No 1 Wok of Miami

2617 SW 147 Ave, Miami, FL 33185 · Permanent Food Service · License 2330088

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Aug 25, 2026

What drove the grade

Raw animal food stored over or with unwashed produce.High priority, repeat · no follow-up needed · 21 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
6 high priority (5 no follow-up needed, 1 fixed on the spot, 2 repeats), 3 intermediate (1 repeat), 13 basic (8 repeats); basic violations cost 12 at most
-44
Safety score56

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

Inspection history

1 inspection · 1 visit

Aug252026

Routine inspection

22 violations found

First visitAug 25, 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.
22 violations found:
- 6 High priority
- 3 Intermediate
- 13 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed raw shell eggs at ambient temperature at cook line, as per operator from 1 hour prior.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw shelled eggs over unwashed celery, scallions, and soaking noodles inside the walk in cooler.
  Repeat violation
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw ground beef over ready to eat cooked chicken, cooked beef and cooked shrimp inside walk in cooler.
  Repeat violation
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed fried noodles being portion with bare hands, operator discarded.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed food stored inside thank you bags inside RIF by walk in cooler.
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.
  Observed cooked chicken, cooked noodles, cooked pork inside WIC with no date marked, as per operator from previous day.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener blade soiled.
  Repeat violation
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed some employees training expired on 01-2026.
Basic13
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed egg rolls inside WIC not covered.
  Employee preparing food in customer section of dining area.
  Observed employee portioning fried noodles at dining table, coached employee.
  Fixed on the spot
  Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
  Observed several RIC and RIF in customers area.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed handle touching the rice in one of the rice bins located in the back next to walk in cooler.
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl being used inside rice warmer by steam table.
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed for reach in freezer near exit door.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled door curtains of walk in cooler.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed single service box stored on floor by hallway.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Repeat violation
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.