FIRST WOK
4801 S MILITARY TRL, Greenacres FL 33463
Last inspected Feb 25, 2026 · 12 visits since September 2023
FEB 25
JUN 25
JUN 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026028099 | Feb 23, 2026 | May 14, 2026 | $720 |
Inspection history
12 visits, newest first
Feb 25, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
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
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
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
Bowl or other container with no handle used to dispense food. Bowl being used to dispense flour
Show the remaining 1 finding ▾
Food stored on floor. Oil stored on floor Advised operator to remove from floor
Feb 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority3 Intermediate4 Basic
Show 13 findings ▾
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
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
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
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
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
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
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
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
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
Bowl or other container with no handle used to dispense food. Bowl being used to dispense flour
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
Food stored on floor. Oil stored on floor Advised operator to remove from floor
Working containers of food removed from original container not identified by common name. No label for flour
Oct 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority2 Intermediate4 Basic
Show 13 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Employee with no hair restraint while engaging in food preparation. No employees wearing hair restraints in kitchen, discussed with operator.
Food stored on floor. In kitchen multiple buckets of sauce, oil and rice stored on floor, discussed with operator to remove products from floor.
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.
Jun 9, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
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.
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.
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.
Dumpster overflowing garbage.
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.
Garbage on the ground and/or pad around dumpster., discussed with operator to clean and sanitize area.
Open dumpster lid, discussed with operator to close lid.
Jun 4, 2025Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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.
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.
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.
Jun 2, 2025Administrative complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 9 high priority.
9 High priority6 Intermediate3 Basic
Show 18 findings ▾
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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 soap provided at handwash sink. At hand washing sink in back of store no soap provided discussed with operator provided soap.
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.
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.
Food stored on floor. In kitchen large pots of raw pork stored on floor, discussed with operator who removes pots from floor.
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.
Feb 8, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
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.
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.
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.
Handwash sink used for purposes other than handwashing. In kitchen handwashing sink used to store dirty dishes. Operator removed dishes.
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.
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.
Feb 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 10 high priority.
10 High priority4 Intermediate4 Basic
Show 18 findings ▾
Container of medicine improperly stored. In kitchen bottles of medicine stored above open container sugar operator removed medicine bottles.
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.
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.
Employee washed hands with no soap. Employee handling raw chicken rinsed hands with water using no soap after employee began to handle clean trays. Discussed with operator employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed tray and did not sanitize before using to prepare pork egg rolls. Set up three compartment sink for employee to sanitize.
Nonfood-grade containers used for food storage - direct contact with food. In kitchen cooked chicken wings stored in cardboard Box discussed with operator who moved chicken to plastic bin.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in cabinet freezer open bag of ground raw pork stored over bag of cooked shrimp. Operator corrected storage of products. In reach in flip top freezer next to fryer open bag of raw shrimp stored over open bags of French fries. Operator corrected storage.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken and raw beef stored over top of cooked shrimp and cooked chicken operator corrected storage.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen on table raw eggs (65F - Cold Holding)per operator not prepared or portioned today and held at room temperature for approximately 1 hour until cooked to order. Operator moved product to walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on table next to flip top cooler cut cabbage (59F - Cold Holding) per operator product not portioned or prepared today held at room temperature until cooked to order for approximately 1 hour. Discussed cold holding with operator who moved product to walk in cooler to cool to 41F
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.
Handwash sink used for purposes other than handwashing. In kitchen handwashing sink used to store dirty dishes. Operator removed dishes.
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 reach in freezer bags of house made batter fried shrimp not date marked per operator product made 2 days prior and added correct date mark to bag.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator unable to set up three compartment sink to properly sanitize dishes and use test strip to test chemical levels. We set up three compartment sink together.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washed and rinsed metal tray without sanitizing. Set up three compartment sink to properly sanitize dishes.
Food stored on floor. In kitchen bucket of shrimp and bucket of chicken sitting on floor discussed with operator who moved products from floor.
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.
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.
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
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.
No paper towels or mechanical hand drying device provided at handwash sink at prep station, operator provided.
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.
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
Stored food not covered...egg rolls, pork in walk in cooler.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw chicken above cooked chicken. Operator placed raw chicken on lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cabbage cut (70F - Cold Holding) on table at room temperature. I explained to operator that cut cabbage must be refrigerated and operator placed in refrigerator.
Observe can opener surface soiled with food debris, mold-like substance or slime.
Single-service articles improperly stored. Observe Togo contains stored on kitchen floor.
Sep 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Plastic buckets stored on walk-in cooler floor.
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.