Silver Wok
Last inspected: Mar 11, 2026
64
Score
Inspectors have visited Silver Wok 10 times, with records going back to 2022. On Mar 11, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited three times.
Restaurants in Delray Beach average 71, so Silver Wok trails the local norm. The inspection history reads as standard for a restaurant of this size.
10
Inspections
3
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
3 critical violations.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
64
Oct 16, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-10-16: Not provided **Time Extended**
53B-13-5
90
Oct 14, 2025
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
35
Aug 29, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
55
Apr 14, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding egg drop soup 133F , after stirring temperature get 136F , food being held less than 4 hours . Operator high the temperature thermostat. **Corrected On-Site**
03B-01-6
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...cooked chicken, cooked pork in reach in freezer .
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....egg rolls was cooked 6 days ago in walk in cooler . Operator date marked . **Corrected On-Site**
02C-02-5
70
Sep 17, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....noodles 63F, cooked egg rolls 56F, cooked chicken 47F in flip top reach in cooler at kitchen. Per operator food not prepped or portion today , food being held less than 4 hours . Operator removed food to walk in cooler . **Corrective Action Taken**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container in fried egg rolls, fried chicken. Operator removed paper . **Corrected On-Site**
14-86-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked sweet and sour chicken, cooked egg rolls was cooked yesterday. Operator date marked **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses....multiple wet towel at cook line . Operator removed **Corrected On-Site**
21-12-4
64
Feb 12, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Non-food grade paper/paper towel used as liner for food container in egg rolls . Operator discarded **Corrected On-Site**
14-86-1
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding egg rolls 85°F at cook line being held more than 4 hours.
01B-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 egg rolls 85°F at cook line being held more than 4 hours. Stop sale issue . Operator discarded food. **Corrective Action Taken**
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 roll was cooked Saturday 2/10/24 at walk in cooler . Operator date marked. **Corrected On-Site**
02C-02-5
58
Sep 26, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....egg rolls 47°, sauce 50° in reach in cooler at kitchen. Per operator being held less than four hours. Operator moved to walk in cooler . **Corrective Action Taken** **Repeat Violation**
03A-02-5
86
Feb 6, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (54°F - Cold Holding) being held at room temperature. Operator states item has been out less than 1 hour. Operator placed in reach in cooler **Corrective Action Taken**
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.
53B-05-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
74
Nov 18, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over or with unwashed produce. At walk-in cooler; raw chicken stored over unwashed peppers, raw shrimp stored over unwashed onions. Operator moved raw items. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; egg drop soup (120°F - Hot Holding). Operator stated being held 2 hours, moved to be reheated. **Corrective Action Taken**
03B-01-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At steam table; in-use utensils in standing water 120°F. Operator removed utensils. **Corrected On-Site**
10-07-4
70
Frequently Asked Questions
When was Silver Wok last inspected?
The most recent health inspection at Silver Wok on file is from Mar 11, 2026. The public record contains 10 inspections in total.
What is the most common violation at Silver Wok?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Silver Wok.
How does Silver Wok compare to other restaurants in Delray Beach?
Silver Wok most recently scored 64 out of 100, which is lower than the Delray Beach average of 71.
Has Silver Wok's inspection record improved over time?
Results have been roughly steady. Inspections at Silver Wok have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Silver 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 Silver Wok inspected?
Based on the inspection history on file, Silver Wok is inspected around three times per year on average.
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