Wok Crazy
Last inspected: Jan 13, 2026
55
Score
Wok Crazy has been inspected 10 times since 2022. The most recent visit was on Jan 13, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around four violations each.
When inspectors have written things up, “wet wiping cloth not stored” has been the most frequent reason, cited three times.
By comparison, the average Palm Springs facility scores 82, putting Wok Crazy on the weaker side. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed onions and carrots in walk in cooler. Operator reorganized. **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. egg drop soup (123F - Hot Holding) at steam table. Per operator, item has been held less than 2 hours. Operator increased temperature on unit and began reheating item to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (93F - Cooling for 1 hour at 2:45, 91F at 2:55) in deep filled covered container in walk in cooler. Operator removed covering and mix item to help increase cooling rate. **Corrective Action Taken**
03D-15-4
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 cooler not date marked. Per operator, item was cooked approximately 48 hours ago. Operator date marked. **Corrected On-Site**
02C-02-5
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen area.
21-12-4
55
Sep 9, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. At dry storage, can of oyster sauce dented. Operator discarded.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw shrimp over cooked won tons and at reach in freezer, raw chicken stored over cooked chicken. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line, no paper towels at hand wash sink. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. At kitchen, bowls used as scoop for rice, flour. Operator discarded. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. At kitchen, bucket of cooked sauce stored on floor. Operator moved sauce to shelf. **Corrected On-Site**
08B-38-4
61
May 16, 2025
Routine - Food
No violations found.
100
Mar 12, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Tso chicken stored in cardboard boxes. Explained and he transferred chicken to plastic container. **Corrected On-Site** **Warning**
14-15-4
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. Chlorine 100 ppm **Corrected On-Site** **Warning**
41-15-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed one to operator. **Warning**
11-26-1
61
Jan 2, 2025
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over onions in walk in cooler Raw beef over soy sauce in walk in cooler Removed **Corrected On-Site**
08A-05-6
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 cannot be determined. See stop sale. Time marked on site **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Lid in hand sink
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Food stored on floor. Walk in cooler
08B-38-4
58
Aug 28, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Personal yogurt drinks stored with and above food in glass door cooler by front counter hand sink. Explained and moved to bottom shelf. **Corrected On-Site**
08B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2 pieces Sweet and sour chicken 129 f on plate next to fryer, 3 pieces tso chicken 122 f in plate next to fryer. As per manager Less than 15 minutes cooked extra with the order . Explained hot holding food at 135 f or hotter. Another option to use time as a public health control.
03B-01-6
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 sanitizer over 200 ppm, manager changed the solution. Chlorine 100 ppm **Corrected On-Site**
41-15-5
Basic - Cardboard chicken boxes used to store cooked tso chicken in the walk in cooler. Explained. Manager moved chicken to plastic tubs. **Corrected On-Site** **Repeat Violation**
14-05-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from round plastic container without lid. Manager put lid on the container. **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. Manager put towel in sanitizer solution. **Corrected On-Site** **Repeat Violation**
21-12-4
55
Apr 2, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
74
Aug 25, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Approved Thawing Methods Used
FL-31
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
50
Dec 29, 2022
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked tso chicken stored in cardboard boxes in walk in cooler. Explained to store in food grade container.
14-15-4
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 - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Public/ employee restroom.
32-04-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
70
Sep 23, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (46F - Cold Holding); shrimp (46F - Cold Holding) flip top reach in cooler on cook line. Operator states food put in cooler less than four hours ago. Food not prepped or portioned today. Food items in bowls above rim level. Operator placed in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Food stored on floor. Soy sauce buckets on floor at hand sink.
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
70
Frequently Asked Questions
When was Wok Crazy last inspected?
The most recent health inspection at Wok Crazy on file is from Jan 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Wok Crazy?
Across the inspection record, “wet wiping cloth not stored” has been cited three times, more than any other issue at Wok Crazy.
How does Wok Crazy compare to other restaurants in Palm Springs?
Wok Crazy most recently scored 55 out of 100, which is lower than the Palm Springs average of 82.
Has Wok Crazy's inspection record improved over time?
Results have been roughly steady. Inspections at Wok Crazy have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Wok Crazy 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 Wok Crazy inspected?
Based on the inspection history on file, Wok Crazy is inspected around three times per year on average.
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