CHINA WOK MAXIMO INC

Name: CHINA WOK MAXIMO INC
Address: 5055 34 ST S, ST. PETERSBURG, FL, 33711, US
Rating: 90.1

5055 34 ST S, ST. PETERSBURG, FL 33711

License #6214822

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

90.1 Grade B / 100

Solid Health Score

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Quick take

CHINA WOK MAXIMO INC in ST. PETERSBURG currently holds an InspectFL Health Score of 90.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 27, 2025. Across those visits, inspectors documented 25 total violations — 5 critical, 4 major, 16 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

*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.

Inspection Completed - No Further Action
[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.
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Not all employees in kitchen wearing hair restraints
[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.
[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.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located next to cook line. Employee provided during inspection
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler shelves soiled.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled inside walk-in cooler along walls
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on equipment above three compartment sink
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler across from cookline.
[14-45-4] Cardboard used to line nonfood-contact shelves. Across from three compartment sink, prep table with cardboard lining the bottom shelf.

Inspection Completed - No Further Action
[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.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored with mop head inside sink basin.
[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.
[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.
[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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves on cook-line soiled.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Manager utilized a double bucket method.
[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.

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