GREAT WOK
8304 S JOG RD, Boynton Beach FL 33472 · 2672651727
Last inspected Feb 3, 2026 · 8 visits since November 2023
FEB 24
AUG 24
FEB 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025061933 | Jul 23, 2025 | Sep 10, 2025 | $400 |
| 2--2015048643 | Oct 14, 2015 | Dec 3, 2015 | $320 |
Inspection history
8 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited the kitchen to the outside of the restaurant, came back and started to handle containers with food without washing hands first. Advised owner to tell employee to wash hands
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. Reach in freezer cook line Raw chicken over raw beef Walk in freezer Raw chicken over raw pork Operator stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Cooked pork wontons 109F hot holding Per operator stored for approximately 1 hour. Operator reheated to 165F+++
Food stored on floor. Two metal sheet pans with raw chicken under prep table. Operator stored properly 6" from the floor
Jul 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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.
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.
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.
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.
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.
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.
Jul 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Feb 20, 2025Call Back - Admin. 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 ▾
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.
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.
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.
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.
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.
Feb 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority4 Intermediate2 Basic
Show 13 findings ▾
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.
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.
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.
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.
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.
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.
Toxic substance/chemical improperly stored. At hand washing sink chemical bottle stored above paper towel dispenser operator removed.
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.
Handwash sink used for purposes other than handwashing. Hand washing sink used to store dirty dishes operator removed.
Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser stored under sink not labeled operator added label.
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.
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.
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
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
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.
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.
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.
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.
Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink. Employee cleaned.
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.
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.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container.... To go brown bag paper used as liner for chicken wings, egg rolls at cook line. Operator removed
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... egg rolls, fried rice, chicken wings in cook line being held less than 4 hours. Operator time marked.
Handwash sink used for purposes other than handwashing...stored towel in hand sink at kitchen. Operator removed.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw chicken above cooked chicken, pork dumplings at walk in freezer, employee properly stored
Raw animal food stored over/not properly separated from ready-to-eat food.... raw shrimp stored directly top of the sauce at walk in cooler. Employee properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sweet and sour chicken 58° by the fryer being held less than an hour, operator time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding cooked to serve fried rice 106° at cook line being held less than 2 hours, operator time marked.
Handwash sink used for purposes other than handwashing...stored towel in hand sink at kitchen, operator moved.
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.