FU WING CHINESE RESTAURANT
4784 N CONGRESS AVE, Boynton Beach FL 33426 · 9178686805
Last inspected Jun 9, 2026 · 8 visits since October 2023
NOV 23
AUG 24
JAN 25
AUG 25
JUN 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.24
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025016923 | Jan 28, 2025 | Mar 31, 2025 | $700 |
| 2--2024050681 | Aug 1, 2024 | Oct 2, 2024 | $200 |
Inspection history
8 visits, newest first
Jun 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. Raw chicken over raw pork at walk in freezer. Both products removed from commercial packaging. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (73F - Cold Holding); sliced cabbage (54F - Cold Holding) Observed in pans on top of food storage pans on upper portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator placed products in lower portion of cooler.
Handwash sink used for purposes other than handwashing. Drinking glass stored in hand wash sink. Operator removed glass.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle under 2 compartment sink, chlorine sanitizer spray bottle under 3 compartment sink. Advised operator to label all chemicals.
Show the remaining 4 findings ▾
Clean utensils or equipment stored in dirty drawer or rack. Clean mixing bowls and food storage containers stored on rack that is saturated in oil and food debris.
Food stored on floor. Buckets of barbecue sauce stored on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with rice and sugar.
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Napkins stored in employee restroom.
Aug 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Employee touched soiled cash register surface and cash then engaged in preparing wontons without washing hands and changing gloves. Employee went to wash hands and changed gloves.
Nonfood-grade to go bags used in direct contact with raw chicken in walk in freezer. Operator removed bags.
Single-use gloves not changed as needed, when damaged or soiled. Prep cook preparing wontons and gloves are torn. Prep cook changed into a new pair of gloves.
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. Cooked chicken 52F, shrimp 50F, tofu 50F, noodles 52F in cooler at cook line since 2 days, not cooked or prepped today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 52F, shrimp 50F, tofu 50F, noodles 52F in cooler at cook line since 2 days, not cooked or prepped today. See stop sale
Handwash sink not accessible for employee use at all times, sponges and a dish stored in sink. Operator removed.
Apr 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Non-food grade towel used as liner for food container of dumplings in refrigerator to the left of cook line. Operator removed.
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.24
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ at entrance to kitchen. Operator set up fresh solution at 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken 59F-60F, marinated 30minutes ago left out to marinate at room temperature in kitchen. chicken at 1:25pm (59F - Cooling) Operator moved to walk in cooler. Chicken 1:05 cooked at 12:30 (98F-103F - Cooling); chicken 1:35 (93F-97F - Cooling) on speed rack in back kitchen. At this rate chicken will not reach 70F within 2 hours. Operator moved to walk in cooler.
Handwash sink not accessible for employee use at all times. Sponges and dishes in sink. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked more than 24 hours ago not date marked in walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in back kitchen. Operator moved to walk in cooler.
Aug 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw ground beef over wonton skins - operator moved raw beef to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - cooked shrimp (42F-48F - Cold Holding) operator states not prepared today held in upper unit in overfilled container under 4 hours - operator split and moved to walk in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, cooked pork operator states prepared over 24 hours - operator date marked.
Nov 7, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler - Raw chicken over egg rolls - operator removed raw chicken. Walk in cooler - raw pork over prepared sauces operator moved raw pork to bottom shelf. Walk in freezer - raw chicken over cooked pork - operator moved raw chicken to bottom shelf.
Toxic substance/chemical improperly stored. Windex stored next to chopsticks - operator moved windex.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector gave some test strips until purchase.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler - cooked chicken nuggets, cooked egg rolls and cooked pork - not date marked - operator date marked.
Food not stored at least 6 inches off of the floor. Container of oil - operator moved to shelf.
Unwrapped single-service utensils not presented so that only the handles are touched. At customer self service table - operator corrected.
Oct 27, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg drop soup (111F - Hot Holding); in steam table. Operator states soup made today and placed in unit less than Four hours ago. Voluntarily discarded.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade Sanitizer Bucket (Chlorine 100ppm)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. general tso chicken (94F - Cooling)at 1:26 pm to 94F at 1:55 pm since 1:00 pm. Cooling at room temperature. At this rate chicken will not cool to 70F within two hours. Placed on sheet pan and placed in cooler.
Handwash sink not accessible for employee use at all times. Standing fan infront of hand sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Clean equipment/utensils not stored at least 6 inches above the floor. Clean cutting boards stored directly on floor Removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on deli slicer Cellphone on top of bane Marie on cook line Removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior containers to flour and rice in dry storage
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.