Wok Inn
9804 S Military Trail E6, Boynton Beach, FL 33436 · Permanent Food Service · License 6013434
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.....egg rolls 57°F , egg rolls 62°F in flip top reach in cooler , food not prepped or portioned today , food being held less than 4 hours .
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection7 high priority (2 fixed on the spot, 2 repeats), 2 intermediate (1 repeat)-47
- Administrative complaint on Aug 3Counts in full until a follow-up finds the problems fixed-20
- Safety score33
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 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...hot holding chicken wings 80°F , sweet and sour chicken 73°F by the fryer , food was cooked 12pm to serve customers.
Stop Sale issued due to food not being in a wholesome, sound condition...fried chicken after fried stored in raw chicken box .
Stop sale issue. Employee discarded food.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.....egg rolls 57°F , egg rolls 62°F in flip top reach in cooler , food not prepped or portioned today , food being held less than 4 hours .
Manager covered food . tofu 45°F, bean sprouts 45°F in walk in cooler, per manager food was delivered today, food being held less than 4 hours . Manager closed door properly .
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...hot holding chicken wings 80°F , sweet and sour chicken 73°F by the fryer , food was cooked 12pm to serve customers.
Stop sale issue . Manager discarded food.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above cooked pork in reach in cooler by the fryer .
Employee properly stored .
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade card board used as liner for food container.
Employee removed.
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized....chlorine 00 ppm . Manager pour chlorine into water at 100 Ppm.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cooling cooked 74°F in walk in cooler .
Took another temperature after 35 minutes it was 73°F . Employee replace food in shallow container removed and to walk in freezer .
Repeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times....blocked by the table, reach in cooler by the fryer.
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.
- Stop sale
- An order that the food can’t be sold or served.