#1 Wok Chinese Restaurant
Last inspected: Jan 12, 2026
50
Score
Inspectors have visited #1 Wok Chinese Restaurant eight times, with records going back to 2022. On Jan 12, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around nine violations each.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged seven times.
Compared to other Vero Beach restaurants (averaging 77), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
2
Critical latest
0
Major latest
8
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Egg rolls in cardboard box.
14-15-4
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken over raw beef in up right freezer
08A-14-5
Basic - Bowl or other container with no handle used to dispense food. -Bowl in fried chicken **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. - torn gasket on up right freezer
14-11-5
Basic - Ice buildup in reach-in freezer. Upright freezer
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 79f water. Operator removed **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Lids on bulk bins have build up. -handles on low bow cooler have build up. - soap dispenser seer has build up
23-03-4
Basic - Stored food not covered. Chicken in walk in cooler **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Chicken sitting out to thaw. Operator moved to cooler **Corrected On-Site**
06-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
50
Jul 28, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Menus used to line fried chicken in bin **Repeat Violation**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken 46f. Grilled chicken 47.f. In cooler for 3.5 hours.advised to moved to walk in to rapid chill **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Used to store bowls at 3 bay sink. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in walk in cooler made yesterday morning
02C-02-5
Basic - Stored food not covered. Chicken in walk in cooler
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Food stored on floor. Bag of onions in walk in cooler **Repeat Violation**
08B-38-4
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 bins **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler cook line coolers are soiled **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Small two door cooler interior is soiled
22-16-4
Basic - Reuse of single-service or single-use articles. Reuse of bamboo shoot can to store eggs in reach in cooler. Operator removed **Corrected On-Site** **Repeat Violation**
25-32-4
43
Feb 18, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
64
Sep 5, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
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.
03D-01-5
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**
14-86-1
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**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
03D-15-4
Basic - Bowl or other container with no handle used to dispense food. In chicken on cooks line **Corrected On-Site**
14-01-5
Basic - Ice buildup in reach-in freezer
14-69-4
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
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler. Gasket on white reach in freezer
23-03-4
47
Mar 6, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
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
08A-05-6
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
02C-02-5
Intermediate - Observed: Handwash sink not accessible for employee use at all times. Blocked by extension cord for fan. **Corrected On-Site** Priority: Intermediate
31A-09-4
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
53B-05-5
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
40-06-5
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
13-03-4
Basic - Observed: Food stored on floor. Fryer oil on cooks line Priority: Basic
08B-38-4
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
23-03-4
Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Priority: Basic
22-16-4
Basic - Observed: Stored food not covered. Wontons in reach in freezer **Corrected On-Site** Priority: Basic
08B-12-5
Basic - Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Priority: Basic
14-17-4
45
Nov 29, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
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.
08A-17-6
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 soup**Corrected On-Site** **Corrected On-Site**
03B-01-6
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.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop corn starch
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above walk in cooler water damaged
36-32-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook had no hair restraint **Corrected On-Site**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline are soiled with black mold like substance.
23-03-4
50
Mar 21, 2023
Routine - Food
5 critical violations. 1 major violation. 10 minor violations.
View 16 violations
High Priority - Dented/rusted cans present. See stop sale. 1 can of ketchup **Repeat Violation**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (72F - Cold Holding). Operator stated that removed from reach in 1 hour ago for lunch. Advised to rapid chill. Moved into cooler **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. WD 40 found next to spices **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On "Y" splitter **Repeat Violation**
29-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked breaded chicken **Repeat Violation**
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Watermelon and other items mixed in with restaurant food
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Jugs of fry oil Crab Rangoon not covered in chest freezer **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under steam table
22-16-4
Basic - Unnecessary items/unused equipment on the premises. Bicycle in rear store room **Corrected On-Site**
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cut cabbage **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
26
Aug 22, 2022
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Dented/rusted cans present. See stop sale. 2 cans of Hunt's ketchup dented
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked egg rolls **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked wonton found at 124°. Operator stated just cooked. Advised to rapid reheat and to turn up water to steam table. Rechecked,now at 159°
03B-01-6
High Priority - Vacuum breaker at mop sink faucet or on fitting/splitter in wrong location. Educated operator on proper placement of back flow preventer . **Corrected On-Site**
29-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp, egg rolls and cooked breaded chicken not date marked.
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Boxes of noodles in front of sink next to register
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense cooked chicken **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gaskets on walk-in cooler door torn
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Jugs of fry oil **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dripping grease
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Across from cooks line soiled
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over open soy sauce 2. Uncovered dumplings in reach in freezer
08B-17-4
26
Frequently Asked Questions
When was #1 Wok Chinese Restaurant last inspected?
The most recent health inspection at #1 Wok Chinese Restaurant on file is from Jan 12, 2026. The public record contains eight inspections in total.
What is the most common violation at #1 Wok Chinese Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at #1 Wok Chinese Restaurant.
How does #1 Wok Chinese Restaurant compare to other restaurants in Vero Beach?
#1 Wok Chinese Restaurant most recently scored 50 out of 100, which is lower than the Vero Beach average of 77.
Has #1 Wok Chinese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at #1 Wok Chinese Restaurant have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at #1 Wok Chinese Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is #1 Wok Chinese Restaurant inspected?
Based on the inspection history on file, #1 Wok Chinese Restaurant is inspected around two times per year on average.
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