Super Wok
2430 Vanderbilt Beach Rd Ste 102, Naples, FL 34109 · Permanent Food Service · License 2102734
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-12
- Safety score88
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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the walk in cooler, observed raw shrimp stored above ready to eat soy sauce buckets. Operator rearranged for proper storage.
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
In the stand alone freezer next to three compartment sink observed raw chicken not in original commercial packaged stored above ready to eat foods. Operator began to rearrange for proper storage.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In the walk in cooler, observed cooked pork not date marked. Operator stated pork was cooked in house on Monday.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand trash bin blocking access to hand sink located next to three compartment sink. Operator removed trash bin.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
In the walk in cooler observed employee foods stored above and next to food for sale to the public. Discussed with operator employee needs to be segregated and labeled.
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.