FIRST WOK

Name: FIRST WOK
Address: 7578 SE MARICAMP RD, OCALA, FL, 34472, US
Rating: 48.4

7578 SE MARICAMP RD, OCALA, FL 34472

License #5202352

🥡 Chinese ℹ️

48.4 Grade F / 100

Failing Health Score

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Latest inspection

March 26, 2026 · 15 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FIRST WOK in OCALA currently holds an InspectFL Health Score of 48.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 81 total violations — 28 critical, 10 major, 43 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 30, 2024

The latest inspection on March 26, 2026 shows 15 observation rows: 4 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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F record

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*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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside flour bin and sugar bag.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers and trays above triple sink stored wet
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the end of the cook line, spoons and scoops in standing 75F water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment heavily soiled with food residue, also shelves under prep tables. Exterior part of hood with dripping grease. Exterior of microwave soiled with food residue. Walk-in cooler shelves soiled with food residue. Reach-in cooler gaskets with mold like substance.
[16-48-4] Old food stuck to clean dishware/utensils. Containers stored above triple sink with food residue on the side.
[08B-12-5] Stored food not covered. In walk-in cooler, egg rolls not covered.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At the triple sink, raw shrimp 73F thawed at room temperature, per manager shrimp was removed from freezer approximately 2.5-3 hrs ago, inspector instructed to moved raw shrimp to freezer.
[41-07-4] Container of medicine improperly stored. Containers of medicines stored next to rice warmer, Manager moved.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee started wearing gloves, no handwash occurred, Inspector instructed to stop working with food and wash hands.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee wearing gloves touched her face and hair and continued working and handling food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the triple sink, raw shrimp 73F thawed at room temperature, per manager shrimp was removed from freezer approximately 2.5-3 hrs ago, inspector instructed to moved raw shrimp to freezer, temperature dropped to 60F. Reach-in cooler at the front counter area, raw chicken wings 45F
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink blocked by containers stored inside sink and equipment in front of it, also handwash sink at the front counter blocked by portable AC, Manager moved all.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures on site at inspection time, Inspector emailed the written procedures.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler four containers of cooked chicken and pork no date marked, per manager chicken was cooked 03/25/26 AM, pork was moved from freezer.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside sugar container.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables, also inside coolers, manager moved all.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, employee personal food stored on top of wontons, Employee moved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, employee personal items (keys, cellphone) next to food.
[13-03-4] Employee with no hair restraint while engaging in food preparation. For multiple male employees
[14-38-4] Food storage container/container lid cracked or broken. In use containers cracked (cabbage).
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In walk-in cooler, scoop handle touching raw cut onions.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the end of the cook line, spoons and multiple utensils in 79F water.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. White wet cloth u Dee in use cutting board, Manager moved.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of cooking equipment heavily soiled, hood hitters with dripping grease, coolers and freezers handles soiled with build up of food. Walk-in cooler shelves heavily soiled, also rusted. Reach-in cooler and freezers gaskets soiled. Shelving under prep tables with accumulation of food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler and freezers heavily soiled with food derision and mold like substance.
[08B-12-5] Stored food not covered. In walk-in cooler, multiple food containers not covered
[06-03-5] Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. In triple sink, raw shrimp 69F with a 81F running water, manager moved shrimp to cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, vegetable (scallions, onions and mushrooms) stored with cut onions.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop next to mop sink sitting inside bucket.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor (under triple sink).
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee started working with food and single service immediately after handling money, also female manager arrived and started moving single service and working with food, o hand washed occured.
[09-01-4] 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. Male employee touching cooked noodles with bare hands, inspector instructed to wash hand and use gloves.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving or selling food to customers with an expired license
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw beef stored above vegetables, also in another cooler, raw beef stored above fries, manager moved all. In freezer, raw pork stored on top of cooked pork.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line, pork 49F, pork left in cooler overnight. Stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, pork 49F, pork left in cooler overnight. Stop sale. Also tofu 45F, raw chicken 47F and 47F. At the cook line, sauce (with plant food) 72F, manager will add to time.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, chicken, broccoli, noodles, chicken wings no time marked, Manager time marked.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the fryers, chicken wings 108F, manager will add to time.
[41-10-4] Toxic substance/chemical improperly stored. Glass cleaners, floor cleaner and pesticides stored next to soda bottles, Manager removed all chemicals.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ For one male manager (07/20/2020-07/20/2025).
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink blocked by lid stored inside sink, Employee moved.
[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/ No manager on site, manager arrived during inspection.
[31B-03-4] No soap provided at handwash sink. Handwash sink at the triple sink, no soap, manager provided.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above reach-in coolers.
[08B-38-4] Food stored on floor. At the cook line and prep area, oil jugs and containers with sauces on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and rica soiled, also accumulation of food debris on handles.
[25-32-4] Reuse of single-service or single-use articles. Reuse of raw chicken cardboard box to stored crispy noodles. Stop sale.
[08B-12-5] Stored food not covered. In walk-in cooler , egg rolls and chicken on first shelf not covered.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee started working with food after handling money, no hand washed occurred.
[14-31-5] Nonfood-grade bags used in direct contact with food. In walk-in cooler and freezer, observed raw meats stored in direct contact with thank you bags.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw pork stored above cooked pork, also at the cook line pooled eggs stored above cut onions, Manager moved and stored properly.
[01B-03-5] Stop Sale issued due to adulteration of food product. Reuse of raw chicken cardboard box to stored crispy noodles. Stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. r the cook line, raw shell eggs 64F per employee eggs were pulled out at 11:00am, Manager will add to time as a public health control form, eggs will be discarded at 3:00pm.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, cooked beef 110F, per employee beef was cooked 20-30minutes prior to temperature was checked.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Inside flour bin
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table
[14-38-4] Food storage container/container lid cracked or broken. In use containers cracked (in walk-in cooler).
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the front cooler, tong handle touching raw chicken, Manager moved.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet white wiping cloth under round cutting board, manager moved.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of Hot holding equipment and cooking equipment soiled. Also walk-in cooler shelves soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line, also freezers soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At the prep area, to go containers not inverted, Manager inverted.
[08B-12-5] Stored food not covered. In walk-in cooler, observed multiple containers with food not covered (chicken and egg rolls).
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp at room temperature, manager moved to cooler.
[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. Near triple sink, opened raw chicken bag above raw beef, Manager moved and stored properly
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No current employee training certifications.