First Wok
Last inspected: Feb 25, 2026
64
Score
Inspectors have visited First Wok 13 times, with records going back to 2022. On Feb 25, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
The pattern that stands out is “food being cooled by nonapproved method as evidenced”, which has been cited six times.
The city-wide average sits at 76, which First Wok's 64 doesn't quite reach. On the whole, the file is mixed but not concerning.
13
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fliptop cooler: raw chicken stored over ready to eat sauces Walk in cooler: raw chicken stored over cut onions Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-25: Fliptop cooler: raw shells eggs stored over ready to eat sauces and vegetables Operator stored properly **Admin Complaint** **Corrected On-Site**
08A-05-6
Intermediate - - From initial inspection : 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 poster to operator **Warning** - From follow-up inspection 2026-02-25: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator **Warning** - From follow-up inspection 2026-02-25: **Time Extended**
11-07-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl being used to dispense flour **Warning** - From follow-up inspection 2026-02-25: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Food stored on floor. Oil stored on floor Advised operator to remove from floor **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-25: **Time Extended**
08B-38-4
64
Feb 23, 2026
Routine - Food
6 critical violations. 3 major violations. 4 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer: Raw pork stored over spring rolls - not all products commercially packaged. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched his face to push his glasses up then began packaging food; no handwash Employee washed hands **Corrected On-Site** **Warning**
12A-25-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered building through back door then grabbed green peas to prep; no handwash Employee washed hands **Corrected On-Site** **Admin Complaint**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table: chopped lettuce (56F - Cold Holding) as per operator stored out of temp since 40 minutes ago Not prepped or portioned today Operator moved product to reach in cooler to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table: raw shell eggs (52F - Cold Holding) as per operator stored out of temp since an hour ago Not prepped or portioned today Operator moved to reach in cooler to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fliptop cooler: raw chicken stored over ready to eat sauces Walk in cooler: raw chicken stored over cut onions Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator **Warning**
11-07-5
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 poster to operator **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked noodles (60F at 2:05pm / 58F at 2:40pm - heated Cooling) as per operator since 12:30pm; cooked chicken (60F at 2:05pm / 57F at 2:40pm - heated Cooling) as per operator since 12:30pm; cooked shrimp (55F at 2:05pm / 53F at 2:40pm - Cooling) as per operator since 12:30pm Over stacked and stored in deep containers At the current rate of cooling, the products will not cool down to 41F within a total of 6 hours Operator stored products into smaller containers **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Basic - Bowl or other container with no handle used to dispense food. Bowl being used to dispense flour **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal belongings such as phone, keys, and bottled drinks on prep table Operator stored properly **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. Oil stored on floor Advised operator to remove from floor **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. No label for flour **Warning**
02D-01-5
25
Oct 29, 2025
Routine - Food
No violations found.
100
Oct 27, 2025
Routine - Food
7 critical violations. 2 major violations. 4 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler large piece of cooked pork (47F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 3 hours, discussed with operator who moved product to reach in freezer. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled customer payment and after without washing hands handled tongs to put chicken wings in fryer, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled rim of trash can with hands and after without washing hands operator used hands to scoop up raw chicken wings from sink, discussed with operator employee washed hands, see stop sale. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled rim of trash can with hands and after without washing hands operator used hands to scoop up raw chicken wings from sink, discussed with operator employee washed hands, see stop sale. **Warning**
01B-12-4
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 to left of fryers non commercially packaged raw shrimp over French fries, discussed with operator who corrected storage of products. **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw ground pork over broccoli, and raw chicken over cooked chicken and cooked shrimp, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen on table next to flip top raw shell eggs (78F - Cold Holding) per operator products left out for approximately 3 hours, discussed with operator who moved eggs back to reach in cooler. **Corrective Action Taken** **Warning**
03A-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On speed rack in middle of kitchen cooked egg rolls (121F - Cooling) at 1:50 since 1:35 to 112F at 2:10; chicken wings (93F - Cooling) at 1:50 since 12:30 to 96F at 2:10, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator who moved products to walk in cooler to chill. In kitchen on table next to flip top cut cabbage (80F - Cooling) at 2:00 since 11:30 to 81F at 2:15, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler. In walk in cooler fried chicken nuggets (81F - Cooling) at 2:00 since 12:30 to 81F at 2:15, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator who put chicken in shallow pans to rapid cool. In walk in cooler cooked shrimp (58F - Cooling) at 2:00 since 12:30 to 55F at 2:15, at this current rate of cooling shrimp will not reach 41F within 6 hours, operator moved product to freezer. **Corrective Action Taken** **Repeat Violation** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top cooler soiled with food debris, mold-like substance or slime, discussed with operator to repair or replace. **Warning**
22-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers at cook line heavily soiled with accumulation of soil residues, discussed with operator to clean and sanitize. **Warning**
22-16-4
Basic - Food stored on floor. In kitchen multiple buckets of sauce, oil and rice stored on floor, discussed with operator to remove products from floor. **Warning**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. No employees wearing hair restraints in kitchen, discussed with operator. **Warning**
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen multiple employee beverages on flip top coolers, discussed with operator who removed drinks. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
23
Jun 9, 2025
Food-Licensing Inspection
2 critical violations. 1 major violation. 4 minor violations.
View 7 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. In reach in freezer metal pan of raw chicken non commercially packaged stored above bags of raw Shrimp, discussed with operator who corrected storage. **Corrected On-Site**
08A-17-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee repeatedly touched face and without washing hands employee handled large bowl of fried chicken, discussed with operator employee washed hands. **Corrected On-Site**
12A-25-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen metal tray of pork egg rolls (121F - Cooling) at 1:35 since 1:05 to 113F at 1:55, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler. **Corrective Action Taken**
03D-15-4
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Open dumpster lid, discussed with operator to close lid.
33-16-4
Basic - Garbage on the ground and/or pad around dumpster., discussed with operator to clean and sanitize area.
33-19-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on flip top cooler employee beverage, discussed with operator who removed beverage. **Corrected On-Site**
12B-07-4
55
Jun 4, 2025
Food-Licensing Inspection
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler large metal bowl of cooked chicken (74F - Cooling)at 3:00 per operator cooling since 11:00, at this rate of cooling product never reached 70F within 2 hours see stop sale. **Warning** - From follow-up inspection 2025-06-04: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk In cooler fried chicken (85F Cooling) at 3:15 per operator since 12:00. At this rate of cooling product never reached 70F within 2 hours see stop sale **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler large metal bowl of cooked chicken (74F - Cooling)at 3:00 per operator cooling since 11:00, at this rate of cooling product never reached 70F within 2 hours see stop sale. **Warning** - From follow-up inspection 2025-06-04: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk In cooler fried chicken (85F Cooling) at 3:15 per operator since 12:00. At this rate of cooling product never reached 70F within 2 hours see stop sale **Admin Complaint** **Corrected On-Site**
03D-01-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on metal trays on speed rack cooked pork egg rolls (127F - Cooling)at 2:50 since 1:50 to 111F at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler to rapid chill. In walk in cooler plastic wrapped metal bowl of cooked shrimp (67F - Cooling)at 3:00 since 11:00 to 67F at 3:20 at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who removed plastic wrap to allow adequate air flow. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-06-04: Cooked shrimp (58F - Cooling)at 3:15 since 12:30 to 56F at 3:35; cooked pasta (70F - Cooling)at 3:15 since 1:00 to 68F at 3:35, at this current rate of cooling products will not reach 41F within 6 hours. Discussed cooling with operator who re,over plastic wrap from containers to allow adequate air flow for cooling.**Admin Complaint** **Admin Complaint** **Corrective Action Taken**
03D-15-4
67
Jun 2, 2025
Food-Licensing Inspection
9 critical violations. 6 major violations. 3 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler large metal bowl of cooked chicken (74F - Cooling)at 3:00 per operator cooling since 11:00, at this rate of cooling product never reached 70F within 2 hours see stop sale. **Warning**
03D-01-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee handled raw pork, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on pants and without washing hands employee handled container of fried chicken, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-28-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee handled ladle to cook fried rice, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Establishment using paper towels to line trays of crab rangoons, discussed with operator who removed paper towels. **Corrected On-Site** **Warning**
14-86-1
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 non commercially packaged raw shrimp stored directly on top of open bag of spring rolls, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef and raw chicken stored directly above lettuce and cooked chicken, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found In kitchen approximately 1 live small flying insect landing on clean and sanitized dishes, bowl of fried chicken, discussed with operator to eliminate flying insect, clean and sanitize dishes, see stop sale of chicken **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler large metal bowl of cooked chicken (74F - Cooling)at 3:00 per operator cooling since 11:00, at this rate of cooling product never reached 70F within 2 hours see stop sale. **Warning**
01B-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washing hands in three compartment sink, discussed with operator who educated employees. **Warning**
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on metal trays on speed rack cooked pork egg rolls (127F - Cooling)at 2:50 since 1:50 to 111F at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler to rapid chill. In walk in cooler plastic wrapped metal bowl of cooked shrimp (67F - Cooling)at 3:00 since 11:00 to 67F at 3:20 at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who removed plastic wrap to allow adequate air flow. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top cooler soiled with food debris and mold like substance, discussed with operator to clean and sanitize. **Warning**
22-02-4
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/ **Warning**
53A-05-6
Intermediate - No soap provided at handwash sink. At hand washing sink in back of store no soap provided discussed with operator provided soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler cooked pork not date marked, per operator product prepared last week and placed in freezer, discussed date marking with operator who date marked product. **Corrected On-Site** **Warning**
02C-04-5
Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. In kitchen cooked chicken wings stored inside reused raw chicken box, discussed with operator who removed product from container. **Corrected On-Site** **Warning**
08B-25-4
Basic - Food stored on floor. In kitchen large pots of raw pork stored on floor, discussed with operator who removes pots from floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Buildup of food debris/soil residue on equipment door handles. Flip top cooler doors soiled with food debris and slime like substance, discussed with operator to clean and sanitize. **Warning**
23-24-4
12
Feb 8, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on dirty apron then proceeded to handle clean tongs used to portion food from steam table. Discussed with operator employee washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2025-02-08: Employee handled visibly soiled cloth and without washing hands resumed to making honey Garlic sauce. Discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site**
12A-28-4
High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled container of raw beef and after without washing hands employee began to handle clean to go containers. Discussed with operator employee washed hands. **Warning** - From follow-up inspection 2025-02-08: Employee picked up container from floor and touched the bottom of the container which was on the floor without washing hands employee began to handle raw shell eggs and clean pot at cook line. Discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site**
12A-13-4
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked chicken (84F - Cooling) at 12:30 since 11:00 to 80F at 12:50; cooked shrimp (83F - Cooling) at 12:30 since 11:00 to 79F at 12:50. At this current rate of cooling product will not reach 70F within 2 hours. Discussed cooling practices with operator who removed plastic wrap from metal containers and moved to freezer to allow for rapid cooling. chicken (60F - Cooling) at 12:15 since 11:00 to 60F at 12:55. At this current rate of cooling product will not reach 41F within 4 hours. Discussed with operator who removed lids from bucket and moved to freezer. In kitchen on table next to fryer cooked chicken wings (107F - Cooling) at 12:00 since 11:00 to 91F at 12:40. At this current rate of cooling product will not reach 70F within 2 hours . Discussed with operator who moved wings to walk in cooler to chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-08: In walk in cooler cooked chicken (102F - Cooling) at 11:15 since 10:45 to 98F at 11:40, cooked shrimp (97F - Cooling) at 11:15 since 10:45 to 95F at 11:40, discussed with operator who removed plastic wrap from large metal bowls to allow for faster cooling. **Admin Complaint** **Corrective Action Taken**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. In kitchen handwashing sink used to store dirty dishes. Operator removed dishes. **Corrected On-Site** **Warning** - From follow-up inspection 2025-02-08: Handwashing sink next to oven used to stored dirty dishes operator removed. **Admin Complaint** **Corrected On-Site**
31A-11-4
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. In back of restaurant grease receptacle leaking onto ground with live baby duck stuck in oil. Discussed with operator. **Warning** - From follow-up inspection 2025-02-08: **Time Extended**
33-20-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. In bucket on floor bucket of shrimp thawing in water. Discussed with operator who moved product to sink to thaw under water. **Corrected On-Site** **Warning** - From follow-up inspection 2025-02-08: Basic - Time/temperature control for safety food thawed in an improper manner. In sink bucket of shrimp thawing in water. Discussed with operator who turned on cold water to thaw. **Admin Complaint** **Corrected On-Site**
06-01-5
55
Aug 12, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...cooked pork, cooked chicken with raw beef, raw pork in reach in freezer . Employee properly stored. **Corrected On-Site**
08A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep station, operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again....cooked pork , cooked chicken in reach in freezer .
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....egg rolls at walk in cooler . Employee date marked **Corrected On-Site**
02C-02-5
Basic - Stored food not covered...egg rolls, pork in walk in cooler .
08B-12-5
61
Mar 29, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
64
Sep 7, 2023
Routine - Food
1 minor violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
95
Mar 6, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Food stored on floor. Observed plastic buckets of Soy sauce stored on the floor in walk-in cooler. **Repeat Violation**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towel laying on counter that should be stored in sanitizer solution.
21-12-4
90
Aug 29, 2022
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen pan in sink. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink by reach in freezer. Operator provided new soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed numerous sauces, cooked meats, etc. all older than24 hours, not marked. **Warning**
02C-02-5
Intermediate - Required employee training expired for all employees. All expired 7/2022. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee vitamins and personal items on shelves above cook line. Operator relocated to employee break area. **Corrected On-Site** **Warning**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cardboard drums of MSG being refilled/reused as storage. Exterior worn and soiled.
23-03-4
Basic - Food stored on floor. Plastic containers of soy sauce on kitchen floor. **Warning**
08B-38-4
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets on low boy cooler. **Warning**
23-24-4
Basic - Single-service articles improperly stored. Observed take out bags stored in restroom. Operator relocated to paper goods shelf. **Corrected On-Site** **Warning**
25-05-4
52
Frequently Asked Questions
When was First Wok last inspected?
The most recent health inspection at First Wok on file is from Feb 25, 2026. The public record contains 13 inspections in total.
What is the most common violation at First Wok?
Across the inspection record, “food being cooled by nonapproved method as evidenced” has been cited six times, more than any other issue at First Wok.
How does First Wok compare to other restaurants in Greenacres?
First Wok most recently scored 64 out of 100, which is lower than the Greenacres average of 76.
Has First Wok's inspection record improved over time?
Results have been roughly steady. Inspections at First Wok have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at First Wok means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is First Wok inspected?
Based on the inspection history on file, First Wok is inspected around four times per year on average.
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