3/5/2026· 1mo ago

Visit ID: 13529543

Met Inspection Standards

4 high, 3 int, 19 basic

32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for the one bathroom in the establishment.
14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl being used in one flour bin located in the back next to walk in cooler.
23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed spoiled handles of reach in freezers and coolers.
36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in kitchen, food storage and warewash areas. Repeat Violation
36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole in the corner of the ceiling near exit door and above warewash area.
24-14-4:Basic - Clean utensils stored between equipment and wall. Observed can opener stored between pipe and wall near the handwash sink across of prep table. PIC removed. Corrected On-Site
14-11-5:Basic - Equipment in poor repair. Observed broken cover for the bin used for flour, located in back next to walk in cooler. Repeat Violation
35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
36-73-4:Basic - Floor soiled/has accumulation of debris. Observed under shelving units housing food items in the back. Also observed behind prep area where dry storage and reach in coolers are.
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed for reach in freezers, one in the back near exit to door and the two freezers behind prep tables.
10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching the flour in one of the flour bins located in the back next to walk in cooler.
10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tong handle directly on top of cooked sweet and sour pork.
51-18-6:Basic - No copy of latest inspection report available.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the exterior of dry good bins (flour and sugar) soiled. Observed soiled door gasket of walk in cooler and reach in coolers. Observed soiled exteriors of reach in freezers. Observed soiled with extensive amount of food debris build up between crevice of prep table and cold holding unit.
33-16-4:Basic - Open dumpster lid.
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of freezer that's near exit door.
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed for reach in freezer near exit door. Repeat Violation
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed exterior walls of walk in cooler, wall behind three compartment sink, wall behind hand-wash sink across prep table
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on the prep counter. PIC removed.
08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shelled eggs over unwashed celery, scallions, and soaking noodles inside the walk in cooler.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef over ready to eat cooked chicken, cooked beef and cooked shrimp inside walk in cooler.
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut cabbage (50F - Cold Holding) inside the prep area cooler. Per operator, it was placed there from walk in cooler this morning, over fours out of temperature control.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage (50F - Cold Holding) inside the prep area cooler. Per operator, it was placed there from walk in cooler this morning, over fours hours out of temperature control. A stop sale was issued.
11-27-4: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. Provided operator the form.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. PIC was unable to answer and unaware on how or calibrate a prob thermometer. Procedure was explained to the PIC. Corrected On-Site

9/24/2025· 6mo ago

Visit ID: 10907388

Met Inspection Standards

1 high, 2 int, 12 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle, used to portion cooked pork in reach in cooler at cook line. Operator removed bowl.
36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles throughout kitchen and ware washing area, not smooth and easily cleaned.
36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage at ceiling tile over a walk-in cooler door.
32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Observed at unisex bathroom no trash can with lid.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting at cook line grooved with deep cut and not easily cleaned.
14-11-5:Basic - Equipment in poor repair. Observed gasket at reach in freezer in poor condition.
35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap underneath screen door at rear of kitchen.
08B-38-4:Basic - Food stored on floor. Observed a plastic case of fry oil and a plastic case soy sauce stored on the floor next to dry storage area.
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in all three chest freezers bend cook line at kitchen area.
51-18-6:Basic - No copy of latest inspection report available.
22-16-4:Basic - Reach-in cooler /Walk-in interior/shelves have accumulation of soil residues. Observed shelves at reach in cooler soiled with mold like substance..
08B-12-5:Basic - Stored food not covered. Observed at walk in cooler cooked chicken, cooked pork, spring rolls, raw beef, pork ribs, pork belly not covered.
14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked lobster tail in chest freezer stored in a non food grade to go bag. Operator removed product from bag and stored in a food grade container. Corrected On-Site
14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed a basting brush made of non-food grade material at warewashing area..
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork cooked chicken, cooked shrimp, cooked pork rib, ribs in a walk in cooler prepared on site with no date mark as per operator prepared within the last two days.

4/9/2025· 1y ago

Visit ID: 10815567

Met Inspection Standards

8 basic

4/8/2025· 1y ago

Visit ID: 10734974

Follow-up Inspection Required

3 high, 2 int, 17 basic

36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen areas.
14-74-7:Basic - 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. Observed flip top reach in cooler running at 54F. During the inspection operator called the refrigerator technician.
08B-38-4:Basic - Food stored on floor. Observed plastic container with marinade pork stored on the floor at walk in cooler. During the inspection employee removed item and placed them correctly. Corrected On-Site
36-24-5:Basic - Hole in or other damage to wall. By the preparation area.
14-69-4:Basic - Ice buildup in chest freezer, located at front counter. Repeat Violation
14-34-4:Basic - Interior of ice machine/bin with rust that has pitted the surface. Observed the interior of the white standing reach-in cooler has visible rust, located near the back exit door.
22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Repeat Violation
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed flip top reach in cooler interior soiled, located at cooking line.
14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
25-05-4:Basic - Single-service articles improperly stored. Observed to go containers stored at the bathroom floor. During the inspection operator removed items. Corrected On-Site
08B-12-5:Basic - Stored food not covered. Observed cooked spring rolls and cooked chicken wings not covered, stored at 2 doors reach in cooler, located at cooking line.
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed four packages of pork dumplings thawing at room temperature on top of the chest freezer. During the inspection operator removed items and placed them in the reach in cooler located at front counter. **Corrective Action Taken**
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leakage from the ceiling above the walk-in cooler.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloth not stored in sanitizing solution, throughout the kitchen areas. Repeat Violation
12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking eggs and then handling a to-go container without washing hands. Discussed and coached employee in proper methods. Employee washed hands. **Corrective Action Taken**
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. FLIP TOP: cooked pork (47F - Cold Holding); cooked shrimp (45F - Cold Holding); cooked chicken (46F - Cold Holding); cooked beef (46F - Cold Holding); bbq pork (51F - Cold Holding); imitation krab meat (50F - Cold Holding), walk in cooler: cooked pork (47F - Cold Holding); cooked fried rice (48F - Cold Holding); cooked chicken (46F - Cold Holding); cooked spring rolls (47F - Cold Holding). As per operator food was prepared the day before the inspection. During the inspection employee discarded foods.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. FLIP TOP: cooked pork (47F - Cold Holding); cooked shrimp (45F - Cold Holding); cooked chicken (46F - Cold Holding); cooked beef (46F - Cold Holding); bbq pork (51F - Cold Holding); imitation krab meat (50F - Cold Holding), walk in cooler: cooked pork (47F - Cold Holding); cooked fried rice (48F - Cold Holding); cooked chicken (46F - Cold Holding); cooked spring rolls (47F - Cold Holding). As per operator food was prepared the day before the inspection. During the inspection operator discarded foods.
12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employees washing hands at three compartment sink. Discussed and coached operator in proper methods.
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked fried rice, cooked pork and cooked chicken held for more than 24 hours with no date marked at walk in cooler. Repeat Violation

2/4/2025· 1y 2mo ago

3 high, 5 int, 16 basic

36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line.
16-44-4:Basic - Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs.
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint.
22-54-4:Basic - Equipment and utensils rinsed after the application of the sanitizer solution.
36-73-4:Basic - Floor soiled/has accumulation of debris, throughout the kitchen areas.
33-11-4:Basic - Missing drain plug at dumpster.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Wall fan with dust accumulation, located by the preparation area. Observed all reach in cooler gaskets soiled.
33-16-4:Basic - Open dumpster lid.
22-16-4:Basic - Reach-in cooler interior have accumulation of soil residues.
14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
25-06-4:Basic - Single-service articles not stored inverted or protected from contamination, throughout the kitchen areas.
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water at three compartments sink.
14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
12A-20-4:High Priority - Employee washed hands with no soap.
08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed raw chicken over plastic containers with soy sauce stored inside the walk in cooler. During the inspection employee removed items and placed correctly. Corrected On-Site
08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken, and raw pork over fries stored inside the standing freezer, located by the exit door.
12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in the three compartment sink.
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container with cut green onions stored in front of hand sink, located at cooking line. During the inspection employee removed it.
31B-03-4:Intermediate - No soap provided at handwash sink, located at cooking line.
22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed standing reach in freezer bottom rusted, located by the exit door.
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork with no date marking stored inside the walk in cooler. As per operator food was prepared 2 day before the inspection.

3/27/2024· 2y ago

Visit ID: 8640745

Met Inspection Standards

1 int, 8 basic

3/26/2024· 2y ago

Visit ID: 8541172

Follow-up Inspection Required

2 high, 2 int, 13 basic

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handle soiled, located at cooking line.
36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line.
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation without hair restraint.
36-01-4:Basic - Floor not cleaned when the least amount of food is exposed, throughout kitchen areas. Observed walk in cooler floor soiled.
08B-38-4:Basic - Food stored on floor. Observed 3 vinaigrette plastic containers on the floor, located near chest freezer. Operator removed items and placed them correctly. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, located at cooking line. Observed hood filters soiled.
14-69-4:Basic - Observed Ice buildup chest freezer, located at dry storage.
22-08-4:Basic - Observed Interior of microwave has accumulation of black substance/grease/food debris.
22-16-4:Basic - Observed reach-in cooler , and standing reach in freezer interior have accumulation of soil residues, located at cooking line.
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen area.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloth on top of preparation table, and kitchen areas. Repeat Violation
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (48F - Cold Holding), stored inside the reach in cooler, observed cooked chicken (46F - Cold Holding); raw beef (45F - Cold Holding); spring rolls (46F - Cold Holding); cheese wanton (46F - Cold Holding)stored inside the walk in cooler. As per operator food was prepared 24 hours before the routine inspection.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (48F - Cold Holding), stored inside the reach in cooler, observed cooked chicken (46F - Cold Holding); raw beef (45F - Cold Holding); spring rolls (46F - Cold Holding); cheese wanton (46F - Cold Holding)stored inside the walk in cooler. As per operator food was prepared 24 hours before the routine inspection. Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled, located at cooking line. Repeat Violation
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed aluminum pot stored inside hand sink, located near steam table. Repeat Violation

11/2/2023· 2y 5mo ago

Visit ID: 8540790

Met Inspection Standards

2 int, 1 basic

21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2023-11-02: **Time Extended**
22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In walk in cooler Warning - From follow-up inspection 2023-11-02: **Time Extended**
53B-09-4:Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator has one original certificate. Used to photocopy Warning - From follow-up inspection 2023-11-02: **Time Extended**

10/31/2023· 2y 5mo ago

Visit ID: 8369576

Follow-up Inspection Required

2 high, 4 int, 2 basic

10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Dry bins with scoops in dry goods. Warning
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork over multiple ready to eat items. Operator moved them Corrected On-Site Repeat Violation Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (44F - Cold Holding); Plant Foods (45F - Cold Holding); Pork (44F - Cold Holding); Beef (46F - Cold Holding) operator iced down items and called for repairs. Warning
11-27-4: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
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In walk in cooler Warning
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Lids to buckets in sink, operator moved them Corrected On-Site Warning
53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator has one original certificate. Used to photocopy Warning

NO 1 WOK OF MIAMI

Overall Food Safety Rating

All Inspection Reports

3/5/2026· 1mo ago

9/24/2025· 6mo ago

4/9/2025· 1y ago

4/8/2025· 1y ago

2/4/2025· 1y 2mo ago

3/27/2024· 2y ago

3/26/2024· 2y ago

11/2/2023· 2y 5mo ago

10/31/2023· 2y 5mo ago

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