#1 WOK CHINESE RESTAURANT
1275 US HWY 1 STE 4 · VERO BEACH · Indian River County · FL 32960
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 1
08A-05-6High Priority – 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 **Corrected On-Site** Priority: High Priority
Intermediate 3
31A-09-4Intermediate – Observed: Handwash sink not accessible for employee use at all times. Blocked by extension cord for fan. **Corrected On-Site** Priority: Intermediate
02C-02-5Intermediate – 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
53B-05-5Intermediate – 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
Basic 7
40-06-5Basic – 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 **Corrected On-Site** Priority: Basic
13-03-4Basic – Observed: Employee with no hair restraint while engaging in food preparation. Male cook on cook line engaging in food preparation without hair restraint **Repeat Violation** Priority: Basic
08B-38-4Basic – Observed: Food stored on floor. Fryer oil on cooks line Priority: Basic
23-03-4Basic – 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. **Repeat Violation** Priority: Basic
22-16-4Basic – Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Priority: Basic
08B-12-5Basic – Observed: Stored food not covered. Wontons in reach in freezer **Corrected On-Site** Priority: Basic
14-17-4Basic – Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Priority: Basic
Inspector observations synchronized from DBPR on October 10, 2026 1:09 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.