FIRST WOK

High Priority - Container of medicine improperly stored. Containers of medicines stored next to rice warmer, Manager moved. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee started wearing gloves, no handwash occurred, Inspector instructed to stop working with food and wash hands.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee wearing gloves touched her face and hair and continued working and handling food. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the triple sink, raw shrimp 73F thawed at room temperature, per manager shrimp was removed from freezer approximately 2.5-3 hrs ago, inspector instructed to moved raw shrimp to freezer, temperature dropped to 60F. Reach-in cooler at the front counter area, raw chicken wings 45F Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink blocked by containers stored inside sink and equipment in front of it, also handwash sink at the front counter blocked by portable AC, Manager moved all. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures on site at inspection time, Inspector emailed the written procedures.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler four containers of cooked chicken and pork no date marked, per manager chicken was cooked 03/25/26 AM, pork was moved from freezer.

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside flour bin and sugar bag.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers and trays above triple sink stored wet

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the end of the cook line, spoons and scoops in standing 75F water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment heavily soiled with food residue, also shelves under prep tables. Exterior part of hood with dripping grease. Exterior of microwave soiled with food residue. Walk-in cooler shelves soiled with food residue. Reach-in cooler gaskets with mold like substance.

Basic - Old food stuck to clean dishware/utensils. Containers stored above triple sink with food residue on the side.

Basic - Stored food not covered. In walk-in cooler, egg rolls not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. At the triple sink, raw shrimp 73F thawed at room temperature, per manager shrimp was removed from freezer approximately 2.5-3 hrs ago, inspector instructed to moved raw shrimp to freezer. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee started working with food and single service immediately after handling money, also female manager arrived and started moving single service and working with food, o hand washed occured. Repeat Violation Admin Complaint - From follow-up inspection 2025-10-14: Male employees touching observable soiled surface (pot handles, gas handles at the wok station and soiled wiping cloth) immediately started wearing gloves, no hand washed occurred. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, pork 49F, pork left in cooler overnight. Stop sale. Also tofu 45F, raw chicken 47F and 47F. At the cook line, sauce (with plant food) 72F, manager will add to time. Repeat Violation Admin Complaint - From follow-up inspection 2025-10-14: Reach-in cooler at the cook line, Raw shell eggs 52F, fresh garlic and oil 45F, per Operator from moved from walk-in cooler approximately at 10:30Am, manager placed ice underneath each container. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, chicken, broccoli, noodles, chicken wings no time marked, Manager time marked. Corrected On-Site - From follow-up inspection 2025-10-14: No time marked at inspection time for any food item (chicken, steamed broccoli, noodles and cut cabbage), time log not filled out since 10/10/25. Cold holding: chicken 56F, noodles 53F, cut cabbage 53F and 56F, Hot holding: broccoli78F and 83FAdmin Complaint Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the fryers, chicken wings 108F, manager will add to time. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-10-14: Admin Complaint Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee started working with food after handling money, no hand washed occurred.

High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler and freezer, observed raw meats stored in direct contact with thank you bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw pork stored above cooked pork, also at the cook line pooled eggs stored above cut onions, Manager moved and stored properly. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Reuse of raw chicken cardboard box to stored crispy noodles. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. r the cook line, raw shell eggs 64F per employee eggs were pulled out at 11:00am, Manager will add to time as a public health control form, eggs will be discarded at 3:00pm. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, cooked beef 110F, per employee beef was cooked 20-30minutes prior to temperature was checked. Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above reach-in coolers. Repeat Violation

Basic - Food stored on floor. At the cook line and prep area, oil jugs and containers with sauces on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and rica soiled, also accumulation of food debris on handles. Repeat Violation

Basic - Reuse of single-service or single-use articles. Reuse of raw chicken cardboard box to stored crispy noodles. Stop sale.

Basic - Stored food not covered. In walk-in cooler , egg rolls and chicken on first shelf not covered.

High Priority - Container of medicine improperly stored. Medicine (ointment) stored on shelf above reach-in cooler at the cook line, manager moved. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2024. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, pork placed above container 46F, employee voluntarily discarded. Also at the cook line, raw shell eggs at room temperature 78F, Manager will placed on time and will be discarded at 4:00pm.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed fried rice at room temperature 96F, Manager will add to time as a public health control and will be discarded at 5:00pm. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the front area blocked by portable AC, Manager moved. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided a digital copy during inspection

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables above reach-in cooler, Manager moved. Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. In use containers cracked (raw chicken containers and pork). Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the end of the cook line, observed multiple in use utensils stored in 82F water, Manage discarded the water. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled with food debris. Also exterior part of wok station. Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. At the prep area, observed male employee touching cooked pork with bare hands, inspector instructed to washed his hands and used gloves. Corrective Action Taken

High Priority - Employee washed hands with no soap. Male employee rinsed hands (only water), inspector instructed to use soap and washed hands properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the front counter, raw chicken container stored above opened bag of French fries, also at the cook line, raw chicken above noodles. Manager stored food properly.Repeat Violation Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the front line and cook line, broccoli, noodles, cut cabbage and chicken containers no time marked, manager marked. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, fried rice 101F per manager items was just reheated, Manager established items will be use with in the next hour.

Intermediate - No soap provided at handwash sink. Handwash sink at the front line, also no sign available at the sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, pork, chicken, shrimp vegetables no date marked, also in walk-in cooler bulk containers with pork, chicken, egg rolls and shrimp no date marked, per manager items were cooked/opened 09/10-11/2023. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle inside sugar bag, employee moved. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep table and above prep table. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stacked above triple sink.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the front cooler, observed tong handle in contact with chicken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled with grease build up. Exterior of equipment and handles soiled. Walk-in cooler shelves soiled. Repeat Violation

Basic - Stored food not covered. In walk-in cooler, egg rolls, shrimp and chicken containers on first shelf not covered, Manager covered. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple containers with white substance not labeled.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you bag containing beef in reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table: raw chicken and beef stored on shelf over vegetables. Bowl used with raw pooled shell eggs stored over tray with vegetables. All were moved. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided during this inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two reach in cooler on cookline soiled with food debris. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Buckets in sink near ware wash area. Moved during this inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked yesterday with no date mark. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in sauce and sugar. Removed all. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on shelf over prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses on shelf over prep table. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in granulated chicken stock. Removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around wok on cookline has food debris. Hood filters soiled with grease. Shelves soiled on cookline. Repeat Violation

Basic - Reuse of single-service or single-use articles. Cut broccoli stored in cardboard box that unwashed broccoli arrived in. Cardboard box being used to drain crispy noodles. Repeat Violation

High Priority - Container of medicine improperly stored. Prescription medication and medium on shelf over prep area. Operator moved. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two male employees wiped hands on clothes and continued to work without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in chest freezer: bags of ground raw pork stored over bags of cooked pork. In upright reach in freezer: bags of raw chicken stored on shelf over fries. In reach in freezer near back door: cups with raw chicken stored over bags of peas and carrots and bin of raw beef stored on shelf over noodles. In walk in cooler: bin of raw chicken on shelf over carrots. Bin of raw shrimp on shelf over cooked chicken and pork. In reach in make table: dish used to scramble eggs stored on top of pan of vegetable. Employees began moving items to proper storage. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table. Interior of reach in cooler.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Six employees working with no CFM

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and pork cooked yesterday. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Container of "cleaner" near mop sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Large pot of tea on prep table. Opened drinks on shelf over flour. Opened container of water on top of reach in chest freezer. Employees moved all. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on shelf over pineapple juice. Repeat Violation

Basic - Food stored in a prohibited area. Bag of personal food on top shelf in walk in cooler. Pans of chicken and egg rolls not covered in walk-in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in chicken base near back door. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior doors of three door reach in freezer. Shelves under two prep tables in kitchen area. Hood filters soiled

Basic - Reuse of single-service or single-use articles. Box containing cut broccoli on cookline. Also, scoop with open handle cut and used as a scoop. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop head stored in mop bucket.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several towels in kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pans of raw chicken stored on top of sprout bucket and on shelf over sauce. Pans of raw pork stored on shelf over sauce. Dish with pooled eggs stored in pan of cream cheese on shelf over rolls of biscuits. Pan of raw beef stored on top of bucket of onions. Began moving all. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Noodles, chicken, and cabbage. Manager added time mark to list. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: chicken and egg rolls cooked yesterday. Repeat Violation

Basic - Bowl with no handle used to dispense food. In sugar and msg.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on top of bag of sugar. Phone on shelf over sauce.

Basic - Equipment or utensils not designed or constructed in a durable manner. Cardboard lining shelves with paper bags. Bin holding ribs in reach in cooler near back door is broken.

Basic - Reuse of single-service or single-use articles. Cardboard box in walk in cooler with cut broccoli. Tomato sauce cans in reach in cooler contain eggs and sauce. Plastic jug cut in half used for rice.

Basic - Working containers of food removed from original container not identified by common name. Several bulk bins of food. Also, soy sauce buckets holding different sauces with no label. Repeat Violation