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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CHINA WOK in TAMPA currently holds an InspectFL Health Score of 62.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 40 total violations — 8 critical, 15 major, 17 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on April 22, 2026 shows 14 observation rows: 3 critical, 5 major, and 6 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CHINA WOK has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three employee personal beverages stored on front line kitchen prep table over wonton crisps and individually packaged sauce packets. Two personal beverages stored on shelf next to containers of baking soda and sweet rice, located next to walk-in cooler. Employee, personal beverage stored on front line kitchen prep table next to cabbage. Two personal beverages stored on shelf over front line reach in cooler. Employee moved most beverages to an approval location at time of inspection.
- [08B-38-4] Food stored on floor. Two boxes of pork egg rolls, stored on floor and walk in cooler. Employee removed food from floor at time of inspection.
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Three knives stored between three compartment sink and kitchen prep table.
- [08B-12-5] Stored food not covered. Cut Napa cabbage, mushroom, peas, onions, bean sprouts, cut broccoli, and cut onions inside walk-in cooler are not covered. Employee covered all items at time of inspection.
- [02D-01-5] Working containers of food removed from original container not identified by common name. Multiple squeeze bottles with sauces and liquids not labeled on front line cook.
- [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. Chlorine sanitizer and not approved for food contact surfaces inside establishment. Employee obtained Quaternary ammonia sanitizer from nearby restaurant at time 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 over cooked barbecue pork in reach in chest freezer. Raw chicken stored over raw beef, wontons and other items in upright reach in freezer behind the front line cook. Employee began relocating in some chicken to an approved location at time of inspection.
- [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. No time marking for broccoli and Napa cabbage on front line cook. Employee documented time to both items at time of inspection.
- [41-17-4] Bottle containing toxic substance not labeled. Detergent stored inside a squeeze bottle, not labeled on top of three compartment sink.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soiled.
- [31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink blocked by a large box next to point of sale system. Employee unblocking sink at time of inspection.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Empty plastic bottles stored inside hand washing sink behind front line cook.
- [31B-03-4] No soap provided at handwash sink. Located next to point of sale systems and behind front line cook. Employee provide soap to all handwashing sinks at time of inspection.
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