No 1 Wok
15880 Summerlin Rd Ste 302, Fort Myers, FL 33908 · Permanent Food Service · License 4605284
What drove the grade
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection1 high priority (fixed on the spot), 1 intermediate, 5 basic (4 repeats)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 5, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed chlorine concentration at 400+ppm. Operator added more water. Rechecked concentration at 100 ppm.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: 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.
Observed precooked frozen pork and rice not date marked.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour/salt/sugar bins. Educated operator on importance of labeling.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense rice.
Educated operator on using scoop with handle. Operator removed cup.
Fixed on the spotRepeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Educated operator on importance of inverting containers. Operator inverted containers.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Observed fan guard in walk in cooler with accumulated dust/debris.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed acoustic ceiling tiles in kitchen. Educated operator on replacing ceiling tiles.
Repeat violation
Earlier inspections 1
C78Routine inspection13 violations No follow-up needed
- First visitJul 16, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
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.
Observed precooked egg rolls and cut cabbage not date marked in walk in cooler.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed soiled pan stored inside handwash sink in dishwash area. Operator removed pan.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink at end of cook line.
Code 41, Chemicals and toxic substances: Spray bottle in dishwash area containing toxic substance not labeled.
Operator labeled bottle.
Fixed on the spot
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour/cornstarch/salt bins not labeled.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed package of precooked frozen pork thawing at room temperature.
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Walk in cooler.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cooks. Educated operator on importance of wearing hair restraint. Employees put on hats.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense rice.
Educated operator on using scoops with handles. Operator removed cup.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Operator placed wiping cloths in sanitizer bucket.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Educated operator on importance of inverting containers. Operator inverted containers.
Fixed on the spotRepeat violation
Reuse of single-service or single-use articles.
Observed half-cut jug reused as scoop. Operator discarded jug.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed acoustic ceiling tiles in kitchen. Educated operator on importance of having smooth and easily cleanable ceiling tiles.
Repeat violation
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.