#1 WOK CHINESE RESTAURANT
1275 US HWY 1 STE 4
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 2 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).