Ho Wok
Last inspected: Apr 22, 2026
90
Score
Public records show eight inspections at Ho Wok stretching back to 2022. The latest inspection on file is from Apr 22, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about seven violations before that.
Across the inspection history, “reuse of single-service or single-use articles” is the issue that surfaces most often, recorded three times.
Compared to the broader Wesley Chapel restaurant scene, where the average is 85, this is a stronger showing. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - No paper towels provided at handwash sink at kitchen entrance. Employee replaced. **Corrected On-Site**
31B-02-4
90
Dec 2, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Food stored on floor in walk in freezer. Employee moved items to shelf. **Corrected On-Site**
08B-38-4
Basic - Reuse of single-service or single-use articles. Empty egg cartons used to hold containers in walk in cooler. Discussed with operator about single service items only being used for single purpose. Employee threw cartons away. **Corrected On-Site**
25-32-4
90
Jun 4, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Cutting board has cut marks and is no longer cleanable on the flip top unit and in the prep area.
14-09-4
Basic - Walk-in cooler with rust that has pitted the surface.
14-17-4
90
Jan 14, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Beef stored in non food grade bag in walk-in freezer
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauce in walk-in cooler Employee placed raw chicken on bottom shelf **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. WD40 stored on shelf above prep table on cookline
41-10-4
High Priority - 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. Employee purchased approved sanitizer **Corrected On-Site**
22-48-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above prep table on cookline
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. 3 containers of soy sauce stored on floor adjacent to mop sink
08B-47-4
Basic - Reuse of single-service or single-use articles. Oyster sauce can reused to hold and store green onions in walk-in cooler
25-32-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
45
Dec 12, 2023
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed cut carrots stored in non food grade bags in walk-in cooler
14-31-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees with no hair restraint Corrected observed employee place on head **Corrected On-Site**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Observed 2 containers of oil stored on floor next to back door **Repeat Violation**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between cookline equipment Corrected -observed employee remove **Corrected On-Site**
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken and fish thawing at room temperature Corrected -observed employee place under cold running water **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed bulk salt not labeled on service line
02D-01-5
Basic - Cloth used as a food-contact surface. Observed cloth stored on uncooked ragoons in walk-in cooler
21-05-5
61
Jul 18, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handsink in back of kitchen blocked.
31A-09-4
Basic - Equipment in poor repair.Observed the equipment on the cook's stove j
14-11-5
Basic - Food stored on floor.Observed oil and onions stored on the floor in the walk-in. Manager put on storagg
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner.Observed shrimp thawed in no running water.
06-01-5
78
Feb 7, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - 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. Manager using bleach that does not state it is approved for use on food contact surfaces. Employee bought approved bleach and provided during inspection. **Corrected On-Site** **Warning**
22-48-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container with raw egg over cooked pork in reach in cooler. Manager moved container of raw egg. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler Egg Rolls (46F - Cold Holding); Raw Chicken (47F - Cold Holding); Chicken Wings (46F - Cold Holding). Manager states cooler was at 41F or lower this morning. Manager states he turned up the temperature due to ice buildup. Manager turned temperature down to lower ambient temperature. Recheck raw chicken 47F, chicken wings 46F, egg rolls 45F **Corrective Action Taken** **Warning**
03A-02-5
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Single cutting boards soiled. **Warning**
22-02-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing employee health acknowledgment for a few employees. **Warning**
11-26-1
Basic - Equipment in poor repair. Hot water faucet at front hand sink is very difficult to turn on/off. Limescale build up on faucet is also present. **Warning**
14-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in sink with no running water. Manager turned on cool water. **Corrected On-Site** **Warning**
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
41
Aug 24, 2022
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked chicken in walk in cooler. Manager moved chicken above pork. Raw meats over soy sauce buckets in walk in cooler. Discussed food storage with manager. **Corrective Action Taken**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. One dented can of soy sauce, one dented can of bamboo shoots. Manager discarded during inspection. **Corrective Action Taken**
01B-01-4
Intermediate - No soap provided at handwash sink in bathroom. Employee placed soap in bathroom. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked yesterday with no date mark. Manager date marked items. **Corrected On-Site**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water does not turn on at hand sink by front counter.
27-16-4
Basic - Cloth used as a food-contact surface for wontons.
21-05-5
Basic - Employee beverage container on a food preparation table and in reach in cooler. Discussed storage with manager.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Two cooks no hair restraint. Both cooks put on hair restraints. **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler and walk in cooler soiled.
23-03-4
Basic - Reuse of single-service or single-use articles. Egg trays reused. Manager discarded. **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Stored food not covered. Chicken and vegetables in walk in cooler not covered. Manager covered items. **Corrected On-Site**
08B-12-5
41
Frequently Asked Questions
When was Ho Wok last inspected?
The most recent health inspection at Ho Wok on file is from Apr 22, 2026. The public record contains eight inspections in total.
What is the most common violation at Ho Wok?
Across the inspection record, “reuse of single-service or single-use articles” has been cited three times, more than any other issue at Ho Wok.
How does Ho Wok compare to other restaurants in Wesley Chapel?
Ho Wok most recently scored 90 out of 100, which is higher than the Wesley Chapel average of 85.
Has Ho Wok's inspection record improved over time?
Yes. Recent inspections at Ho Wok have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Ho Wok means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ho Wok inspected?
Based on the inspection history on file, Ho Wok is inspected around two times per year on average.
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