HONG KONG WOK N GRILL
185 E INDIAN TOWN RD #217, Jupiter FL 33477 · 561-746-6798
Last inspected Jul 17, 2026 · 14 visits since August 2023
JAN 25
JUL 25
DEC 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Sewage/wastewater backing up through floor drains. At cook line waste water backing up from floor drains discussed with operator who removed cover and unclogged drain.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026038396 | Mar 27, 2026 | Jun 18, 2026 | $600 |
| 2--2025063304 | Jul 28, 2025 | Sep 17, 2025 | — |
| 2--2025016914 | Jan 27, 2025 | Apr 17, 2025 | $1,200 |
| 2--2024056998 | Aug 22, 2024 | Oct 31, 2024 | $400 |
| 2--2024009139 | Jan 25, 2024 | Mar 14, 2024 | $200 |
| 2--2016027794 | Jun 4, 2016 | Jun 30, 2016 | $200 |
Inspection history
14 visits, newest first
Jul 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle stored on grass, discussed with operator to remove.
Jul 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 13 high priority.
13 High priority3 Intermediate1 Basic
Show 17 findings ▾
Container of medicine improperly stored. At cook line multiple bottles of medication stored with clean dishes and single service to go boxes, discussed with operator who removed bottles.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entering kitchen from dining room not washing hands before handling plates of food and preparing soups, discussed with operator employees washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees wiped nose with hands and after without washing hands employee handled cutting board and knife to cut carrots, discussed with operator employee 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. Employee handling soiled dishes to load into dish machine did not wash hands before handling clean and sanitized dishes, discussed with operator employee washed hands.
Non-food grade paper/paper towel used as liner for food container. In rice cooker non food grade cloth used to separate rice and pancakes, discussed with operator who removed cloth.
Nonfood-grade bags used in direct contact with food. Non food grade thank you bags used in direct contact to store precooked spring rolls, discussed with operator to removed product from bags.
Raw animal food stored in same container as ready-to-eat food. In reach in freezer non commercially packed krab rangoons stored in came container as raw chicken, discussed with employee who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at cook line raw squid stored above mushrooms, discussed with operator who corrected storage of products.
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 reach in freezer non commercially packaged raw ground pork dumplings stored above non commercially packaged portioned bags of seafood. In walk in freezer non commercially packaged raw chicken in plastic bags stored above shrimp, discussed with operator to correct storage of all products.
Sewage/wastewater backing up through floor drains. At cook line waste water backing up from floor drains discussed with operator who removed cover and unclogged drain.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line metal bowl on top of other containers cooked dumplings (57F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 3 hours, discussed with operator who moved product to lower level of unit to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line cooked pasta (86F - Hot Holding) per operator product prepared approximately 2 hours ago and held at room temperature until reheated and served, discussed with operator who time marked product and added to written procedures form.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Cook line and mop sink hose Bibb connections with no vacuum breaker, discussed with operator to install.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line plastic bin of cooked chicken (98F - Cooling) at 1:50 since 12:30 to 94F at 2:25, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to freezer to rapid chill.
Handwash sink used for purposes other than handwashing. Hand washing sink at entrance to kitchen used to dump food products and wash/rinse cloths used to wipe tables, discussed with operator who educated employees.
Spray bottle containing toxic substance not labeled. At dish washing area unlabeled spray bottles with clear liquid, per operator hood cleaning chemicals, discussed with operator who labeled bottle.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle stored on grass, discussed with operator to remove.
May 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen used to chop meats and prepare food grooved and no longer cleanable, discussed with operator to repair or replace.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle stored on dirt/grass area behind store, discussed with operator.
Mar 28, 2026Call 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 began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Waitresses entering kitchen from customer dining area and without washing hands employees handling plates of customer foods, discussed with operator employees washed hands.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outdoor mop sink with water hose attached no vacuum breaker installed, discussed with operator to install vacuum breaker.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Discussed with operator to renew training for all employees.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen used to chop meats and prepare food grooved and no longer cleanable, discussed with operator to repair or replace.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle stored on dirt/grass area behind store, discussed with operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At dish washing area drying racks soiled with accumulation of grease build up, discussed with operator to clean and sanitize.
Mar 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 15 high priority.
15 High priority1 Intermediate8 Basic
Show 24 findings ▾
Container of medicine improperly stored. In kitchen bottle of medication stored above single service plastic wrap, discussed with operator who removed product.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen at cook line cooked rice (119F - Cooling) at 2:10 since 12:00, In reach in cooler at Cook line cooked chicken (83F - Cooling) at 2:15 since 12:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Waitresses entering kitchen from customer dining area and without washing hands employees handling plates of customer foods, discussed with operator employees washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server wiped face and fixed hair and after without washing hands employee handled plate of customer food, discussed with operator employee 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. Employee handled trash bucket under cook line and without washing hands employee handled bag of frozen peas and carrots, discussed with operator employee washed hands.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee removed grilled pork from cook top and dropped meat on floor after employee picked meat up from floor to place back on grill with tongs and after manager told employee to discard meat employee used tongs to get meat from reach in cooler, discussed with operator who educated employee see stop sale of pork.
Food placed in soiled container/equipment. In walk in cooler egg rolls stored inside old card board box used for wonton shells, discussed with operator remove egg rolls from card board box's.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee used hand washing sink to rinse tongs off before placing on cook line, discussed with operator to wash and sanitize utensils, operator removed items.
Metal stem-type thermometer soiled. Probe thermometer provided by operator soiled with accumulation of food and grease build up, discussed with operator to clean and sanitize.
Nonfood-grade bags used in direct contact with food. In walk in freezer thank you bags used in direct contact with cooked beef, discussed with operator to remove product from bags.
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 chicken stored above chicken stock base and ice, discussed with operator to correct storage of products.
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 kitchen at cook line cooked rice (119F - Cooling) at 2:10 since 12:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale. In reach in cooler at Cook line cooked chicken (83F - Cooling) at 2:15 since 12:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale.
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. At cook line cut bok choy held on time is a public health control not time marked. Discussed with operator who time marked product.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outdoor mop sink with water hose attached no vacuum breaker installed, discussed with operator to install vacuum breaker.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator to correct to 50-100ppm.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Discussed with operator to renew training for all employees.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen used to chop meats and prepare food grooved and no longer cleanable, discussed with operator to repair or replace.
Employee with no hair restraint while engaging in food preparation. No employees with hair restraints in kitchen, discussed with operator.
Food stored on floor. In kitchen multiple containers of food products such as oil and sauces, stored on floor, discussed with operator to remove products from floor.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle stored on dirt/grass area behind store, discussed with operator.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen rice scoop stored in 89F water, discussed with operator who removed scoops.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At dish washing area drying racks soiled with accumulation of grease build up, discussed with operator to clean and sanitize.
Stored food not covered. In back of kitchen container of corn starch with no cover, discussed with operator to cover product.
Time/temperature control for safety food thawed in an improper manner. In kitchen bucket of frozen shrimp in standing water on floor, discussed with operator who removed product from floor and place in three compartment sink with cold running water to thaw.
Dec 22, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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- cut cabbage and cooked noodles at cook line; food on time since 10:45 am; marked;
Dec 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over chestnuts in reach in cooler at cook line; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding); beef (51F); shrimp (51F - Cold Holding); tofu (51F - Cold Holding); pork (51F - Cold Holding); raw shell eggs (67F - Cold Holding)in cooler at cook line; food not prepared or portioned today; foods stored out of temperature for approximately 1 hour; food placed in ice and thermostat cooler lowered;
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- cut cabbage and cooked noodles at cook line; food on time since 10:45 am; marked;
Jul 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken containers in walk-in cooler Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (54F - Cold Holding) bowl set up on top of other food containers in reach in at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hours; moved inside the cooler and ice added on;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. dumplings (111F - Hot Holding)on top of other foods by steam table; food out of temperature for approximately 30 minutes; operator placed inside steam table to reheat to 165 F
Handwash sink at prep area used for purposes other than handwashing- rice pot stored inside; Removed
Bowl used to dispense slice in wall-in cooler amd ice Removed
Floors not maintained smooth and durable- at cook line and three compartment sink set
Food stored on floor- buckets of flour in dry storage area; advised to store properly
Jan 27, 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 ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee brought used soiled cutting board at the dishwasher, sprayed it with water to rinse off food particles; took cutting board back at cook line, and started cooking foods touching plates, spatulas, and various food without washing hands; operator educated Employee washed hands and put gloves on;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed off soiled used cutting board with water and placed back on prep station to use for preparing foods; Educated operator Placed in the dishwasher
Non-food grade paper/paper towel used as liner for food container. Egg rolls stored in carton boards cases in walk-in cooler and reach in cooler; advised to remove Cloth used to cover fried wontons in the kitchen Removed
Nonfood-grade bags used in direct contact with food. Garbage bags used to line dry rice containers in dry storage area; advised operator to remove
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over spring rolls and raw chicken and raw lobster tails over noodles- all not commercially packaged in freezer at cook line Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (54F - Cold Holding); fried rice (60F- Cold Holding); at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved inside the cooler;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried chicken (108-105F - Cooling)at 11:45 to 102 F at 12:05 since 11:15; at prep area; at this rate food will not reach 70 F within 2 hours; food moved inside walk-in cooler;
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily soiled with food debris and mold like substance at cook line Operator discarded cutting board
Handwash sink at three compartment not accessible for employee use at all times- employee portioning chicken in front of the handwashing sink Prep station moved
Bowl used to dispense rice- at dry storage Removed
Ice scoop handle in contact with ice- inside cooler at servers station Removed
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
Aug 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked outside, returned to cook line and started working with food, no handwashing Educated Employee washed hands;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster tails and chicken over noodles- a not commercially packaged in reach in freezer at cook line; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (65F - Cold Holding);on the food cart by three compartment sink; as per operator food not prepared or port8ned today; food out of temperature for approximately 1 hour; operator moved food inside cooler; cooked sliced pork (44F - Cold Holding)inside three door cooler at cook line; as per operator food not prepared or portioned today; cooler kept opened; food placed at the back of the cooler to quick chill;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Non-pitting surface rust on food-contact equipment. Tongs used to grab lobsters at lobster tank;
Food stored on floor- buckets of sauces and cooked pork inside walk-in cooler; advised to store properly
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets Buildup of food debris/soil residue on equipment door handles- all at cook line
Reach-in cooler interior/shelves have accumulation of soil residues- all cooler in the kitchen
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- throughout the kitchen
Wall soiled with accumulated grease, food debris, and/or dust- all walls in the kitchen and ware washing area.
Mar 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops and raw shell eggs over cooked noodles in reach in cooler at cook line; reversed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp in walk-in cooler; raw chicken over raw shell eggs in walk-in cooler; Operator reversed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50F - Cold Holding); dumplings (50F - Cold Holding); in reach in cooler at cook line; foods stored on top PF other food containers; foods not prepared or portioned today; foods out of temperature for approximately one hour; moved inside the color;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (125-140F - Hot Holding); under steam table; as per operator food out of temperature for approximately 20 minutes; advise me to move food on stove to reheat for hot holding;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Operator removed
Handwash sink used for purposes other than handwashing.- Brillo and fork stored inside the sink Removed
Non-pitting surface rust on food-contact equipment- tongs used to grab for the live lobsters from lobster tank at the entrance Operator removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls cooked approximately 28 hours not dated; in walk-in cooler; advised operator to date mark;
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor- salad head in water container stored on the floor next to draining pipe on handwash sink; Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- glass door at cooler in the kitchen and gaskets at all reach in coolers
Reach-in cooler interior/shelves have accumulation of soil residues- all cooler in the kitchen
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- at cook line; advised to remove
Aug 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Make table - raw chicken over peas and carrots - operator removed Chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach in - bean sprout (48F-cold holding); raw shrimp (58F - Cold Holding); hot line make table - raw shrimp (46F - Cold Holding) not portioned or prepared today held under 4 hours operator moved to walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - wontons (53F - Cooling) 12:00pm cooling since 11:00am 5 hours remaining to reach 41F recheck 12:40pm 57F. Wontons in upper unit of make table in an overfilled container. Operator moved to walk in cooler.
Handwash sink not accessible for employee use at all times. Hot line hand sink block by garbage can - operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - egg rolls prepared two days prior - operator date marked.
Cardboard used to line food-contact shelves. Glass door cooler.
Food not stored at least 6 inches off of the floor. Tubs of sauces in storage area and walk in cooler.
Single-service articles not stored inverted or protected from contamination. At expo station - spoon with handle facing down - operator inverted.
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.