REAL WOK

Name: REAL WOK
Address: 4640 HYPOLUXO RD STE 5, LAKE WORTH, FL, 33463, US
Rating: 74.2

4640 HYPOLUXO RD STE 5, LAKE WORTH, FL 33463

License #6020992

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

74.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

REAL WOK in LAKE WORTH currently holds an InspectFL Health Score of 74.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on October 1, 2025. Across those visits, inspectors documented 40 total violations — 21 critical, 7 major, 12 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 1, 2025

The latest inspection on October 1, 2025 shows 11 observation rows: 5 critical, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp paste cooked yesterday morning not date marked in glass door cooler in prep area. Operator date marked.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken feet 50F-53F, cooked yesterday stated cook. Cooling over night, not prepped or portioned today. In a deep covered bus bin, in walk in cooler. See stop sale
[23-03-4] Nonfood-contact shelf surface soiled with grease and food debris across wok station. Operator covered shelf with aluminum foil.
[14-06-4] Wood food-contact surface not properly sealed, has cut marks and food debris stuck in wood. No longer cleanable.Across glass door cooler. Operator covered table with aluminum foil.
[10-17-4] In-use dirty knives stored in cracks between pieces of equipment on cook line. Operator removed and placed in dish area for cleaning.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken feet 50F-53F, cooked yesterday stated cook. Cooling over night, not prepped or portioned today. In a deep covered bus bin, in walk in cooler. See stop sale.
[01A-05-4] Snapper and Flounder received from unapproved source/no invoice provided to verify source. No box available. Fish is individually Saran wrapped in walk in freezer.See Stop Sale.
[12B-07-4] Employee open coffee cup on a food preparation table on cook line. Operator removed.
[08A-05-6] Raw shrimp stored over/not properly separated from ready-to-eat cooked pork in glass door cooler in prep area. Operator reversed.
[14-31-5] Nonfood-grade to go bags used in direct contact with washed and cut scallions in cooler at cook line. Operator removed bag.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken feet 50F-53F, cooked yesterday stated cook. Cooling over night, not prepped or portioned today. In a deep covered bus bin, in walk in cooler.

Disposition: Emergency order recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Roach activity present as evidenced by live roaches found. In kitchen approximately 2 live roaches crawling on lid inside of rice storage bin. See stop sale.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In three compartment sink frozen squid thawing at room temperature, discussed with operator who placed product under cold running water.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in coolers at cook line door handles and gaskets heavily soiled, discussed with operator to clean and sanitize.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink at server expo used to store soiled metal scrubbing pads and attached water hose connection per operator used to refill fish tank, discussed with operator who removed items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen cutting boards on flip top coolers soiled with food debris, mold-like substance or slime, discussed with operator to clean and sanitize.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand washing sink at server expo station has water house connection with no vacuum breaker installed, discussed with operator who removed hose attachment.
[35A-05-4] Roach activity present as evidenced by live roaches found. In kitchen approximately 2 live roaches crawling on lid inside of rice storage bin. See stop sale. In kitchen approximately 1 live roach crawling on top of canned water chestnuts. Discussed with operator to eliminate roaches and clean and sanitize areas.
[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. In walk in freezer non commercially packaged raw chicken in metal pan stored on top of box of raw shrimp, discussed with operator who corrected storage of product.
[35A-02-7] Live, small flying insects found In kitchen approximately 4 live flying insects landing on three compartment sink and walls, discussed with operator to eliminate flying insects and clean and sanitize areas.
[35A-03-4] Dead roaches on premises. Approximately 9 dead roaches on floor by ice machine. Approximately 5 dead roaches on card board box with canned food items. Approximately 1 dead roach on sealed sauce bottle. Approximately 7 dead roaches on cans of water chestnuts. Approximately 7 dead roaches on in front of floor flip top cooler at cook line. Approximately 5 dead roaches next to clean cups at server expo station. Discussed with operator to clean and sanitize areas.
[25-05-4] Single-service articles improperly stored. In customer lobby open boxes of single service items such as silverware and salt and pepper stored directly underneath of fish tank, discussed with operator who removed single service items.
[12A-20-4] Employee washed hands with no soap. Employee washed hands in sink with no soap, discussed with operator employee washed hands again with soap.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Throughout kitchen approximately 5 bottles per operator product used inside store to kill roaches when seen, discussed with operator.
[41-17-4] Spray bottle containing toxic substance not labeled. In kitchen on table under rice cooker multiple spray bottles containing different cleaning agents not labeled, discussed with operator who labeled bottles.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On kitchen table cooked rice (56F - Cold Holding) per operator product not portioned or prepared today and removed from walk in cooler approximately 30 minutes before and held at room temperature until reheated and served, discussed with operator who moved product to back to walk in cooler.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked chicken (76F - Cooling) at 11:25 since 11:15 to 75F at 11:50, at this current rate of cooling product will not reach 71F within 2 hours discussed with operator who moved product to walk in cooler.
[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. Employee repeatedly wiped face with hand and without washing face employee handled multiple pans of food in walk in cooler, discussed with operator employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs over chili sauce, raw pork stored over bamboo shoots, discussed with operator who corrected storage of products.
[41-10-4] Toxic substance/chemical improperly stored. In kitchen 3 bottles of raid roach killer stored on shelves directly next to canned food products and bottles of cooling oil, discussed with operator who removed items.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers at cook line interior/shelves have accumulation of soil residues, discussed with operator to clean and sanitize.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at bar Accumulation of black/green mold-like substance in the interior of the ice machine/bin, discussed with operator to clean and sanitize.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table egg soup (89F - Hot Holding); chicken broth (119F - Hot Holding) per operator product prepared approximately 1 hour ago on stove and hot held in steam table, discussed with operator who moved product to stove to reheat to 165+F and turned on steam table.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink, discussed with operator who educated employee.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse