HOT WOK
5096 FOREST HILL BLVD STE 300, West Palm Beach FL 33415 · 347-854-5487
Last inspected Aug 12, 2026 · 9 visits since November 2023
AUG 24
MAR 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A 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. Emailed one
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025036524 | Mar 27, 2025 | May 22, 2025 | $1,200 |
| 2--2024056018 | Aug 20, 2024 | Oct 15, 2024 | $800 |
| 2--2023066334 | Nov 7, 2023 | Dec 18, 2023 | $400 |
Inspection history
9 visits, newest first
Aug 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 7 high priority.
7 High priority1 Intermediate0 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At flip top; cooked shrimp (77F - Cooling 1:15). Operator stated cooling since 11:00am, did not reach 70F within 2 hours, moved to be reheated to 165F and then start the cooling process over at 135F-70F within 2 hours and 135F-41F within a total of 6 hours.
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 handled soiled dishes while washing and rinsing then handled clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched fried chicken being held using time as a public health control at room temperature with bare hand. Advised Operator to wear single use gloves/utensils/food service paper when touching ready to eat food not subsequently heated to a minimum of 145F. Operator washed hands, donned gloves then placed fried chicken to be heated to a minimum of 145F.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food preparation/storage containers at triple sink then placed to dry/reuse without sanitizing; Triple Sink (Chlorine - Not Set Up). Advised Operator to set up triple sink using chlorine as sanitizer to a parts per million dilution of 50-100.
Non-food grade towel used as liner for food container in direct contact with cooked pork dumplings. Advised Operator to remove towel and to use only food-grade materials for food storage/contact.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; plastic wrapped storage container of raw chicken stored over buckets of ready to eat sauce. Operator moved raw chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top; raw shrimp (49F - Cold Holding); raw beef (50F - Cold Holding); raw chicken (49F - Cold Holding); cut cabbage (50F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler/freezer to return items to 41F within a total of 4 hours.
Hand wash sink used for purposes other than handwashing; front counter hand washing sink used to store soiled steel wool. Operator removed from sink.
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Employee washed hands with no soap in prep sink. Operator discussed with employee who then washed hands with soap at hand washing sink.
Non-food grade containers (re-used after raw chicken/cardboard boxes) used for food storage - direct contact with food (cooked pork). See Stop Sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Non-food grade containers (re-used after raw chicken/cardboard boxes) used for food storage - direct contact with food (cooked pork). See Stop Sale.
Time/temperature control for safety food( cooked chicken/cooked rice/cooked noodles) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Operator stated items held 3 hours, applied time mark.
Toxic substance/chemical (leather cleaning wipes) improperly stored over and with food items on dry storage shelves. Operator removed.
Hand wash sink not accessible for employee use at all times. Kitchen hand wash sink used to store utensils. Operator removed utensils from sink.
No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bowl or other container with no handle used to dispense food. Inside the open bag of rice next to the bucket of rice was a stored quart sized container that was being used to dispense the food. The item was removed.
Buildup of food debris/soil residue on equipment door handles. At the front line flip top cooler handle.
Food stored on floor. Next to the bucket of rice was an open bag of rice stored on the floor. The open bag of rice was poured into the bucket.
Mar 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 8 high priority.
8 High priority1 Intermediate1 Basic
Show 10 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touched clothes then handled clean fryer basket; no hand wash. Advised operator to wash hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee clean laddle and pans at triple sink; no sanitization done. Advised operator to set up sanitizer sink at triple sink and clean then sanitize items.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw beef stored over egg rolls with cooked pork; items not commercially packaged. Advised operator to store properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit: raw beef stored over cooked noodles. Advised operator to stored properly.
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. At walk in freezer: raw chicken stored over raw pork; items not products commercially packaged. Advised operator to store properly.
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: raw chicken (47F - Cold Holding) stored overnight in unit; raw beef (45F - Cold Holding) stored overnight in unit; Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: raw chicken (47F - Cold Holding) stored overnight in unit; raw beef (45F - Cold Holding) stored overnight in unit; Not prepped or portioned today. See stop sale. cooked egg rolls (47F - Cold Holding); cream cheese and Krab mixture (46F - Cold Holding) As per operator,sat on counter 30 mins prior. Not prepped or portioned today. Advised operator to quick chill.
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. Fried rice and fried chicken near fryer area identified in the written procedure as a food held using time as a public health control has no time marking. Operator time marked.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at prep sink.
Food stored on floor. At walk in cooler: various food items stored on the floor.
Aug 20, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Employee washed hands with no soap. Employee went from working with raw meat, washed hands with no soap, then dried hands on wiping cloth and began handling clean equipment. Advised Operator proper hand washing is done with soap and paper towels/mechanical hand drying device.
Nonfood-grade bags used in direct contact with food. At walk-in freezer; non-food grade "thank you" bag used to store/in direct contact with raw chicken. Advised Operator to remove from bag.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shrimp stored over washed/cut peppers. Operator moved raw shrimp to lower shelf.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Cooked chicken/cooked egg rolls no time mark. Operator stated held for 3 hours, applied appropriate time mark.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; threaded faucet with hose attached, no vacuum breaker. Advised Operator to install vacuum breaker.
Food stored in a prohibited area. At triple sink; uncovered container of raw chicken stored underneath sink/drain line. Operator removed.
Food stored on floor. At walk-in freezer; raw beef stored on floor. Advised Operator to store food at least 6 inches off floor.
Uncovered food stored near sink exposed to splash. At front counter; uncovered wontons stored next to hand wash sink under soap dispenser. Operator removed.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked noodles (76F - Cooling 2:44pm). Operator stated noodles cooling since 12:00pm, stored in deep, full, tightly covered container, did not reach 70F within 2 hours. See Stop Sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked noodles (76F - Cooling 2:44pm). Operator stated noodles cooling since 12:00pm, stored in deep, full, tightly covered container, did not reach 70F within 2 hours. See Stop Sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw comminuted pork stored over ready to eat sliced cheese. Operator moved raw pork to lower shelf.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; vacuum breaker missing/damaged, threaded faucet with hose attached, no vacuum breaker. Advised Operator to install vacuum breaker.
Cloth used as a food-contact surface. At steam table; cloth used under/touching pork dumplings. Advised Operator to remove cloth.
Food stored on floor. At walk-in freezer; bags of raw meat stored on floor. Advised Operator to store at least 6 inches off floor.
Nov 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Non-food grade paper/paper towel used as liner for food container. Printed menu used as liner for spring rolls in walk in cooler.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.raw chicken over spring rolls in walk in freezer explained
Raw animal food stored over or with unwashed produce. Raw chicken over cooked dumplings in walk in cooler. Manager rearranged. Raw shell eggs over spring rolls in walk in cooler. Manager rearranged.
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. Emailed one
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Explained and emailed temperature controlled for safety form.
Bowl or other container with no handle used to dispense food. Round plastic container in sugar bin. Explained and manager removed the container.
Cardboard used to line nonfood-contact shelves. Reach in freezer shelves
Cloth used as a food-contact surface. Dumplings on cloth towel in bamboo basket next to steam table. Explained
Current Hotel and Restaurant license not displayed. Displayed License expired on 12/01/2021. License current in the system.
Employee personal food not properly identified and segregated from food to be served to the public. On menu no msg. Large msg container next to sugar bin. Manager claims it's for personal use. Personal food ( MSG) not marked. Explained.
Food stored on floor. Box of oil stored on floor. Explained
Raw fruits/vegetables not washed prior to preparation. Employees cutting broccoli before washing broccoli. Explained.
Reuse of single-service or single-use articles. Cutout of gallon container used for scooping rice from large container. Explained and manager discarded.
Working containers of food removed from original container not identified by common name. Flour, sugar bins not labeled
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.