Fu Wing Chinese Restaurant
Last inspected: Aug 20, 2025
100
Score
Going back to 2022, Fu Wing Chinese Restaurant has nine inspections in the public record. On Aug 20, 2025, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to two violations per visit.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited five times.
That puts the facility ahead of the local pack: the average Boynton Beach restaurant scores 79. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 20, 2025
Routine - Food
No violations found.
100
Aug 19, 2025
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 52F, shrimp 50F, tofu 50F, noodles 52F in cooler at cook line since 2 days , not cooked or prepped today. See stop sale **Warning**
03A-02-5
High Priority - Employee touched soiled cash register surface and cash then engaged in preparing wontons without washing hands and changing gloves. Employee went to wash hands and changed gloves. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Nonfood-grade to go bags used in direct contact with raw chicken in walk in freezer. Operator removed bags. **Corrected On-Site** **Warning**
14-31-5
High Priority - Single-use gloves not changed as needed, when damaged or soiled. Prep cook preparing wontons and gloves are torn. Prep cook changed into a new pair of gloves. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 52F, shrimp 50F, tofu 50F, noodles 52F in cooler at cook line since 2 days , not cooked or prepped today. **Warning**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times, sponges and a dish stored in sink. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
43
Apr 1, 2025
Routine - Food
No violations found.
100
Jan 28, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Non-food grade towel used as liner for food container of dumplings in refrigerator to the left of cook line. Operator removed. **Corrected On-Site** **Warning**
14-86-1
High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.24 **Warning**
50-17-3
High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ at entrance to kitchen. Operator set up fresh solution at 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken 59F-60F, marinated 30minutes ago left out to marinate at room temperature in kitchen. chicken at 1:25pm (59F - Cooling) Operator moved to walk in cooler. Chicken 1:05 cooked at 12:30 (98F-103F - Cooling); chicken 1:35 (93F-97F - Cooling) on speed rack in back kitchen. At this rate chicken will not reach 70F within 2 hours. Operator moved to walk in cooler. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Sponges and dishes in sink. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked more than 24 hours ago not date marked in walk in cooler. **Repeat Violation** **Admin Complaint**
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in back kitchen. Operator moved to walk in cooler. **Corrected On-Site** **Warning**
06-01-5
45
Aug 1, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
52
Nov 7, 2023
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler - Raw chicken over egg rolls - operator removed raw chicken. Walk in cooler - raw pork over prepared sauces operator moved raw pork to bottom shelf. Walk in freezer - raw chicken over cooked pork - operator moved raw chicken to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Windex stored next to chopsticks - operator moved windex. **Corrected On-Site**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector gave some test strips until purchase. **Corrective Action Taken**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler - cooked chicken nuggets, cooked egg rolls and cooked pork - not date marked - operator date marked. **Corrected On-Site**
02C-02-5
Basic - Food not stored at least 6 inches off of the floor. Container of oil - operator moved to shelf. **Corrected On-Site**
08B-47-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. At customer self service table - operator corrected. **Corrected On-Site**
25-02-4
55
Oct 27, 2023
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg drop soup (111F - Hot Holding); in steam table. Operator states soup made today and placed in unit less than Four hours ago. Voluntarily discarded. **Corrective Action Taken**
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
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. general tso chicken (94F - Cooling)at 1:26 pm to 94F at 1:55 pm since 1:00 pm. Cooling at room temperature. At this rate chicken will not cool to 70F within two hours. Placed on sheet pan and placed in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Standing fan infront of hand sink
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on deli slicer Cellphone on top of bane Marie on cook line Removed **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior containers to flour and rice in dry storage
23-03-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean cutting boards stored directly on floor Removed **Corrected On-Site**
24-26-4
47
Jan 27, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 51°F next to cook line on prep table. No prepping in progress. Operator stated for less than 30 minutes. Operator placed chicken in walk in cooler. Egg rolls 61°F in fryer basket, for less than one hour. Cook fried egg rolls. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times, blocked by a floor fan. Manager removed. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sweet and sour chicken cooked yesterday no date mark in walk in cooler.
02C-02-5
Basic - Floor soiled/has accumulation of debris in walk in freezer. Operator cleaned during inspection. **Corrected On-Site**
36-73-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in prep area. Manager placed under running water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line. Operator placed in container. **Corrected On-Site**
21-12-4
55
Aug 23, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wontons 70°F-74°F in flip top cooler at cook line, operator stated for less than one hour, kept out on prep table. Operator placed back in refrigerator. Chicken 69°F-72°F chicken marinating at room temperature, in front of hand wash sink at cook line. Operator stated for less than one hour. Chicken was placed in walk in cooler.**Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times, dishes inside and big pan with chicken wings stored in the front of sink. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Chips stored on floor at front counter. Operator placed on shelf. **Corrected On-Site**
08B-38-4
74
Frequently Asked Questions
When was Fu Wing Chinese Restaurant last inspected?
The most recent health inspection at Fu Wing Chinese Restaurant on file is from Aug 20, 2025. The public record contains nine inspections in total.
What is the most common violation at Fu Wing Chinese Restaurant?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at Fu Wing Chinese Restaurant.
How does Fu Wing Chinese Restaurant compare to other restaurants in Boynton Beach?
Fu Wing Chinese Restaurant most recently scored 100 out of 100, which is higher than the Boynton Beach average of 79.
Has Fu Wing Chinese Restaurant's inspection record improved over time?
Yes. Recent inspections at Fu Wing Chinese Restaurant have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Fu Wing Chinese Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Fu Wing Chinese Restaurant inspected?
Based on the inspection history on file, Fu Wing Chinese Restaurant is inspected around three times per year on average.
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