Wok'n'Lime
2979 W Commercial Blvd, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1622202
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. chicken wings (110°F - Hot Holding) being held above fryer for approximately 30 minutes for service. operator reheated to 165°F
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection1 high priority (fixed on the spot), 3 intermediate (fixed on the spot), 2 basic-11
- Safety score89
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 visitAug 19, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. chicken wings (110°F - Hot Holding) being held above fryer for approximately 30 minutes for service. operator reheated to 165°F
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: 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 (89°F-94°F - Cooling) to 84°F-88°F at 3:40.
Item cooling on speed rack in kitchen Operator moved to reach in freezer to quick chill
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle of degreaser not labeled. Operator labeled
Fixed on the spot
Basic2
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 1 dead roach inside of not in use/not working ware washing machine. Operator removed, cleaned and sanitized
Fixed on the spot
Reporting only1
Code 45, Fire extinguishing equipment: 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
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.