FIRST WOK

Name: FIRST WOK
Address: 4801 S MILITARY TRL, GREENACRES, FL, 33463, US
Rating: 30.1

4801 S MILITARY TRL, GREENACRES, FL 33463

License #6019310

🥡 Chinese ℹ️

30.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 25, 2026 · 11 findings · 4 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FIRST WOK in GREENACRES currently holds an InspectFL Health Score of 30.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 25, 2026. Across those visits, inspectors documented 70 total violations — 31 critical, 16 major, 23 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 29, 2025

The latest inspection on September 25, 2026 shows 11 observation rows: 4 critical, 1 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

FIRST WOK has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching shirt either bare hand then handling a tray of eggrolls immediately after without first handwashing in kitchen. Advised employee to wash hands.
[27-19-5] Handwash sink does not have enough water pressure to properly wash hands in kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in kitchen.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Observed Rice (87F - Hot Holding)in pot at cookline under no temperature control. Per operator food cooked less than one hour ago. Operator reheated rice at wok to 165F or higher with customer order. 2. Observed pot of Cooked chicken (97F - Hot Holding) on food prep table in kitchen under no temperature control. Per operator food was cooked less than one hour ago. Operator reheated food to 165F or higher at fryer in kitchen.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth stored at cookline in kitchen.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping table down with soiled wiping towel, then handling cutting board immediately after without first handwashing. Advised employee to wash hands.
[14-45-4] Cardboard used to line nonfood-contact shelves. 1. Observed soiled cardboard used as shelf liner on equipment storage shelf in warewash area. 2. Observed soiled cardboard used on food and utensils storage rack at cookline in kitchen.
[36-60-5] Screen in door torn/in poor repair. Observed mesh open along bottom of door and not connected to door at back exit in kitchen.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken on trays and no longer in original packaging stored on shelf directly above frozen shrimp in two door reach in freezer in kitchen. Operator reorganized foods by cooking temperature.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Walk in cooler door gasket. 2. Two door, beverage air reach in cooler opposite fryers in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and personal water bottle stored on food prep table in kitchen.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl being used to dispense flour
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal belongings such as phone, keys, and bottled drinks on prep table Operator stored properly
[08B-38-4] Food stored on floor. Oil stored on floor Advised operator to remove from floor
[02D-01-5] Working containers of food removed from original container not identified by common name. No label for flour
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered building through back door then grabbed green peas to prep; no handwash Employee washed hands
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched his face to push his glasses up then began packaging food; no handwash Employee washed hands
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer: Raw pork stored over spring rolls - not all products commercially packaged. Operator stored properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Fliptop cooler: raw chicken stored over ready to eat sauces Walk in cooler: raw chicken stored over cut onions Operator stored properly
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table: raw shell eggs (52F - Cold Holding) as per operator stored out of temp since an hour ago Not prepped or portioned today Operator moved to reach in cooler to quick chill
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table: chopped lettuce (56F - Cold Holding) as per operator stored out of temp since 40 minutes ago Not prepped or portioned today Operator moved product to reach in cooler to quick chill
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator
[11-27-4] 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. Emailed poster to operator
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked noodles (60F at 2:05pm / 58F at 2:40pm - heated Cooling) as per operator since 12:30pm; cooked chicken (60F at 2:05pm / 57F at 2:40pm - heated Cooling) as per operator since 12:30pm; cooked shrimp (55F at 2:05pm / 53F at 2:40pm - Cooling) as per operator since 12:30pm Over stacked and stored in deep containers At the current rate of cooling, the products will not cool down to 41F within a total of 6 hours Operator stored products into smaller containers

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen multiple employee beverages on flip top coolers, discussed with operator who removed drinks.
[13-03-4] Employee with no hair restraint while engaging in food preparation. No employees wearing hair restraints in kitchen, discussed with operator.
[08B-38-4] Food stored on floor. In kitchen multiple buckets of sauce, oil and rice stored on floor, discussed with operator to remove products from floor.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers at cook line heavily soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled customer payment and after without washing hands handled tongs to put chicken wings in fryer, discussed with operator employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled rim of trash can with hands and after without washing hands operator used hands to scoop up raw chicken wings from sink, discussed with operator employee washed hands, see stop sale.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled rim of trash can with hands and after without washing hands operator used hands to scoop up raw chicken wings from sink, discussed with operator employee washed hands, see stop sale.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer to left of fryers non commercially packaged raw shrimp over French fries, discussed with operator who corrected storage of products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw ground pork over broccoli, and raw chicken over cooked chicken and cooked shrimp, discussed with operator who corrected storage of products.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen on table next to flip top raw shell eggs (78F - Cold Holding) per operator products left out for approximately 3 hours, discussed with operator who moved eggs back to reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler large piece of cooked pork (47F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 3 hours, discussed with operator who moved product to reach in freezer.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On speed rack in middle of kitchen cooked egg rolls (121F - Cooling) at 1:50 since 1:35 to 112F at 2:10; chicken wings (93F - Cooling) at 1:50 since 12:30 to 96F at 2:10, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator who moved products to walk in cooler to chill. In kitchen on table next to flip top cut cabbage (80F - Cooling) at 2:00 since 11:30 to 81F at 2:15, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler. In walk in cooler fried chicken nuggets (81F - Cooling) at 2:00 since 12:30 to 81F at 2:15, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator who put chicken in shallow pans to rapid cool. In walk in cooler cooked shrimp (58F - Cooling) at 2:00 since 12:30 to 55F at 2:15, at this current rate of cooling shrimp will not reach 41F within 6 hours, operator moved product to freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top cooler soiled with food debris, mold-like substance or slime, discussed with operator to repair or replace.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Flip top cooler doors soiled with food debris and slime like substance, discussed with operator to clean and sanitize.
[08B-38-4] Food stored on floor. In kitchen large pots of raw pork stored on floor, discussed with operator who removes pots from floor.
[08B-25-4] Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. In kitchen cooked chicken wings stored inside reused raw chicken box, discussed with operator who removed product from container.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler large metal bowl of cooked chicken (74F - Cooling)at 3:00 per operator cooling since 11:00, at this rate of cooling product never reached 70F within 2 hours see stop sale.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee handled raw pork, discussed with operator employee washed hands.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on pants and without washing hands employee handled container of fried chicken, discussed with operator employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee handled ladle to cook fried rice, discussed with operator employee washed hands.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Establishment using paper towels to line trays of crab rangoons, discussed with operator who removed paper towels.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw shrimp stored directly on top of open bag of spring rolls, discussed with operator who corrected storage of products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef and raw chicken stored directly above lettuce and cooked chicken, discussed with operator who corrected storage of products.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found In kitchen approximately 1 live small flying insect landing on clean and sanitized dishes, bowl of fried chicken, discussed with operator to eliminate flying insect, clean and sanitize dishes, see stop sale of chicken
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler large metal bowl of cooked chicken (74F - Cooling)at 3:00 per operator cooling since 11:00, at this rate of cooling product never reached 70F within 2 hours see stop sale.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employees washing hands in three compartment sink, discussed with operator who educated employees.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on metal trays on speed rack cooked pork egg rolls (127F - Cooling)at 2:50 since 1:50 to 111F at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler to rapid chill. In walk in cooler plastic wrapped metal bowl of cooked shrimp (67F - Cooling)at 3:00 since 11:00 to 67F at 3:20 at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who removed plastic wrap to allow adequate air flow.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top cooler soiled with food debris and mold like substance, discussed with operator to clean and sanitize.
[53A-05-6] 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/
[31B-03-4] No soap provided at handwash sink. At hand washing sink in back of store no soap provided discussed with operator provided soap.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler cooked pork not date marked, per operator product prepared last week and placed in freezer, discussed date marking with operator who date marked product.