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Failing 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.
NO 1 WOK OF MIAMI in MIAMI currently holds an InspectFL Health Score of 63 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 25, 2026. Across those visits, inspectors documented 22 total violations — 6 critical, 3 major, 13 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on August 25, 2026 shows 22 observation rows: 6 critical, 3 major, and 13 minor.
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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.
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- •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?
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Would you eat here?
NO 1 WOK OF MIAMI has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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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: Inspection Completed - No Further Action
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, cooked noodles, cooked pork inside WIC with no date marked, as per operator from previous day.
- [03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at ambient temperature at cook line, as per operator from 1 hour prior.
- [08B-48-4] Employee preparing food in customer section of dining area. Observed employee portioning fried noodles at dining table, coached employee.
- [08B-12-5] Stored food not covered. Observed egg rolls inside WIC not covered.
- [08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed several RIC and RIF in customers area.
- [08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shelled eggs over unwashed celery, scallions, and soaking noodles inside the walk in cooler.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef over ready to eat cooked chicken, cooked beef and cooked shrimp inside walk in cooler.
- [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. Observed fried noodles being portion with bare hands, operator discarded.
- [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. Observed handle touching the rice in one of the rice bins located in the back next to walk in cooler.
- [12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing.
- [13-03-4] Employee with no hair restraint while engaging in food preparation.
- [14-31-5] Nonfood-grade bags used in direct contact with food. Observed food stored inside thank you bags inside RIF by walk in cooler.
- [14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl being used inside rice warmer by steam table.
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed for reach in freezer near exit door.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door curtains of walk in cooler.
- [25-05-4] Single-service articles improperly stored. Observed single service box stored on floor by hallway.
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
- [36-73-4] Floor soiled/has accumulation of debris.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
- [53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employees training expired on 01-2026.
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