Wok Inn
1287 S Beneva Rd, Sarasota, FL 34232 · Permanent Food Service · License 6803469
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 15, 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 visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat 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 Shell Eggs, Ambient (52°F - Cold Holding) Stored stacked above the pan fill line in the top section of the reach in cooler on the cook line. Employee stated the items had been stored in the reach in cooler for approximately 2 hours . Employee removed half of the content of the pans and placed it in the bottom section of the reach in cooler. All the following items were stored on a preparation table at room temperature in the kitchen Cooked Broccoli (72°F - Cold Holding); Cut Cabbage (74°F - Cold Holding); Cooked Rice (51°F - Cold Holding); Cooked Chicken (52°F - Cold Holding); Cooked Egg Rolls (53°F - Cold Holding). Owner stated the items were stored at room temperature for approximately 1 hour. Owner placed the items in the reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
Raw beef was stored over canned sodas in walk-in cooler. Owner relocated the cans.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Kitchen scissors used to cut food and can opener were soiled. Owner cleaned the items.
Fixed on the spot
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Handles on the hand wash sink next to the three compartment sink soiled. Exterior of the meat grinder soiled. Corrected on site. Employee cleaned both the meat grinder and handles before the end of the inspection. Corrected on site. Shelves in the walk in cooler soiled.
Code 25, Single-service items: Single-service articles improperly stored.
Single-serve cup lids stored next to handwashing sink. Owner relocated the cup lids.
Fixed on the spot
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.
- 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.