Hot Wok
1117 NE Jensen Beach Blvd, Jensen Beach, FL 34957 · Permanent Food Service · License 5301482
What drove the grade
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
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection4 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: 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
Observed fried rice on time as a public health control with no time marking Per operator food placed on counter at 12:00 and left out of temperature for 3 hours Operator placed proper time stamp
Fixed on the spot
Code 08, Food protection and cross-contamination: 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.
Observed raw chicken over raw beef not commercially packaged Operator removed
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employees handling raw beef and raw chicken then handling clean food equipment and prepping orders without washing hands Employees washed hands properly after educating
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee washing dishes and placing on dry rack at three compartment sink with no sanitizer step. Operator set up three compartment sink with chlorine sanitizer at 50ppm at time of inspection and sanitized dishes properly.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed egg rolls (100°F - Cooling at 2:45 since 1:45-100°F at 3:00) at current rate of cooling food will not reach from 135°F to 41°F within 6 hours Operator placed foods inside walk in cooler to quick chill.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed gloves used from raw meats stored inside hand washing sink. Operator removed
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.