#1 Wok Chinese Restaurant
1275 US Hwy 1 Ste 4, Vero Beach, FL 32960 · Permanent Food Service · License 4105080
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate, 5 basic-20
- Safety score80
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 24, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
egg drop soup (66-88°F - Hot Holding) for 2 hours. Advised to reheat.
Fixed on the spot
Code 08, Food protection and cross-contamination: 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.
Raw chicken in tubs over opened bag of scallops
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Egg rolls in card board box
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Used to store containers next to 3 bay sink
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Operator needs to add 3% on receipt next to surcharge line
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Fryer oil on cooks line
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In bulk bins
Ice buildup in reach-in freezer
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Lo mein bags used to store cooked pork in freezer
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.