REAL WOK
4640 HYPOLUXO RD STE 5, Lake Worth FL 33463 · 561-963-7338
Last inspected Oct 1, 2025 · 9 visits since September 2023
FEB 24
AUG 24
FEB 25
JUL 25
OCT 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. Roach activity present as evidenced by live roaches found. In kitchen approximately 2 live roaches crawling on lid inside of rice storage bin. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025083303 | Oct 1, 2025 | Mar 23, 2026 | $800 |
Inspection history
9 visits, newest first
Oct 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken feet 50F-53F, cooked yesterday stated cook. Cooling over night, not prepped or portioned today. In a deep covered bus bin, in walk in cooler. 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 41 degrees Fahrenheit within 6 hours. Chicken feet 50F-53F, cooked yesterday stated cook. Cooling over night, not prepped or portioned today. In a deep covered bus bin, in walk in cooler.
Nonfood-grade to go bags used in direct contact with washed and cut scallions in cooler at cook line. Operator removed bag.
Raw shrimp stored over/not properly separated from ready-to-eat cooked pork in glass door cooler in prep area. Operator reversed.
Show the remaining 7 findings ▾
Snapper and Flounder received from unapproved source/no invoice provided to verify source. No box available. Fish is individually Saran wrapped in walk in freezer.See Stop Sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken feet 50F-53F, cooked yesterday stated cook. Cooling over night, not prepped or portioned today. In a deep covered bus bin, in walk in cooler. See stop sale
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp paste cooked yesterday morning not date marked in glass door cooler in prep area. Operator date marked.
Employee open coffee cup on a food preparation table on cook line. Operator removed.
In-use dirty knives stored in cracks between pieces of equipment on cook line. Operator removed and placed in dish area for cleaning.
Nonfood-contact shelf surface soiled with grease and food debris across wok station. Operator covered shelf with aluminum foil.
Wood food-contact surface not properly sealed, has cut marks and food debris stuck in wood. No longer cleanable.Across glass door cooler. Operator covered table with aluminum foil.
Aug 1, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2025■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects found In kitchen approximately 4 live flying insects landing on three compartment sink and walls, discussed with operator to eliminate flying insects and clean and sanitize areas.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs over chili sauce, raw pork stored over bamboo shoots, discussed with operator who corrected storage of products.
Roach activity present as evidenced by live roaches found. In kitchen approximately 2 live roaches crawling on lid inside of rice storage bin. See stop sale. In kitchen approximately 1 live roach crawling on top of canned water chestnuts. Discussed with operator to eliminate roaches and clean and sanitize areas.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand washing sink at server expo station has water house connection with no vacuum breaker installed, discussed with operator who removed hose attachment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at bar Accumulation of black/green mold-like substance in the interior of the ice machine/bin, discussed with operator to clean and sanitize.
Dead roaches on premises. Approximately 9 dead roaches on floor by ice machine. Approximately 5 dead roaches on card board box with canned food items. Approximately 1 dead roach on sealed sauce bottle. Approximately 7 dead roaches on cans of water chestnuts. Approximately 7 dead roaches on in front of floor flip top cooler at cook line. Approximately 5 dead roaches next to clean cups at server expo station. Discussed with operator to clean and sanitize areas.
Jul 31, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 23 violations recorded, 12 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
12 High priority5 Intermediate6 Basic
Show 23 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 repeatedly wiped face with hand and without washing face employee handled multiple pans of food in walk in cooler, discussed with operator employee washed hands.
Employee washed hands with no soap. Employee washed hands in sink with no soap, discussed with operator employee washed hands again with soap.
Live, small flying insects found In kitchen approximately 4 live flying insects landing on three compartment sink and walls, discussed with operator to eliminate flying insects and clean and sanitize areas.
Pesticide/insecticide labeled for household use only present in establishment. Throughout kitchen approximately 5 bottles per operator product used inside store to kill roaches when seen, discussed with operator.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs over chili sauce, raw pork stored over bamboo shoots, 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 walk in freezer non commercially packaged raw chicken in metal pan stored on top of box of raw shrimp, discussed with operator who corrected storage of product.
Roach activity present as evidenced by live roaches found. In kitchen approximately 2 live roaches crawling on lid inside of rice storage bin. See stop sale. In kitchen approximately 1 live roach crawling on top of canned water chestnuts. Discussed with operator to eliminate roaches and clean and sanitize areas.
Stop Sale issued due to food not being in a wholesome, sound condition. Roach activity present as evidenced by live roaches found. In kitchen approximately 2 live roaches crawling on lid inside of rice storage bin. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On kitchen table cooked rice (56F - Cold Holding) per operator product not portioned or prepared today and removed from walk in cooler approximately 30 minutes before and held at room temperature until reheated and served, discussed with operator who moved product to back to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table egg soup (89F - Hot Holding); chicken broth (119F - Hot Holding) per operator product prepared approximately 1 hour ago on stove and hot held in steam table, discussed with operator who moved product to stove to reheat to 165+F and turned on steam table.
Toxic substance/chemical improperly stored. In kitchen 3 bottles of raid roach killer stored on shelves directly next to canned food products and bottles of cooling oil, discussed with operator who removed items.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand washing sink at server expo station has water house connection with no vacuum breaker installed, discussed with operator who removed hose attachment.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink, discussed with operator who educated employee.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked chicken (76F - Cooling) at 11:25 since 11:15 to 75F at 11:50, at this current rate of cooling product will not reach 71F within 2 hours discussed with operator who moved product to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen cutting boards on flip top coolers soiled with food debris, mold-like substance or slime, discussed with operator to clean and sanitize.
Handwash sink used for purposes other than handwashing. Hand washing sink at server expo used to store soiled metal scrubbing pads and attached water hose connection per operator used to refill fish tank, discussed with operator who removed items.
Spray bottle containing toxic substance not labeled. In kitchen on table under rice cooker multiple spray bottles containing different cleaning agents not labeled, discussed with operator who labeled bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at bar Accumulation of black/green mold-like substance in the interior of the ice machine/bin, discussed with operator to clean and sanitize.
Buildup of food debris/soil residue on equipment door handles. Reach in coolers at cook line door handles and gaskets heavily soiled, discussed with operator to clean and sanitize.
Dead roaches on premises. Approximately 9 dead roaches on floor by ice machine. Approximately 5 dead roaches on card board box with canned food items. Approximately 1 dead roach on sealed sauce bottle. Approximately 7 dead roaches on cans of water chestnuts. Approximately 7 dead roaches on in front of floor flip top cooler at cook line. Approximately 5 dead roaches next to clean cups at server expo station. Discussed with operator to clean and sanitize areas.
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers at cook line interior/shelves have accumulation of soil residues, discussed with operator to clean and sanitize.
Single-service articles improperly stored. In customer lobby open boxes of single service items such as silverware and salt and pepper stored directly underneath of fish tank, discussed with operator who removed single service items.
Time/temperature control for safety food thawed in an improper manner. In three compartment sink frozen squid thawing at room temperature, discussed with operator who placed product under cold running water.
Feb 26, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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 wiped hands on visibly soiled apron, handled dirty dishes in sink, and without washing hands grabbed a bowl of raw chicken to place in walk in cooler. Discussed with operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler raw pooled eggs and raw chicken stored over cooked noodles and sauces. Discussed storage practices with over who corrected storage of products.
Feb 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority4 Intermediate3 Basic
Show 14 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 touched glasses and face and without washing hands employee began to cook chicken. 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 wiped hands on visibly soiled apron, handled dirty dishes in sink, and without washing hands grabbed a bowl of raw chicken to place in walk in cooler. Discussed with operator employee washed hands.
Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Employee with bandaid covering cut on finger not using a glove while handling raw chicken. Discussed with operator employee washed hands and put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler raw pooled eggs and raw chicken stored over cooked noodles and sauces. Discussed storage practices with over who corrected storage of products.
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. In flip top cooler beansprouts (51F - Cold Holding); cooked pasta (46F - Cold Holding) per operator products no portioned or prepared today and help in unit overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler beansprouts (51F - Cold Holding); cooked pasta (46F - Cold Holding) per operator products no portioned or prepared today and help in unit overnight. See stop sale In kitchen hanging from oven hood raw duck (73F - Cold Holding) per operator duck was removed appropriately 1 hour ago from walk in cooler to dry at room temperature. Discussed with operator who moved duck to fryer to cook.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table next to expo station egg soup (128F - Hot Holding); chicken broth (131F - Hot Holding) per operator products cooked about 30 minutes ago and placed in steam table. Operator removed products to reheat to 165+F and turned on steam table.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink then proceeded to go to fryer and handle clean utensils to reheat chicken. Discussed with operator employee washed hands.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ During inspection total staff of 6 with no certified food service manager on duty.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked chicken per operator product prepared 2 days ago. Discussed with operator who added date label.
Spray bottle containing toxic substance not labeled. In kitchen on shelf next to cooking oils spray bottle of degreaser not labeled. Discussed with operator to add label to bottle.
Dead roaches on premises. 1 dead roach in kitchen on floor in front of walk in cooler. Operator removed roach and cleaned and sanitized area.
No handwashing sign provided at a hand sink used by food employees. At handwashing sinks no employees must ash hands signs provided. Discussed with operator and emailed poster to print out and display at sinks.
Single-service articles improperly stored. In lobby single service utensils and sauces stored under fish tank. Discussed with operator who removed.
Aug 21, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...noodles with raw chicken, raw pork at walk in freezer. Operator properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken above raw pork, raw beef at walk in cooler. Operator properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...brown rice 55 F stored in double container, noodles 48F, bean sprouts 49F in flip top reach in cooler. Food not prepped or portion today, food being held less than 4 hours. Operator removed rice and covered food with ice.
Equipment drain line draining into handwash sink,...hose Bibb connected in handwashing sink faucet at server station. operator removed
No handwashing sign provided at a hand sink used by food employees at server station.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Nonfood-grade bags used in direct contact with food. Observe pork in to go bags.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe black beans made more then 24 hour not date marked.
Sep 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. Observed can of spray lubricant on shelf above table preparing wontons. Operator removed.
Bowl or other container with no handle used to dispense food. Observed open bag of flour on bottom shelf of prep table with a take out bowl (no handle) used as a scoop. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed directly above the cook line/wok station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open drink container on shelf above prep table preparing wontons. Operator removed.
Food stored on floor. Observed cases of food stored directly on freezer floor.
Walk-in cooler interior/shelves have accumulation of soil residues. Observed primarily on the prepared items shelf on the right hand side entering the walk-in cooler.
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.