CHINA WOK MAXIMO INC

Name: CHINA WOK MAXIMO INC
Address: 5055 34 ST S, ST. PETERSBURG, FL, 33711, US
Rating: 17.9

5055 34 ST S, ST. PETERSBURG, FL 33711

License #6214822

🥡 Chinese ℹ️

17.9 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 5 findings · 2 critical

Routine - Food

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Quick take

CHINA WOK MAXIMO INC in ST. PETERSBURG currently holds an InspectFL Health Score of 17.9 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 14, 2026. Across those visits, inspectors documented 109 total violations — 23 critical, 19 major, 67 minor.

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The latest inspection on September 14, 2026 shows 5 observation rows: 2 critical, 2 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

109

Coverage note

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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
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink next to reach-in freezer adjacent to the cookline blocked by wooden table. Table was removed and sink my accessible.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken and pork in walk-in cooler not date marked. Discussed with operator date marking requirements.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers along the cookline with debris
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink located next to reach-in freezer adjacent to the cook-line. Employee provided soap at the beginning of inspection.
[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 on sheet above cooked pork in reach-in freezer. Neither item commercially packaged. Operator instructed employees to relocate chicken to the bottom shelf.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle used as scoop in rice container. Manager removed.
[14-05-4] Cardboard used to line food-contact shelves inside reach-in freezer next to three compartment sink
[14-45-4] Cardboard used to line nonfood-contact shelves. Across from three compartment sink, prep table with cardboard lining the bottom shelf.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Fish balls in both reach-in chest freezers not identified for personal use. Raw shell eggs inside walk-in cooler also not identified as personal use.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Not all employees in kitchen wearing hair restraints
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on equipment above three compartment sink
[14-11-5] Equipment in poor repair. Torn gaskets on reach-in cooler and reach-in freezer in kitchen
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled inside walk-in cooler along walls
[08B-38-4] Food stored on floor. Cooking oil and prepared noodles stored on floor in kitchen. Manager relocated.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach-in freezer behind front counter
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on 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-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Cut and washed cabbage stored in same container as unwashed green onions in walk-in cooler. Manager directed employee to remove
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution tested at 0ppm. Operator corrected by adding bleach to the solution, new mixture tested at 50ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready-to-eat peas and carrots in white Standing reach-in freezer located next to dish pit. Manager had employee rearrange items for proper storage.
[03F-02-5] 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. Cooked chicken wings on the line have no time stamp to indicate what time they were prepared. Manager advised they were prepared 30 minute prior to inspection. Advised manager to time stamp chicken wings.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Wiping cloth solution tested initially at 0ppm. Operator stated they did not use a test kit to test solution.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located next to cook line. Employee provided during inspection
[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 egg rolls, prepared wontons, cooked pork inside reach-in cooler and walk-in cooler not date marked. Discussed with operator proper date marking requirements for prepared foods held over 24 hours.

Disposition: Met Inspection Standards
[32-09-5] A minimum of one bathroom facility is not available for public use. "Out of order" sign observed on bathroom door. Manager advised signage used to deter homeless. Discussed with manager that restrooms need to remain available for customers. Manager removed sign.
[14-01-5] Bowl or other container with no handle used to dispense food. Handle broken on bowl used to scoop rice from white rice bin in the rear kitchen. Manager removed and replaced bowl.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handles to reach-in coolers across from cook-line with build up of debris.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At front counter, the glass door reach-in cooler no maintaining 41F or below. Discussed with manager to not use the unit to store time/temperature control for safety foods until repaired.
[14-11-5] Equipment in poor repair. Reach-in cooler gaskets on cook-line torn.
[08B-38-4] Food stored on floor. Raw chicken wings observed in soy sauce bucket during prep stored on floor in dish room. Open soy sauce bucket stored on floor in front of walk-in cooler. Manager had items relocated.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets on cook-line soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves on cook-line soiled.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored with mop head inside sink basin.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Manager utilized a double bucket method.
[41-07-4] Container of medicine improperly stored. First aid kit and hydrogen peroxide stored above single service items across from cook-line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored directly next to cooked shrimp and chicken in walk-in cooler. Manager relocated items for appropriate storage.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside glass door reach-in cooler at front counter: cooked chicken (48F - Cold Holding) cooked tofu (48F - Cold Holding) dumplings (48F - Cold Holding) Manager stated items were cooked last night and held in unit overnight. Items never reached 41F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside glass door reach-in cooler at front counter: cooked chicken (48F - Cold Holding) cooked tofu (48F - Cold Holding) dumplings (48F - Cold Holding) Manager stated items were cooked last night and held in unit overnight. Items never reached 41F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener heavily soiled in rear prep table.

Disposition: Warning Issued
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored above food to be served to the public. Milk above cooked noodles in upright refrigerator behind front counter.
[36-73-4] Floor soiled has accumulation of food debris and grease.
[08B-38-4] Food stored on floor. Raw beef and soy sauce stored on floor of kitchen and walk in cooler.
[14-69-4] Ice buildup in reach-in chest freezer.
[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 handles touching raw chicken in reach in cooler across from fryer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and walk in cooler gaskets have built up food debris and mold like substances.
[33-16-4] Open dumpster lid.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear screen door has holes in screen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[25-32-4] Reuse of single-service or single-use articles. Soy sauce buckets used to store noodles.
[25-05-4] Single-service articles improperly stored. To go bags stored on floor of dining room area.
[08B-12-5] Stored food not covered.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution at 10 ppm chlorine. Employee corrected to 100 ppm chlorine.
[41-07-4] Container of medicine improperly stored. Ointment cream stored in upright refrigerator behind front counter next to fryers.
[01B-01-4] Dented/rusted cans present. See stop sale. Dented cans of oyster sauce, 10 pounds. Dented can hoisin sauce, 5 pounds.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went out to close dumpster lid and returned to working with food with no hand wash.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dining room 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 eggs over soy sauce in walk in cooler. Raw beef over vegetables in upright freezer by three compartment sink not all commercially packaged.
[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 over raw beef in freezer by three compartment sink not all commercially packaged.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In container next to fryer: chicken (70F - Cold Holding) In reach in cooler at end of cook line: ; raw shrimp (50F - Cold Holding); raw pork (50F - Cold Holding); raw chicken (50F - Cold Holding) Manager moved to freezer.
[03F-02-5] 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. Egg rolls and General Tso chicken listed on Time as a Public Health but not time stamped. Operator discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and can opener on prep table 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 employee table. Manager removed.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[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 items prepared on site and held more than 24 hours with no date marking.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on reach in cooler in kitchen. Manager removed.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Plastic bottles and cans stored on floor of lobby area. Cabbage stored on floor by back door.
[33-16-4] Open dumpster lid.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages stored in walk in cooler above food to be served to the public.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar removed from its original container and not labeled. Manager labeled.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked pork in walk in cooler. In reach in freezer, raw chicken over shrimp not all commercially packaged. Operator stored correctly.
[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.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken dumplings and tofu cooling at room temperature by rear door: dumplings (94F - Cooling); tofu (94F - Cooling)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on kitchen have built up food debris. Can opener on prep table has built up food debris.
[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 items in walk in cooler prepared more than 24 hours ago with no date marking.

Disposition: Met Inspection Standards
[32-09-4] A minimum of one bathroom facility is not available for public use.
[14-01-5] Bowl or other container with no handle used to dispense food. Every bag of flour or rice. Operator removed cups and tools in use.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Cooked meats, produce, and oil on floor in kitchen
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[25-32-4] Reuse of single-service or single-use articles.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen egg wraps thawing on rack by back door
[02D-01-5] Working containers of food removed from original container not identified by common name.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Laundry bleach on site. Operator went to store and purchased correct bleach.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 15 # Carrots cleaned, cut and placed into a raw chicken box.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large quantity of barbecue meat piled on table. Operator states was cooked an hour prior
[31A-09-4] Handwash sink not accessible for employee use at all times. Both hand wash sinks buried under equipment. Employees cleared sinks
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most of the walk in cooler