Gary Woo Express
Last inspected: Mar 27, 2026
58
Score
Across the available record, Gary Woo Express has nine inspections on file, the first dated 2022. On Mar 27, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
The city-wide average sits at 74, which Gary Woo Express' 58 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
9
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for food container.paper towels being used as a food liner. Manager removed paper towels **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (59F - Cold Holding) sitting on counter during lunch rush. Manager put back in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in coolers. Manager removed knives **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink at kitchen has no handwashing sign, just a black plastic piece with no writing
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Flour containers not labeled. Manager labeled flour. **Corrected On-Site**
02D-01-5
58
Oct 16, 2025
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Water chestnuts 104 oz dented can. Manager removed can from storage area. **Corrected On-Site**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts ; (69F - Cold Holding); cabbage (69F - Cold Holding) left on counter during lunchtime. Chef returned items back to walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sour soup ; (115F - Hot Holding); miso (112F - Hot Holding) on steam table. Chef removed and stated to reheat items miso reheated to 177°F and miso 179°F **Corrected On-Site**
03B-01-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Buildup of food debris/soil residue on equipment door handles. Handles on cook line sticky with food residue and debris
23-24-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in standing water 110°F, Manager removed utensils heated water to over135°F **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at cook line.
31B-04-4
50
Feb 21, 2025
Routine - Food
1 major violation.
View 1 violation
Food Obtained from Approved Sources
FL-11
90
Nov 7, 2024
Routine - Food
No violations found.
100
Nov 6, 2024
Routine - Food
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Raw pork stored in direct contact with plastic handle bags in reach in freezer. Operator moved to food grade container **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork, raw chicken stored above ready to eat sauces in walk in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee enter building with gloved hands and then proceed to handle bags to portion food in. Discussed with operator. Operator instructed employee to remove gloves, wash hands and put on new gloves **Corrective Action Taken** **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. Sprouts (78F - Cold Holding); cut cabbage (79F - Cold Holding) being held at room temperature for more than 4 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts (78F - Cold Holding); cut cabbage (79F - Cold Holding) being held at room temperature for more than 4 hours. See Stop Sale Flip top right of soup station: tofu (50F); cooked pork (51F) being held in unit less than 3 hours. Operator moved to walk in cooler to quick chill **Warning**
03A-02-5
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. Sushi rice at sushi station has no time mark. Operator time marked. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on can opener mounts at prep table **Warning**
22-31-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout **Warning**
23-24-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at prep table in kitchen. Operator instructed employee to eat in dining room **Corrected On-Site** **Warning**
12B-02-4
Basic - Ice buildup in reach-in cooler. Observed at 1 door flip top next to soup station **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water at triple sink. Operator moved to walk in cooler **Corrected On-Site** **Warning**
06-01-5
23
Jan 22, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks on cutting board.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen slicer- observed employee cellphone and keys on slicer. Employee removed items. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Main kitchen oven smoker- observed tongs on door handle. Employee removed tongs. **Corrected On-Site**
10-20-4
86
Aug 7, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Box of food on walk in cooler floor, manager picked up **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager removed **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water Manager removed water **Corrected On-Site**
10-07-4
82
Nov 21, 2022
Complaint Full
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip to cooler; raw chicken stored over ready to eat vegetables. Operator moved chicken. **Corrected On-Site**
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. At front counter; sushi rice has no time mark. Operator stated being held 1 hour, applied appropriate time mark. **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. At steam table; won tons (94°F - Hot Holding). Operator stated cooked less than 1 hour prior, moved to be reheated. **Corrective Action Taken**
03B-01-6
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At corn starch storage container; scoop handle in contact with food. Operator removed. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line; utensils in standing water 86°F. Operator removed utensils and emptied water. **Corrected On-Site** **Repeat Violation**
10-07-4
58
Aug 30, 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. Oil with garlic; (77F - Cold Holding), left on the counter , chef moved to working cooler, stated item was just put there approximately one hour
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips
16-37-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef removed **Corrected On-Site**
10-07-4
74
Frequently Asked Questions
When was Gary Woo Express last inspected?
The most recent health inspection at Gary Woo Express on file is from Mar 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Gary Woo Express?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Gary Woo Express.
How does Gary Woo Express compare to other restaurants in Boca Raton?
Gary Woo Express most recently scored 58 out of 100, which is lower than the Boca Raton average of 74.
Has Gary Woo Express' inspection record improved over time?
Results have been roughly steady. Inspections at Gary Woo Express have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Gary Woo Express 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 Gary Woo Express inspected?
Based on the inspection history on file, Gary Woo Express is inspected around three times per year on average.
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