Bamboo Wok
12040 S Jog Rd #9, Boynton Beach, FL 33437 · Permanent Food Service · License 6019518
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F...cut cabbage 76°F, bean sprouts 74°F at kitchen, food not prepped or portioned today , food being held less than 4 hours .
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 1 basic-17
- Safety score83
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 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...cut cabbage 76°F, bean sprouts 74°F at kitchen, food not prepped or portioned today , food being held less than 4 hours .
Operator time marked.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container in Fried food .
Employee removed
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: 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...ground pork in reach in freezer.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...pork, ground pork at walk in cooler .
Operator date marked.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor...rice stored on floor .
Operator properly stored
Fixed on the spot
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.