Red Wok
Last inspected: Jan 9, 2026
70
Score
Inspectors have visited Red Wok 10 times, with records going back to 2022. The most recent visit was on Jan 9, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly four violations before.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged four times.
Restaurants in Vero Beach average 77, so Red Wok trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken stock in reach in cooler. Advised to add date
02C-02-5
Basic - Equipment in poor repair. Torn gasket on cook line door. Ice machine is broken. Operator states they are getting a new one
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on cooler doors need cleaned. Handles on sandwich top cooler needs wiped down. Lids to bulk bins have build up **Repeat Violation**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. On end of cooks line
14-20-4
Basic - Stored food not covered. Dick in reach in cooler. Operator added plastic wrap. Sauces in walk in cooler need covered **Corrective Action Taken**
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
70
Jul 24, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to line container of fried noodles
14-86-1
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in walk in cooler **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bean sprouts sitting out of cooler at 66f on cooks line. Chef states he had out of cooler for lunch rush. Item was placed back in cooler to rapid chill **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Water filter in hand sink next to ice bin. Operator moved **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-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. Handles in sugar and salt bin **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 77f. Advised operator to dispose of water
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on cook line cooler
23-03-4
47
Feb 19, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
64
Sep 12, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Storing raw meat in chest freezer
14-31-5
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 pork on French fries and ice cream in reach in chest freezer. Raw over prepped vegetables in reach in freezer **Corrected On-Site** **Repeat Violation**
08A-17-6
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 84f.manager removed water **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets on reach in cooler
23-03-4
Basic - Stored food not covered. Fried noodles on top shelf of cook line. Operator added lid **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
58
Apr 9, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
70
Dec 14, 2023
Routine - Food
No violations found.
100
Dec 7, 2023
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over wontons in freezer. Operator moved to correct storage **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken in flip top cooler on cooks line above the chill line. Found between 42-49F. Operator spread out product to cool better. Egg rolls in cooler found at 46F stacked in cooler. Operator moved to a cooler spot. **Corrective Action Taken**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-41-4
Basic - Bowl or other container with no handle used to dispense food. In cooked noodles on cook line **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates being stored on flip top cooler cutting board in front of various raw meats. Educated manager on cross contamination, plates were moved. **Corrected On-Site**
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook on cooks line without hair net, was placed on during inspection. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Sauce in gallon containers on floor in walk in cooler. Manager picked up **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hood filters soiled with grease, food debris, dirt, slime or dust. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed rags **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Spice container on cooks line. Employee added label
02D-01-5
45
May 31, 2023
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
50
Nov 29, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw beef in walk in cooler
08A-05-6
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Dead roaches on premises. One dead roach behind fryer . Manager clean up **Corrected On-Site**
35A-03-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. When washing dishes mush have was rinse and sanitize and used in proper order. In bar area educated and is rehashing cups **Corrective Action Taken**
16-13-5
Basic - Floor area(s) covered with standing water. In back of cooks line to hand washing sink. Manager states they have a plumber coming to fix line
36-22-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen area **Repeat Violation**
36-02-5
67
Aug 23, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - 31A-11-4 Observed - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cook used sink to drain ice. - From follow-up inspection 2022-08-23: **Time Extended**
31A-11-4
Intermediate - 22-02-4 Observed - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head dirty **Repeat Violation** - From follow-up inspection 2022-08-23: **Time Extended**
22-02-4
Basic - 08B-47-4 Observed - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Multiple buckets in walk-in cooler - From follow-up inspection 2022-08-23: **Time Extended**
08B-47-4
Basic - 36-02-5 Observed - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Paint chipping off throughout kitchen - From follow-up inspection 2022-08-23: **Time Extended**
36-02-5
74
Frequently Asked Questions
When was Red Wok last inspected?
The most recent health inspection at Red Wok on file is from Jan 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Red Wok?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Red Wok.
How does Red Wok compare to other restaurants in Vero Beach?
Red Wok most recently scored 70 out of 100, which is lower than the Vero Beach average of 77.
Has Red Wok's inspection record improved over time?
No. Recent inspections at Red Wok have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Red 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 Red Wok inspected?
Based on the inspection history on file, Red Wok is inspected around three times per year on average.
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