Red Wok LLC

737 22 St, Vero Beach, FL 32960 · Permanent Food Service · License 4105383

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Aug 12, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 5 basic
-13
Safety score87

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

Inspection history

1 inspection · 2 visits

Aug112026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 2 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  raw chicken (45°F - Cold Holding); raw shrimp (44°F - Cold Holding); cooked green beans (47°F - Cold Holding); cut cabbage (47°F - Cold Holding); tofu (47°F - Cold Holding); pooled eggs (47°F - Cold Holding) Operator states in cooler since 12, found at 3pm, operator started moving itemsto another cooler to rapid chill.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer line is cut. Swapped lines, now reading 100ppm
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Water turned off at hand sink due to faucet dripping. Operator turned back on
  Fixed on the spot
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: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 52f
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Cloth used to cover egg rolls on cooks line
- Code 25, Single-service items: Single-service articles improperly stored.
  To go containers not inverted
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Cook line
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.

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.