#1 WOK CHINESE RESTAURANT
1275 US HWY 1 STE 4, Vero Beach FL 32960
Last inspected Aug 24, 2026 · 7 visits since November 2023
SEP 24
FEB 25
JUL 25
JAN 26
AUG 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022032523 | Jun 20, 2022 | Aug 11, 2022 | $800 |
| 4--2021018797 | Apr 12, 2021 | Jun 24, 2021 | $800 |
| 4--2019049606 | Jul 29, 2019 | Nov 1, 2019 | $960 |
Inspection history
7 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Nonfood-grade containers used for food storage - direct contact with food. Egg rolls in card board box
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 in tubs over opened bag of scallops
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg drop soup (66-88F - Hot Holding) for 2 hours. Advised to reheat.
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Operator needs to add 3% on receipt next to surcharge line
Show the remaining 6 findings ▾
Handwash sink used for purposes other than handwashing. Used to store containers next to 3 bay sink
Bowl or other container with no handle used to dispense food. In bulk bins
Food stored on floor. Fryer oil on cooks line
Ice buildup in reach-in freezer
Reuse of single-service or single-use articles. Lo mein bags used to store cooked pork in freezer
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Egg rolls in cardboard box.
Raw animal food not separated from ready-to-eat food during preparation. Raw chicken over raw beef in up right freezer
Bowl or other container with no handle used to dispense food. -Bowl in fried chicken
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. - torn gasket on up right freezer
Ice buildup in reach-in freezer. Upright freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 79f water. Operator removed
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
Stored food not covered. Chicken in walk in cooler
Time/temperature control for safety food thawed in an improper manner. Frozen Chicken sitting out to thaw. Operator moved to cooler
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Menus used to line fried chicken in bin
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
Handwash sink used for purposes other than handwashing. Used to store bowls at 3 bay sink. Operator removed
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
Food stored on floor. Bag of onions in walk in cooler
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler cook line coolers are soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Small two door cooler interior is soiled
Reuse of single-service or single-use articles. Reuse of bamboo shoot can to store eggs in reach in cooler. Operator removed
Stored food not covered. Chicken in walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Menus used to line fried chicken. Black trash bag used to line container holding uncooked rice in dry storage. Spoke to operator about food grade liners
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over vegetables in reach in freezer
Food stored on floor. Fryer oil
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on make table cooler drawers. - shelf above cooler soiled in dust -walk in cooler shelves soiled
Reuse of single-service or single-use articles. Reuse of noodle bags to stored cooked pork in freezer
Sep 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
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.
Non-food grade paper/paper towel used as liner for food container. Menu used to line food bins with cooked chicken
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
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Bowl or other container with no handle used to dispense food. In chicken on cooks line
Ice buildup in reach-in freezer
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler. Gasket on white reach in freezer
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
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 Priority: High Priority
Observed: Handwash sink not accessible for employee use at all times. Blocked by extension cord for fan. Priority: 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
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
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 Priority: Basic
Observed: Employee with no hair restraint while engaging in food preparation. Male cook on cook line engaging in food preparation without hair restraint Priority: Basic
Observed: Food stored on floor. Fryer oil on cooks line Priority: 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. Priority: Basic
Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Priority: Basic
Observed: Stored food not covered. Wontons in reach in freezer Priority: Basic
Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Priority: Basic
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
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.
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
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.
Bowl or other container with no handle used to dispense food. Bowl used to scoop corn starch
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above walk in cooler water damaged
Employee with no hair restraint while engaging in food preparation. Cook had no hair restraint
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline are soiled with black mold like substance.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.