HOT WOK
1117 NE JENSEN BEACH BLVD, Jensen Beach FL 34957 · 7723348339
Last inspected Mar 18, 2026 · 8 visits since August 2023
MAY 24
NOV 24
MAR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed non commercial grade roach spray in basket underneath triple sink. Advised operator to discard roach spray.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025005894 | Nov 18, 2024 | Feb 19, 2025 | $600 |
| 2--2024030515 | May 1, 2024 | Jun 17, 2024 | $400 |
| 2--2023045026 | Aug 9, 2023 | Aug 24, 2023 | $200 |
Inspection history
8 visits, newest first
Mar 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Observed 3 soy sauce cans dented at the seam See stop sale
Employee touched soiled rag and then engaged in food preparation and handled clean equipment or utensils, without washing hands advised operator of proper hand washing to wash hands properly
Observed Raw shrimp stored over/y separated from ready-to-eat pork and vegetables inside walk in cooler. Operator stored food properly
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked fried chicken with no date marking Per operator food made on Sunday 3/15 at approximately noon Advised operator to put proper date marking
Show the remaining 4 findings ▾
Food stored on floor of walk in cooler and freezer
Ice buildup in walk-in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues.
Time/temperature control for safety food thawed in an improper manner.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Cut lettuce identified in the written procedure as a food held using time as a public health control has no time marking Per operator food left out for approximately 30 minutes Operator placed correct time stamp
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored top of bucket container ready to eat soy sauce buckets in walk in cooler Operator removed
Warewashing chlorine sanitizing solution exceeding the maximum concentration allowed at 200ppm+ In triple sink Operator made new solution at 100 ppm
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator documents at time of inspection for new employees hired less than 60 days ago
Employee cellphone stored on top of to go containers at prep table Operator removed
Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken and beef thawing on prep table not running in water or in ambient degree of 41F
Mar 27, 2025Administrative 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. Observed dish washer wash and rinse food equipment without sanitizing step. Advised operator to properly set up triple sink to wash, rinse and sanitize wash ware. Operator cleaned triple sink, then properly set up sanitizer to 100ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over ready to eat sauces inside walk in freezer, items not all commercially packaged.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Fried chicken (80F-hot holding), per operator, items cooked at 12:00 and left out of temperature for approximately 1 hour. Advised operator to place in cooler to quick chill to 41F or reheat to 165F within 2 hours. Operator reheated items to 180F at 2:00 pm.
Bowl or other container with no handle used to dispense food. Observed Bowl used as scoop inside flour in kitchen below prep table. Operator removed.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice build up in multiple parts of walk in freezer in kitchen.
Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Observed employee begin food preparation to thaw chicken inside 3 compartment sink without cleaning sink after dish washing.
Nov 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, wares only washed, rinsed. Not sanitized properly. Advised operator of proper steps for wash, rinse, sanitizing of wares and utensils.
Food stored on floor. At walk in cooler, chicken stored on floor. At kitchen, oil stored on floor.
Nov 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority0 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (54F - Cooling)@3:15, since 10:00 54F @4:00. At the current rate product did not reach 41F within 6 hours. See stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, wares only washed, rinsed. Not sanitized properly. Advised operator of proper steps for wash, rinse, sanitizing of wares and utensils.
Pesticide/insecticide labeled for household use only present in establishment. At kitchen, can of Raid stored on shelf. Operator removed.
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. At walk in cooler, cooked egg rolls with pork (46F - Cold Holding);not prepared or portioned today. Operator stated product held over night. See stop sale. At walk in cooler, cooked rice (54F - Cooling)@3:15, since 10:00 54F @4:00. At the current rate product did not reach 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, cooked shrimp (48F - Cold Holding); raw chicken (48F - Cold Holding); raw shrimp (48F - Cold Holding); raw beef (48F - Cold Holding); meat dumpling (53F - Cold Holding); cooked noodles (53F - Cold Holding); not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour. Advised operator of proper cold holding. Operator placed items into walk in for quick chill. At walk in cooler, cooked egg rolls with pork (46F - Cold Holding);not prepared or portioned today. Operator stated product held over night. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, fried rice (77F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat item to 165F. Operator re-heated item to 165+.
Bowl or other container with no handle used to dispense food. At kitchen, bowls without handles used in flour.
Employee eating in a food preparation or other restricted area. Employee eating in food prep area.
Food stored on floor. At walk in cooler, chicken stored on floor. At kitchen, oil stored on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen, in use utensils stored in standing water. Operator removed.
Time/temperature control for safety food thawed in an improper manner. At kitchen, raw chicken thawing at room temperature.
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (56F - Cold Holding); chicken (53F - Cold Holding) on prep table in the kitchen As per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; moved back to cooler;
Bowl used to dispense rice inside the rice warmer at cook line; removed
Floor tiles missing and/or in disrepair- by walk-in cooler;
Food stored on floor- buckets of sauces in walk-in cooler; advised to store properly
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing on the prep table; raw pork in three compartment;
Aug 11, 2023Call Back - Admin. complaint recommendedComplaint Investigation
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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over cream cheese wonton, raw chicken over cooked pork walk in freezer. All products not in commercial packaging. Operator stored properly.
Aug 9, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Observed cream cheese wontons stored in thank you to go bags at chest freezer in dining room. Advised operator to remove from thank you to go bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over cream cheese wonton, raw chicken over cooked pork walk in freezer. All products not in commercial packaging. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over oyster sauce reach in cooler at cook line, Raw beef and raw chicken over cooked chicken and washed vegetables at walk in cooler. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline flip top: chicken (47F - Cold Holding); sliced pork (48F - Cold Holding); shrimp (48F - Cold Holding); marinated beef (48F - Cold Holding); marinated chicken (48F - Cold Holding); marinated shrimp (49F - Cold Holding); Observed overflowing containers of meat products listed above. Operator split in half and moved extra portions to walk in cooler to quick chill. Per operator, not prepared or portioned today. Per operator, out of temperature 2.5 hours. garlic in oil (86F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 2.5 hours. Operator decided to use time control. Advised Operator to place time stamp for remaining 1.5 hours. Time control procedure sent to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In pot by back door: cooked fried rice (123F - Cooling) at 1:55 since 1:00 - 121F at 2:25; Walk in cooler: cooked egg noodles (80F - Cooling) at 2:05 since 12:30 - 79F at 2:30 - At current rate of cooling product will not reach 70F within 2 hours. Operator split into two pans and placed in walk in freezer to quick chill; White refrigerator: pork egg rolls (69F - Cooling) at 2:10 since 11:30 - 69F at 2:30. Operator states left out on counter for 2.5 hours. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in walk in cooler to quick chill.
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.
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed non commercial grade roach spray in basket underneath triple sink. Advised operator to discard roach spray.
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.