Fu Wing Chinese Restaurant
4784 N Congress Ave, Boynton Beach, FL 33426 · Permanent Food Service · License 6010879
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 1 basic-14
- Safety score86
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 visitSep 2, 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.
5 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, other than whole meat roast, hot held at less than 135°F.
fryer basket: chicken wings (123-128°F - Hot Holding); hydrated rice noodles (84°F - Hot Holding) Products observed at ambient temperature in kitchen. Per operator, products out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining 3.5 hours. Time control procedure emailed to operator.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell egg whites over sauce at flip top cooler on cook line. Operator stored products properly.
Fixed on the spot
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 over raw beef, raw ground pork over whole muscle raw beef at walk in freezer. All products not in commercial packaging. Operator stored products properly.
Fixed on the spotRepeat violation
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink blocked by serving tray being stored on top of sink.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Stored food not covered.
Rice and msg not covered in dry storage areas.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.