Great Wok
Last inspected: Jan 29, 2026
74
Score
Going back to 2022, Great Wok has 11 inspections in the public record. Great Wok was last inspected on Jan 29, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around five violations each.
Looking across the full record, “(2) and (b) time/temperature control for safety food hot” is the recurring theme, flagged eight times.
Restaurants in Dorchester average 86, so Great Wok trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 29, 2026
Routine
1 critical violation. 3 minor violations.
View 4 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Chicken fingers on counter at 50f ensure porper cold hold of 41f or below
590.003/3-501.16-P
Equipment food-contact surfaces and utensils-frequency (c)
Inspector notes: grinder with old soils clean to remove
590.004/4-602.11-C
Ventilation hood systems filters (c)
Inspector notes: Filters with grease build up clean to remove
590.004/4-202.18-C
Food labels (c)
Inspector notes: no labels on bulk food containers supply
590.003/3-602.11-C
74
May 29, 2025
Routine
1 critical violation. 4 minor violations.
View 5 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Noted raw eggs stored above the cream cheese. Remove and store all raw products below ready to eat foods
590.003/3-302.11-P
Wiping cloths use limitation (c)
Inspector notes: Soiled wiping cloths stored on the counter in the prep area and cookline. Discontinue and store all soiled linnen in a sanitizer
590.003/3-304.14-C
Using dressing rooms and lockers (c)
Inspector notes: Personal items stored in contact with single use items in the dry storage area. Remove and store in a locker
590.006/6-501.110-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Raw chicken boxes stored on the floor in the walkin. Discontinue and store all products above 6 inches from the floor
590.003/3-305.11-C
Good repair and proper adjustment-equipment (c)
Inspector notes: Noted plastic bulk storage bin lid chipped. Replace
590.004/4-501.11-C
70
Jan 6, 2025
Routine
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Eggs stored above ready to eat foods/ raw chicken stored above the vegetables and cooked chicken. Discontinue. Store all raw chicken on the bottom shelf below ready to eat foods in the walkin Store raw chicken on the line on the bottom shelf in the refrigerator.
590.003/3-302.11-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Refrigerator on the line heavily soiled. Clean with frequency
590.004/4-601.11-PF
Nonfood contact surfaces (c)
Inspector notes: Hood filters heavily soiled. Clean with frequency.
590.004/4-602.13-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Food stored on the floor in the walkin and freezer. Discontinue store all food on the shelf or 6inches from the floor to prevent contamination.
590.003/3-305.11-C
Cutting surfaces (c)
Inspector notes: Cutting board on the line and also in the prep area is heavily scored. Resurface/ Replace
590.004/4-501.12-C
(b) cooling methods (c)
Inspector notes: Cooked chicken in the refrigerator stored covered and deep pan. Discontinue. Use shallow pan/sheet pan to provide maximum heat transfer to cool the product faster.Retarin staff
590.003/3-501.15-C
64
Aug 7, 2024
Routine
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: The items on the flip top refrigerator near the wok are slightly elevated; ham 47F pork 47F. Provide proper cold holding of 41F or below.
590.003/3-501.16-P
Separation-storage (p)
Inspector notes: There are chemicals stored above prep area in the kitchen and weed killer stored in the dry storage area. Store chemicals to prevent contamination.
590.007/7-201.11-P
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: The certified manager was unfamiliar with cooking temperatures and employee illness policy. Review training materials on hand and be able to point out cooking temperatures and food safety regulations.
590.002(B)/2-102.11-PF
Controlling pests (pf)
Inspector notes: There is a dead mouse on a glue board in side storage room. Remove dead pests and provide IPM reports. The pest reports provided are not very detailed make sure the extermiantor is providing IPM reports.
590.006/6-501.111-PF
Miscellaneous sources of contamination (c)
Inspector notes: A new mop sink was installed. Please enclose to prevent contamination to food and equipment. Utilizing 2 compartment rinse sink to wash produce. A variance submission for use of rinse bay.No space after installing a required mop sink. a variance request as no additional space after installation of the mop sink.
590.003/3-307.11-C
Nonfood contact surfaces (c)
Inspector notes: There is food debris buildup on surfaces throughout. Clean the cooking equipment refrigerator interiors rice cookers to remove debris.
590.004/4-602.13-C
Service sink (c)
Inspector notes: There is no mopsink and the manager states that mop water is dumped in the employee bathroom. Provide a mopsink or apply for a variance to use the bathroom.
590.005/5-203.13-C
52
Jul 31, 2024
Routine
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Separation-storage (p)
Inspector notes: There are chemicals stored above prep area in the kitchen and weed killer stored in the dry storage area. Store chemicals to prevent contamination.
590.007/7-201.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: The items on the flip top refrigerator near the wok are slightly elevated; ham 47F pork 47F. Provide proper cold holding of 41F or below.
590.003/3-501.16-P
Controlling pests (pf)
Inspector notes: There is a dead mouse on a glue board in side storage room. Remove dead pests and provide IPM reports. The pest reports provided are not very detailed make sure the extermiantor is providing IPM reports.
590.006/6-501.111-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: The certified manager was unfamiliar with cooking temperatures and employee illness policy. Review training materials on hand and be able to point out cooking temperatures and food safety regulations.
590.002(B)/2-102.11-PF
Nonfood contact surfaces (c)
Inspector notes: There is food debris buildup on surfaces throughout. Clean the cooking equipment refrigerator interiors rice cookers to remove debris.
590.004/4-602.13-C
Service sink (c)
Inspector notes: There is no mopsink and the manager states that mop water is dumped in the employee bathroom. Provide a mopsink or apply for a variance to use the bathroom.
590.005/5-203.13-C
55
Feb 7, 2024
Routine
1 critical violation. 3 minor violations.
View 4 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cooked chciken wings observed being left out at room temperature. Discontinue and esnure all TCS foods are being maintained at below 41F. Chicken wings to be removed and placed back under refrigeration.
590.003/3-501.16-P
Food storage prohibited areas (c)
Inspector notes: Bags of produce observed being stored on the ground of the walk-in cooler. Disconitnue and store all foods elevated a minimum of 6 inches off the ground.
590.003/3-305.12-C
Miscellaneous sources of contamination (c)
Inspector notes: Cooked chicken in bucket observed being stored directly next to the hand sink. Discontinue and store all foods in a clean and protected manner.
590.003/3-307.11-C
System maintained in good repair (c)
Inspector notes: Toilet in the restroom not flushing properly. Address and make any necessary repairs. Plumber has been called and the establishment is waiting for repairs to be completed.
590.005/5-205.15-C
74
Jun 9, 2023
Routine
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cooked chicken next to the cook line reading 62F for approx 40 min per PIC.Maintain cold holding 41F or below PIC remove to refrigeration to cool/hold 41F or below Discussed cooling /Cold holding with the PIC
590.003/3-501.16-P
Common name-working containers (pf)
Inspector notes: Chemical spray bottles missing labels.Provide proper labels on all chemical spray bottles.
590.007/7-102.11-PF
Cleaning agents and sanitizers availability (pf)
Inspector notes: Upon inspection there was no sanitizer set up.Provide proper sanitizer solution at all work/prep stations. PIC corrected Chlorine sanitizer 50PPM
590.004/4-303.11-PF
Removing dead or trapped birds insects rodents and other pest (c)
Inspector notes: Dead mouse observed on the glue trap next to the water heater. Remove /replace the soiled glue trap. Address any issues with pest control company.
590.006/6-501.112-C
Cleaning frequency and restrictions (c)
Inspector notes: Clean the wall behind the fry station to remove soils/grease
590.006/6-501.12-C
System maintained in good repair (c)
Inspector notes: 3 bay sink observed leaking from under the wash bay.Repair
590.005/5-205.15-C
61
Apr 14, 2023
Routine
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Cleaning procedure (p)
Inspector notes: Handsink is not used during prepping and other tasks I observed staff prepping cream cheese rangoons and performed another task without washing hands changed gloves and went back to prep- Train staff to wash hands frequently when changing task.- COS staff washed hands and donned gloves
590.002/2-301.12-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Raw Pork is 52F Raw Chicken 58F- Beansprouts 55F- All on low boy cooler- Make sure you cool food after prep before placing in cold holding unit.
590.003/3-501.16-P
Reheating for hot holding (p)
Inspector notes: Chicken fingers cooked was 144F- Cook all chicken to 165F or above - Reheat to 165 and store in hot holding unit
590.003/3-403.11-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Visibly soiled knives hung up on the clean knive rack- Remove soiled knives and properly clean by wash rinsing and sanitize then air dry before hanging on clean knife rack
590.004/4-601.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: No Date marking on any of the products prepared and stored for 24 hours or more- Date mark all products individually after storin in walkin unit for proper 1st in 1st out method
590.003/3-501.17-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Food Particles inside the handsink - Train staff to use handsink for handwashing only discontinue rinsing food inside handsink
590.005/5-205.11-PF
Nonfood-contact surfaces (c)
Inspector notes: Microwave and under the low boy units have food debris- Clean to remove soils
590.004/4-202.16-C
45
Feb 2, 2023
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Garlic and oil mixture observed being left out on counter tops at room temperature. Discontinue and ensure all TCS foods are being maintained at below 41F. Garlic and oil mixture to be removed and placed back under refrigeration.
590.003/3-501.16-P
(a )cooling methods (pf)
Inspector notes: Cooked chicken wings in the front service cooler with a temperature of 52F. Discontinue and ensure proper cooling methods are in place prior to being out for service.
590.003/3-501.15-PF
Food storage prohibited areas (c)
Inspector notes: Bag of onions observed being stored on the ground in the main kitchen area. Carton of eggs observed being stored on the ground of teh walk-in cooler. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
590.003/3-305.12-C
In-use utensils between-use storage (c)
Inspector notes: Knives oobserved being stored in between coolers. Discontinue and store all knives in a clean and protected manner.
590.003/3-304.12-C
System maintained in good repair (c)
Inspector notes: Sink in the main preparation area with a slow drain. Address and make any necessary repairs.
590.005/5-205.15-C
67
Dec 5, 2022
Routine
5 critical violations. 4 major violations. 2 minor violations.
View 11 violations
Equipment food-contact surfaces and utensils-frequency (p)
Inspector notes: Soiled can opener with food particles and rust Soiled knives on clean rack- Remove all soiled utensils and properly clean by washing rinsing and sanitizing then air dry before storing. Staff was observed discarding raw beef then rinsing bowl inside of sanitizer bay of the sink- I had him discontinue and properly wash rinse and sanitize train staff
590.004/4-602.11-P
Preventing contamination from hands (p)
Inspector notes: Staff with bare hands was prepping ready to eat vegetables and another staff member was placing raw dumplings inside of a bag with bare hands- minimize bare hand contact with ready to eat foods train staff to properly wash hands and don gloves as they prep.
590.003(C)/3-301.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Chicken wings stored inside of low boy was 54F- Staff said been there 45 minutes- Properly remove and store in walk in until reach 41F or below COS
590.003/3-501.16-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Whole shell egss stored in walk in cooler over ready to eat vegetables also raw chicken stored over ready to eat food - Properly store all poultry on bottom rack not over ready to eat foods or other proteins to prevent ross contamination
590.003/3-302.11-P
Cleaning procedure (p)
Inspector notes: At the time of ispection handsink was being used for purposes other than handwashing- Remove and discontinue using handsink for other purpose than handwashing Train staff for handwashing only PIC had staff COS
590.002/2-301.12-P
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: At the time of inspection No vomit and Diarrhea kit available- Provide supplies and instructions for vomit and diarrhea kit- Sent an email with list of supplies
590.002/2-501.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Raw Noodles stored inside of a large bowl inside handsink- Discontinue storing food and food particles inside handwash sink - Keep handwash sink clear for easy accessibilty for staff. COS
590.005/5-205.11-PF
Food temperature measuring devices (pf)
Inspector notes: At the time there was no Temperature mesuring device - Provide a working food thermometer to temp foods
590.004/4-302.12-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Prepared foods inside of walk in does not have date - Date mark all prepared food stored in walk for 24 hours or more
590.003/3-501.17-PF
Nonfood contact surfaces (c)
Inspector notes: Soiled Microwave counter tops hood fryolator with black oil and cookline stove and wok area all soiled - Clean to remove soils and dust and engrusted grease
590.004/4-602.13-C
Wiping cloths use limitation (c)
Inspector notes: There were wiping cloths stored all throughout soiled and not in sanitizer solution- Store all wiping cloths in sanitizer solution
590.003/3-304.14-C
29
Sep 1, 2022
Routine
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
Sanitizers criteria-chemicals (p)
Inspector notes: Sanitizer set up in buckets had no sanitizer in them staff then set up the buckets and tested and it was too high - she corrected on site and retersted to show 50 PPM- Train staff to properly set up buckets before the start ot shift and change every 2 hours with the right concentration.
590.007/7-204.11-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw Chicken stored on top of raw pork and ready to eat foods Raw pork on top of ready to eat foods raw Shrimp stored next to cooked pork- Rearrange and properly separate and store Raw proteins away from ready to eat foods. PIC had staff correcting
590.003/3-302.11-P
Equipment food-contact surfaces and utensils-frequency (p)
Inspector notes: Soiled knives stored on clean knife rack and soiled knives wedge between equipment- Properly -wash - rinse and sanitize food contact equipment then air dry. then hang discontinue storing soiled knives and wedging them between equipment
590.004/4-602.11-P
Clean-up of vomiting and diarrheal events (pf)
Inspector notes: No vomit and diarrhea kit available - Provide instructions and supplies for vomit and diarrhea kits
590.002/2-501.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: In walk in unit no prepared foods are date marked- Date mark all foods that is prepared and stored in walk in unit for 24 hours or more
590.003/3-501.17-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: PIC not properly training staff on proper storage of foods inside walk in unit no date marking and not alerting customers of bringing in pets .having partially cooked chicken and not having sanitizer buckets set up properly.- Train staff on above mentioned
590.002(D)/2-103.11-PF
Prohibiting animals (pf)
Inspector notes: Dogs was allowed inside the food area Staff does not have a sign or did not ask the question to the patron. - Follow the guidelines of ADA concerning pets. I provided in email
590.006/6-501.115-PF
Nonfood contact surfaces (c)
Inspector notes: Microwave counter stove at the end of the wok station and fryolator is heavily soiled - Clean to remove soils
590.004/4-602.13-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths not stored in sanitizer solution on the cookline and in prep area- Provide sanitizer with right concentration to store all wiping cloth in
590.003/3-304.14-C
39
Frequently Asked Questions
When was Great Wok last inspected?
The most recent health inspection at Great Wok on file is from Jan 29, 2026. The public record contains 11 inspections in total.
What is the most common violation at Great Wok?
Across the inspection record, “(2) and (b) time/temperature control for safety food hot” has been cited eight times, more than any other issue at Great Wok.
How does Great Wok compare to other restaurants in Dorchester?
Great Wok most recently scored 74 out of 100, which is lower than the Dorchester average of 86.
Has Great Wok's inspection record improved over time?
Results have been roughly steady. Inspections at Great Wok have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Great Wok means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Great Wok inspected?
Based on the inspection history on file, Great Wok is inspected around three times per year on average.
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