Hong Kong Wok
Last inspected: Apr 9, 2026
39
Score
Inspectors have visited Hong Kong Wok nine times, with records going back to 2022. Inspectors last stopped by on Apr 9, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly four violations before.
The most common issue across all inspections has been “in-use utensil in non-time/temperature control”, showing up five times.
Hong Kong Wok's latest score of 39 falls below the West Palm Beach average of 79. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
4
Critical latest
0
Major latest
7
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in freezer a container of raw chicken stored on top or a container of raw pork. Operator stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw shell eggs stored over sliced cabbage and onions . Observed in low boy cooler raw pork stored over RTE hoisin sauce. Operator stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed operator removed stainless steel bowl from a container of potato starch and washed and rinsed at single compartment sink then placed to air dry without sanitizing. Advised operator to set up three compartment sink. **Repeat Violation** **Admin Complaint**
22-45-4
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. Observed employee handling cell phone then engaged in preparing food and then handled containers of food without washing hands. Discussed proper handwashing techniques operator explained to employee. Employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cornstarch and rice lids soiled with food debris
23-03-4
Basic - Stored food not covered. Observed in walk-in cooler containers of sliced cabbage ,sliced onions, wontons,raw shrimp, cooked broccoli not covered.
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Observed stainless steel bowl with no handle use to dispense potato starch. Operator removed. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. On cook line and storage shelves **Repeat Violation** **Admin Complaint**
14-45-4
Basic - Floor tiles missing and/or in disrepair. Under cook line.
36-17-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container the scoop handle in contact with rice . Operator removed **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave on cook line soiled with food like debris. Advised operator to clean and sanitize.
22-08-4
39
Oct 6, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
52
Mar 7, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
58
Jul 23, 2024
Routine - Food
No violations found.
100
Jul 22, 2024
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line shelf over flip top cooler; raw shell eggs (78F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, being held at room temperature less than 2 hours, moved to walk-in cooler. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped 1/6 pan of raw chicken stored over ready to eat flour moo shu wraps. Operator moved raw chicken to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. At cook line; hand wash sink blocked by cardboard box over sink. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-09-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line Flip top cooler; cooked shrimp (49F - Cooling 12:10pm/49F - Cooling 12:45pm); cooked pork (50F - Cooling 12:10pm/50F - Cooling ); cooked chicken (52F - Cooling 12:10pm/52F - Cooling 12:45pm). Operator stated items cooling since 11am, at this rate will not reach 41F within 6 hours. Cut cabbage (53F - Ambient Cooling 12:10pm/53F - Ambient Cooling 12:45pm). Operator stated cabbage was cut at 11am, at this rate will not reach 41F within 4 hours. Operator added ice/moved items to walk-in cooler to facilitate faster cooling. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No soap provided at handwash sink. At cook line hand wash sink; no soap. Operator provided soap. **Corrected On-Site** **Warning**
31B-03-4
55
Jan 23, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw beef. Operator moved raw chicken to lower shelf. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; carton of raw shell eggs stored on make top over ready to eat vegetables. Operator moved raw shell eggs. **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. At walk-in freezer; plastic wrapped plastic containers of raw chicken stored over portioned bag of ready to eat noodles. Operator moved chicken to lower shelf. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. At cook line; hand wash sink blocked by cardboard box placed over sink. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site**
31B-02-4
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 cornstarch storage container; scoop handle buried in flour. Operator removed. **Corrected On-Site**
10-01-5
50
Jul 13, 2023
Complaint Full
2 major violations. 6 minor violations.
View 8 violations
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 one
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Cardboard box and pans stored on top of hand sink on cook line . Manager removed both. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rest room door interior section. Employee cleaned during inspection. **Corrected On-Site**
23-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with rice. Employee stored scoop handle above rice. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. By rice cooker. Manager put in sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Food stored on floor. Bag of onions stored on floor in dry food storage area. Employee moved bag to shelf. **Corrected On-Site**
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vent at front counter.
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Table tiles next to prep table.
14-71-4
61
Mar 2, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb at mop sink outside.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Cardboard box lid on hand sink on cook line. Manager removed. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid spray bottle on bottom shelf by three compartment sink not labeled. Explained. Manager labeled degreaser **Corrected On-Site**
41-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with dry rice in dry food storage area. Manager stored scoop handle above rice **Corrected On-Site**
10-01-5
67
Sep 1, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm, manager changed the solution. Tested again. Chlorine 100 ppm **Corrected On-Site**
41-15-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee rest room . Manager stocked. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. In employee restroom. Manager stocked powdered soap. **Corrected On-Site**
31B-03-4
Basic - White Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Damp cloth towel on cutting board.Explained and manager stored in sanitizer solution **Corrected On-Site**
21-12-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under white cutting on prep table . Explained and manager removed the towel. **Corrected On-Site**
21-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with flour. Explained and manager stored handle above the food. **Corrected On-Site**
10-01-5
58
Frequently Asked Questions
When was Hong Kong Wok last inspected?
The most recent health inspection at Hong Kong Wok on file is from Apr 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Hong Kong Wok?
Across the inspection record, “in-use utensil in non-time/temperature control” has been cited five times, more than any other issue at Hong Kong Wok.
How does Hong Kong Wok compare to other restaurants in West Palm Beach?
Hong Kong Wok most recently scored 39 out of 100, which is lower than the West Palm Beach average of 79.
Has Hong Kong Wok's inspection record improved over time?
No. Recent inspections at Hong Kong Wok have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Hong Kong Wok 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 Hong Kong Wok inspected?
Based on the inspection history on file, Hong Kong Wok is inspected around two times per year on average.
Nearby Restaurants