How many health inspections has FRY'N WOK had?

FRY'N WOK has had 22 inspections according to Florida DBPR records.

Has FRY'N WOK ever been shut down?

Yes, FRY'N WOK has been shut down 1 time by state inspectors.

What are the most common violations at FRY'N WOK?

The most frequently cited violations at FRY'N WOK are: Food contact surfaces, Proper ventilation, Proper hand/arm washing.

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.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

What does Florida violation V22 (Consumer advisory) mean?

INFORMED CHOICE: Without consumer advisory, customers with compromised immune systems, elderly, pregnant women, and young children cannot make informed decisions about consuming raw or undercooked foods. Raw oysters carry Vibrio vulnificus (50% fatality in at-risk groups). Undercooked eggs carry Salmonella Enteritidis. Raw fish may contain Anisakis parasites. Provide written consumer advisory with: disclosure identifying menu items containing raw or undercooked animal foods (eggs, meat, fish, shellfish), and a reminder statement about increased risk of foodborne illness. Must be on menu, placard, or other conspicuous written format. Covers items like rare burgers, sushi, sunny-side-up eggs, raw oysters.

FRY'N WOK

4941 E BUSCH BLVD STE 120, Tampa, FL 33617

Hillsborough County · Permanent Food Service · Owner: FRYER HOUSE TT LLC · License: SEA3912102

FRY'N WOK in Tampa, FL has 22 inspections on record with 163 total violations (7.4 per inspection) and 1 emergency closure.

22Inspections

163Violations

1Closures

Data current as of March 27, 2025

Emergency Closures (1)

Emergency closure history for FRY'N WOK
Date	Reason	Reopened
Apr 25, 2018	Roach activity	15:46:00

Inspection History (22)

Mar 27, 2025 — Routine - Food· 6 violations (1 high priority)· Inspection Completed - No Further Action

FRY'N WOK

Emergency Closures (1)

Inspection History (22)

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