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First Wok

First Wok
3235 Garden St
Suite A
Titusville, FL 32796
(321)383-8881

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No (0) Emergency Closure Orders Since October 2008
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1 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

First Wok either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and First Wok or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2008067648 - On February 04, 2009 First Wok, Titusville was ordered to pay $500 for violations observed during its November 24, 2008 inspection.

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Food Misrepresentation Cases Since March 2006

NoticeAccording to Florida Statute 509.292; an operator may not knowingly and willfully misrepresent the identity of any food or food product to any of the patrons of such establishment.

The identity of food or a food product is misrepresented if:

  1. The description of the food or food product is false or misleading in any particular;
  2. The food or food product is served, sold, or distributed under the name of another food or food product; or
  3. The food or food product purports to be or is represented as a food or food product that does not conform to a definition of identity and standard of quality if such definition of identity and standard of quality has been established by custom and usage.

Case Number: 2008067648 - Dec 17, 2008 - Crab Rangoon Was Advertised On The Menu, But Imitation Crab Was Being Used.

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1 Food Service Inspection Since July 1, 2014
Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 5296785
Inspection Date: Tuesday, July 22, 2014
Inspection Number: 2403896
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 3
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
36-15-4 Basic.Food debris accumulated on kitchen floor.
36-13-4 Basic.Grease accumulated under cooking equipment.
14-03-4 High Priority.Galvanized metal in contact with acidic foods. Ketchup.
03F-02-4 High Priority.Potentially hazardous (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 and the time removed from temperature control cannot be determined. **Corrected On-Site**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. In reach in cooler.
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. Soiled utensil.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 5231545
Inspection Date: Wednesday, April 30, 2014
Inspection Number: 2381105
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 3
Number of Intermediate Violations: 4
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **. Repeat Violation**
36-13-4 Basic.Grease accumulated under cooking equipment. Mild build up. Under cook equipment.
38-07-4 Basic.Lights in food preparation, food storage or warewashing have mild build up in shields.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
14-03-4 High Priority.Galvanized metal in contact with acidic foods. Ketchup.
03F-02-4 High Priority.Potentially hazardous (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 and the time removed from temperature control cannot be determined. Will discard at 3:00
08A-20-4 High Priority.Raw animal foods not properly separated from each other in holding unit. Raw chicken over beef. **Corrected On-Site**
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. Spatula. **. Repeat Violation**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Cornstarch water,.
03D-20-4 Intermediate.Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. In rice pot, approximately one foot deep.
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked rice. **Corrected On-Site**

Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 5029202
Inspection Date: Wednesday, January 22, 2014
Inspection Number: 2335055
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
03F-02-4 High Priority.Potentially hazardous (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 and the time removed from temperature control cannot be determined.
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler.
22-27-4 Intermediate.Food-contact surfaces encrusted with grease and/or soil deposits. Bulk bin
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.

Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 5029201
Inspection Date: Tuesday, November 05, 2013
Inspection Number: 2335054
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of High Priority Violations: 3
Number of Intermediate Violations: 2
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of bulk goods containers.
14-45-4 Basic.Cardboard used to line nonfood-contact shelves.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
14-13-4 Basic.Food-contact surface not smooth and easily cleanable. Cooked pork stored in soiled cardboard box. **Corrected On-Site**
25-32-4 Basic.Reuse of single-service articles. Cut off plastic jug used to scoop rice.
03A-12-4 High Priority.Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Shredded cabbage on counter, 74°. Educated operator.
09-01-4 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. **Corrected On-Site**
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. Lids. **Corrected On-Site**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pork. **. Repeat Violation**

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 4923099
Inspection Date: Thursday, June 20, 2013
Inspection Number: 2272355
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
29-18-4 Basic.Drain cover(s) missing. Mop sink, **Corrected On-Site**
08B-37-4 Basic.Food stored in a prohibited area. Employee food with customer food, rif. **Corrected On-Site**
51-18-4 Basic.No copy of latest inspection report available.
25-32-4 Basic.Reuse of single-service articles. Jugs for sauce.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
08A-10-4 High Priority.Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over tofu. **Corrected On-Site**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice **Corrected On-Site**

Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 4675914
Inspection Date: Thursday, January 03, 2013
Inspection Number: 2197642
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw chicken over cream cheese wontons. **Corrected On-Site**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Pan of meat, **. Repeat Violation**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
14-13-4 Basic.Food-contact surface not smooth and easily cleanable. Towel directly on rice. **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **. Repeat Violation**
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface.
36-43-4 Basic.Debris in light shields. **. Repeat Violation**
38-05-4 Basic.Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Corrected On-Site**

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4 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 4534604
Inspection Date: Tuesday, April 03, 2012
Inspection Number: 2089829
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
15-28-2 Violation: 15-28-2Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 4576800
Inspection Date: Tuesday, April 03, 2012
Inspection Number: 2154291
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic oil, moved into reach in will discard after 4 hours.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw non packaged chicken over beef, upright reavh in freezer.
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. 92 degrees after several minutes, hand sink.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Towel bucket , chlorine 400 ppm. Corrected On Site.

Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 4335846
Inspection Date: Wednesday, January 11, 2012
Inspection Number: 2089829
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 12
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented/rusted cans. Observed two heavily dented cans on rims, soy saucebamboo shoots. Stop sale issued.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked rice,had turned off. Turned back on.
08A-16-1 Critical. Observed food stored in a prohibited area. Pan of employee food, fish heads, over customer food. Walk in cooler. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw shrimp over onions, raw eggs over vegetables , walk in cooler. Corrected On Site. Repeat Violation.
08A-28-1 Critical. Observed food stored on floor. Pan of raw meat, prep area. Corrected On Site.
08B-04-1 Critical. Observed used cardboard egg crates used as drainboard. Repeat Violation. Corrected On Site.
10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knive in between cook line.
12A-02-1 Critical. Observed hand wash sink used for purpose other than washing hands. Storing dishes. Corrected On Site.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Plastic cut off jug used to scoop cooked rice. Corrected On Site. Repeat Violation.
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed soiled cardboard used as shelve covering , cook line, walk in cooler.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 4335847
Inspection Date: Tuesday, September 06, 2011
Inspection Number: 2089830
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic oil. Corrected On Site. Less than 4 hours, rapid chilled.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs. Corrected On Site. Less than 4 hours, rapid chilled.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw non commercially packaged chicken over dumplings, upright freezer.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw shrimp over carrots. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw meats over sauces, walk in. Repeat Violation.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw non commercially packaged chicken over peas and carrots, back freezer. Corrected On Site.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Non handled can , for raw rice. Corrected On Site.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Using cut plastic jug for cooked rice. Corrected On Site. Repeat Violation.
15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted and covered with dirty cardboard. Repeat Violation.
16-13-1 Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board.
37-03-1 Observed wall in disrepair. By back door.
37-05-1 Observed wall soiled with accumulated food debris. Repeat Violation.
38-07-1 Lights missing the proper shield, sleeve coatings or covers. In disrepair.

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 3956829
Inspection Date: Thursday, March 03, 2011
Inspection Number: 1958016
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 23
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented/rusted cans. 3 six lb cans of water chesnuts.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked meats, pasta, etc. Observed no date markings.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cornstarch water. Corrected On Site.
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. Chicken, kitchen floor.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw non commercially packaged chicken over cooked pork. Upright freezer.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw meat over sauces, walk in. Repeat Violation.
08A-27-1 Critical. Observed raw animal food stored over cooked food. Raw meat over cooked pork, walk in.
08A-28-1 Critical. Observed food stored on floor. Bucket of chicken. Corrected On Site.
12B-07-1 Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle, above ric. Corrected On Site.
13-03-1 Observed employee with no hair restraint. Cook.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Plastic jug for scooping rice.
14-31-1 Equipment or utensils not designed or constructed in a manner to avoid contamination. Non handled bowl, chopped onions.
14-33-1 Observed equipment in poor repair. Buckets holding food, heavily cracked, jagged edges. Walk in.
14-35-1 Observed heavily soiled cardboardl used as shelf covers. Walk in
14-51-1 Observed nonfood-grade containers used for food storage. Publix bags, meats. Reach in freezer. In direct contact.
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-17-1 Critical. Observed soiled reach-in cooler gaskets.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Storing dishes. Corrected On Site. Repeat Violation.
36-13-1 Observed grease/ debris accumulated under cooking equipment. Mostly back room.
37-05-1 Observed wall soiled with accumulated food/ debris. Back room.
38-10-1 Light not functioning. Back room.
40-04-1 Observed personal care item stored with food. Aprons stored on top of sodas and on dish shelves.

Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 3956830
Inspection Date: Wednesday, October 06, 2010
Inspection Number: 1958017
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-05-1 Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked meats, dumplings, etc
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cooked chicken by fryer.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked rice 120. Corrected On Site. Less than 4 hours, rapidly heat.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw meats over sauces, walk in.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw non packaged ribs over edamame. Uprigh freezer, back room.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting washed green beans. Corrected On Site.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Bucket of tools. By cook line. Corrected On Site. Repeat Violation.
33-11-1 Missing drain plug at dumpster.

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4 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 3931711
Inspection Date: Thursday, June 24, 2010
Inspection Number: 1942071
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cornstarch/water mix at cookline, 97F. Less than 1 hour. Advised.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Chicken cooling in deep containers.
08A-29-1 Critical. Observed uncovered food in dry storage area. Corrected On Site.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling cooked pasta with barehands orior to further cooking. Advised.
22-18-1 Critical. Observed soil residue on plastic food storage containers.
22-27-1 Critical. Observed stained food-contact surface- cutting board.
25-05-1 Observed single-service articles improperly stored.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.

Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 3852091
Inspection Date: Thursday, February 25, 2010
Inspection Number: 1926255
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented can- water chestnuts.
02-26-1 Critical. Food containers of food labeled in English.
08A-26-1 Critical. Observed raw meat stored over vegetables in walk-in cooler.
12A-20-1 Critical. Observed employee wash hands with no soap. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
14-50-1 Observed a nonfood-grade utensil used for mixing sauces.
22-18-1 Critical. Observed soil residue on food storage containers.
22-22-1 Critical. Observed encrusted material on can opener. Corrected On Site.
31-09-1 Critical. Utensils stored in handwash sink. Corrected On Site.

Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 3623641
Inspection Date: Wednesday, November 04, 2009
Inspection Number: 1849194
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
09-01-1 Critical. Observed improper use of container with no handle used to dispense sugar and rice. Corrected On Site.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cooked prior to reheating. Advised.
14-31-1 Single use containers reused. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
22-18-1 Critical. Observed soil residue on food storage containers.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Several utensils stored in cookline handsink. Corrected On Site.

Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 3623642
Inspection Date: Monday, July 27, 2009
Inspection Number: 1849195
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented cans.
09-01-1 Critical. Observed improper use of plastic food container with no handle used to dispense ready-to-eat food- sugar, flour, salt.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
22-17-1 Critical. Observed soiled reach-in cooler gaskets.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Utensils stored in handsink. Corrected On Site.

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3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 3519814
Inspection Date: Tuesday, March 03, 2009
Inspection Number: 1815131
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name.
08A-26-1 Critical. Observed raw animal food stored over vegetables in the walk-in cooler.
09-01-1 Critical. Observed plastic food container with no handle used to dispense seasonings and sugar.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
31-12-1 Critical. Observed utensils stored in handwash sink. Corrected On Site.

Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 3184163
Inspection Date: Monday, November 24, 2008
Inspection Number: 1667734
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 5
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
12A-17-1 Critical. Observed employee improperly washing hands. Employee washing hands in tnree compartment sink. Corrected On Site.
22-22-1 Critical. Observed encrusted material on can opener.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Utensils stored in handsink. Corrected On Site.
49-06-2 Critical. Observed flammable material stored around water heater. For reporting purposes only.
52-01-1 Critical. Identity of food or food product misrepresented. Crab rangoon is on the menu, Imitation Crab is being served.

Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 3184164
Inspection Date: Wednesday, July 02, 2008
Inspection Number: 1667735
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Beef over cabbage, walk-in cooler. Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cabbage. Advised. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Scoop stored in handsink. Corrected On Site.

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2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 2875020
Inspection Date: Wednesday, March 05, 2008
Inspection Number: 1552255
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Chicken over vegetables. Walk-in cooler.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Rice. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. At prep table.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
45-35-1 Critical. No current hood fire suppression system inspection report available.
45-36-1 Critical. Hood suppression system not tagged.
47-05-1 Critical. Observed a splitter/multi-plug adapter in use. By rice pots.

Inspection For: FIRST WOK
License Number: 1505131
License ID: 3011520
Inspection Visit ID: 2875021
Inspection Date: Tuesday, November 20, 2007
Inspection Number: 1552256
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw meats stored above vegetables.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowls used for scooping cornstarch
14-35-1 Observed cardboardused as shelf cover for egg rolls.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
14-51-1 Observed nonfood-grade containers used for food storage. Shopping bags use for storing food in freezer.
22-22-1 Critical. Observed encrusted material on can opener.
24-10-1 Observed utensils stored in crevices between equipment. Corrected On Site.
47-05-1 Critical. Observed a splitter/multi-plug adapter in use.

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: FIRST WOK
License Number: 1505131
Inspection Date: Wednesday, June 13, 2007
Inspection Number: 1515782
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 2
Details
2 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
2 risk violations of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 risk violation of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
2 violations of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 critical violation of code 31 which requires:
  • “Toilet and hand washing facilities, number, convenient, designed, installed.”

Inspection For: FIRST WOK
License Number: 1505131
Inspection Date: Thursday, December 14, 2006
Inspection Number: 1515783
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 5
Details
2 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 risk violation of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 risk violation of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 risk violation of code 09 which requires:
  • “Foods handled with minimum contact.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
2 violations of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 21 which requires:
  • “Wiping cloths clean, used properly, stored”
1 violation of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 critical violation of code 31 which requires:
  • “Toilet and hand washing facilities, number, convenient, designed, installed.”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day First Wok in Titusville Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Titusville's First Wok.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while First Wok may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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