MR WOK
6177 JOG ROAD #D12, Lake Worth FL 33467 · 561-965-0608
Last inspected Mar 9, 2026 · 9 visits since October 2023
NOV 24
FEB 25
APR 25
DEC 25
MAR 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. Reviewed with operator and emailed copy of clean up poster, discussed with operator to print and display by next inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025007875 | Feb 4, 2025 | Mar 3, 2025 | $400 |
Inspection history
9 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and after handled clean and sanitizer probe thermometer and containers in reach in cooler, discussed with employee who washed 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. In reach in cooler non commercially packaged raw chicken above raw shrimp, discussed with operator who corrected storage of products.
Dec 9, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground pork above raw shell eggs, discussed with operator who corrected storage of products.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler to right of steam table door handles and gaskets soiled with accumulation of grease and food debris, discussed with operator to clean and sanitize.
Dec 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority3 Intermediate5 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee taking orders at front counter entered kitchen and without washing hands handled container of wontons and place in water to reheat, discussed with operator for employee to wash 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 soiled metal pipe used to drain deep fryer and without washing hands operator handled clean and sanitized ladle to prepare soup, discussed with operator to wash 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. Operator used bare hands to handle green onions in flip top cooler, no AOP in place, discussed with operator.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator used metal scrub brush to wash pan and afterwards rinsed pan out with water, operator did not sanitize pan before using it to scoop water into Chinese style pan to prepare soup, discussed with operator to properly sanitize equipment before use.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer house made raw pork wontons stored directly above bags of edamame and spring roll skins, discussed with operator who corrected storage of products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground pork above raw shell eggs, discussed with operator who corrected storage of products.
Toxic substance/chemical improperly stored. In kitchen on shelf above flip top cooler tube of pipe sealant, discussed with operator to remove product.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Reviewed with operator and emailed form.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed copy of big 6
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. Reviewed with operator and emailed copy of clean up poster, discussed with operator to print and display by next inspection.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler to right of steam table door handles and gaskets soiled with accumulation of grease and food debris, discussed with operator to clean and sanitize.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler grooved and no longer easily cleanable, discussed with operator to repair or replace.
Dead roaches on premises. Approximately 1 dead roach on floor in front of dry seasonings. Approximately 1 dead roach in bucket containing sealed bag of seasoning, discussed with operator who cleaned and sanitized areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet stored on shelf above flip top cooler with single service take out boxes, discussed with operator to remove item.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves at cook line used to store single service to go containers soiled with accumulation of grease build up.
Apr 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walking cooler cooked broccoli (72F - Cooling)at 2:25 since 2:15 to 72F at 2:40. At this current rate of cooling product will not reach 70F within 2 hours discussed cooling with operator who moved broccoli to freezer to rapid chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walking cooler cooked pork egg rolls prepared onsite 2 days ago per operator. Discussed date marking with operator who date marked container.
Dead roaches on premises. Inside kitchen approximately 15 dead roaches on the floor under cook line and behind refrigerator. Discussed with operator who cleaned and sanitized area. Inside kitchen in dry storage area approximately 2 dead roaches on floor behind reach in freezer. Discussed with operator who cleaned and sanitized area.
Floor soiled/has accumulation of debris. In kitchen under cook line and behind reach in cooler the floor has heavy accumulation of grease and food debris. Discussed with operator to clean and sanitize areas.
Feb 4, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooked rice (55F - Cold Holding) per operator product not portioned or prepared today. Operator states they leave rice there under no temperature control for rush hour until they cook. Per operator product removed from cooler approximately 1 hour ago. Operator placed rice back into walk in cooler approximately 1 hour ago. Operator placed rice back into walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line reach in cooler shelves heavily soiled discussed with operator to clean and sanitize.
Feb 3, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 7 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored above snow peas. Operator corrected storage of products.
Roach activity present as evidenced by live roaches found. In kitchen on top of reach in cooler 6 live roaches. Operator killed, cleaned and sanitized cooler. In kitchen on floor 1 live roaches found walking in front of fryer. Operator killed and cleaned and sanitized. In kitchen under wok cooking station 1 live roach on floor operator killed cleaned and sanitized. In kitchen dry storage area next to cook line approximately 30+ live roaches crawling on boxes containing seasonings and sauces. Operator began removing boxes and killing roaches. In kitchen behind reach in freezer approximately 4 live roaches walking on ground. In bathroom in lobby 1 live roach operator killed and sanitized. In customer dining area 1 live roach crawling on floor by front counter. Operator killed cleaned and sanitized. In customer waiting area 1 live roach crawling on trash can operator killed cleaned and sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooked rice (55F - Cold Holding) per operator product not portioned or prepared today. Operator states they leave rice there under no temperature control for rush hour until they cook. Per operator product removed from cooler approximately 1 hour ago. Operator placed rice back into walk in cooler approximately 1 hour ago. Operator placed rice back into walk in cooler.
Dead roaches on premises. In customer dining area 2 dead roaches on floor. Operator cleaned and sanitized. In kitchen 1 dead roach on soy sauce box operator removed roach. In kitchen 2 dead roaches next to steam table on floor. Operator started to clean and sanitize In kitchen 1 dead roach under rice cooker. Operator cleaned and sanitized In kitchen approximately 25 dead roaches in dry storage next to cook line operator started to clean and sanitize. In kitchen behind reach in freezer approximately 25 Dead roaches behind freezer. Operator cleaned and sanitized area.
Floor area(s) covered with standing water. In kitchen standing water in bathroom, at dry storage area operator mopped earlier. Operatormopped up remaining water
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line bowl with no handle stored in large bin of cooked rice used to scoop and portion rice. Operator removed
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line reach in cooler shelves heavily soiled discussed with operator to clean and sanitize.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in walk-in cooler Stored properly
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 48 hours ago inside walk-in cooler; dated
Stored food not covered- fried chicken and egg rolls in walk-in cooler Advised operator to cover
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature at three compartment sink; moved to walk-in cooler
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...egg rolls 44F, sweet and sour chicken 58F at cook line, food not portion or prepped today, food being held less than 4 hours. Employee time marked on food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...chicken, pork, egg rolls was cooked more than 24 hours in walk in cooler. Operator date marked.
Stored food not covered...multiple food not covered in walk in cooler. Operator covered.
Oct 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....rice 58°, rice 47° in walk in cooler. Stack food top of another with covered.Per operator food was cooked yesterday. Stop sale issue. Operator discarded food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged....raw chicken with noodles at tall reach in freezer. Operator moved.
Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken directly top of the sauce, raw chicken directly top of the egg rolls skin at walk in cooler. Operator properly stored food
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....raw chicken with raw pork, raw beef at chase reach in freezer. Raw beef, raw pork with sea food at tall reach in freezer.
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....fried beef 54° stored top of another container at flip top cooler at kitchen. Food being held since last night, more than 4 hours.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....rice 58°, rice 47° in walk in cooler. Stack food top of another with covered.Per operator food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fried beef 54° stored top of another container at flip top cooler at kitchen. Food being held since last night, more than 4 hours. Stop sale issue. Operator discarded food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.... Per operator cooked egg rolls was cooked 10/09/23, krab Rangoon was cooked 10/10/23 at walk in cooler. Operator date marked.
Stored food not covered....egg rolls, krab Rangoon at walk in cooler, sauces, garlic in oil in reach in cooler. Advise operator covered.
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.