No. 1 Wok
6025 Stirling Rd, Davie, FL 33314 · Permanent Food Service · License 1621191
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-17
- Safety score83
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 visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Rack front of walk in cooler-; Cooked Chicken at 4:15PM (77°F - Cooling) since 1:45PM . Manager stored in Walk in Cooler to quick chill
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Container of raw Pork stored above container of cooked pork in walk in cooler. Manager inverted during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap and then engaging in food preparation.
Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels provided at handwash sinks.
Broth front counter and kitchen handwashing sinks. Replaced during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 08, Food protection and cross-contamination: Containers of soy sauce stored on floor next to freezers in kitchen.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles and vents soiled with accumulated grease, dust, or mold-like substance.
In kitchen.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.