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No. 1 Wok

No. 1 Wok
1553 N Singleton Ave
Titusville, FL 32796
(321)269-6680

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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.

No. 1 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 No. 1 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--2009002384 - On February 26, 2009 No. 1 Wok, Titusville was ordered to pay $500 for violations observed during its December 18, 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: 2009002384 - Jan 15, 2009 - Crab Rangoon Was Advertised On The Menu But Imitation Crab Was Being Served.

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1 Food Service Inspection Since July 1, 2014
Inspection For: NO 1 WOK
License Number: 1505388
License ID: 4218225
Inspection Visit ID: 5315190
Inspection Date: Monday, July 14, 2014
Inspection Number: 2416073
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: 12
Number of High Priority Violations: 1
Number of Intermediate Violations: 4
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
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.
36-15-4 Basic.Food debris accumulated on kitchen floor.
36-13-4 Basic.Grease accumulated under cooking equipment.
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. Bulk items.
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In raw meats on cook line.
23-14-4 Basic.Shelf under preparation table soiled with food debris.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food.
22-26-4 Intermediate.Buildup of soiled material on racks in the reach-in cooler.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink.
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
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: NO 1 WOK
License Number: 1505388
License ID: 4218225
Inspection Visit ID: 5227270
Inspection Date: Wednesday, April 23, 2014
Inspection Number: 2380634
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: 18
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 14
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 food containers.
23-25-4 Basic.Build-up of grease/dust/debris on hood filters. Heavy build up.
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
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**
23-19-4 Basic.Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
08B-37-4 Basic.Food stored in a prohibited area. Observed whole small fish in reach in freezer. Operator stated that it is for employee use only.
36-13-4 Basic.Grease accumulated under cooking equipment.
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. Bulk flour. **Corrected On-Site**
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Non handled bowl in pork.
23-14-4 Basic.Shelf under preparation table soiled with food debris.
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. On fan in kitchen.
08B-14-4 Basic.Stored food not covered in walk-in freezer.
23-12-4 Basic.Walk-in freezer shelves soiled with encrusted food debris.
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Printed paper menu used as food drainboard. **Corrected On-Site**
08A-03-4 High Priority.Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw non sealed chicken over krab sticks.
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue.
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pork. **Corrected On-Site**

Inspection For: NO 1 WOK
License Number: 1505388
License ID: 4218225
Inspection Visit ID: 4957400
Inspection Date: Tuesday, January 21, 2014
Inspection Number: 2285312
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: 2
Number of Intermediate Violations: 3
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.
23-19-4 Basic.Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
36-14-4 Basic.Grease accumulated on kitchen floor.
08A-10-4 High Priority.Raw animal food stored over ready-to-eat food in reach-in cooler.
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. Over sauce buckets.
22-05-4 Intermediate.Cutting board(s) stained/soiled.
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue.
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.

Inspection For: NO 1 WOK
License Number: 1505388
License ID: 4218225
Inspection Visit ID: 4957399
Inspection Date: Wednesday, September 25, 2013
Inspection Number: 2285311
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: 16
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. In meats, cook line reach in cooler
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom of prep shelves. Heavy build up.
23-25-4 Basic.Build-up of grease/dust/debris on hood filters.
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
36-44-4 Basic.Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance, dust and food debris
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **. Repeat Violation**
08B-37-4 Basic.Food stored in a prohibited area. Employee food stored over customer food, front counter reach in cooler.
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. **. Repeat Violation**
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk dry items
36-62-4 Basic.Light not functioning. Cook line.
23-09-4 Basic.Soiled reach-in cooler gaskets.
08B-26-4 Basic.Stored food not covered in chest freezer.
08A-03-4 High Priority.Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw unpackaged pork over vegetables. **. Repeat Violation**
08A-18-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Chicken over pork **Corrected On-Site**
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over beef. **Corrected On-Site**
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. Heavy build up on food storage containers.

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: NO 1 WOK
License Number: 1505388
License ID: 4218225
Inspection Visit ID: 4957399
Inspection Date: Wednesday, September 25, 2013
Inspection Number: 2285311
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: 16
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. In meats, cook line reach in cooler
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom of prep shelves. Heavy build up.
23-25-4 Basic.Build-up of grease/dust/debris on hood filters.
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
36-44-4 Basic.Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance, dust and food debris
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **. Repeat Violation**
08B-37-4 Basic.Food stored in a prohibited area. Employee food stored over customer food, front counter reach in cooler.
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. **. Repeat Violation**
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk dry items
36-62-4 Basic.Light not functioning. Cook line.
23-09-4 Basic.Soiled reach-in cooler gaskets.
08B-26-4 Basic.Stored food not covered in chest freezer.
08A-03-4 High Priority.Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw unpackaged pork over vegetables. **. Repeat Violation**
08A-18-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Chicken over pork **Corrected On-Site**
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over beef. **Corrected On-Site**
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. Heavy build up on food storage containers.

Inspection For: NO 1 WOK
License Number: 1505388
License ID: 4218225
Inspection Visit ID: 4718862
Inspection Date: Monday, April 01, 2013
Inspection Number: 2229394
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: 13
Number of High Priority Violations: 5
Number of Intermediate Violations: 2
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
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.
03A-04-4 High Priority.Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Will discard after 4 hours.
03A-27-4 High Priority.Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Will discard at 2:30.
08A-03-4 High Priority.Raw animal food stored over/with ready-to-eat food in reach-in freezer not all products commercially packaged. **. Repeat Violation**
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler.
08B-19-4 Basic.Food contaminated by unsanitized equipment. See stop sale. Used cardboard egg crates used as draining racks. **Corrected On-Site**
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. 89. **Corrected On-Site**
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
12A-29-4 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. Handling cash, not washing hands. **Corrected On-Site**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Front counter
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Hat **Corrected On-Site**

Inspection For: NO 1 WOK
License Number: 1505388
License ID: 4218225
Inspection Visit ID: 4718863
Inspection Date: Monday, November 26, 2012
Inspection Number: 2229395
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: 5
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical.- Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. **Corrected On-Site**
08A-24-1 Critical.- Observed raw animal foods not properly separated from each other in holding unit/during preparation. In upright freezer. Raw chicken over beef and dumplings. **Corrected On-Site**
08A-27-1 Critical.- Observed raw animal food stored over cooked food. Raw chicken over sauces, walk in cooler. **. Repeat Violation**
08A-28-1 Critical.- Observed food stored on floor. Bag of carrots, walk in cooler.
10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. Between equipment, cleavers **. Repeat Violation**
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters, heavy. **. Repeat Violation**
32-17-1 Critical.- Handwashing cleanser lacking at handwashing lavatory. **Corrected On-Site**
37-11-1 Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers.

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3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: NO 1 WOK
License Number: 1505388
License ID: 4218225
Inspection Visit ID: 4601480
Inspection Date: Monday, May 21, 2012
Inspection Number: 2158933
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: 13
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
06-04-1 Critical.- Observed potentially hazardous food thawed at room temperature. Pork. Corrected On Site.
06-05-1 Critical.- Observed potentially hazardous food thawed in standing water. Shrimp. Corrected On Site.
08A-26-1 Critical.- Observed raw animal food stored over ready-to-eat food. Raw non commercially packaged chicken over fries. Rif. Corrected On Site. Repeat Violation.
08A-26-1 Critical.- Observed raw animal food stored over ready-to-eat food. Raw meat over sauces. Wic. Repeat Violation.
08A-26-1 Critical.- Observed raw animal food stored over ready-to-eat food. Raw chicken over cooked pork. 2nd rif. Corrected On Site.
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. Bulk goods. Corrected On Site.
10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cleaver in between equipment. Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops. 83 degrees. Corrected On Site.
14-51-1 Observed nonfood-grade containers used for food storage. Grocery bags, storing meat.
14-51-1 Observed nonfood-grade containers used for food storage. Fried noodles stored directly in used box. Repeat Violation.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walk in shelving.
38-10-1 Light not functioning. Dish room.

Inspection For: NO 1 WOK
License Number: 1505388
License ID: 4218225
Inspection Visit ID: 4386545
Inspection Date: Friday, January 27, 2012
Inspection Number: 2127418
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: 13
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08A-16-1 Critical. Observed food stored in a prohibited area. Employee food over customer food , whole fish, in freezer. Corrected On Site.
08A-16-1 Critical. Observed food stored in a prohibited area. Employee food ove customer food in walk in cooler. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw non packaged meats over cooked foods, reach in freezer. Corrected On Site. Repeat Violation.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over sliced vegetables , walk in. Corrected On Site. Repeat Violation.
08B-05-1 Critical. Observed employees using same utensil to handle raw and cooked product. Used cardboard egg crates used for draining boards. Repeat Violation. 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. Meats in reach in cooler.
14-51-1 Observed nonfood-grade containers used for food storage. Used box used for cut broccoli. Repeat Violation.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-17-1 Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
23-03-1 Observed build-up of grease on nonfood-contact surface. Shelf above fryer.
35B-03-1 Critical. Outer openings not protected with self-closing doors. Both rear doors.
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
41B-03-1 Critical. Observed unlabeled spray bottle. Soap spray. By oven.

Inspection For: NO 1 WOK
License Number: 1505388
License ID: 4218225
Inspection Visit ID: 4386546
Inspection Date: Tuesday, September 13, 2011
Inspection Number: 2127419
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: 12
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Chicken, garlic oil. Repeat Violation.
08A-16-1 Critical. Observed food stored in a prohibited area. Cut broccoli stored in soiled cardboard box.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw meats over sauces, fruit. Walk in. Corrected On Site. Repeat Violation.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw non packaged pork and chicken over dumplings. Freezer. Corrected On Site. Repeat Violation.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw non packaged chicken over vegetables , 2nd freezer.
08B-05-1 Critical. Observed employees using same utensil to handle raw and cooked product. Observed used cardboard egg crates used for draining. 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. Placing cooked chicken in wok. Corrected On Site.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
23-07-1 Observed gaskets with slimy/mold-like build-up.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Restroom.

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: NO 1 WOK
License Number: 1505388
License ID: 4218225
Inspection Visit ID: 4031339
Inspection Date: Monday, February 14, 2011
Inspection Number: 2009821
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: 12
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
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, egg rolls. , etc. Repeat Violation.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cornstarch, garlic oil. Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, cook line by fryerroom temperature. Operator discarded.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over bucket of soy, Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw non sealec beef over vegetables , reach in freezer. Corrected On Site. Repeat Violation.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Above reach in. Water bottle.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Broccoli container cracked. Corrected On Site.
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
22-17-1 Critical. Observed soiled reach-in cooler gaskets.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. By triple sink. Corrected On Site.
41A-02-1 Critical. Observed toxic item stored by food. Medicine bottle, over prep table.

Inspection For: NO 1 WOK
License Number: 1505388
License ID: 4218225
Inspection Visit ID: 4031340
Inspection Date: Friday, October 15, 2010
Inspection Number: 2009822
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: 8
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
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,
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. General tso, fresh garlic oil.
06-05-1 Critical. Observed potentially hazardous food thawed in standing water. Pork.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw non packaged chicken over raw beef, pork, upriight freezer.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over eggs. Walk in
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw non packaged meat over vegetables. Upright freezer.
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. Cup sweet sour sauce.
15-14-1 Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Grocery bags, storing food, freezer.
15-32-1 Observed reach-in cooler gasket torn/in disrepair.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-22-1 Critical. Observed encrusted material on can opener.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
40-04-1 Observed personal care item stored with food. Jackets overdry goods.

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3 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: NO. 1 WOK
License Number: 1505388
License ID: 2452425
Inspection Visit ID: 3871754
Inspection Date: Monday, March 29, 2010
Inspection Number: 1928998
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: 3
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Food storage containers not labelled.
06-05-1 Critical. Observed potentially hazardous food thawed in standing water.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
14-49-1 Observed single-use cans reused for the storage of food.
14-51-1 Observed nonfood-grade containers used for food storage.
23-06-1 Observed build-up of dust on shelving over cookline.
32-02-1 Critical. Observed bathroom door left open other than during cleaning or maintenance. Corrected On Site.
36-22-1 Observed floor area(s) covered with standing water.

Inspection For: NO. 1 WOK
License Number: 1505388
License ID: 2452425
Inspection Visit ID: 3711905
Inspection Date: Monday, December 07, 2009
Inspection Number: 1910572
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: 5
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Food containers not labeled.
08A-29-1 Critical. Observed eggrolls and shrimp not cover- walk-in cooler.
12A-03-1 Critical. Observed employee washing hands in three compartment sink.
22-27-1 Critical. Observed sugar scoop not clean.
23-07-1 Observed walk-in cooler gaskets not clean.
41A-02-1 Critical. Observed dish soap stored by food.

Inspection For: NO. 1 WOK
License Number: 1505388
License ID: 2452425
Inspection Visit ID: 3711906
Inspection Date: Monday, August 03, 2009
Inspection Number: 1910573
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 Critical/Risk Violations: 9
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. Raw meat over produce and cooked meat, walk-in cooler.
08A-29-1 Critical. Observed uncovered food, eggrolls, in walk-in cooler.
09-01-1 Critical. Observed improper use of bowl with no handle used to dispense sugar. Corrected On Site.
12A-03-1 Critical. Observed food employee washing hands in warewashing sink. Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
20A-02-1 Critical. Establishment using a sanitizer solution that does not meet the requirements specified in 21 CFR 178. 1010. Lemon scented chlorine in use.
22-17-1 Critical. Observed soiled reach-in cooler gaskets.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees- restroom.
41B-03-1 Critical. Observed unlabeled spray bottles.

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3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: NO. 1 WOK
License Number: 1505388
License ID: 2452425
Inspection Visit ID: 3543834
Inspection Date: Friday, April 10, 2009
Inspection Number: 1818069
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; hoison sauce.
06-05-1 Critical. Observed potentially hazardous food, chicken, thawed in standing water.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw meat stored over vegetables, walk-in cooler.
10-07-1 Observed in-use utensils stored in standing water less than 135 degrees Fahrenheit.
32-16-1 Critical. Hand wash sinks lacking proper hand drying provisions.

Inspection For: NO. 1 WOK
License Number: 1505388
License ID: 2452425
Inspection Visit ID: 3154725
Inspection Date: Thursday, December 18, 2008
Inspection Number: 1647223
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: 7
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 2
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. Flour, sugar, MSG containers.
05-08-1 Critical. No thermometer provided to measure temperature of food product.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over vegetables, walk-in cooler.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Eggrolls, walk-in cooler.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard used as a shelf liner.
52-01-1 Critical. Identity of food or food product misrepresented. Crab rangoon is advertised on the menu, imitation crab is being served.

Inspection For: NO. 1 WOK
License Number: 1505388
License ID: 2452425
Inspection Visit ID: 3154726
Inspection Date: Tuesday, September 09, 2008
Inspection Number: 1647224
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 Critical/Risk Violations: 9
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented can. Applesauce.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw shrimp over melons, walk-in cooler.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Rangoons, eggrolls; 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.
12A-03-1 Critical. Observed food employee (cook, dishwasher, wait staff, etc. ) washing hands in a sink other than an approved hand wash sink. Employee washing hands in 3 compartment sink. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
22-17-1 Critical. Observed soiled reach-in cooler gaskets.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Blocked by boxes. Repeat Violation. Corrected On Site.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Front counter.
41B-03-1 Critical. Observed unlabeled spray bottle.

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2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: NO. 1 WOK
License Number: 1505388
License ID: 2452425
Inspection Visit ID: 2862088
Inspection Date: Tuesday, April 15, 2008
Inspection Number: 1547068
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]
14-51-1 Observed nonfood-grade containers used for food storage. Plastic bags in freezer.
22-22-1 Critical. Observed encrusted material on can opener.
27-04-1 Critical. Cold water not provided/shut off at employee handwash sink. Warewashing area.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. Warewashing area.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Blocked by box of plastic wrap. Corrected On Site.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Warewashing area. Corrected On Site.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Restroom. Corrected On Site.
52-01-1 Critical. Identity of food or food product misrepresented. Imitation crab being used for crab rangoon. Advised.

Inspection For: NO. 1 WOK
License Number: 1505388
License ID: 2452425
Inspection Visit ID: 2862090
Inspection Date: Thursday, December 13, 2007
Inspection Number: 1547069
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: 7
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-05-1 Critical. Observed ready-to-eat,beef,chicken and pork, potentially hazardous food prepared on-site and frozen not properly date marked after removing from freezer has six days to use then discard.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for egg rolls and bbq pork made twice a week. Repeat Violation.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit for General Chow chicken.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed fried egg rolls and sweetnsour chicken cold holding at 44 degrees F in two reachin cooler by fryer,that was made on 12/10/07 must be used by today or discard. Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. General Chow fried chicken found holding at 60 degrees F at 1pm; that was made at 11:00 am has no time marked or written proceedure for using time as a public health control.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures in two fry cooler. Corrected On Site. Evaporator coil cleaned by operator at this time temperature dropped to 40 degrees F. All food must be used by end of day or discard.
10-07-1 Observed in-use utensils[rice scoops] stored in standing water less than 135 degrees Fahrenheit.
23-03-1 Observed build-up of grease on hood filters.
23-05-1 Observed residue build-up on wire shelves in walkin cooler.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
37-20-1 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.

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1 Food Service Inspection for July 1, 2006 - June 30, 2007
Inspection For: NO. 1 WOK
License Number: 1505388
Inspection Date: Tuesday, January 23, 2007
Inspection Number: 1479476
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 Critical/Risk Violations: 6
Number of Noncritical Violations: 4
Details
1 risk violation of code 01 which requires:
  • “01a - Food obtained from approved source.”
  • “01b - Wholesome, sound condition.”
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 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”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 critical violation of code 47 which requires:
  • “Electrical wiring - adequate, good repair (For Reporting Purposes Only)”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day No. 1 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 No. 1 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 No. 1 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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