Great Wok
Last inspected: Feb 3, 2026
61
Score
The health department has logged eight inspections at Great Wok, the earliest from 2022. Great Wok was last inspected on Feb 3, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up four times.
That's lower than the typical Boynton Beach restaurant, which scores around 79. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 3, 2026
Food-Licensing Inspection
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
61
Jul 23, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
26
Feb 20, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Sewage and Wastewater Properly Disposed
FL-27
52
Aug 16, 2024
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
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...rangoons 53F, sweet and sower chicken 47F , egg rolls 48F, cooked pork 52F in small reach in cooler by the handwashing sink at kitchen. Food not prepped or portion today , food being held more than 4 hours .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...rangoons 53F, sweet and sower chicken 47F , egg rolls 48F, cooked pork 52F in small reach in cooler by the handwashing sink at kitchen. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Operator discarded food. **Corrective Action Taken**
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... chicken , rice at cook line being held less than 4 hours . Operator time marked . **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding fried chicken 98F by the handwashing sink , chicken was fried less than 4 hours. Operator time marked . **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink . Employee cleaned .
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...multiple cooked food in walk in freezer . Operator date marked. **Corrected On-Site**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....wonton, egg rolls, dumplings at walk in cooler . Employee date marked . **Corrected On-Site**
02C-02-5
41
Feb 23, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Non-food grade paper/paper towel used as liner for food container.... To go brown bag paper used as liner for chicken wings, egg rolls at cook line . Operator removed **Corrected On-Site**
14-86-1
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... egg rolls , fried rice , chicken wings in cook line being held less than 4 hours. Operator time marked. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing...stored towel in hand sink at kitchen. Operator removed. **Corrected On-Site**
31A-11-4
67
Nov 3, 2023
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding cooked to serve fried rice 106° at cook line being held less than 2 hours , operator time marked. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sweet and sour chicken 58° by the fryer being held less than an hour , operator time marked. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.... raw shrimp stored directly top of the sauce at walk in cooler . Employee properly stored. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw chicken above cooked chicken , pork dumplings at walk in freezer , employee properly stored **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing...stored towel in hand sink at kitchen, operator moved. **Corrected On-Site**
31A-11-4
50
May 5, 2023
Routine - Food
No violations found.
100
Aug 31, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over pork **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Used to store sanitizer bucket Manager removed bucket. **Corrected On-Site** **Warning**
31A-11-4
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
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
67
Frequently Asked Questions
When was Great Wok last inspected?
The most recent health inspection at Great Wok on file is from Feb 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Great Wok?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Great Wok.
How does Great Wok compare to other restaurants in Boynton Beach?
Great Wok most recently scored 61 out of 100, which is lower than the Boynton Beach average of 79.
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 two times per year on average.
Nearby Restaurants