CHINA WOK 168 INC
6901 OKEECHOBEE BLVD STE C1, West Palm Beach FL 33411 · 561.697.2798
Last inspected Jul 30, 2026 · 11 visits since October 2023
NOV 24
JUN 25
OCT 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,820
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026002121 | Oct 31, 2025 | Jan 29, 2026 | $1,100 |
| 2--2024025245 | Apr 9, 2024 | May 21, 2024 | $600 |
| 2--2018032378 | Jun 12, 2018 | Jul 26, 2018 | $400 |
| 2--2016003465 | Dec 30, 2015 | Feb 18, 2016 | $720 |
Inspection history
11 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen, Employee wiping sweat from face with hands and apron then proceeded to prepare food without washing hands. Advised operator of proper handwashing.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with old food debris. Operator removed to clean.
Cloth used as a food-contact surface. At walk in cooler, use of cloth to cover ready to eat foods. Operator removed cloth.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings stored above food prep table. Operator removed.
Show the remaining 2 findings ▾
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. On cook line, Observed employee using stainless steel on in use food contact surface. Educated operator.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed melon stored over cooked pork. Advised operator of proper storage. Operator stored correctly.
Mar 19, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 6, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went through back door and discarded trash and upon return started hand in clean containers and preparing food without washing their hands- educated operator- employee washed their hands.
Nonfood-grade bags used in direct contact with food. At reach in freezer - non food grade to-go/ shopping bags used to stored dumplings- operator removed.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer raw chicken stored over raw beef- operator removed and stored properly.
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. At tall reach in freezer raw chicken not commercially packaged stored over raw beef- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler - raw pooled egg 65F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placed in reach in freezer to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler dumplings prepared 2 days ago not date marked.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep counters at cookline- operator removed knife and placed to be washed.
Oct 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Container of medicine improperly stored. Prescription metiformin and multivitamins stored on shelf above back food prep table. Operator reorganized.
Nonfood-grade bags used in direct contact with food. Nonfood grade plastic thank you backs used to stored wontons in reach in freezer. Operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw chicken stored above non commercially packaged cooked ready to eat pork in reach in freezer. Operator reorganized.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked ready to eat chicken wings in walk in cooler. Raw chicken stored above hydrated ready to eat rice noodles in walk in cooler. Operator reorganized.
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. Cabbage, wontons, garlic and oil, and cooked broccoli held on time not time marked in kitchen prep areas. Per operator, items were held out of temperature for less than 4 hours. Operator applied appropriate time mark.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pork ribs (125F - Cooling for 15 min at 2:25, 115F at 2:50) cooling in overstacked pile on kitchen prep table at room temperature. At current rate of cooling, item will not reach 70F within required 2 hour window. Operator cut item into smaller portions and moved to walk in cooler to increase cooling rate.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
Handwash sink not accessible for employee use at all times. Handwashing sink by triple sink covered with plastic bags. Operator removed.
Working containers of food removed from original container not identified by common name. Working containers of sugar, cornstarch not labeled at dry storage area.
Jun 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. At reach in freezer- non food grade to-go shopping bags used to store frozen fish- operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall walk in freezer raw chicken not commercially packaged stored over wontons pastry dough - operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken/ raw beef stored over cut carrots and cut cabbage - operator removed and stored properly.
Toxic substance/chemical improperly stored. At front counter- chemical spray bottle stored above single service bags for egg rolls- operator removed and Stored properly.
Handwash sink not accessible for employee use at all times. Handwashing sink by prep area - covered with plastic covering- operator removed.
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. At reach in cooler by fry station- cooked ribs prepared 06/08/25 frozen, thawed and not date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler by fry station- cooked egg rolls made Saturday 06/07/25 not date marked- operator date marked.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Employee frying chicken wings with no hair restraint.
Nov 14, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Nonfood-grade bags used in direct contact with food. At walk in cooler- non food grade plastic shopping-to/go bag used to store cooked chicken- operator removed.
Handwash sink not accessible for employee use at all times. At prep area- handwashing sink blocked by large bowl- operator removed.
Food stored on floor. Buckets of pork stored on floor while being prepared- operator moved from floor.
Nov 13, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. At walk in cooler- non food grade plastic shopping-to/go bag used to store cooked chicken- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw pork stored over egg rolls- operators removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler - cooked chicken 45-47F- cold holding, raw chicken 45-47F- cold holding, raw beef 45-47F- cold holding, cooked peas and carrots 45-47F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours - operators placed ice to quick chill.
Handwash sink not accessible for employee use at all times. At prep area- handwashing sink blocked by large bowl- operator removed.
Food stored on floor. Buckets of pork stored on floor while being prepared- operator moved from floor.
Oct 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door- then returned and started preparing food- educated operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At prep area- speed rack - raw chicken stored over fried chicken.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area-, fried chicken 81F- hot holding, rehydrating rice noodles 86F- hot holding - food left out for 30. Inured- operator placed in walk in cooler to quick chill.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables - operator removed.
Apr 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Observed Cooked pork stored and in direct contact with grocery to go bag at walk in cooler. Operator removed pork from grocery to go bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over cooked krab sticks white reach in freezer by back door. Both products not in commercial packaging. Raw beef over cut carrots walk in cooler. Operator stored all products properly.
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. Observed raw Chicken over raw beef; stainless reach in freezer in prep area. Both products not in commercial packaging. Operator stored products properly.
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. Observed Cut cabbage and cooked noodles on prep counter on cook line, no time mark. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for both products.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Flip top cooler cook line: chicken (49F - Cooling) at 4:00 since 12:00; shrimp (45F - Cooling) at 4:00 since 12:00 At current rate of cooling products did not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (101F - Hot Holding) Observed in rice cooker. Per operator, out of temperature for approximately 30 minutes. Operator returned to wok to reheat to 165+F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Tempura chicken no date mark, per operator made on 4/7. Operator labeled properly.
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. Observed 1 employee training certificate expired. Per operator, employee is currently employed at establishment.
Spray bottle containing toxic substance not labeled. Observed Sanitizer spray bottle not labeled on shelf at cook line. Operator labeled properly.
Oct 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority1 Intermediate5 Basic
Show 13 findings ▾
Container of medicine improperly stored. Container of medicine stored on prep counter - operate removed.
Nonfood-grade bags used in direct contact with food. At reach in freezer - cooked pork stored inside non food grade/ plastic To-Go/ shopping bag- operator removed food from bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer - raw chicken not commercially packaged stored over cooked dumplings- operator removed raw chicken.
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. At tall reach in freezer - raw chicken not commercially packaged over raw beef - operator moved raw chicken to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline-cooked pork 53-58F- cold holding, cooked chicken 53-58F- cold holding, cooked peas and carrots 53-58F- cold holding, raw chicken 53-58F- cold holding, raw beef 53-58F- cold holding, cooked shrimp 53-58F- cold holding, cooked baby carrots 53-58F- cold holding, cooked noodles 53-62F- cold holding, imitation crab 50-54F- cold holding- food out of temperature for 1 hour- operator moved to walk in freezer to quick chill.
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. No time mark for cooked noodles and chopped cabbage on counter- operator time marked for remaining 3.5 hours.
Toxic substance/chemical improperly stored. Container of burn cream and rubbing alcohol stored over food and and single service items at dry storage- operator removed.
Spray bottle containing toxic substance not labeled. At front counter near fry station- spray bottle of sanitizer not labeled- operator labeled.
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. At prep area- employee eating soup- educated operator- employee moved to dinning room.
Food stored on floor. Container of sauce stored on floor near walk in cooler- operator moved off floor.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between two prep tables by cookline- operator removed.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored in floor near prep area- operator moved off floor.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.