NO 1 WOK

Name: NO 1 WOK
Address: 1080 E HWY 50, CLERMONT, FL, 34711, US
Rating: 68.1

1080 E HWY 50, CLERMONT, FL 34711

License #4507713

🥡 Chinese ℹ️

68.1 Grade F / 100

Failing Health Score

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Latest inspection

December 8, 2025 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NO 1 WOK in CLERMONT currently holds an InspectFL Health Score of 68.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on December 8, 2025. Across those visits, inspectors documented 57 total violations — 15 critical, 7 major, 35 minor.

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Record snapshot

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Inspections on file

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The latest inspection on December 8, 2025 shows 12 observation rows: 2 critical, 2 major, and 8 minor.

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Inspector notes

Coverage note

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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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -rice, sugar and flour containers, operator removed
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
[14-11-5] Equipment in poor repair. -sugar and flour container lids are cracked
[08B-38-4] Food stored on floor. -soy sauce in kitchen, operator placed on shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides of reach in cooler on cook line and reach in freezer.
[08B-12-5] Stored food not covered. -cooked chicken in walk in cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers and apples over cooked chicken and pork in walk in cooler
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. -operator stood them upside down.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken and raw beef behind cooked chicken and cooked beef in make table on cook line. Operator moved raw food to the front.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 400 ++ , operator diluted, 50 ppm
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -operator provided.
[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 and cooked noodles in walk in cooler

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food.Rice and onions in walk in cooler.
[14-11-5] Broken handle on rice pot is poor repair.
[14-05-4] Cardboard used to line food-contact shelves.Dry storage area.
[24-06-4] Clean scoop stored on egg crate in in kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses.On fryer shield at cooks line,
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler door is soiled. Gaskets are soiled throughout the establishment. Hood suppression filters are heavily soiled. Top back of fryer cabinets have a grease build up. Vents are dusty throughout the establishment. Exterior of rice pot is soiled.
[36-64-5] Objectionable odors in bathroom .
[08B-12-5] Stored food not covered.Vegetables in walk in cooler.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[08B-17-4] Unwashed onions stored with ready-to-eat sauces in walk in cooler.
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Soup,114 held less than four hours transferred.Heat has been increased to reheat.
[35A-02-7] One small flying insect found in the dining room..
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw chicken stored next to krab rangoon in reach in freezer. Raw shell eggs next to mushrooms in reach in cooler..
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cabbage,48 f held less than four hours transferred to reach in freezer for a quick chill.
[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.Krab Rangoon in reach in freezer.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Egg rolls,cooked chicken in walk in cooler.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - wallet and keys stored on expo area.
[14-11-5] Equipment in poor repair. - broken handle on rice rice hot holding unit.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[08B-38-4] Food stored on floor. - cooking oil stored on floor under 3 compartment sink.
[10-20-4] In-use tongs stored on equipment fryer shield between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of rice hot holding unit. - hood filters
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. -broccoli not washed before cutting.
[14-31-5] Nonfood-grade bags used in direct contact with food. -wonton skins stored in retail bag in re@ch in cooler.
[08A-11-5] Raw animal food stored over canned/bottled drinks. - raw pork stored over canned drinks in front area cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over buckets of sauce.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over buckets of sauces in walk-in 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. - raw chicken stored over raw pork in white freezer chest.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw beef 48° less than 4 hours . Operator place in freezer for quick cool. New temp 43° - raw garlic in oil 61° Less than 4 hours. Operator place in freezer for quick cook.
[41-10-4] Toxic substance/chemical improperly stored. - sanitizer bucket stored directly on floor.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - tan cutting boards
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -house made sauces in walk-in cooler.

Disposition: Met Inspection Standards
[21-38-4] Wiping cloth sanitizing solution stored on the floor by the triple sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. -cornstarch in container not labeled by the dry storage area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces in walk in cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in soy sauce by back area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair in kitchen area.
[08B-38-4] Food stored on floor. -Onions stored on floor outside. -oil stored on the floor under triple sink. -chicken wings stored on floor in walk in cooler.
[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. -scoop handle touching cornstarch in dry storage area.
[36-03-4] Molding at floor/wall juncture is broken by walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters under hood suppression system have a residue buildup. -gaskets in walk in cooler and reach in coolers are soiled.
[10-02-4] Rice scoop stored on egg shell crate in back kitchen area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Take out containers above prep table.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cabbage 72 f, held less than four hours per operator, moved to reach in cooler for quick chill. -fresh garlic/oil 75 f, held less than four hours per operator, moved to reach in cooler for a quick chill.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Egg rolls and roast pork in walk in cooler not date marked.