Wok Inn
Last inspected: Jan 5, 2026
55
Score
Public records show 11 inspections at Wok Inn stretching back to 2022. The newest entry in the record is dated Jan 5, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded two times.
Compared to other Boynton Beach restaurants (averaging 79), there's room to close the gap. The record is unremarkable in either direction.
11
Inspections
1
Critical latest
3
Major latest
0
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
55
Jul 8, 2025
Routine - Food
No violations found.
100
Jul 7, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
43
Jan 30, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored on floor. #1 Observed in walk in freezer box of chicken stored on floor. #2 Observed in walk in cooler container of raw pork stored on floor. **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
08B-38-4
95
Jan 29, 2025
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler raw shell eggs stored over bean sprouts. Operator stored properly. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler raw chicken stored with raw shell eggs and ready to eat vegetables. Operator stored properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Sewage/wastewater backing up through floor drains. Observed in kitchen across from cook line sewage backing up through floor drains when using handwashing sink. Another handwashing sink in cook line area employees can use. Area can be isolated. Workers are not stepping into sewage. Verified no sewage backup from bathroom sinks and triple sink. Employees able to wash hands. Operator isolated area.**Corrective Action Taken** **Corrective Action Taken** **Warning**
28-26-5
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. #1 Observed shrimp egg rolls (60F - Cold Holding) in true refrigeration cooler. Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1 Observed shrimp egg rolls (60F - Cold Holding) in true refrigeration cooler. Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale. #2 Observed pork egg rolls pork egg rolls (49F - Cold Holding) in true refrigeration cooler. Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator moved food to walk in cooler to quick chill. #3 Observed cooked chicken wings (49F - Cold Holding) in refrigeration cooler. Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator moved food to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No soap provided at handwash sink next to dishwashing area. Operator provided. **Corrected On-Site** **Warning**
31B-03-4
Basic - Food stored on floor. #1 Observed in walk in freezer box of chicken stored on floor. #2 Observed in walk in cooler container of raw pork stored on floor. **Warning**
08B-38-4
Basic - Bowl or other container with no handle used to dispense rice. **Warning**
14-01-5
39
Oct 11, 2024
Routine - Food
No violations found.
100
Aug 7, 2024
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked chicken stored in direct contact in cardboard box, ready to eat broccoli stored in direct contact in cardboard box. **Repeat Violation** **Admin Complaint**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken skewer stored above cooked chicken in 2 door glass slider at front counter. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs being held at room temperature of 79F on cook line. Operator states unknown time out of temperature. See Stop Sale **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs being held at room temperature of 79F on cook line. Operator states unknown time out of temperature. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg roll (73F); cooked chicken wings (64F) being held at room temperature for approximately 1 hour. Operator moved to reach in cooler. Discussed TPHC with 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 - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer calibrated at 200F using boiling water method **Repeat Violation** **Admin Complaint**
05-06-4
39
Dec 19, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
47
Aug 10, 2023
Routine - Food
6 critical violations. 4 major violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container.... Stored multiple fried chicken, fried wonton directly in the card board boxes , employee replaced food in proper container. **Corrected On-Site**
14-86-1
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands...employee came from outside and then engaged with fried chicken replace in proper container. After discussion employee washing hands. **Corrected On-Site**
12A-16-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands... after discussion employee did . **Corrected On-Site**
12A-17-4
High Priority - Employee washed hands with cold water... after discussed employee did **Corrected On-Site**
12A-19-4
High Priority - Employee washed hands with no soap after discussed employee did **Corrected On-Site**
12A-20-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw shell eggs above raw beef in reach in cooler . Employee properly stored **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front line . Employee provided **Corrected On-Site**
31B-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink employee washing hands at 3 compartment sink, after discussion then he went to the handwashing sink to washed hands. **Corrected On-Site**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times...stored big bucket front of the handwashing sink by the dishwashing sink . Employee moved. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing....stored lids in hand sink by dishwashing sink. Employee moved **Corrected On-Site**
31A-11-4
27
Feb 28, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2023-02-28: **Admin Complaint**
50-17-3
86
Oct 26, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
64
Frequently Asked Questions
When was Wok Inn last inspected?
The most recent health inspection at Wok Inn on file is from Jan 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Wok Inn?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Wok Inn.
How does Wok Inn compare to other restaurants in Boynton Beach?
Wok Inn most recently scored 55 out of 100, which is lower than the Boynton Beach average of 79.
Has Wok Inn's inspection record improved over time?
Results have been roughly steady. Inspections at Wok Inn have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Wok Inn 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 Inn inspected?
Based on the inspection history on file, Wok Inn is inspected around three times per year on average.
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