FORT MYERS, FL. A state inspector walked into No 1 Wok on Summerlin Road on July 16, 2026, and found that the restaurant demonstrated no allergen awareness, meaning staff could not show they understood how to protect customers with food allergies from a potentially fatal reaction.
That violation alone can send a customer to the emergency room. It was one of seven high-severity violations documented that day. The restaurant was not closed.
What Inspectors Found
The allergen violation was not the only finding with direct consequences for customers. Inspectors also cited the restaurant for failing to follow parasite destruction procedures, a requirement that applies to fish and pork served at certain temperatures. Parasites including Anisakis and tapeworm survive in undercooked or improperly frozen fish; Trichinella survives in undercooked pork.
The inspector also found no adequate employee health policy, meaning there was no written system to keep sick workers out of the kitchen. The restaurant had improper hand and arm washing technique documented alongside inadequate handwashing facilities, a combination that means even the attempts employees made to wash their hands were not effective.
Food contact surfaces were not properly cleaned or sanitized. Multi-use utensils had the same problem.
Time as a public health control was not properly used. When a restaurant uses time rather than temperature to keep food safe, it must document when food entered and will exit the temperature danger zone. Without that discipline, food sits at temperatures that allow bacteria to multiply for an unknown period.
What These Violations Mean
The allergen violation carries the most immediate risk to individual customers. Food allergies affect 32 million Americans, and allergic reactions send approximately 30,000 people to emergency rooms each year. When a restaurant cannot demonstrate allergen awareness, a customer asking about peanuts, shellfish, or soy has no reliable answer. A wrong answer can be fatal.
The parasite destruction failure is a different category of risk. It is not about what a sick employee might transmit or what a dirty cutting board might carry. It is about what is already inside the food when it arrives, and whether the cooking or freezing process eliminated it. A restaurant serving fish without following parasite destruction protocols is serving food that may contain live parasites.
The handwashing failures compound every other violation. Inspectors found both inadequate facilities and improper technique, meaning the physical infrastructure for hand hygiene was deficient and the technique used at whatever facilities existed was also wrong. That combination creates a direct route from an employee's hands to every dish that leaves the kitchen.
Improperly cleaned food contact surfaces and utensils add a separate transmission route. Bacterial biofilms form on surfaces that are not properly sanitized within 24 hours, and those biofilms protect bacteria from standard cleaning agents once established.
The Longer Record
The July 2026 inspection was not an aberration. State records show 27 inspections on file for No 1 Wok, with 240 total violations accumulated across that history.
The pattern in the most recent inspections is consistent. In October 2025, inspectors found 7 high-severity and 2 intermediate violations. In July 2025, 6 high-severity and 1 intermediate. In October 2024, 7 high-severity and 3 intermediate. The July 2026 inspection, with 7 high-severity and 3 intermediate violations, matches almost exactly what inspectors documented in October 2024.
Going further back, March 2024 produced 8 high-severity and 3 intermediate violations, the highest single-inspection high-severity count in the recent record. November 2023 brought 6 high-severity violations. July 2023 brought 5. The sole clean inspection in this stretch was September 2023, when inspectors recorded zero high-severity and zero intermediate violations.
That single clean inspection sits in the middle of a run of high-severity findings that stretches across three years. The restaurant has never been emergency-closed in its inspection history.
Still Open
State inspectors documented seven high-severity violations at No 1 Wok on July 16, 2026, including failures in allergen awareness, parasite destruction, handwashing infrastructure, handwashing technique, food contact surface sanitation, and time-based food safety controls.
The restaurant at 15880 Summerlin Road, Suite 302 was not closed.
