Wing Wah Express
115 N Congress Ave, Boynton Beach, FL 33426 · Permanent Food Service · License 6013000
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection2 high priority (fixed on the spot, 1 repeat), 3 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 visitAug 27, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
diced chicken (66°F - Cold Holding) Observed at ambient temperature. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator returned product to cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw pork not in commercial packaging over edamame at reach in freezer. Operator stored products properly.
Fixed on the spotRepeat violation
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
flip top cooler: sliced pork (46°F - Cooling) at 2:30; cooling since 11:00 - 45°F at 2:56; sliced beef (46°F - Cooling) at 2:30; cooling since 11:00 - 46°F at 2:56 At current rate of cooling product will not reach 41°F within 4 hours. Operator moved products to freezer to quick chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee washing hands in triple sink.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food waste in hand washing sinks. Educated operator on proper use of hand wash sinks.
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in raw protein chest freezer.
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.