#1 WOK CHINESE RESTAURANT
1275 US HWY 1 STE 4
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Fryer oil
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on make table cooler drawers. - shelf above cooler soiled in dust -walk in cooler shelves soiled
- 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of noodle bags to stored cooked pork in freezer
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Menus used to line fried chicken . Black trash bag used to line container holding uncooked rice in dry storage. Spoke to operator about food grade liners Corrected On-Site Repeat Violation
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over vegetables in reach in freezer
Food safety inspection conducted on 2/18/2025 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 9/5/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In chicken on cooks line Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer
- 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 bulk rice bin
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler. Gasket on white reach in freezer
- 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. Cooked chicken found at 89f. Sitting out. Operator stated they started cooking at 1230-1pm. Found at 2:30. Rechecked at 3:00, now reading 78f. Educated operator.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Menu used to line food bins with cooked chicken Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 46 Cooked pork 46 since 130pm advised to rapid chill **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Food safety inspection conducted on 9/5/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 3/6/2024
High Priority
1
Intermediate
3
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooler Corrected On-Site Priority: Basic
- 13-03-4:Basic - Observed: Employee with no hair restraint while engaging in food preparation. Male cook on cook line engaging in food preparation without hair restraint Repeat Violation Priority: Basic
- 08B-38-4:Basic - Observed: Food stored on floor. Fryer oil on cooks line Priority: Basic
- 31A-09-4:Intermediate - Observed: Handwash sink not accessible for employee use at all times. Blocked by extension cord for fan. Corrected On-Site Priority: Intermediate
- 23-03-4:Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on flip top cooler slimy. 2. Hood filters soiled with grease. Repeat Violation Priority: Basic
- 08A-05-6:High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over egg rolls in reach in cooler. Manager moved to correct Corrected On-Site Priority: High Priority
- 22-16-4:Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Priority: Basic
- 02C-02-5:Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut cabbage, cooked chicken in walk in cooler Priority: Intermediate
- 53B-05-5:Intermediate - Observed: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Reference: 509.049(5) FS: It shall be the duty of each public food service establishment to provide training in accordance with the described rule to all food service employees of the public food service establishment. The public food service establishment may designate any certified food service manager to perform this function. Food service employees must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used. Priority: Intermediate
- 08B-12-5:Basic - Observed: Stored food not covered. Wontons in reach in freezer Corrected On-Site Priority: Basic
- 14-17-4:Basic - Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Priority: Basic
Food safety inspection conducted on 3/6/2024 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).
Inspection on 11/29/2023
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop corn starch
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above walk in cooler water damaged
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook had no hair restraint Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline are soiled with black mold like substance.
- 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. Raw chicken stored over raw pork in upright freezer.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg drop soup hot held 125F. Operator discarded and made new soupCorrected On-Site Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 11/29/2023 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).