East Wok Wpb
Last inspected: Jan 14, 2026
50
Score
Across the available record, East Wok Wpb has nine inspections on file, the first dated 2022. On Jan 14, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
Looking across the full record, “no paper towels” is the recurring theme, flagged three times.
That's lower than the typical West Palm Beach restaurant, which scores around 79. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
50
Sep 25, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
70
Jun 24, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. At cook line flip top cooler, raw shell eggs stored over washed cut vegetables. Advised operator of proper storage. Operator stored correctly.
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
31B-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Some certificates are not complete. Missing training dates.
53B-10-4
Basic - Bowl or other container with no handle used to dispense food. Cabs being used as scoop for rice, flour **Repeat Violation**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in standing water 85F. **Repeat Violation**
10-07-4
Basic - Food stored on floor. Oil stored on floor.
08B-38-4
61
Feb 11, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice 129 f in small rice cooker as per manager less than 1 hour. Manager reheated tp 172 f in the wok. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned the can opener. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front hand sink. Manager put some napkins. **Corrected On-Site**
31B-02-4
Intermediate - Nonfood-grade basting brush used in food. Paint brush with metal band used as basting brush. Explained and manager discarded the brush. **Corrected On-Site**
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sweet and sour chicken cooked on Sunday today is Tuesday not date marked. Explained. Manager date marked. **Corrected On-Site**
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water next to large rice cooker. Water temperature 80 f. Explained and manager dumped the water. **Corrected On-Site**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Round plastic container used to scoop brown rice. Explained. Manager removed the container. **Corrected On-Site** **Repeat Violation**
14-01-5
52
Sep 17, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm) at front hand sink **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Stainless steel bowl not sanitized after washed in triple sink. Educated operator on site about proper washing rinsing and sanitizing procedure
22-45-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed touching garbage can with gloves. gloves were not changed before touching clean equipment on cook line and grabbing food from walk in cooler. Operator educated employee on site
12A-09-4
Basic - Reuse of single-service or single-use articles. Can used as scoop in rice
25-32-4
Basic - Bowl or other container with no handle used to dispense food. Used can as scoop in rice
14-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in triple sink at room temperature Running Water turned on **Corrected On-Site**
06-01-5
55
Feb 21, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce buckets in walk in cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. Egg rolls and chicken not time marked **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (98F - Hot Holding) in steam table. Operator states wontons out less than four hours. Reheated to 165F **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
41-27-4
Basic - Working containers of food removed from original container not identified by common name. Salt under stainless steal table
02D-01-5
52
Aug 14, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
61
Feb 3, 2023
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over crab Rangoon in walk in freezer. Removed. **Corrected On-Site**
08A-02-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed beginning work, putting on gloves and started handling food without hand washing. Educated on site.
12A-16-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade. Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sauce bucket and sprouts bucket in walk in cooler.
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employees using cloth towel to dry hands.
31B-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink
12A-03-4
Basic - Food stored on floor. Bucket of rice on floor in front of hand sink. Buckets of onions on floor in walk in cooler. **Repeat Violation**
08B-38-4
43
Dec 7, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was East Wok Wpb last inspected?
The most recent health inspection at East Wok Wpb on file is from Jan 14, 2026. The public record contains nine inspections in total.
What is the most common violation at East Wok Wpb?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at East Wok Wpb.
How does East Wok Wpb compare to other restaurants in West Palm Beach?
East Wok Wpb most recently scored 50 out of 100, which is lower than the West Palm Beach average of 79.
Has East Wok Wpb's inspection record improved over time?
Results have been roughly steady. Inspections at East Wok Wpb have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at East Wok Wpb means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is East Wok Wpb inspected?
Based on the inspection history on file, East Wok Wpb is inspected around three times per year on average.
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