No 1 Wok
1080 E Hwy 50, Clermont, FL 34711 · Permanent Food Service · License 4507713
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 15 basic (3 repeats); basic violations cost 12 at most-33
- Safety score67
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 visitNov 3, 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.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
-sheet pans of raw chicken and raw beef stored over spring rolls in upright reach in freezer.
Repeat violation
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
-raw chicken and raw beef stored on top of make table over cooked wontons below. Operator moved wontons to under ready eat side of make table.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-panned raw chicken stored over panned raw beef in upright reach in freezer.
Intermediate3
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.
-egg rolls, cooked chicken, cooked shrimp, cooked pork in walk in cooler
Repeat violation
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
-cooked pork in reach in freezer
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-walk in cooler shelves
Basic15
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
-observed raw shrimp thawing in standing water by triple sink. Operator drained water and placed in walk in cooler for further thawing.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
-container of sauce in kitchen -egg rolls in walk in cooler
Food stored in a location that is exposed to splash/dust.
-open container of sauce stored underneath fire extinguisher in kitchen, operator covered.
Fixed on the spot
Food stored on floor.
-containers of sauce in kitchen
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- open beverage container stored on top shelf of make table on cook line. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-multiple containers throughout the restaurant
Repeat violation
Equipment in poor repair.
-dry goods container lids are cracked/broken -gaskets on walk in cooler
Repeat violation
Walk-in cooler shelves with rust that has pitted the surface.
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
-observed wet cloth covering uncooked broccoli on cook line. Educated operator, cloth was removed.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior of dry goods containers in dry storage -mop sink is soiled -filters on hood suppression system -gaskets and sides of all walk in and reach in coolers/freezers -top back of fryer cabinets
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
-front door open at time of inspection
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
-back line
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair behind rice cooker on cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-throughout the kitchen
Floor soiled/has accumulation of debris in walk in cooler and behind rice cooker on cook line.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.