How many health inspections has HOT WOK had?

HOT WOK has had 26 inspections according to Florida DBPR records.

Has HOT WOK ever been shut down?

Yes, HOT WOK has been shut down 1 time by state inspectors.

What are the most common violations at HOT WOK?

The most frequently cited violations at HOT WOK are: Food contact surfaces, Proper hand/arm washing, Chemical properly stored.

What does Florida violation V02 (Employee health policy) mean?

DISEASE TRANSMISSION: Without a written employee health policy, sick food workers transmit Norovirus (20 million US cases/year), Hepatitis A (causes liver failure), Salmonella, Shigella, and E. coli O157:H7. CDC estimates 40% of restaurant outbreaks involve ill food workers. A single infected employee can contaminate food for thousands of customers. Maintain written employee health policy addressing: reporting of symptoms (vomiting, diarrhea, jaundice, sore throat with fever), diagnosed illnesses (Norovirus, Hepatitis A, Salmonella, Shigella, E. coli), exclusion and restriction criteria, and return-to-work requirements. Train all employees on policy at hiring and annually.

What does Florida violation V08 (Proper hand/arm washing) mean?

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

What does Florida violation V12 (Shell stock requirements) mean?

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

HOT WOK

1414 SEVEN SPRINGS BLVD, New Port Richey, FL 34655

Pasco County · Permanent Food Service · Owner: HUALI RESTAURANT INC · License: SEA6102552

HOT WOK in New Port Richey, FL has 26 inspections on record with 297 total violations (11.4 per inspection) and 1 emergency closure.

26Inspections

297Violations

1Closures

Data current as of May 20, 2025

Emergency Closures (1)

Emergency closure history for HOT WOK
Date	Reason	Reopened
Aug 23, 2023	No warewashing facilities	08:26:00

Inspection History (26)

May 20, 2025 — Routine - Food· 4 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V12 Shell stock requirements

Dec 17, 2024 — Routine - Food· 3 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

Apr 2, 2024 — Routine - Food· 5 violations (1 high priority)· Inspection Completed - No Further Action

HOT WOK

Emergency Closures (1)

Inspection History (26)

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