LUCKYWEN INC.
644 N. US HWY 1, Tequesta FL 33469
Last inspected Mar 12, 2026 · 5 visits since September 2023
SEP 23
MAR 24
JUL 24
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp Raw chicken stored in the same container with raw beef; Operator stored properly
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023053449 | Sep 13, 2023 | Oct 16, 2023 | $200 |
Inspection history
5 visits, newest first
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Nonfood-grade to go bags used in direct contact with ginger in walk in cooler. Operator removed bag.
Raw shell eggs stored over/not properly separated from ready-to-eat noodles in walk in cooler. Operator removed eggs.
Handwash sink not accessible for employee use at all times bowl of chicken stored in front of sink. Operator removed chicken.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at front counter. Valve turned off. Operator turned valve on.
Show the remaining 5 findings ▾
Bowl with no handle used to dispense rice. Operator removed.
Employee personal dried bamboo not properly identified and segregated from food to be served to the public in walk in cooler. Operator identified and segregated.
Sprouts stored on floor in walk in cooler. Operator moved to a shelf
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in triple sink at room temperature. Operator moved chicken in walk into cooler.
Working containers of corn starch removed from original container not identified by common name. Operator labeled.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. shrimp (80F - Cooling) at 3:41; cooling since 1:30 Observed in flip top cooler on cook line. At current rate of cooling product 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. shrimp (80F - Cooling) at 3:41; cooling since 1:30 Observed in flip top cooler on cook line. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
Non-food grade paper/paper towel used as liner for food container. Observed Black linen napkins covering pork egg rolls at walk in cooler. Operator removed linen napkins.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp in same container as fully cooked shrimp egg rolls at reach in freezer by front register. Both products not in commercial packaging. Raw chicken and raw beef over fully cooked chicken at chest freezer. All products not in commercial packaging. Raw chicken wings over sauce at reach in cooler by front register area. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by front register: Ribs (45F - cold holding) Pork egg rolls (45F - cold holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Per operator, left out on counter during lunch rush. Advised operator to place in freezer to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. rice cooker: fried rice (69F - Reheating) at 3:46; reheating since 2:46 - 76F at 4:11 At current rate of reheating product will not reach 165F within 2 hours. Operator placed in wok to reheat to 165+F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crock pot: chicken soup (127F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator returned to stove to reheat to 165+F; white rice (76F - Hot Holding) Observed in rice cooker unplugged. Per operator, out of temperature for approximately 1 hour. Operator voluntarily elected to discard product.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At employee restroom. Operator replaced batteries.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by triple sink. Operator labeled properly.
Working containers of food removed from original container not identified by common name. Sugar, salt and soy sauce removed from original containers not labeled.
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
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. Manager touched cooked and cooling pasta with bare hands to check on temperature. Reviewed bare hand food contact with ready to eat food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spring rolls 79°F, on shelf at cook line, operator stated removed from cold holding less than one hour ago. Operator placed spring rolls in cold holding unit.
No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork cooked 2 days ago has no date mark in walk in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off. Operator turned hot water on
Cut lettuce stored on floor in walk in cooler. Operator placed on a shelf.
Interior of microwave has accumulation of grease and food debris, across cook line. Operator cleaned during the inspection.
Single-service spoons and forks not stored inverted or protected from contamination at front counter. Left out in open container, for customer self service. Operator placed utensils inverted into a cup.
Time/temperature control for safety food thawed in an improper manner. Raw Chicken and beef thawing on speed rack in kitchen at room temperature. Operator placed items in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust, behind chest freezer and behind prep table in kitchen.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw shell eggs stored over/not properly separated from pasta in flip top cooler at cook line. Operator reversed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yellow rice 103°F, manager stated cooked 30 minutes ago, left out for lunch on prep table at cook line. Operator reheated rice to 170°F and placed in rice cooker.
Employee washed hands in triple sink without soap, other than an approved handwash sink. Employee washed hands in hand sink.
Stored shrimp not covered in reach in freezer. Operator covered.
Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water in triple sink. Operator turned water on.
Sep 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken and beef over unwashed vegetables in walk-in cooler Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp Raw chicken stored in the same container with raw beef; Operator stored properly
Handwash sink by three compartment used for purposes other than handwashing- knife sharpener Removed
Cloth used as a food-contact surface- cloth towels used to cover food containers like egg rolls and chicken in reach in cooler at cook line Removed
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor- cabbage bucket on the floor in walk-in cooler; operator stored properly
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.