GREAT WOK

Name: GREAT WOK
Address: 8304 S JOG RD, BOYNTON BEACH, FL, 33472, US
Rating: 50.5

8304 S JOG RD, BOYNTON BEACH, FL 33472

License #6013087

🥡 Chinese ℹ️

50.5 Grade F / 100

Failing Health Score

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Latest inspection

July 24, 2025 · 6 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GREAT WOK in BOYNTON BEACH currently holds an InspectFL Health Score of 50.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on July 24, 2025. Across those visits, inspectors documented 51 total violations — 28 critical, 15 major, 8 minor.

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The latest inspection on July 24, 2025 shows 6 observation rows: 2 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

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*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: Warning Issued
[23-24-4] 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.
[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.
[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.
[12A-29-4] Employee handled dirty dishes and without washing hands employee handled clean and sanitized dishes to fry chicken, discussed with operator employee washed hands.
[03A-02-5] Sliced pork (52F - Cold Holding) diced chicken (51F - Cold Holding)raw shrimp (48F - Cold Holding) raw beef (45F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1.5 hours, discussed with operator who moved product to walk in freezer.
[03D-15-4] In kitchen on prep table Cooked chicken (110F - Cooling) at 12:35 since 12:20 to 106F , at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in freezer.

Disposition: Warning Issued
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.

Disposition: Warning Issued
[08B-36-4] Food stored in a location that is exposed to splash/dust. At front counter next to handwashing sink bowl of cooked chicken wings exposed to splash discussed with operator who moved wings.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand washing sink at dishwashing area no handwashing sign provided at a hand sink used by food employees. Discussed with operator and provided hand washing handout
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler large bin of cooked wings (86F - Cooling) at 3:20 per operator product was cooked at 12:00 product never reached 70F within 2 hours see stop sale.
[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. Employee handled visibly soiled rag to wipe hands and without washing hands handled clean tongs to cook dumplings. Discussed with operator employee washed hands.
[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 trays of raw chicken stored over raw beef, and raw scallops in bowl stored over French fries. Operator corrected storage.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over veggies and cooked pork. Discussed storage with operator who corrected storage.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler large bin of cooked wings (86F - Cooling) at 3:20 per operator product was cooked at 12:00 product never reached 70F within 2 hours see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on table cooked pasta (62 F - Cold Holding) per operator product removed from walk in approximately 1 hour ago and held at room temperature until served. Discussed with operator cold holding procedures. Operator place product on time is a public health control provided form to operator who time marked product. In reach in cooler bean sprouts (66F - Cold Holding); raw shell eggs (64F - Cold Holding); cooked chicken (55F - Cold Holding); pork egg rolls (53F - Cold Holding); cooked pork (56F - Cold Holding) per operator products not portioned or prepared today and removed from walk in cooler and placed in reach in cooler approximately 1 hour ago operator stats door to unit left open. Operator moved product to walk in freezer.
[41-10-4] Toxic substance/chemical improperly stored. At hand washing sink chemical bottle stored above paper towel dispenser operator removed.
[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 crab rangoons (80F - Cooling) at 3:00 since 1:15 to 79F at 3:15 at this current rate of cooling product will not reach 70F within 2 hours operator moved product to walk I freezer. In walk in cooler cooked chicken (56F - Cooling) at 3:15 since 1:00 to 56F at 3:50; cooked shrimp (60F - Cooling) at 3:15 since 1:00 to 60F at 3:50 at this current rate of cooling products will not reach 41F within 6 hours operator moved to walk in freezer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink used to store dirty dishes operator removed.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser stored under sink not labeled operator added label.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen hand washing sink next to fryer no hot water. Discussed with operator who turned on hot water.

Disposition: Met Inspection Standards
[01B-02-5] 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...rangoons 53F, sweet and sower chicken 47F , egg rolls 48F, cooked pork 52F in small reach in cooler by the handwashing sink at kitchen. Food not prepped or portion today , food being held more than 4 hours .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...rangoons 53F, sweet and sower chicken 47F , egg rolls 48F, cooked pork 52F in small reach in cooler by the handwashing sink at kitchen. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Operator discarded food.
[03F-02-5] 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... chicken , rice at cook line being held less than 4 hours . Operator time marked .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding fried chicken 98F by the handwashing sink , chicken was fried less than 4 hours. Operator time marked .
[31A-11-4] Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink . Employee cleaned .
[02C-04-5] 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...multiple cooked food in walk in freezer . Operator date marked.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....wonton, egg rolls, dumplings at walk in cooler . Employee date marked .