FIRST WOK
7578 Southeast Maricamp Road
Ocala, Florida, 34472
Marion County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/26/2025
High Priority
6
Intermediate
0
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above reach-in coolers. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. At the cook line and prep area, oil jugs and containers with sauces on floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and rica soiled, also accumulation of food debris on handles. Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of raw chicken cardboard box to stored crispy noodles. Stop sale.
- 08B-12-5:Basic - Stored food not covered. In walk-in cooler , egg rolls and chicken on first shelf not covered.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee started working with food after handling money, no hand washed occurred.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler and freezer, observed raw meats stored in direct contact with thank you bags.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw pork stored above cooked pork, also at the cook line pooled eggs stored above cut onions, Manager moved and stored properly. Corrected On-Site
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Reuse of raw chicken cardboard box to stored crispy noodles. Stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. r the cook line, raw shell eggs 64F per employee eggs were pulled out at 11:00am, Manager will add to time as a public health control form, eggs will be discarded at 3:00pm. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, cooked beef 110F, per employee beef was cooked 20-30minutes prior to temperature was checked. Repeat Violation Admin Complaint
Food safety inspection conducted on 3/26/2025 revealed 11 total violations (6 high priority, 0 intermediate, 5 basic).
Inspection on 9/18/2024
High Priority
4
Intermediate
2
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables above reach-in cooler, Manager moved. Corrected On-Site Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. In use containers cracked (raw chicken containers and pork). Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the end of the cook line, observed multiple in use utensils stored in 82F water, Manage discarded the water. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled with food debris. Also exterior part of wok station. Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Medicine (ointment) stored on shelf above reach-in cooler at the cook line, manager moved. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2024. Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, pork placed above container 46F, employee voluntarily discarded. Also at the cook line, raw shell eggs at room temperature 78F, Manager will placed on time and will be discarded at 4:00pm.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed fried rice at room temperature 96F, Manager will add to time as a public health control and will be discarded at 5:00pm. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the front area blocked by portable AC, Manager moved. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided a digital copy during inspection
Food safety inspection conducted on 9/18/2024 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).
Inspection on 1/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/23/2024
High Priority
1
Intermediate
1
Basic
10
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Inside flour bin Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. In use containers cracked (in 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. At the front cooler, tong handle touching raw chicken, Manager moved. Corrected On-Site Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet white wiping cloth under round cutting board, manager moved. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of Hot holding equipment and cooking equipment soiled. Also walk-in cooler shelves soiled. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line, also freezers soiled.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At the prep area, to go containers not inverted, Manager inverted. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. In walk-in cooler, observed multiple containers with food not covered (chicken and egg rolls). Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp at room temperature, manager moved to cooler. Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Near triple sink, opened raw chicken bag above raw beef, Manager moved and stored properly
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No current employee training certifications. Warning
Food safety inspection conducted on 1/23/2024 revealed 12 total violations (1 high priority, 1 intermediate, 10 basic).
Inspection on 9/12/2023
High Priority
5
Intermediate
2
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle inside sugar bag, employee moved. Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep table and above prep table. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stacked above triple sink.
- 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. At the front cooler, observed tong handle in contact with chicken
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled with grease build up. Exterior of equipment and handles soiled. Walk-in cooler shelves soiled. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. In walk-in cooler, egg rolls, shrimp and chicken containers on first shelf not covered, Manager covered. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple containers with white substance not labeled.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the prep area, observed male employee touching cooked pork with bare hands, inspector instructed to washed his hands and used gloves. **Corrective Action Taken**
- 12A-20-4:High Priority - Employee washed hands with no soap. Male employee rinsed hands (only water), inspector instructed to use soap and washed hands properly. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the front counter, raw chicken container stored above opened bag of French fries, also at the cook line, raw chicken above noodles. Manager stored food properly.Repeat Violation Corrected On-Site Repeat Violation Admin Complaint
- 03F-02-5:High Priority - 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. At the front line and cook line, broccoli, noodles, cut cabbage and chicken containers no time marked, manager marked. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, fried rice 101F per manager items was just reheated, Manager established items will be use with in the next hour.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the front line, also no sign available at the sink.
- 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. Reach-in cooler at the cook line, pork, chicken, shrimp vegetables no date marked, also in walk-in cooler bulk containers with pork, chicken, egg rolls and shrimp no date marked, per manager items were cooked/opened 09/10-11/2023. Repeat Violation
Food safety inspection conducted on 9/12/2023 revealed 14 total violations (5 high priority, 2 intermediate, 7 basic).