First Wok in Gainesville INC
5168 SW 34 St, Gainesville, FL 32608 · Permanent Food Service · License 1103066
What drove the grade
Cooked poultry not reaching a minimum internal temperature of 165°F.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection1 high priority (fixed on the spot), 4 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Cooked poultry not reaching a minimum internal temperature of 165°F.
In wok: chicken plated at (133°F - Cooking). Employee returned to wok and cooked chicken to. (176°F - Cooking).
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle contacting corn starch and sugar. Employee removed for cleaning.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in front reach-in cooler.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone charging on grinder. Employee removed.
Fixed on the spot
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Pliers on shelf over reach-in prep cooler. Operator moved to proper storage area.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.