#1 Wok Naples

4350 Thomasson Dr, Naples, FL 34112 · Permanent Food Service · License 2102722

A
Grade A
Safety score 95 of 100
Latest visit: Jul 15, 2026

What drove the grade

Floor tiles missing and/or in disrepair.Basic · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 15 routine inspection
    5 basic
    -5
  • Safety score95

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitJul 15, 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:

    • 5 Basic
    What the inspector cited

    Basic5

    • Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.there are unlabeled containers of flour and corn starch in the back prep area.

      Operator labeled the containers.

      Fixed on the spot

    • Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.

      There is an open employee drink inside the make table cooler closest to the walk-in coolers. Operator discarded the employee drink.

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.

      There is a handleless 2 cup to go container inside a bag of salt on the cook line. Operator removed the to go container.

      Fixed on the spot

    • Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.

      There are broken floor tiles in the storage and ware washing areas.

      Ceiling tile missing.

      There are missing ceiling tiles above the walk in cooler.

    Official report, on the Florida DBPR website

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.

Most cited

Floors, walls, ceilings and ventilation2
Labeling, date marking and consumer advisory1
Handwashing and hygienic practices1
Food-contact surfaces designed and maintained1