DirtyFLRestaurant Inspection Data

FIRST WOK

With 7 documented inspections, FIRST WOK in OCALA has achieved a 1.6/5 food safety rating. Food safety practices have remained consistent.

7578 Southeast Maricamp Road
Ocala, Florida, 34472
Marion County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/14/2025

Inspection #: Visit ID: 13543323

  • 12A-16-4:High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee started working with food and single service immediately after handling money, also female manager arrived and started moving single service and working with food, o hand washed occured. Repeat Violation Admin Complaint - From follow-up inspection 2025-10-14: Male employees touching observable soiled surface (pot handles, gas handles at the wok station and soiled wiping cloth) immediately started wearing gloves, no hand washed occurred. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, pork 49F, pork left in cooler overnight. Stop sale. Also tofu 45F, raw chicken 47F and 47F. At the cook line, sauce (with plant food) 72F, manager will add to time. Repeat Violation Admin Complaint - From follow-up inspection 2025-10-14: Reach-in cooler at the cook line, Raw shell eggs 52F, fresh garlic and oil 45F, per Operator from moved from walk-in cooler approximately at 10:30Am, manager placed ice underneath each container. Admin Complaint **Corrective Action Taken**
  • 03F-02-5:High Priority - - From initial inspection : 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 cook line, chicken, broccoli, noodles, chicken wings no time marked, Manager time marked. Corrected On-Site - From follow-up inspection 2025-10-14: No time marked at inspection time for any food item (chicken, steamed broccoli, noodles and cut cabbage), time log not filled out since 10/10/25. Cold holding: chicken 56F, noodles 53F, cut cabbage 53F and 56F, Hot holding: broccoli78F and 83FAdmin Complaint Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the fryers, chicken wings 108F, manager will add to time. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-10-14: Admin Complaint Admin Complaint

Inspection Date: 10/8/2025

Inspection #: Visit ID: 10960971

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside sugar container.
  • 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 prep tables, also inside coolers, manager moved all. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, employee personal food stored on top of wontons, Employee moved. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, employee personal items (keys, cellphone) next to food.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. For multiple male employees
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. In use containers cracked (cabbage).
  • 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. In walk-in cooler, scoop handle touching raw cut onions.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the end of the cook line, spoons and multiple utensils in 79F water.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. White wet cloth u Dee in use cutting board, Manager moved. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of cooking equipment heavily soiled, hood hitters with dripping grease, coolers and freezers handles soiled with build up of food. Walk-in cooler shelves heavily soiled, also rusted. Reach-in cooler and freezers gaskets soiled. Shelving under prep tables with accumulation of food debris.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler and freezers heavily soiled with food derision and mold like substance.
  • 08B-12-5:Basic - Stored food not covered. In walk-in cooler, multiple food containers not covered Repeat Violation
  • 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. In triple sink, raw shrimp 69F with a 81F running water, manager moved shrimp to cooler.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, vegetable (scallions, onions and mushrooms) stored with cut onions.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop next to mop sink sitting inside bucket.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor (under triple sink).
  • 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. Male employee started working with food and single service immediately after handling money, also female manager arrived and started moving single service and working with food, o hand washed occured. Repeat Violation Admin Complaint
  • 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. Male employee touching cooked noodles with bare hands, inspector instructed to wash hand and use gloves. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving or selling food to customers with an expired license Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw beef stored above vegetables, also in another cooler, raw beef stored above fries, manager moved all. In freezer, raw pork stored on top of cooked pork. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line, pork 49F, pork left in cooler overnight. Stop sale.
  • 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 49F, pork left in cooler overnight. Stop sale. Also tofu 45F, raw chicken 47F and 47F. At the cook line, sauce (with plant food) 72F, manager will add to time. 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 cook line, chicken, broccoli, noodles, chicken wings no time marked, Manager time 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 fryers, chicken wings 108F, manager will add to time. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Glass cleaners, floor cleaner and pesticides stored next to soda bottles, Manager removed all chemicals. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ For one male manager (07/20/2020-07/20/2025).
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink blocked by lid stored inside sink, Employee moved. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No manager on site, manager arrived during inspection. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the triple sink, no soap, manager provided. Corrected On-Site

Inspection Date: 3/26/2025

Inspection #: Visit ID: 8893408

  • 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

Inspection Date: 9/18/2024

Inspection #: Visit ID: 8789440

  • 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

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8596533

  • N/A:No Violations Were Observed

Inspection Date: 1/23/2024

Inspection #: Visit ID: 8497719

  • 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

Inspection Date: 9/12/2023

Inspection #: Visit ID: 8343802

  • 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