NEW WOK ON BY IN TAMPA INC

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On hotline reach in coolers across from stove top area. Warning - From follow-up inspection 2026-05-20: Cutting board still has groove On hotline reach in coolers across from stove top area. marks at time of inspection Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on troop prep counter by hit holding soups employee moved drinks to employee drink shelf Corrected On-Site Warning - From follow-up inspection 2026-05-20: Observed employee drink on counter across from oven , discarded item. Time Extended Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 2 cans of Hoisin sauce. 1 can water chestnut. 1 can oyster flavor sauce. 1 can soy sauce. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw frozen beef in Walk in cooler. Operator relocated all chicken to an approved location during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line Reach in cooler soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Single service coup container and spoon stored inside Employee handwash sink at front line cook.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at front line cook, adjacent to rice cooker. Operator provided paper during time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Located at mop sink. Operator added label during time of inspection. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Tape used to repair plastic shelf on front line Reach in cooler/Reach in freezer combo.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal items inside Walk in cooler and front line Reach in cooler not identified or segregated. Operator segregated and identified all personal foods during time of inspection. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans water chestnuts. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage 85F, raw shrimp 50F

Basic - Equipment in poor repair. Two chest freezer doors held together by tape in back kitchen area. Repeat Violation

Basic - Food stored on floor. Raw wings stored on floor in Walk in cooler. Operator relocated to an approved location during time of inspection. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Raw chicken, raw beef in Walk in cooler not covered. Multiple cooked foods in Reach in freezer on front line cook adjacent to fryer not covered. Operator covered all items during time of inspection. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Dented can of water chestnuts.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pooled egg stored over ground pork on front line Reach in cooler. Operator relocated eggs to an approved location during time of inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cuts on front line cook Reach in cooler. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wontons, pooled eggs, tofu, fried chicken, bbq pork not date marked in Reach in cooler on front line cook. Operator began date marking some items during time of inspection. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. On front line cook Reach in cooler. Repeat Violation

Basic - Equipment in poor repair. Two chest freezer doors held together by tape in back kitchen area. Repeat Violation

Basic - Food stored on floor. Bucket of raw wings stored on floor of Walk in cooler. Operator relocated to an approved location during time of inspection. Cases of Cooking oil stored on in office. Operator relocated all oil to an approved location during time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Located in back chest freezer next to employee restroom. Located inside Reach in freezer adjacent to wok on front line cook.

Basic - No Heimlich maneuver/choking sign posted. Choking poster has been emailed to the operator.

Basic - No handwashing sign provided at a hand sink used by food employees. Adjacent to wok on front line. A sign has been provided to the operator during time of inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on front cook line Reach in cooler, Walk in cooler, and chest freezer by employee restroom. Exterior walls of Bbq grill soiled.

Basic - Stored food not covered. Wontons, pooled eggs, tofu, fried chicken, bbq pork not covered in Reach in cooler on front line cook. Operator began covering some items during time of inspection. Corrective Action Taken

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and floor adjacent to bbq grill soiled on front line cook. Wall behind three compartment sink, Employee handwash sink, and chest freezer soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Cutting boards in kitchen stained.

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle with blue liquid stored at mop sink during inspection. Operator made label. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. - Cutting boards in kitchen

Basic - Equipment in poor repair. Observed tape used to repair doors on two chest freezers in main kitchen at time of inspection

Basic - Floor soiled/has accumulation of debris. Floors around equipment soiled with grease and food debris

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves with rust on them in walk in cooler

High Priority - Container of medicine improperly stored. On top shelf of prep table employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter than moved to top of flip reach in cooler on main cooks line Cold holding: cut cabbage 67 f manager placed in freezer 2nd temp 63 f Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table on counter Hot holding: egg soup 130 f 2nd temp 165 operator reheated. Corrected On-Site

Intermediate - 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.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee and manager signed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Back kitchen. Operator restocked. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chicken cook pork cook egg rolls not date white refrigerator by cash register. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler gasket torn

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cooks line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat cabbage walk in cooler. Employee removed to proper storage Corrected On-Site Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Discussed with operator proper hand washing .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.chicken over buckets of ready to eat sauce. Operator moved them Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink with food trays in it, operator moved them. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items in walk in cooler Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved it Corrected On-Site Repeat Violation

Basic - Reach-in cooler and walk in cooler interior/shelves have accumulation of soil residues.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over ready to eat foods. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - - From initial inspection : High Priority - Medicine not labeled properly. On reach in shelfs above food preparation. Warning - From follow-up inspection 2023-01-20: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-01-20: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. On reach in freezer - From follow-up inspection 2023-01-20: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Employee drinks on prep table operator removed Corrected On-Site Warning - From follow-up inspection 2023-01-20: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under kitchen equipment Warning - From follow-up inspection 2023-01-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Outside of rice bins sides. Reach in cooler: walk in cooler gaskets. Warning - From follow-up inspection 2023-01-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler interior soiled in kitchwn Warning - From follow-up inspection 2022-04-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk in cooler date marked cooked chicken, rice, cooked vegetables. Warning - From follow-up inspection 2022-04-29: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over wontons. Operator moved them Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken being cooled at room temperature. Operator moved to walk in cooler

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced by duck oven.

Intermediate - No soap provided at handwash sink. Operator replaced

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in cooler date marked.

Intermediate - 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. Operator has safe-staff and training program, and only one employee.

Basic - Buildup of food debris/soil residue on equipment door handles. Oven and dry bins.

Basic - Clean utensils or equipment stored in dirty drawer or rack. In kitchen under shelving.

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in freezers repaired with duct tape and lids are incorrectly installed.

Basic - Floor soiled/has accumulation of debris. All floors and walls are soiled

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Very heavy build up of grease on hood vents.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Duck oven

Basic - No handwashing sign provided at a hand sink used by food employees. By duck oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cooler gaskets, on all equipment dry bins and sides of tables. Shelving in walk in cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator moved it Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All in kitchen

Basic - Single-service articles not stored inverted or protected from contamination. Operator moved them

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.