EAST WOK WPB
638 BELVEDERE RD, West Palm Beach FL 33405 · 561.619.2028
Last inspected Jul 29, 2026 · 8 visits since August 2023
FEB 25
JUN 25
SEP 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice 129 f in small rice cooker as per manager less than 1 hour. Manager reheated tp 172 f in the wok.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026017614 | Jan 14, 2026 | Apr 9, 2026 | $400 |
| 2--2024014658 | Feb 21, 2024 | Mar 27, 2024 | $400 |
| 2--2023047062 | Aug 14, 2023 | Sep 18, 2023 | $200 |
Inspection history
8 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Container of medicine improperly stored. Multiple bottles of prescription medication stored on shelf above to go prep table. Operator removed.
Nonfood-grade containers used for food storage - direct contact with food. Duck sauce cardboard box used to store in direct contact with cooked eggrolls in fryer prep cooler. Operator removed items from box.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed fried chicken being held on time above 41F and below 135F at 11:15. Item has time marking of 12:00-4:00. Operator applied appropriate time mark.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at triple sink area. Operator diluted solution, retesting at 100 ppm.
Show the remaining 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled with food debris. Employee place opener in dish pit to be cleaned.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and egg rolls stored in fryer prep cooler prep approximately 48 hours ago per employee not date marked.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in 81F standing water at rice cooker. Employee removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) at front counter. Operator added chlorine to solution, retesting at 100ppm.
Jan 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above buckets of ready to eat bean sprouts in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg drop soup (120F - Hot Holding) held at steam table. Per operator, item has been held for less than 2 hours. Operator increased temperature on steam table and began reheating 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (71F - Cooling for 1/2 hour at 1:25, 71F at 1:50) cooling in deep filled covered container in walk in cooler. Operator removed top to help increase cooling rate.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
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.
Employee food container on a food preparation table or over/next to clean equipment/utensils and cooling food items on back prep table. Operator removed.
Raw fruits/vegetables not washed prior to preparation. Observed employee take broccoli heads from original box and immediately begin to slice without first washing produce. Reviewed produce washing requirements with operator.
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. In walk in cooler, raw beef stored over containers of soy sauce
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen in cook line, soup 125°F. Operator stated held less than two hours. Operator turned steam table up,
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On kitchen on cook line, standing water 86°F. Operator removed water
Jun 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. At cook line flip top cooler, raw shell eggs stored over washed cut vegetables. Advised operator of proper storage. Operator stored correctly.
No paper towels or mechanical hand drying device provided at handwash sink.
Records/documents for required employee training do not contain all of the required information. Some certificates are not complete. Missing training dates.
Bowl or other container with no handle used to dispense food. Cabs being used as scoop for rice, flour
Food stored on floor. Oil stored on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in standing water 85F.
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice 129 f in small rice cooker as per manager less than 1 hour. Manager reheated tp 172 f in the wok.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned the can opener.
No paper towels or mechanical hand drying device provided at handwash sink. At front hand sink. Manager put some napkins.
Nonfood-grade basting brush used in food. Paint brush with metal band used as basting brush. Explained and manager discarded the brush.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sweet and sour chicken cooked on Sunday today is Tuesday not date marked. Explained. Manager date marked.
Bowl or other container with no handle used to dispense food. Round plastic container used to scoop brown rice. Explained. Manager removed the container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water next to large rice cooker. Water temperature 80 f. Explained and manager dumped the water.
Sep 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Stainless steel bowl not sanitized after washed in triple sink. Educated operator on site about proper washing rinsing and sanitizing procedure
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed touching garbage can with gloves. gloves were not changed before touching clean equipment on cook line and grabbing food from walk in cooler. Operator educated employee on site
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm) at front hand sink
Bowl or other container with no handle used to dispense food. Used can as scoop in rice
Reuse of single-service or single-use articles. Can used as scoop in rice
Time/temperature control for safety food thawed in an improper manner. Raw chicken in triple sink at room temperature Running Water turned on
Feb 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce buckets in walk in cooler.
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. Egg rolls and chicken not time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (98F - Hot Holding) in steam table. Operator states wontons out less than four hours. Reheated to 165F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade Sanitizer Bucket (Chlorine 100ppm).
Working containers of food removed from original container not identified by common name. Salt under stainless steal table
Aug 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cabbage heads in walk in cooler. Removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (51F - Cold Holding) next to fryer. fresh garlic in oil (78F - Cold Holding)on cook line rack with seasonings. Per operator food not prepped or portioned today. Removed from cooler less than four hours. Placed in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest at dry storage racks
Reuse of single-service or single-use articles. Makeshift scoop out of single use plastic container next to rice cooker.
Wiping cloth sanitizing solution stored on the floor. Under hand sink at front counter. Under triple sink.
Working containers of food removed from original container not identified by common name. Flour bin on shelf under prep table by back kitchen door
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.