Hong Kong Wok N Grill
Last inspected: Mar 28, 2026
58
Score
Hong Kong Wok N Grill appears in inspection records 13 times, starting in 2022. The latest inspection on file is from Mar 28, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly seven violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited seven times.
By comparison, the average Jupiter facility scores 79, putting Hong Kong Wok N Grill on the weaker side. The inspection history reads as standard for a restaurant of this size.
13
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 28, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Waitresses entering kitchen from customer dining area and without washing hands employees handling plates of customer foods, discussed with operator employees washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-28: Employee entered kitchen from customer dining room and without washing hands employee handled clean bowls and plates, discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site**
12A-16-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outdoor mop sink with water hose attached no vacuum breaker installed, discussed with operator to install vacuum breaker. **Warning** - From follow-up inspection 2026-03-28: **Time Extended**
29-42-4
Intermediate - - From initial inspection : 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. Discussed with operator to renew training for all employees. **Warning** - From follow-up inspection 2026-03-28: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen used to chop meats and prepare food grooved and no longer cleanable, discussed with operator to repair or replace. **Warning** - From follow-up inspection 2026-03-28: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle stored on dirt/grass area behind store, discussed with operator. **Warning** - From follow-up inspection 2026-03-28: **Time Extended**
33-23-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At dish washing area drying racks soiled with accumulation of grease build up, discussed with operator to clean and sanitize. **Warning** - From follow-up inspection 2026-03-28: **Time Extended**
23-03-4
58
Mar 27, 2026
Routine - Food
15 critical violations. 1 major violation. 8 minor violations.
View 24 violations
High Priority - Container of medicine improperly stored. In kitchen bottle of medication stored above single service plastic wrap, discussed with operator who removed product. **Corrected On-Site** **Warning**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen at cook line cooked rice (119F - Cooling) at 2:10 since 12:00, In reach in cooler at Cook line cooked chicken (83F - Cooling) at 2:15 since 12:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale. **Warning**
03D-01-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Waitresses entering kitchen from customer dining area and without washing hands employees handling plates of customer foods, discussed with operator employees washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server wiped face and fixed hair and after without washing hands employee handled plate of customer food, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash bucket under cook line and without washing hands employee handled bag of frozen peas and carrots, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee removed grilled pork from cook top and dropped meat on floor after employee picked meat up from floor to place back on grill with tongs and after manager told employee to discard meat employee used tongs to get meat from reach in cooler, discussed with operator who educated employee see stop sale of pork. **Warning**
01B-12-4
High Priority - Food placed in soiled container/equipment. In walk in cooler egg rolls stored inside old card board box used for wonton shells, discussed with operator remove egg rolls from card board box's. **Warning**
08B-27-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee used hand washing sink to rinse tongs off before placing on cook line, discussed with operator to wash and sanitize utensils, operator removed items. **Corrective Action Taken** **Warning**
22-45-4
High Priority - Metal stem-type thermometer soiled. Probe thermometer provided by operator soiled with accumulation of food and grease build up, discussed with operator to clean and sanitize. **Warning**
22-12-5
High Priority - Nonfood-grade bags used in direct contact with food. In walk in freezer thank you bags used in direct contact with cooked beef, discussed with operator to remove product from bags. **Warning**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw chicken stored above chicken stock base and ice, discussed with operator to correct storage of products. **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen at cook line cooked rice (119F - Cooling) at 2:10 since 12:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale. In reach in cooler at Cook line cooked chicken (83F - Cooling) at 2:15 since 12:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale. **Warning**
01B-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 and the time removed from temperature control. At cook line cut bok choy held on time is a public health control not time marked. Discussed with operator who time marked product. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outdoor mop sink with water hose attached no vacuum breaker installed, discussed with operator to install vacuum breaker. **Warning**
29-42-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator to correct to 50-100ppm. **Warning**
41-27-4
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. Discussed with operator to renew training for all employees. **Warning**
53B-05-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen used to chop meats and prepare food grooved and no longer cleanable, discussed with operator to repair or replace. **Warning**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. No employees with hair restraints in kitchen, discussed with operator. **Warning**
13-03-4
Basic - Food stored on floor. In kitchen multiple containers of food products such as oil and sauces, stored on floor, discussed with operator to remove products from floor. **Warning**
08B-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle stored on dirt/grass area behind store, discussed with operator. **Warning**
33-23-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen rice scoop stored in 89F water, discussed with operator who removed scoops. **Corrected On-Site** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At dish washing area drying racks soiled with accumulation of grease build up, discussed with operator to clean and sanitize. **Warning**
23-03-4
Basic - Stored food not covered. In back of kitchen container of corn starch with no cover, discussed with operator to cover product. **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. In kitchen bucket of frozen shrimp in standing water on floor, discussed with operator who removed product from floor and place in three compartment sink with cold running water to thaw. **Corrective Action Taken** **Warning**
06-01-5
6
Dec 22, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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- cut cabbage and cooked noodles at cook line; food on time since 10:45 am; marked; **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-22: Cooked noodles no time marked at cook, line - since 11:00 am; **Admin Complaint**
03F-02-5
86
Dec 18, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over chestnuts in reach in cooler at cook line; stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding); beef (51F); shrimp (51F - Cold Holding); tofu (51F - Cold Holding); pork (51F - Cold Holding); raw shell eggs (67F - Cold Holding)in cooler at cook line; food not prepared or portioned today; foods stored out of temperature for approximately 1 hour; food placed in ice and thermostat cooler lowered; **Repeat Violation** **Admin Complaint**
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- cut cabbage and cooked noodles at cook line; food on time since 10:45 am; marked; **Corrected On-Site** **Warning**
03F-02-5
64
Jul 28, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken containers in walk-in cooler Stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (54F - Cold Holding) bowl set up on top of other food containers in reach in at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hours; moved inside the cooler and ice added on; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. dumplings (111F - Hot Holding)on top of other foods by steam table; food out of temperature for approximately 30 minutes; operator placed inside steam table to reheat to 165 F **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink at prep area used for purposes other than handwashing- rice pot stored inside; Removed **Corrected On-Site**
31A-11-4
Basic - Bowl used to dispense slice in wall-in cooler amd ice Removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Floors not maintained smooth and durable- at cook line and three compartment sink set
36-11-4
Basic - Food stored on floor- buckets of flour in dry storage area; advised to store properly
08B-38-4
50
Jan 27, 2025
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee brought used soiled cutting board at the dishwasher, sprayed it with water to rinse off food particles; took cutting board back at cook line, and started cooking foods touching plates, spatulas, and various food without washing hands; operator educated Employee washed hands and put gloves on; **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed off soiled used cutting board with water and placed back on prep station to use for preparing foods; Educated operator Placed in the dishwasher **Corrected On-Site**
22-45-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Egg rolls stored in carton boards cases in walk-in cooler and reach in cooler; advised to remove Cloth used to cover fried wontons in the kitchen Removed **Corrected On-Site**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Garbage bags used to line dry rice containers in dry storage area; advised operator to remove
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over spring rolls and raw chicken and raw lobster tails over noodles- all not commercially packaged in freezer at cook line Stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (54F - Cold Holding); fried rice (60F- Cold Holding); at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes ; food moved inside the cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried chicken (108-105F - Cooling)at 11:45 to 102 F at 12:05 since 11:15 ; at prep area; at this rate food will not reach 70 F within 2 hours ; food moved inside walk-in cooler; **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily soiled with food debris and mold like substance at cook line Operator discarded cutting board **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink at three compartment not accessible for employee use at all times- employee portioning chicken in front of the handwashing sink Prep station moved **Corrected On-Site**
31A-09-4
Basic - Bowl used to dispense rice- at dry storage Removed **Corrected On-Site**
14-01-5
Basic - Ice scoop handle in contact with ice- inside cooler at servers station Removed **Corrected On-Site**
10-08-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line **Repeat Violation**
22-16-4
26
Aug 22, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked outside, returned to cook line and started working with food, no handwashing Educated Employee washed hands; **Corrected On-Site**
12A-16-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster tails and chicken over noodles- a not commercially packaged in reach in freezer at cook line; stored properly **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (65F - Cold Holding);on the food cart by three compartment sink; as per operator food not prepared or port8ned today; food out of temperature for approximately 1 hour; operator moved food inside cooler; cooked sliced pork (44F - Cold Holding)inside three door cooler at cook line; as per operator food not prepared or portioned today; cooler kept opened; food placed at the back of the cooler to quick chill; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line **Repeat Violation**
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Tongs used to grab lobsters at lobster tank; **Repeat Violation**
22-31-4
Basic - Food stored on floor- buckets of sauces and cooked pork inside walk-in cooler; advised to store properly **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets Buildup of food debris/soil residue on equipment door handles- all at cook line
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler in the kitchen **Repeat Violation**
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- throughout the kitchen
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust- all walls in the kitchen and ware washing area.
36-27-5
41
Mar 25, 2024
Routine - Food
No violations found.
100
Jan 25, 2024
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops and raw shell eggs over cooked noodles in reach in cooler at cook line ; reversed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp in walk-in cooler; raw chicken over raw shell eggs in walk-in cooler; Operator reversed **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50F - Cold Holding); dumplings (50F - Cold Holding); in reach in cooler at cook line; foods stored on top PF other food containers ; foods not prepared or portioned today ; foods out of temperature for approximately one hour; moved inside the color ; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (125-140F - Hot Holding); under steam table ; as per operator food out of temperature for approximately 20 minutes; advise me to move food on stove to reheat for hot holding ;
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls cooked approximately 28 hours not dated; in walk-in cooler; advised operator to date mark ; **Repeat Violation**
02C-02-5
Intermediate - Non-pitting surface rust on food-contact equipment- tongs used to grab for the live lobsters from lobster tank at the entrance Operator removed **Corrected On-Site**
22-31-4
Intermediate - Handwash sink used for purposes other than handwashing.- Brillo and fork stored inside the sink Removed **Corrected On-Site**
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
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Operator removed **Corrected On-Site**
22-02-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- at cook line ; advised to remove
21-09-4
Basic - Food stored on floor- salad head in water container stored on the floor next to draining pipe on handwash sink ; Operator removed **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- glass door at cooler in the kitchen and gaskets at all reach in coolers
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler in the kitchen
22-16-4
27
Aug 3, 2023
Routine - Food
No violations found.
100
Aug 2, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach in - bean sprout (48F-cold holding); raw shrimp (58F - Cold Holding); hot line make table - raw shrimp (46F - Cold Holding) not portioned or prepared today held under 4 hours operator moved to walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Make table - raw chicken over peas and carrots - operator removed Chicken. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - wontons (53F - Cooling) 12:00pm cooling since 11:00am 5 hours remaining to reach 41F recheck 12:40pm 57F. Wontons in upper unit of make table in an overfilled container. Operator moved to walk in cooler. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hot line hand sink block by garbage can - 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. Walk in cooler - egg rolls prepared two days prior - operator date marked. **Corrected On-Site** **Warning**
02C-02-5
Basic - Cardboard used to line food-contact shelves. Glass door cooler. **Warning**
14-05-4
Basic - Food not stored at least 6 inches off of the floor. Tubs of sauces in storage area and walk in cooler. **Repeat Violation** **Warning**
08B-47-4
Basic - Single-service articles not stored inverted or protected from contamination. At expo station - spoon with handle facing down - operator inverted. **Corrected On-Site** **Warning**
25-06-4
47
Sep 27, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Aug 18, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Operator using raw chicken breast box for RTE Chinese noodles - see Stop sale.
01B-12-4
High Priority - Food placed in soiled container/equipment. Raw chicken breast box used for ready to eat Chinese noodles - operator removed noodles. **Corrected On-Site**
08B-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line crash kart - garlic in oil (68F - Cold Holding); shell eggs (69F - Cold Holding) held at room temperature under 4 hours moved to cooler. Reviewed TPHC PROCEDURES and emailed copy to operator. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in prepared over 2 hours - operator date marked. **Corrected On-Site**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and other grains in tubs not labeled. - operator labeled. **Corrected On-Site**
02D-01-5
52
Frequently Asked Questions
When was Hong Kong Wok N Grill last inspected?
The most recent health inspection at Hong Kong Wok N Grill on file is from Mar 28, 2026. The public record contains 13 inspections in total.
What is the most common violation at Hong Kong Wok N Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Hong Kong Wok N Grill.
How does Hong Kong Wok N Grill compare to other restaurants in Jupiter?
Hong Kong Wok N Grill most recently scored 58 out of 100, which is lower than the Jupiter average of 79.
Has Hong Kong Wok N Grill's inspection record improved over time?
No. Recent inspections at Hong Kong Wok N Grill have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hong Kong Wok N Grill 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 Hong Kong Wok N Grill inspected?
Based on the inspection history on file, Hong Kong Wok N Grill is inspected around four times per year on average.
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