GREAT WOK

Name: GREAT WOK
Address: 8304 S JOG RD, BOYNTON BEACH, FL, 33472, US
Rating: 82.5

8304 S JOG RD, BOYNTON BEACH, FL 33472

License #6013087

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.5 Grade C / 100

Mixed Health Record

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Quick take

GREAT WOK in BOYNTON BEACH currently holds an InspectFL Health Score of 82.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, inspectors documented 22 total violations — 11 critical, 4 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 3, 2026 shows 4 observation rows: 3 critical, 0 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Cooked pork wontons 109F hot holding Per operator stored for approximately 1 hour. Operator reheated to 165F+++
[08B-38-4] Food stored on floor. Two metal sheet pans with raw chicken under prep table. Operator stored properly 6" from the floor
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited the kitchen to the outside of the restaurant, came back and started to handle containers with food without washing hands first. Advised owner to tell employee to wash hands
[08A-17-6] 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. Reach in freezer cook line Raw chicken over raw beef Walk in freezer Raw chicken over raw pork Operator stored properly

Disposition: Administrative complaint recommended
[01B-01-4] Dented/rusted cans present. See stop sale. In kitchen on dry storage shelf 2 cans of tomato sauce with bottom of cans crushed in with large creases, discussed with operator see stop sale.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer fried pork not date marked, per operator product prepared 4 days ago, discussed date marking with operator who labeled product.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cook line shelves rusted and pitted, discussed with operator to repair or replace.
[36-12-4] Floors not constructed to be easily cleanable. Walk in cooler floor constructed from multiple pieces of metal and screws and is not easily cleanable, discussed with operator.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on prep table cooked chicken (85F - Cooling) at 2:45 since 1:45 to 85F at 3:10, at this current rate of cooling product will not reach 71F within 2 hours discussed with operator who moved product to walk in cooler. In reach in cooler cut cabbage (58F - Cooling) at 2:50 since 11:30 to 54F at 3:10, at this current rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to walk in freezer. In reach in cooler cooked chicken (51F - Cooling)at 3:00 since 11:45 52F at 3:25; cooked shrimp (49F - Cooling) at 3:00 since 11:45 to 46F at 3:25, at this current rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to walk in freezer.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw pork stored above non commercially packaged wonton shells, discussed with operator who corrected storage of products.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with email copy of clean up poster.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler at cook line handles have Buildup of food debris/soil residue on equipment door handles, discussed with operator to clean and sanitize.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart brown sauce with chicken broth (77F - Cold Holding) per operator product not portioned or prepared today and held out of temperature for approximately 3 hours discussed with operator who moved product to time is a public health control. In reach in cooler cooked eggs rolls (59F - Cold Holding); cooked chicken wings (64F - Cold Holding) per operator products not portioned or prepared today, per operator products left out of refrigeration for approximately 25 minutes, discussed cold holding with operator. In reach in cooler cooked diced pork (47F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 hours discussed with operator who moved product to walk in freezer to chill.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handled trash can and without washing hands operator opened reach in cooler and handled portioned soufflé cups of sauce, discussed with operator who washed hands.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator wiped face with hands and without washing hands operator handled pan of cooked chicken, discussed with operator who washed hands.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen on crash cart raw shell eggs (79F - Cold Holding) per operator has removed from refrigerator approximately 1 hour ago, discussed with operator who moved product to time is a public health control and time marked product.

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