Hot Wok
Last inspected: Mar 18, 2026
47
Score
Across the available record, Hot Wok has 10 inspections on file, the first dated 2022. The most recent report on file is from Mar 18, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around six violations each.
Looking across the full record, “food stored on floor” is the recurring theme, flagged four times.
Compared to other Jensen Beach restaurants (averaging 80), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
47
Dec 11, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
52
Mar 27, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish washer wash and rinse food equipment without sanitizing step. Advised operator to properly set up triple sink to wash, rinse and sanitize wash ware. Operator cleaned triple sink, then properly set up sanitizer to 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over ready to eat sauces inside walk in freezer, items not all commercially packaged.
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Fried chicken (80F-hot holding), per operator, items cooked at 12:00 and left out of temperature for approximately 1 hour. Advised operator to place in cooler to quick chill to 41F or reheat to 165F within 2 hours. Operator reheated items to 180F at 2:00 pm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. Observed Bowl used as scoop inside flour in kitchen below prep table. Operator removed. **Corrected On-Site**
14-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice build up in multiple parts of walk in freezer in kitchen.
14-69-4
Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Observed employee begin food preparation to thaw chicken inside 3 compartment sink without cleaning sink after dish washing.
22-37-4
55
Nov 20, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
82
Nov 18, 2024
Routine - Food
6 critical violations. 5 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (54F - Cooling)@3:15, since 10:00 54F @4:00. At the current rate product did not reach 41F within 6 hours. See stop sale.
03D-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, wares only washed, rinsed. Not sanitized properly. Advised operator of proper steps for wash, rinse, sanitizing of wares and utensils.
22-45-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. At kitchen, can of Raid stored on shelf. Operator removed.
41-05-4
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. At walk in cooler, cooked egg rolls with pork (46F - Cold Holding);not prepared or portioned today. Operator stated product held over night. See stop sale. At walk in cooler, cooked rice (54F - Cooling)@3:15, since 10:00 54F @4:00. At the current rate product did not reach 41F within 6 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, cooked shrimp (48F - Cold Holding); raw chicken (48F - Cold Holding); raw shrimp (48F - Cold Holding); raw beef (48F - Cold Holding); meat dumpling (53F - Cold Holding); cooked noodles (53F - Cold Holding); not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour. Advised operator of proper cold holding. Operator placed items into walk in for quick chill. At walk in cooler, cooked egg rolls with pork (46F - Cold Holding);not prepared or portioned today. Operator stated product held over night. See stop sale. **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. At cook line, fried rice (77F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat item to 165F. Operator re-heated item to 165+. **Corrected On-Site**
03B-01-6
Basic - Food stored on floor. At walk in cooler, chicken stored on floor. At kitchen, oil stored on floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen, in use utensils stored in standing water. Operator removed.
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, raw chicken thawing at room temperature. **Repeat Violation**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. At kitchen, bowls without handles used in flour. **Repeat Violation**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating in food prep area.
12B-02-4
32
May 1, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (56F - Cold Holding); chicken (53F - Cold Holding) on prep table in the kitchen As per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; moved back to cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Bowl used to dispense rice inside the rice warmer at cook line; removed **Corrected On-Site**
14-01-5
Basic - Food stored on floor- buckets of sauces in walk-in cooler; advised to store properly
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing on the prep table; raw pork in three compartment;
06-01-5
Basic - Floor tiles missing and/or in disrepair- by walk-in cooler;
36-17-5
70
Aug 11, 2023
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over cream cheese wonton, raw chicken over cooked pork walk in freezer. All products not in commercial packaging. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-08-11: Observed raw chicken over raw beef at walk in freezer, all products not in commercial packaging. **Admin Complaint** **Corrected On-Site**
08A-02-6
86
Aug 9, 2023
Complaint Full
4 critical violations. 3 major violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed cream cheese wontons stored in thank you to go bags at chest freezer in dining room. Advised operator to remove from thank you to go 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. Observed Raw chicken over cream cheese wonton, raw chicken over cooked pork walk in freezer. All products not in commercial packaging. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over oyster sauce reach in cooler at cook line, Raw beef and raw chicken over cooked chicken and washed vegetables at walk in cooler. Operator 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. Cookline flip top: chicken (47F - Cold Holding) ; sliced pork (48F - Cold Holding); shrimp (48F - Cold Holding); marinated beef (48F - Cold Holding); marinated chicken (48F - Cold Holding); marinated shrimp (49F - Cold Holding); Observed overflowing containers of meat products listed above. Operator split in half and moved extra portions to walk in cooler to quick chill. Per operator, not prepared or portioned today. Per operator, out of temperature 2.5 hours. garlic in oil (86F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 2.5 hours. Operator decided to use time control. Advised Operator to place time stamp for remaining 1.5 hours. Time control procedure sent to operator. **Corrective Action Taken** **Warning**
03A-02-5
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 - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed non commercial grade roach spray in basket underneath triple sink. Advised operator to discard roach spray. **Warning**
41-04-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In pot by back door: cooked fried rice (123F - Cooling) at 1:55 since 1:00 - 121F at 2:25 ; Walk in cooler: cooked egg noodles (80F - Cooling) at 2:05 since 12:30 - 79F at 2:30 - At current rate of cooling product will not reach 70F within 2 hours. Operator split into two pans and placed in walk in freezer to quick chill ; White refrigerator: pork egg rolls (69F - Cooling) at 2:10 since 11:30 - 69F at 2:30. Operator states left out on counter for 2.5 hours. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
41
Apr 3, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked shrimp/walk in cooler. Corrective action taken/operator stored cooked shrimp on top shelf. **Corrective Action Taken**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw scallops with raw pork/walk in freezer/corrective action taken/of separated both raw products. **Corrective Action Taken**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area/kitchen/corrective action taken/operator installed paper towels. **Corrective Action Taken** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Employee restroom.
31B-03-4
Basic - Food stored on floor. Oil=shortening container/kitchen/corrective action taken /operator stored oil container properly. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line/corrective action taken/operator stored knives properly. **Corrective Action Taken**
10-17-4
Basic - Single-service articles improperly stored. To go containers on floor/storage area.
25-05-4
Basic - Stored food not covered. Noodles/walk in cooler/corrective action taken/operator covered foods. **Corrective Action Taken**
08B-12-5
50
Aug 31, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over mushrooms/walk in cooler/corrective action taken/operator stored raw chicken properly. **Corrective Action Taken**
08A-04-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef.
08A-17-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area/corrective action taken/operator installed paper towels. **Corrective Action Taken**
31B-02-4
Basic - Food stored on floor. Onions/broccoli/kitchen/corrective action taken/operator stored foods properly. **Corrective Action Taken**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Chopping knives/cookline.
10-17-4
61
Frequently Asked Questions
When was Hot Wok last inspected?
The most recent health inspection at Hot Wok on file is from Mar 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Hot Wok?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Hot Wok.
How does Hot Wok compare to other restaurants in Jensen Beach?
Hot Wok most recently scored 47 out of 100, which is lower than the Jensen Beach average of 80.
Has Hot Wok's inspection record improved over time?
Results have been roughly steady. Inspections at Hot Wok have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hot 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 Hot Wok inspected?
Based on the inspection history on file, Hot Wok is inspected around three times per year on average.
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