WING WAH EXPRESS
115 N CONGRESS AVE, Boynton Beach FL 33426 · 561.753.3737
Last inspected Feb 2, 2026 · 10 visits since November 2023
SEP 24
JAN 25
MAR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. 1 live small flying insects on tofu inside reach in cooler on cook line.
★ 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--2025007172 | Jan 31, 2025 | Mar 19, 2025 | $400 |
Inspection history
10 visits, newest first
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over French fries both products not in commercial packaging at stainless reach in freezer by fryer station. Raw pork over vegetables both products not in commercial packaging at white reach in freezer. Raw pork over bean sprouts, raw shrimp over cooked noodles at walk in cooler. Operator stored all products properly.
Handwash sink used for purposes other than handwashing. Observed Shredded carrots in hand sink by fryer station.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by fryer station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tempura chicken made 1/31 not date marked in tall reach in cooler by fryer station. Advised operator to date mark chicken.
Show the remaining 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Door at rear entrance to kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with flour in storage bin.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken 1:25 (98F-114F cooling); chicken 1:50 (98-109F - Cooling) on prep table at cook line, in covered container. Cooked one hour ago. At this rate chicken will not reach 70F within 2 hours. Operator uncovered chicken and moved to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime in side microwave. Operator cleaned during the inspection.
Spray bottle containing windex not labeled next to hand sink. Operator labeled.
In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed.
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3 Wontons 54F, leftover from yesterday hot holding, left on top of pan in top part of flip top cooler, not cooler to 41F within 6 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 41 degrees Fahrenheit within 6 hours. 3 Wontons 54F, leftover from yesterday hot holding, left on top of pan in top part of flip top cooler, not cooler to 41F within 6 hours.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of cooler across cook line soiled with food debris. Rim of chest freezer soiled with food debris.
Jan 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 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 Intermediate8 Basic
Show 11 findings ▾
15 Live, small flying insects on the lid of the soy sauce bucket stored on the floor next to cook line. 4 live small flying insects on the outside wall of walk in cooler. 3 live small flying insects on speed rack next to back door. 1 live small flying insect on tofu inside reach in cooler on cook line (see stop sale).
Stop Sale issued due to food not being in a wholesome, sound condition. 1 live small flying insects on tofu inside reach in cooler on cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clear soup (122F - Hot Holding) in Steam table operator stated cooked 30 minutes ago. Steam table not hot enough. Operator reheated to 178F for further hot holding
1 bucket of soy sauce stored on floor next to cook line. Operator placed bucket on a shelf.
Dirty cardboard used to line food-contact shelves under prep table on cook line.
Floor soiled/has accumulation of debris around drain under triple sink.
Lights in food preparation, missing the proper shield, sleeve coatings or covers above shelf on cook line.
No handwashing sign provided at a hand sink used by food employees in employee restroom.
Nonfood-contact surface soiled with grease and food debris rice container on cook line, msg, sugar and salt containers next to triple sink. Outside of Chest freezer next to hand sink in the back kitchen and gaskets of cooler on cook line, soiled with food debris.
Stored fried shrimp and spring rolls not covered in reach in freezer next to microwave at entrance to kitchen.
Working containers of MSG, Sugar and salt removed from original container not identified by common name, next to triple sink.
Sep 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime in side rice cooker next to cook line.
No paper towels or mechanical hand drying device provided at handwash sink in employee bathroom. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sweet and sour chicken cooked 2 days ago has no date mark.
Ice buildup in reach-in freezer next to cook line.
In-use knife stored in cracks between pieces of equipment on cook line. Operator removed.
No handwashing sign provided at a hand sink used by food employees in bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust gaskets on all chest freezers and gaskets on cook line.
Raw broccoli not washed prior to preparation in prep area, cook cutting broccoli directly after removing from box. Cook went to wash broccoli.
Time/temperature control for safety fish thawed in standing water in triple sink. Operator moved fish to walk in cooler.
Apr 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef on site - no proof of training
Feb 16, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Operator removed can of Ortho Ant and Roach stray from building.
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. hot line make table - cooked pork wontons (56F - Cold Holding) not portioned or prepared today held above to top cold holding unit overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - cooked pork wontons (56F - Cold Holding) not portioned or prepared today held above to top cold holding unit overnight and more than 4 hours - see stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips - inspector gave some to operator until purchase.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Packaged Cooked sliced pork in reach in freezer prepared 3 days earlier not date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- egg rolls prepared 4 days prior not date marked - operator date marked.
Employee with no hair restraint while engaging in food preparation on hot line.
Exterior screen door has a gap at the threshold that opens to the outside.
In-use knife/knives stored in cracks between pieces of equipment. At prep table - operator removed knives.
Jan 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority7 Intermediate3 Basic
Show 12 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over onions reach in cooler on cook line Removed
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink
Handwash sink used for purposes other than handwashing. Storing employees personal food items Removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef on site - no proof of training
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to store and purchased sanitizer.
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. One Employee on site -expired
Food stored on floor. Onions in dry storage Chicken beef noodles in walk in cooler
Stored food not covered. Egg rolls in Freezer chest Beef and chicken in walk in cooler
Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature
Nov 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Employee washed hands in a sink other than an approved handwash sink - Cook washed his hands in the three compartments sink, operator instructed employee to use hand sink only.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in front of the walk in cooler. Operator provided towels.
No probe thermometer available during inspection to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - egg rolls prepared 3 days prior not date marked - operator date marked..
Bowl with no handle used to dispense food - Rice cooker/ warmer in front of the cook line and next to the steam table. Operator removed bowl.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Cellphone, cigarettes and lighter on prep table, next to the flip top cooler. Operator removed.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw shrimp was thawing at room temperature. Operator removed and thawing correctly under running water. Ground pork on prep table thawing - operator removed and putting back in the walk in cooler.
Stored food not covered. Chest freezer - dumplings not covered - operator covered.
Water leaking from pipe and/or faucet/handle. Hand washing sink on the cook line - operator contacted technician.
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.