FIRE WOK
Vilano Road
Florida, 32084
Saint Johns County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/18/2025
High Priority
7
Intermediate
6
Basic
10
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On bottom shelf of dry storage rack behind cook line, multiple to go containers used as scoopers in flour, sugar, msg. Owner removed to go containers from products. Also, on bottom shelf of dry storage rack behind cook line, old can used as scooper in rice. Owner removed from product. **Corrected On-Site** **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf above triple sink, multiple plastic containers stacked before properly air drying.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Broken tile in front of wok station on cook line. Also, multiple broken tiles in restroom right back corner. **Repeat Violation**
- 36-73-4:Basic - Floor, walls and/or ceilings soiled/has accumulation of debris. Under cook line wok station soiled. Under reach in cooler on cook line soiled with food debris.
- 08B-38-4:Basic - Food stored on floor. In walk-in cooler, two containers of cut onions, a container of ginger and one container of soy sauce stored on floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets through out kitchen soiled. Also, hood filters have grease build up. **Repeat Violation**
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door of establishment not self closing.
- 25-05-4:Basic - Single-service articles improperly stored. At sushi bar under metal table, case of to go containers stored on floor. Owner moved box to shelf. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At triple sink, plastic container of raw shrimp thawing in cold standing water. Owner turned cold water one to run over them. **Corrective Action Taken**
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. In lobby on table next to reach in cooler, single service utensils stored in plastic drawers not with handles presented first.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On metal rack by triple sink in plastic container, tso chicken (83F - Cooling @ 2.5 hours). Owner stated he cooked chicken at 12:00 pm and put it on speed rack to cool. Owner moved chicken to walk-in cooler to help cool down quicker. **Corrective Action Taken**
- 01A-05-4:High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Owners unable to provide any invoices for 4 pieces of raw salmon used on sushi bar. **Admin Complaint**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer behind cook line, raw beef on a stick stored in plastic bag over top of commercially packaged dumpling wrappers.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, plastic container of raw chicken stored on shelf above ready to eat cream cheese. Owner moved raw chicken to bottom shelf. Also, in reach in cooler at sushi bar, raw chicken wings stored on shelf above cream cheese rangoons. Owner moved chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 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. In walk-in freezer, raw chicken plastic wrapped on metal tray stored on top of commercially packaged raw pork and vegetable dumplings.
- 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Owners unable to provide any invoices for 4 pieces of raw salmon used on sushi bar.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar cooler, Krab meat (46F - Cold Holding). Owner had door open while making a large order. Owner shut door to let product go down in temperature. **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Owner washed hands in prep sink instead of handwash sink.
- 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. Emailed owner copy of DBPR Form 5030-104. **Corrective Action Taken**
- 01D-02-4:Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Owner of establishment unable to prove 90 days of invoices for raw fish offered on sushi bar.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to triple sink blocked with boxes and bags stored on top of it. Also, handwash sink at sushi bar is not working. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at sushi bar has dirty dishes in it. Owner removed from sink. Also, handwash sink at end of cook line has rice cooker lid in it. Owner removed lid from sink. **Corrected On-Site** **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap available at handwash sink at end of cook line. Owner put soap bottle at handwash sink. **Corrected On-Site**
Food safety inspection conducted on 4/18/2025 revealed 23 total violations (7 high priority, 6 intermediate, 10 basic).
Inspection on 8/7/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In stored container of sugar by flip top reach in freezer, to go bowl used as scooper. Manager removed. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above flip top cooler on make line, employee drink. Manager removed drink. **Corrected On-Site** **Repeat Violation**
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open soda can on make line.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Behind sushi bar in front lobby, broken tile. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer basket handle in kitchen. Manager removed tongs. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of standing reach in cooler and walk in cooler are soiled with build up. **Repeat Violation**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken stored over ready to eat noodles. Manager moved to correct storage levels. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by wok station blocked by metal storage rack.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station by triple sink dirty dishes. Manager removed dishes. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 8/7/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).