HAO WAH CHINESE RESTAURANT

Name: HAO WAH CHINESE RESTAURANT
Address: 10454 N 66 ST, PINELLAS PARK, FL, 337822308, US
Rating: 50.6

10454 N 66 ST, PINELLAS PARK, FL 337822308

License #6209142

🥡 Chinese ℹ️

50.6 Grade F / 100

Failing Health Score

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Latest inspection

March 10, 2026 · 11 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

HAO WAH CHINESE RESTAURANT in PINELLAS PARK currently holds an InspectFL Health Score of 50.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 105 total violations — 8 critical, 10 major, 87 minor.

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Record snapshot

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The latest inspection on March 10, 2026 shows 11 observation rows: no critical rows, 2 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

105

Coverage note

Inspector notes linked where available

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Community pulse

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HAO WAH CHINESE 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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects in wall mounted trap in rear prep kitchen
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[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 handles in rice, corn starch and flour bins
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line Toaster oven at front counter
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Accumulation of food debris and grease on exterior of fryers Cooler gaskets soiled
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
[14-20-4] Ripped/worn tin foil used as shelf cover. Exterior of oven
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
[31A-09-4] Handwash sink not accessible for employee use at all times. Equipment stacked in hand sink in rear prep kitchen

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 20 dead insects in wall mounted control device at rear of kitchen, operator cleaned during spectrum
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler gaskets soiled
[33-14-4] Dumpster overflowing garbage.
[08B-38-4] Food stored on floor. Multiple boxes of food on floor in walk in freezer
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[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 handles in rice bin, removed
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled Wall mounted fan in dry storage soiled
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[25-17-4] Single-service articles stored on a soiled surface. To go containers stored on soiled shelf over steam table
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kits at time of inspection

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board on cook line, removed
[36-11-4] Floors not maintained smooth and durable. Unsealed concrete floors in walk-in cooler
[08B-31-4] Food stored in undrained ice. Chicken and beef in undrained ice in cooler on cook line
[14-69-4] Ice buildup in reach-in freezer at front counter
[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 brown rice bin, removed
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Next to grill at front counter
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled
[33-16-4] Open dumpster lid.
[51-11-4] Propane tanks at rear of restaurant not adequately secured.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[21-10-4] Soiled dry wiping cloth in use. On cook line
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, chlorine bucket empty, operator replaced, 100ppm
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (51F - Cold Holding), moved to freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line

Disposition: Met Inspection Standards
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects in wall mounted trap next to oven in rear of kitchen, operator cleaned trap
[14-01-5] Bowl or other container with no handle used to dispense food. Deli container in flour bin, removed
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles on cook line
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Clean plates for catering on floor in exterior storage closet
[35A-03-4] Dead roaches on premises. 1 dead roach on floor of dry storage, area cleaned
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks over prep table at entrance to kitchen
[36-11-4] Floors not maintained smooth and durable. Walk in cooler unsealed concrete
[14-69-4] Ice buildup in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters soiled. Accumulation of grease on sides of fryers
[33-16-4] Open dumpster lid.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Rear screen door propped open
[51-11-4] Propane tanks not adequately secured. Outside
[08B-12-5] Stored food not covered. In tall reach in cooler on cook line
[36-50-4] Unclean building components, attachments or fixtures. Wall fan soiled in dry storage
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook line
[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 bacon in walk-in freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained

Disposition: Met Inspection Standards
[14-69-4] Ice buildup in walk-in freezer.
[08B-38-4] Food stored on floor. Walk in freezer
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 9 dead flies in UV trap next to equipment storage in rear kitchen, operator cleaned trap
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Clean plates and utensils on floor in exterior storage shed
[35A-03-4] Dead roaches on premises. 1 dead roach in exterior shed used to store catering equipment, area cleaned and sanitized
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee food on prep table near entrance to kitchen , removed
[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 rice and sugar bins, removed
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease Glass cooler gaskets soiled on cook line
[51-11-4] Propane tanks not adequately secured. Outside
[21-10-4] Soiled dry wiping cloth in use. Cook line
[36-50-4] Unclean building components, attachments or fixtures. Wall fan in dry storage soiled. Fan covers in walk-in cooler
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator replaced chemical, 50ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell egg over cooked rice in walk-in cooler, removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Scrub brush in hand sink in dish room, removed
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items in reach in and walk-in freezers not dated