashed onions and cooking oil stored on the floor. Inside the walk-in cooler, raw chicken, sauces, and other foods stored on the floor in front of shelves along the North wall of cold holding unit.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located in grey household refrigerator by the front counter: egg rolls (58F - Cold Holding); cooked chicken (58F - Cold Holding); raw chicken (59F - Cold Holding) Manager states items were placed into cold holding unit from the walk-in cooler around 11:30 am. Manager removed items and placed into walk-in freezer to rapidly cool. Items re-checked as follows: egg rolls (43F - Cold Holding); cooked chicken (38F - Cold Holding); raw chicken (38F - Cold Holding)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above sauces in reach-in cooler across from cook-line. Inspector discussed proper safe storing with manager. Manager relocated eggs.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Cups used as scoop in hot holding cooked rice. Discussed with manager.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored in several cold holding units throughout the restaurant including walk-in cooler. Discussed with manager to label a designated area to store personal food.
[08B-38-4] Food stored on floor. Cooking oil and sauces stored on floor in dry storage area and walk-in cooler respectively.
[08B-12-5] Stored food not covered. Raw beef, cooked noodles, raw chicken not covered in walk-in cooler. Discussed with manager storing food covered.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken wings stored above cooked noodles in walk-in cooler. Manager relocated noodles to a higher shelf.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken frozen and not commercially packaged stored above raw dumplings containing raw pork. Discussed proper storage with manager who be a relocating the items in the walk-in freezer.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding fried rice next to the cook-line during rush periods and on time. Establishment lacks written procedures. Discussed with manager TPHC requirements and will email the written application and guidelines.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked pork, prepared eggrolls not date marked in walk-in cooler and reach-in cooler. Discussed with manager to date mark items.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing purple substance at three compartment sink. Discussed with manager to identify and label spray bottle.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Equipment door handles on reach-in cooler across from cookline-line soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as a scoop inside rice holding units. Manager removed and provided spoon.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed is 2-1-2023 Manager logged into his DBPR accounted and printed current license to display.
[14-09-4] Cutting board on reach-in cooler across from cookline has cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone observed on prep table across from cookline. Item was removed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee cooking on line observed with no hair restraint
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on metal pans stored above three compartment sink
[08B-38-4] Food stored on floor. Raw chicken stored on floor in walk-in cooler. Buckets of soy sauce stored on floor. Discussed with manager to elevate items.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cookline.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks stored above cut broccoli inside reach-in cooler across from cookline.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler shelves soiled
[08B-12-5] Stored food not covered. Raw beef and raw chicken stored uncovered inside walk-in cooler.
[14-31-5] Nonfood-grade bags used in direct contact with food. Both cooked and raw product was observed stored inside plastic bags. Nonfood-grade plastic storage bins observed holding cut, washed produce, inside walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs and raw pork over wontons in reach-in cooler across from cookline. Discussed with manager who relocated items.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw beef in the walk in freezer speed racks. Discussed with manager to relocate items. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw cut chicken stored above shell eggs in walk-in cooler. Discussed with manager to educate employees.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose attached to mop sink without vacuum breaker at mop sink.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector will provide DBPR form HR 5030-104.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on reach-in cooler across from cookline.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and noodles in walk-in cooler not date marked. Discussed with manager.

Disposition: Met Inspection Standards
[14-31-5] White Nonfood-grade bags used in direct contact with cooked pasta in reach-in cooler on cooks line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on box with flour on storage rack. Operator removed item.
[14-09-4] Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
[35B-03-4] Outer openings not protected with self-closing doors.
[41-17-4] Spray bottle hanging on shelf next to three-compartment sink containing degreaser not toxic substance not labeled. Operator labeled spray bottle.
[14-45-4] Cardboard used to line bottom shelf of prep table on cooks line.
[14-69-4] Ice buildup on walk-in freezer door.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.cooler handles soiled
[14-05-4] Cardboard used to line food-contact shelves. Walk in freezer and dry storage shelves
[08B-38-4] Food stored on floor. Plastic bucket of marinating raw pork on floor of walk in cooler
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour and cornstarch bins
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in noodles on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled.
[08B-12-5] Stored food not covered. Multiple containers of food uncovered in walk-in cooler
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer containing unpackaged food next to customer restroom not secured when not in use
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over produce, shell eggs over cooked pork in walk-in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet and sour sauce (119F - Hot Holding), staff increased temperature of crock pot
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by jugs of cooking oil

Disposition: Met Inspection Standards
[14-45-4] Cardboard used to line bottom shelf of prep table on cooks line.
[14-05-4] Cardboard used to line food-contact shelves in refrigerator at front counter.
[14-09-4] Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on box with flour on storage rack. Operator removed item.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-69-4] Ice buildup on walk-in freezer door.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching cornstarch in container near three-compartment sink. Operator removed scoop.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
[35B-03-4] Outer openings not protected with self-closing doors.
[08B-63-4] Refrigerator storing food in pathway to customer restroom is unsecured. Operator locked refrigerator.
[08B-12-5] Stored food not covered. Raw chicken, cooked shrimp, and egg rolls not covered I walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked pasta in reach-in cooler on cooks line.
[14-31-5] White Nonfood-grade bags used in direct contact with cooked pasta in reach-in cooler on cooks line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler soiled with food buildup between cracks.
[31A-09-4] Handwash sink on cooks line not accessible for employee use at all times. Boxes blocking path to hand wash sink.
[41-17-4] Spray bottle hanging on shelf next to three-compartment sink containing degreaser not toxic substance not labeled. Operator labeled spray bottle.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles.cooler handles soiled
[14-05-4] Cardboard used to line food-contact shelves. Walk in freezer and dry storage shelves
[08B-38-4] Food stored on floor. Plastic bucket of marinating raw pork on floor of walk in cooler
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour and cornstarch bins
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in noodles on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled.
[08B-12-5] Stored food not covered. Multiple containers of food uncovered in walk-in cooler
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer containing unpackaged food next to customer restroom not secured when not in use
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over produce, shell eggs over cooked pork in walk-in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet and sour sauce (119F - Hot Holding), staff increased temperature of crock pot
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by jugs of cooking oil
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training certificates provided during inspection expired in 2023

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense rice. Manager removed.
[35A-03-4] Dead roaches on premises. 1 dead roach in rear of kitchen. Manager removed and sanitized the area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on reach in cooler. Manager removed.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Personal food, ice cream, stored above food to be served to the public in reach in freezer by restroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table in kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Cooking oil stored on floor in rear of kitchen.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door open in kitchen.
[08B-12-5] Stored food not covered. Flour in bins by three compartment sink not stored within cover on it.
[41-07-4] Container of medicine improperly stored. Medicine stored above prep table near steam wells. Manager removed.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked dumplings in walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in rear of kitchen blocked by supplies.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand wash sink at front of cook line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in walk in cooler not properly date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle of degreaser in kitchen not labeled. Manager labeled.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards kitchen area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone, keys on prep table in kitchen
[08B-47-4] Food not stored at least 6 inches off of the floor. Multiple bags of chicken on floor in walk-in freezer. Cases of chicken, bag onions on floor in walk-in cooler Gallons of soy sauce on floor in kitchen area.
[08B-12-5] Stored food not covered. Chicken, beef,rice not covered in walk-in cooler.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed face and continued cooking. I spoke to manager and he advised cook to wash hands.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Manager moved shell eggs to walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (51F - Cold Holding); liquid eggs (57F - Cold Holding). Manager placed items in freezer. Chicken 43F. Liquid eggs 43F.
[11-07-5] 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.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken,egg rolls dumping prep 1-21-24 no date mark walk-in cooler.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.