No 1 Wok
Last inspected: Apr 6, 2026
41
Score
Across the available record, No 1 Wok has eight inspections on file, the first dated 2022. The latest inspection on file is from Apr 6, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have held steady across recent visits, averaging around 14 violations each.
The most common issue across all inspections has been “ready-to-eat”, showing up seven times.
By comparison, the average Clermont facility scores 68, putting No 1 Wok on the weaker side. There are enough flags in the record to merit a second thought.
8
Inspections
2
Critical latest
2
Major latest
8
Minor latest
Inspection History
Apr 6, 2026
Complaint Full
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -panned raw beef over fries in reach in freezer
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over sauces in walk in cooler door
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken and egg rolls in walk in cooler
02C-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
16-37-1
Basic - Bowl or other container with no handle used to dispense food. -sugar container
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cigarettes stored next to boxes of baking soda by back door
40-06-5
Basic - Equipment in poor repair. -gaskets on walk in cooler -lids on dry goods containers are cracked
14-11-5
Basic - Food not stored at least 6 inches off of the floor. -sauces in kitchen
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on all reach in coolers and walk in cooler, reach in freezers -filters on hood suppression system -top back of fryer cabinets
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -cooked chicken line, operator remvoced **Corrected On-Site**
12B-13-4
Basic - Reuse of single-service or single-use articles. -plastic jug cut to use as scoop, operator discarded **Corrected On-Site**
25-32-4
41
Dec 8, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken and raw beef behind cooked chicken and cooked beef in make table on cook line. Operator moved raw food to the front. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 400 ++ , operator diluted, 50 ppm **Corrected On-Site**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken and cooked noodles in walk in cooler **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. -rice, sugar and flour containers, operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
36-34-5
Basic - Equipment in poor repair. -sugar and flour container lids are cracked
14-11-5
Basic - Food stored on floor. -soy sauce in kitchen, operator placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides of reach in cooler on cook line and reach in freezer.
23-03-4
Basic - Stored food not covered. -cooked chicken in walk in cooler **Repeat Violation**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers and apples over cooked chicken and pork in walk in cooler **Repeat Violation**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. -operator stood them upside down. **Corrected On-Site**
42-01-4
41
Jun 23, 2025
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - One small flying insect found in the dining room..
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw chicken stored next to krab rangoon in reach in freezer. Raw shell eggs next to mushrooms in reach in cooler.. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cabbage,48 f held less than four hours transferred to reach in freezer for a quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Soup,114 held less than four hours transferred.Heat has been increased to reheat.
03B-15-5
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.Krab Rangoon 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,cooked chicken in walk in cooler. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food.Rice and onions in walk in cooler.
14-01-5
Basic - Broken handle on rice pot is poor repair.
14-11-5
Basic - Cardboard used to line food-contact shelves.Dry storage area.
14-05-4
Basic - Clean scoop stored on egg crate in in kitchen. **Corrected On-Site**
24-06-4
Basic - In-use tongs stored on equipment door handle between uses.On fryer shield at cooks line, **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler door is soiled. Gaskets are soiled throughout the establishment. Hood suppression filters are heavily soiled. Top back of fryer cabinets have a grease build up. Vents are dusty throughout the establishment. Exterior of rice pot is soiled.
23-03-4
Basic - Objectionable odors in bathroom .
36-64-5
Basic - Stored food not covered.Vegetables in walk in cooler.
08B-12-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
Basic - Unwashed onions stored with ready-to-eat sauces in walk in cooler.
08B-17-4
27
Dec 17, 2024
Routine - Food
7 critical violations. 2 major violations. 7 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. -wonton skins stored in retail bag in re@ch in cooler. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over canned/bottled drinks. - raw pork stored over canned drinks in front area cooler. **Corrected On-Site**
08A-11-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over buckets of sauce. **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over buckets of sauces in walk-in cooler.
08A-20-5
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 white freezer chest. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw beef 48° less than 4 hours . Operator place in freezer for quick cool. New temp 43° - raw garlic in oil 61° Less than 4 hours. Operator place in freezer for quick cook. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. - sanitizer bucket stored directly on floor. **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - tan cutting boards
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -house made sauces in walk-in cooler.
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - wallet and keys stored on expo area. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
35B-01-4
Basic - Food stored on floor. - cooking oil stored on floor under 3 compartment sink. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of rice hot holding unit. - hood filters **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. -broccoli not washed before cutting. **Corrected On-Site**
08B-39-4
Basic - Equipment in poor repair. - broken handle on rice rice hot holding unit.
14-11-5
Basic - In-use tongs stored on equipment fryer shield between uses. **Corrected On-Site**
10-20-4
20
Mar 4, 2024
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces in walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cabbage 72 f, held less than four hours per operator, moved to reach in cooler for quick chill. -fresh garlic/oil 75 f, held less than four hours per operator, moved to reach in cooler for a quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Egg rolls and roast pork in walk in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen area.
36-32-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in soy sauce by back area. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. -Onions stored on floor outside. -oil stored on the floor under triple sink. -chicken wings stored on floor in walk in cooler.
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. -scoop handle touching cornstarch in dry storage area. **Corrected On-Site**
10-01-5
Basic - Molding at floor/wall juncture is broken by walk in cooler.
36-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters under hood suppression system have a residue buildup. -gaskets in walk in cooler and reach in coolers are soiled.
23-03-4
Basic - Rice scoop stored on egg shell crate in back kitchen area. **Corrected On-Site**
10-02-4
Basic - Single-service articles not stored inverted or protected from contamination. Take out containers above prep table. **Corrected On-Site**
25-06-4
Basic - Wiping cloth sanitizing solution stored on the floor by the triple sink. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. -cornstarch in container not labeled by the dry storage area. **Corrected On-Site**
02D-01-5
41
Aug 28, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
33
Apr 3, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Raw shrimp and fish stored over or with ready-to-eat french fries in front chest freezer - not all products commercially packaged. Operator relocated. **Corrected On-Site**
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food, egg rolls prepared onsite yesterday and held more than 24 hours not properly date marked. **Repeat Violation**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Bucket of soy sauce in rear of kitchen. Owner corrected. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in chest freezer in corner near hand wash sink.
14-69-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Wok spatula stored on soiled wok table. Relocated to rails above station. **Corrected On-Site**
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves soiled - exhaust hood **Repeat Violation**
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
55
Dec 12, 2022
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Electric slicer Can opener
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All Sauces stored white buckets in walk-in cooler.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink stored on prep table at front area of kitchen.
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Backdoor open.
35B-01-4
Basic - Food stored on floor. Cooking oil stored on under 3 compartment sink.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
47
Frequently Asked Questions
When was No 1 Wok last inspected?
The most recent health inspection at No 1 Wok on file is from Apr 6, 2026. The public record contains eight inspections in total.
What is the most common violation at No 1 Wok?
Across the inspection record, “ready-to-eat” has been cited seven times, more than any other issue at No 1 Wok.
How does No 1 Wok compare to other restaurants in Clermont?
No 1 Wok most recently scored 41 out of 100, which is lower than the Clermont average of 68.
Has No 1 Wok's inspection record improved over time?
Results have been roughly steady. Inspections at No 1 Wok have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at No 1 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 No 1 Wok inspected?
Based on the inspection history on file, No 1 Wok is inspected around two times per year on average.
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