WOK'N'LIME
2979 W COMMERCIAL BLVD, Fort Lauderdale FL 33309 · 754-423-4021
Last inspected Aug 19, 2026 · 10 visits since August 2023
DEC 24
JUL 25
SEP 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired December 1, 2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026018751 | Jan 20, 2026 | May 7, 2026 | $200 |
| 2--2015052674 | Nov 12, 2015 | Dec 22, 2015 | $160 |
Inspection history
10 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (110F - Hot Holding) being held above fryer for approximately 30 minutes for service. operator reheated to 165F
Employee washed hands in a sink other than an approved handwash sink. Observed employee enter building, wash hands at 3 compartment sink then proceed to handle packaged food. Instructed employee to wash hands at hand was sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice cooling for 45 minutes at 3:00 (89F-94F - Cooling) to 84F-88F at 3:40. Item cooling on speed rack in kitchen Operator moved to reach in freezer to quick chill
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled. Operator labeled
Show the remaining 3 findings ▾
Dead roaches on premises. Observed 1 dead roach inside of not in use/not working ware washing machine. Operator removed, cleaned and sanitized
Old labels stuck to food containers after cleaning.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top fryers in use not under hood system
Jan 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 10 findings ▾
Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. Establishment receiving juice bearing a warning label that this product has not been pasteurized which was not prepared at location or a location of the same ownership. See stop sale.
Stop Sale issued due to food originating from an unapproved source. Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. Establishment receiving juice bearing a warning label which was not prepared at location or a location of the same ownership. Use of unpasteurized milk products. Establishment receiving ice cream with a label stating product has not been pasteurized.
Use of unpasteurized milk products. Establishment receiving ice cream with a label stating product has not been pasteurized. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine. Operator remade and retested at 100ppm chlorine. Discussed with operator
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at cook line hand wash sink. Operator provided loose roll
Ceiling tile missing. Observed above cook line, above restroom
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed next to back door above dry storage/reach in coolers
Nonfood-contact surface soiled with grease. Hood filters soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top
Marked exit/path to marked exit blocked. For reporting purposes only. Observed exit in office area/dry storage blocked
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator using three compartment sink to wash hands rinse and sanitize equipment.
Sep 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked rice (90-100F - Cooling) in deep covered hotel pan per operator rice placed in cooler at 11:00am not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale.
Raw animal food stored over or with unwashed produce. Observed raw chicken wings stored over unwashed cabbage in reach in cooler. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (90-100F - Cooling) in deep covered hotel pan per operator rice placed in cooler at 11:00am not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler shrimp (51F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); half chicken (51F - Cold Holding) items removed from freezer and place in unit held out of temperature less than 4 hours. Operator placed ice on items
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked rice (90-100F - Cooling) in deep covered hotel pan.
No proof of required state approved employee training provided for any 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. Observed bowl with no handle used to dispense cooked rice. Operator removed.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator using three compartment sink to wash hands rinse and sanitize equipment.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 Ppm. Operator added chlorine rechecked 100 Ppm
Working containers of food flour and salt removed from original container not identified by common name. Operator labeled.
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer 10 Ppm. Employee added more chlorine rechecked 100 Ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on shelf behind flat top grill cooked onions (125-129F - Hot Holding) per employee held out of temperature 1 hour. Employee placed on flat top to reheat. Rechecked 175F
No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom and public restroom
No probe thermometer provided to measure temperature of food products. Expired batteries.
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.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. As per employee dish machine not functioning and have setup three compartment sink.
Equipment in poor repair. Freezer chest not attached to hinges
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on whirlpool reach in surface soiled with grease, food debris, dirt, slime or dust.
Single-service articles not stored inverted or protected from contamination. Observed single serve hinge containers not properly inverted. Operator stored correctly
Working containers of food removed from original container not identified by common name. Observed squeeze bottle of oil removed from original container not identified by common name.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Observed bread in direct contact with a thank you t shirt to go bag
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024. Operator renewed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pork 98F in over stack covered pan in reach in cooler@ 10:00 cooling since 9:00 rechecked 10:30 89F at this rate pork will not reach adequate cooling temperature. Operator placed in shallow pan and placed in freezer.
No paper towels or mechanical hand drying device provided at handwash sink. In employee bathroom
No probe thermometer provided to measure temperature of food products.
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.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. As per employee dish machine is not functioning and are washing dishes in three compartment sink.
Interior of /microwave has accumulation of black substance/grease/food debris. On cook line.
Stored food not covered. Observed multiple containers not covered in whirlpool refrigerator/freezer. Employee covered
Sep 4, 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 ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 10 Ppm. Employee added chlorine rechecked 100 Ppm.
Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in direct contact with a t shirt thank you bag in whirlpool freezer. Observed raw carrots stored in direct contact with a t shirt thank you bag in whirlpool refrigerator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken patties (121-129F - Hot Holding); beef patties (120F) in hot holding unit per operator held out of temperature less than two hours. Operator increased heat
No probe thermometer provided to measure temperature of food products.
Current Hotel and Restaurant license not displayed. License displayed expired December 1 2023
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. As per employee dishwasher is broken and dishes are washed in three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on whirlpool refrigerator/freezer soiled with grease, food debris, dirt, slime or dust.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine wiping cloth solution 0 Ppm. Employee added more chlorine rechecked 50 Ppm
Jan 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired December 1, 2023.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at back kitchen area. Operator provided paper towels.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with food debris at front kitchen area.
Single-service articles not stored inverted or protected from contamination. Observed single serve containers not inverted. Operator turned containers over.
Working containers of food removed from original container not identified by common name. Observed working container of salt out of original package not labeled. Operator labeled.
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen fry station- observed soiled cardboard on the floor.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep table- observed employee personal bag of lettuce on prep table. Employee removed bag of lettuce.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cold holding unit and prep table- observed soiled wiping cloths on on cutting board and prep table. Employee removed wiping cloths.
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.