First Wok
Last inspected: Mar 26, 2026
27
Score
Across the available record, First Wok has 10 inspections on file, the first dated 2022. Inspectors last stopped by on Mar 26, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 16 violations per visit lately, up from roughly seven violations before.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited six times.
By comparison, the average Ocala facility scores 78, putting First Wok on the weaker side. The pattern in the record is worth a careful look.
10
Inspections
4
Critical latest
3
Major latest
8
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the triple sink, raw shrimp 73F thawed at room temperature, per manager shrimp was removed from freezer approximately 2.5-3 hrs ago, inspector instructed to moved raw shrimp to freezer, temperature dropped to 60F. Reach-in cooler at the front counter area, raw chicken wings 45F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee wearing gloves touched her face and hair and continued working and handling food. **Repeat Violation** **Admin Complaint**
12A-10-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee started wearing gloves, no handwash occurred, Inspector instructed to stop working with food and wash hands.
12A-07-5
High Priority - Container of medicine improperly stored. Containers of medicines stored next to rice warmer, Manager moved. **Corrected On-Site**
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink blocked by containers stored inside sink and equipment in front of it, also handwash sink at the front counter blocked by portable AC, Manager moved all. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures on site at inspection time, Inspector emailed the written procedures.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler four containers of cooked chicken and pork no date marked, per manager chicken was cooked 03/25/26 AM, pork was moved from freezer.
02C-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers and trays above triple sink stored wet
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the end of the cook line, spoons and scoops in standing 75F water.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment heavily soiled with food residue, also shelves under prep tables. Exterior part of hood with dripping grease. Exterior of microwave soiled with food residue. Walk-in cooler shelves soiled with food residue. Reach-in cooler gaskets with mold like substance.
23-03-4
Basic - Old food stuck to clean dishware/utensils. Containers stored above triple sink with food residue on the side.
16-48-4
Basic - Stored food not covered. In walk-in cooler, egg rolls not covered.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. At the triple sink, raw shrimp 73F thawed at room temperature, per manager shrimp was removed from freezer approximately 2.5-3 hrs ago, inspector instructed to moved raw shrimp to freezer. **Corrective Action Taken**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside flour bin and sugar bag.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables.
12B-07-4
27
Oct 14, 2025
Routine - Food
4 critical violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the fryers, chicken wings 108F, manager will add to time. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-14: **Admin Complaint** **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, pork 49F, pork left in cooler overnight. Stop sale. Also tofu 45F, raw chicken 47F and 47F. At the cook line, sauce (with plant food) 72F, manager will add to time. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-14: Reach-in cooler at the cook line, Raw shell eggs 52F, fresh garlic and oil 45F, per Operator from moved from walk-in cooler approximately at 10:30Am, manager placed ice underneath each container. **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee started working with food and single service immediately after handling money, also female manager arrived and started moving single service and working with food, o hand washed occured. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-14: Male employees touching observable soiled surface (pot handles, gas handles at the wok station and soiled wiping cloth) immediately started wearing gloves, no hand washed occurred. **Admin Complaint**
12A-16-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, chicken, broccoli, noodles, chicken wings no time marked, Manager time marked. **Corrected On-Site** - From follow-up inspection 2025-10-14: No time marked at inspection time for any food item (chicken, steamed broccoli, noodles and cut cabbage), time log not filled out since 10/10/25. Cold holding: chicken 56F, noodles 53F, cut cabbage 53F and 56F, Hot holding: broccoli78F and 83F**Admin Complaint** **Admin Complaint**
03F-02-5
55
Oct 8, 2025
Routine - Food
9 critical violations. 4 major violations. 16 minor violations.
View 29 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, chicken, broccoli, noodles, chicken wings no time marked, Manager time marked. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, pork 49F, pork left in cooler overnight. Stop sale. Also tofu 45F, raw chicken 47F and 47F. At the cook line, sauce (with plant food) 72F, manager will add to time. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line, pork 49F, pork left in cooler overnight. Stop sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw beef stored above vegetables, also in another cooler, raw beef stored above fries, manager moved all. In freezer, raw pork stored on top of cooked pork. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee started working with food and single service immediately after handling money, also female manager arrived and started moving single service and working with food, o hand washed occured. **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee touching cooked noodles with bare hands, inspector instructed to wash hand and use gloves. **Corrected On-Site**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving or selling food to customers with an expired license **Admin Complaint**
50-17-3
High Priority - Toxic substance/chemical improperly stored. Glass cleaners, floor cleaner and pesticides stored next to soda bottles, Manager removed all chemicals. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the fryers, chicken wings 108F, manager will add to time. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ For one male manager (07/20/2020-07/20/2025).
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink blocked by lid stored inside sink, Employee moved. **Corrected On-Site**
31A-09-4
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/ No manager on site, manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No soap provided at handwash sink. Handwash sink at the triple sink, no soap, manager provided. **Corrected On-Site**
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of cooking equipment heavily soiled, hood hitters with dripping grease, coolers and freezers handles soiled with build up of food. Walk-in cooler shelves heavily soiled, also rusted. Reach-in cooler and freezers gaskets soiled. Shelving under prep tables with accumulation of food debris.
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. White wet cloth u Dee in use cutting board, Manager moved. **Corrected On-Site**
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the end of the cook line, spoons and multiple utensils in 79F water.
10-07-4
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 walk-in cooler, scoop handle touching raw cut onions.
10-01-5
Basic - Food storage container/container lid cracked or broken. In use containers cracked (cabbage).
14-38-4
Basic - Employee with no hair restraint while engaging in food preparation. For multiple male employees
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, employee personal items (keys, cellphone) next to food.
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, employee personal food stored on top of wontons, Employee moved. **Corrected On-Site**
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables, also inside coolers, manager moved all. **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside sugar container.
14-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor (under triple sink).
21-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop next to mop sink sitting inside bucket.
42-01-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, vegetable (scallions, onions and mushrooms) stored with cut onions.
08B-17-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. In triple sink, raw shrimp 69F with a 81F running water, manager moved shrimp to cooler.
06-03-5
Basic - Stored food not covered. In walk-in cooler, multiple food containers not covered **Repeat Violation**
08B-12-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler and freezers heavily soiled with food derision and mold like substance.
22-16-4
8
Mar 26, 2025
Routine - Food
6 critical violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, cooked beef 110F, per employee beef was cooked 20-30minutes prior to temperature was checked. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. r the cook line, raw shell eggs 64F per employee eggs were pulled out at 11:00am, Manager will add to time as a public health control form, eggs will be discarded at 3:00pm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to adulteration of food product. Reuse of raw chicken cardboard box to stored crispy noodles. Stop sale.
01B-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw pork stored above cooked pork, also at the cook line pooled eggs stored above cut onions, Manager moved and stored properly. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler and freezer, observed raw meats stored in direct contact with thank you bags.
14-31-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee started working with food after handling money, no hand washed occurred.
12A-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above reach-in coolers. **Repeat Violation**
12B-07-4
Basic - Food stored on floor. At the cook line and prep area, oil jugs and containers with sauces on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and rica soiled, also accumulation of food debris on handles. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Reuse of raw chicken cardboard box to stored crispy noodles. Stop sale.
25-32-4
Basic - Stored food not covered. In walk-in cooler , egg rolls and chicken on first shelf not covered.
08B-12-5
32
Sep 18, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed fried rice at room temperature 96F, Manager will add to time as a public health control and will be discarded at 5:00pm. **Corrective Action Taken**
03B-01-6
High Priority - Container of medicine improperly stored. Medicine (ointment) stored on shelf above reach-in cooler at the cook line, manager moved. **Corrected On-Site**
41-07-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2024. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, pork placed above container 46F, employee voluntarily discarded. Also at the cook line, raw shell eggs at room temperature 78F, Manager will placed on time and will be discarded at 4:00pm.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the front area blocked by portable AC, Manager moved. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided a digital copy during inspection
03F-10-5
Basic - Food storage container/container lid cracked or broken. In use containers cracked (raw chicken containers and pork). **Repeat Violation**
14-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables above reach-in cooler, Manager moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled with food debris. Also exterior part of wok station. **Repeat Violation**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the end of the cook line, observed multiple in use utensils stored in 82F water, Manage discarded the water. **Corrective Action Taken**
10-07-4
37
Jan 30, 2024
Routine - Food
No violations found.
100
Jan 23, 2024
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 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. Near triple sink, opened raw chicken bag above raw beef, Manager moved and stored properly
08A-17-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No current employee training certifications. **Warning**
53B-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet white wiping cloth under round cutting board, manager moved. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of Hot holding equipment and cooking equipment soiled. Also walk-in cooler shelves soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line, also freezers soiled.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. At the prep area, to go containers not inverted, Manager inverted. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. In walk-in cooler, observed multiple containers with food not covered (chicken and egg rolls). **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp at room temperature, manager moved to cooler. **Corrected On-Site**
06-01-5
Basic - Food storage container/container lid cracked or broken. In use containers cracked (in walk-in cooler).
14-38-4
Basic - Bowl or other container with no handle used to dispense food. Inside flour bin **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table **Repeat Violation**
12B-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the front cooler, tong handle touching raw chicken, Manager moved. **Corrected On-Site** **Repeat Violation**
10-06-5
47
Sep 12, 2023
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
27
May 26, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
37
Dec 6, 2022
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Container of medicine improperly stored. Prescription medication and medium on shelf over prep area. Operator moved. **Corrected On-Site**
41-07-4
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. Two male employees wiped hands on clothes and continued to work without washing hands.
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in chest freezer: bags of ground raw pork stored over bags of cooked pork. In upright reach in freezer: bags of raw chicken stored on shelf over fries. In reach in freezer near back door: cups with raw chicken stored over bags of peas and carrots and bin of raw beef stored on shelf over noodles. In walk in cooler: bin of raw chicken on shelf over carrots. Bin of raw shrimp on shelf over cooked chicken and pork. In reach in make table: dish used to scramble eggs stored on top of pan of vegetable. Employees began moving items to proper storage. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table. Interior of reach in cooler.
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/ Six employees working with no CFM
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and pork cooked yesterday. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Container of "cleaner" near mop sink.
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several towels in kitchen area.
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop head stored in mop bucket.
42-01-4
Basic - Reuse of single-service or single-use articles. Box containing cut broccoli on cookline. Also, scoop with open handle cut and used as a scoop. **Repeat Violation**
25-32-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior doors of three door reach in freezer. Shelves under two prep tables in kitchen area. Hood filters soiled
23-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in chicken base near back door. Operator removed. **Corrected On-Site**
10-01-5
Basic - Food stored in a prohibited area. Bag of personal food on top shelf in walk in cooler. Pans of chicken and egg rolls not covered in walk-in cooler.
08B-37-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on shelf over pineapple juice. **Repeat Violation**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Large pot of tea on prep table. Opened drinks on shelf over flour. Opened container of water on top of reach in chest freezer. Employees moved all. **Corrected On-Site**
12B-07-4
29
Frequently Asked Questions
When was First Wok last inspected?
The most recent health inspection at First Wok on file is from Mar 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at First Wok?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at First Wok.
How does First Wok compare to other restaurants in Ocala?
First Wok most recently scored 27 out of 100, which is lower than the Ocala average of 78.
Has First Wok's inspection record improved over time?
No. Recent inspections at First Wok have averaged around 16 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at First Wok 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 First Wok inspected?
Based on the inspection history on file, First Wok is inspected around three times per year on average.
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