First Wok

4801 S Military Trl, Greenacres, FL 33463 · Permanent Food Service · License 6019310

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 1 intermediate, 6 basic (1 repeat)
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Sep252026

Routine inspection

11 violations found

First visitSep 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.
11 violations found:
- 4 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  1. Observed Rice (87°F - Hot Holding)in pot at cookline under no temperature control. Per operator food cooked less than one hour ago. Operator reheated rice at wok to 165°F or higher with customer order. 2. Observed pot of Cooked chicken (97°F - Hot Holding) on food prep table in kitchen under no temperature control. Per operator food was cooked less than one hour ago. Operator reheated food to 165°F or higher at fryer in kitchen.
  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.
  Observed raw chicken on trays and no longer in original packaging stored on shelf directly above frozen shrimp in two door reach in freezer in kitchen. Operator reorganized foods by cooking temperature.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee wiping table down with soiled wiping towel, then handling cutting board immediately after without first handwashing. Advised employee to wash hands.
  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee touching shirt either bare hand then handling a tray of eggrolls immediately after without first handwashing in kitchen. Advised employee to wash hands.
Intermediate1
- Code 27, Water source: Handwash sink does not have enough water pressure to properly wash hands in kitchen.
Basic6
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  1. Observed soiled cardboard used as shelf liner on equipment storage shelf in warewash area. 2. Observed soiled cardboard used on food and utensils storage rack at cookline in kitchen.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Observed soiled wet wiping cloth stored at cookline in kitchen.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  1. Walk in cooler door gasket. 2. Two door, beverage air reach in cooler opposite fryers in kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Screen in door torn/in poor repair.
  Observed mesh open along bottom of door and not connected to door at back exit in kitchen.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee cell phone and personal water bottle stored on food prep table in kitchen.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mop stored in mop bucket in kitchen.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.