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Solid Health Score
How is this score calculated? → 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.
FIRST WOK in MIDDLEBURG currently holds an InspectFL Health Score of 89.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 20 total violations — 5 critical, 3 major, 12 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on March 10, 2026 shows 8 observation rows: 3 critical, 2 major, and 3 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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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.
Would you eat here?
FIRST WOK looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [08B-20-4] Damaged/spoiled/recalled food not properly segregated. Two cans of water chestnuts and one can of bamboo shoots in dry storage with heavy denting along top and side seaming. Operator removed cans from rest of supply.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table. Employee discarded beverage.
- [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored on sheet pan on speed rack in walk-in freezer above/with customer food.
- [01B-01-4] Dented/rusted cans present. See stop sale. Two cans of water chestnuts and one can of bamboo shoots in dry storage with heavy denting along top and side seaming.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in reach-in cooler by fryers at 45F. Per operator, chicken left out on the counter for a few minutes. Chicken moved to the freezer and approximately 15 minutes later chicken at 37F.
- [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution at three compartment sink tested at 200+ppm chlorine. Operator remade solution to 100ppm chlorine.
- [31B-03-4] No soap provided at handwash sink. No soap at handwash sink by three compartment sink.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk-in cooler prepared on Saturday(today is Tuesday) not date marked.
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