NO. 1 WOK
6025 STIRLING RD, Davie FL 33314 · 954.321.8118
Last inspected Jan 8, 2026 · 8 visits since July 2023
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
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 over raw beef in the 2 door reach in freezer. The items were swapped
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 front of the kitchen, the pre fried wings being held on time were not time marked. The manager marked the time on the white board. The item has been out of the cooler less than 2 hours
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shrimp stored over cooked chicken. The raw shrimp was moved to a lower shelf.
Bowl or other container with no handle used to dispense food. In the warmer of fried rice, a container with no handle was stored inside ad used to dispense the product. The container was removed.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Spray bottle containing toxic substance not labeled. Under the hand wash sink at the front counter, a spray bottle of general cleaner was not labeled. The owner labeled the bottle
Bowl or other container with no handle used to dispense food. In the bag of rice, a pint container was stored and used to dispense the product. The item was removed
Buildup of food debris/soil residue on equipment door handles. On the standing reach in freezer doors in the kitchen.
In-use knife/knives stored in cracks between pieces of equipment. On the cook line. The knives were removed
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw beef was stored over washed peas and raw eggs were stored over egg roll wrappers. Both items were moved to be stored appropriately.
Bowl or other container with no handle used to dispense food. In a bag of rice in the back dry storage area, a pint container was stored in the bag and used to dispense the food. The item was removed.
Nothing was found. The inspector recorded no violations at all.
Recorded at 5007 N HIATUS RD, Sunrise — this licence has since moved.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing.
Operating with an expired Division of Hotels and Restaurants license.
Employee washed hands in a sink other than an approved handwash sink.
Bowl or other container with no handle used to dispense food.
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. #1. Raw pork stored over cooked chicken in beverage air freezer in kitchen. #2. Raw chicken and raw beef stored over sauces inside walk in cooler. Operator moved raw chicken and raw beef and stored correctly.
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. Beverage air freezer in kitchen; raw chicken stored over raw pork and raw beef. Operator moved raw chicken to bottom shelf and stored correctly.
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. Cooked sweet and sour chicken using TPHC without time mark in cook line, held less than 4 hours ago. Operator placed time mark.
Probe thermometer not within the intended measuring range of use. Thermometer battery died.
Employee with no hair restraint while engaging in food preparation in kitchen.
Flour Food storage container/container lid cracked or broken in dry storage area.
Food not stored at least 6 inches off of the floor. Case of dry chow mein noodles not 6 inches off floor in dining room.
Time/temperature control for safety food thawed in an improper manner. Raw frozen shrimp thawing at room temperature on prep station. Operator moved to walk in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth 0ppm chlorine, operator remade to 50ppm chlorine.
Working containers of food removed from original container not identified by common name. Operator labelled msg on bucket in dry storage area.
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.