Real Wok
Last inspected: Oct 1, 2025
32
Score
Going back to 2022, Real Wok has 10 inspections in the public record. The most recent visit was on Oct 1, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.
Restaurants in Lake Worth average 77, so Real Wok trails the local norm. The pattern in the record is worth a careful look.
10
Inspections
4
Critical latest
1
Major latest
3
Minor latest
Inspection History
Oct 1, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 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
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
32
Aug 1, 2025
Complaint Full
4 critical violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs over chili sauce, raw pork stored over bamboo shoots, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-01: In all in cooler raw sausage stored above open buckets of sauce, discussed with operator who corrected storage of products. **Admin Complaint** **Corrected On-Site**
08A-05-6
High Priority - - From initial inspection : High Priority - Live, small flying insects found In kitchen approximately 4 live flying insects landing on three compartment sink and walls, discussed with operator to eliminate flying insects and clean and sanitize areas. **Warning** - From follow-up inspection 2025-08-01: Approximately 2 live flying insects in kitchen landing on dish machine and trash can, discussed with operator to eliminate flying insects and clean and sanitize areas. **Admin Complaint**
35A-02-7
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand washing sink at server expo station has water house connection with no vacuum breaker installed, discussed with operator who removed hose attachment. **Corrected On-Site** **Warning** - From follow-up inspection 2025-08-01: Hand washing sink at server expo station has water house connection with no vacuum breaker installed. **Admin Complaint**
29-34-4
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. In kitchen approximately 2 live roaches crawling on lid inside of rice storage bin. See stop sale. In kitchen approximately 1 live roach crawling on top of canned water chestnuts. Discussed with operator to eliminate roaches and clean and sanitize areas. **Warning** - From follow-up inspection 2025-08-01: In kitchen approximately 4 live roaches crawling on clean and sanitized dishes and storage rack, discussed with operator who killed roaches and removed rack to be cleaned. **Admin Complaint** **Corrective Action Taken**
35A-05-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at bar Accumulation of black/green mold-like substance in the interior of the ice machine/bin, discussed with operator to clean and sanitize. **Warning** - From follow-up inspection 2025-08-01: Ice bin at bar hair and Accumulation of black/green mold-like substance in the interior of the ice machine/bin, discussed with operator to clean and sanitize. **Admin Complaint**
22-20-5
Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 9 dead roaches on floor by ice machine. Approximately 5 dead roaches on card board box with canned food items. Approximately 1 dead roach on sealed sauce bottle. Approximately 7 dead roaches on cans of water chestnuts. Approximately 7 dead roaches on in front of floor flip top cooler at cook line. Approximately 5 dead roaches next to clean cups at server expo station. Discussed with operator to clean and sanitize areas. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-01: Approximately 1 dead roach on floor in front of walk in cooler, discussed with operator who cleaned and sanitized area. **Admin Complaint** **Corrected On-Site**
35A-03-4
50
Jul 31, 2025
Complaint Full
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
7
Feb 26, 2025
Routine - Food
2 critical violations.
View 2 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
74
Feb 25, 2025
Routine - Food
7 critical violations. 4 major violations. 3 minor violations.
View 14 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. In flip top cooler beansprouts (51F - Cold Holding); cooked pasta (46F - Cold Holding) per operator products no portioned or prepared today and help in unit overnight. See stop sale **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler raw pooled eggs and raw chicken stored over cooked noodles and sauces. Discussed storage practices with over who corrected storage of products. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Employee with bandaid covering cut on finger not using a glove while handling raw chicken. Discussed with operator employee washed hands and put on gloves. **Corrected On-Site** **Warning**
11-13-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler beansprouts (51F - Cold Holding); cooked pasta (46F - Cold Holding) per operator products no portioned or prepared today and help in unit overnight. See stop sale In kitchen hanging from oven hood raw duck (73F - Cold Holding) per operator duck was removed appropriately 1 hour ago from walk in cooler to dry at room temperature. Discussed with operator who moved duck to fryer to cook. **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. In steam table next to expo station egg soup (128F - Hot Holding); chicken broth (131F - Hot Holding) per operator products cooked about 30 minutes ago and placed in steam table. Operator removed products to reheat to 165+F and turned on steam table. **Corrective Action Taken** **Warning**
03B-01-6
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 wiped hands on visibly soiled apron, handled dirty dishes in sink, and without washing hands grabbed a bowl of raw chicken to place in walk in cooler. Discussed with operator employee washed hands. **Warning**
12A-29-4
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. Employee touched glasses and face and without washing hands employee began to cook chicken. Discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-25-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink then proceeded to go to fryer and handle clean utensils to reheat chicken. Discussed with operator employee washed hands. **Warning**
12A-03-4
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/ During inspection total staff of 6 with no certified food service manager on duty. **Warning**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked chicken per operator product prepared 2 days ago. Discussed with operator who added date label. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. In kitchen on shelf next to cooking oils spray bottle of degreaser not labeled. Discussed with operator to add label to bottle. **Warning**
41-17-4
Basic - Dead roaches on premises. 1 dead roach in kitchen on floor in front of walk in cooler. Operator removed roach and cleaned and sanitized area. **Corrected On-Site** **Warning**
35A-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sinks no employees must ash hands signs provided. Discussed with operator and emailed poster to print out and display at sinks. **Repeat Violation** **Warning**
31B-04-4
Basic - Single-service articles improperly stored. In lobby single service utensils and sauces stored under fish tank. Discussed with operator who removed. **Corrected On-Site** **Warning**
25-05-4
20
Aug 21, 2024
Food-Licensing Inspection
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...brown rice 55 F stored in double container, noodles 48F, bean sprouts 49F in flip top reach in cooler . Food not prepped or portion today , food being held less than 4 hours . Operator removed rice and covered food with ice . **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken above raw pork, raw beef at walk in cooler. Operator properly stored. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...noodles with raw chicken, raw pork at walk in freezer . Operator properly stored. **Corrected On-Site**
08A-02-6
Intermediate - Equipment drain line draining into handwash sink , ...hose Bibb connected in handwashing sink faucet at server station . operator removed **Corrected On-Site**
31A-10-4
Basic - No handwashing sign provided at a hand sink used by food employees at server station .
31B-04-4
55
Feb 27, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observe pork in to go bags.
14-31-5
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/
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe black beans made more then 24 hour not date marked.
02C-02-5
70
Sep 8, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
67
Mar 27, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food buildup on cook line cooler doors and handles.
23-03-4
Basic - Food stored on floor. Observed food stored on walk-in freezer floor.
08B-38-4
78
Sep 15, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Real Wok last inspected?
The most recent health inspection at Real Wok on file is from Oct 1, 2025. The public record contains 10 inspections in total.
What is the most common violation at Real Wok?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Real Wok.
How does Real Wok compare to other restaurants in Lake Worth?
Real Wok most recently scored 32 out of 100, which is lower than the Lake Worth average of 77.
Has Real Wok's inspection record improved over time?
Results have been roughly steady. Inspections at Real Wok have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Real 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 Real Wok inspected?
Based on the inspection history on file, Real Wok is inspected around three times per year on average.
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