Hong Kong Wok N Grill
185 E Indian Town Rd #217, Jupiter, FL 33477 · Permanent Food Service · License 6020718
What drove the grade
Sewage/wastewater backing up through floor drains.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection13 high priority (3 fixed by the Jul 17 follow-up, 10 fixed on the spot, 6 repeats), 3 intermediate (2 fixed on the spot), 1 basic (1 repeat)-60
- Administrative complaint on Jul 16, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score28
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Operator unable to make contact with grease receptacle business to remove old container.
More time given
- First visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority13
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler at cook line metal bowl on top of other containers cooked dumplings (57°F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 3 hours, discussed with operator who moved product to lower level of unit to chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line cooked pasta (86°F - Hot Holding) per operator product prepared approximately 2 hours ago and held at room temperature until reheated and served, discussed with operator who time marked product and added to written procedures form.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler at cook line raw squid stored above mushrooms, discussed with operator who corrected storage of products.
Fixed on the spot
Raw animal food stored in same container as ready-to-eat food.
In reach in freezer non commercially packed krab rangoons stored in came container as raw chicken, discussed with employee who corrected storage of products.
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.
In reach in freezer non commercially packaged raw ground pork dumplings stored above non commercially packaged portioned bags of seafood. In walk in freezer non commercially packaged raw chicken in plastic bags stored above shrimp, discussed with operator to correct storage of all products.
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employees entering kitchen from dining room not washing hands before handling plates of food and preparing soups, discussed with operator employees washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employees wiped nose with hands and after without washing hands employee handled cutting board and knife to cut carrots, discussed with operator employee washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handling soiled dishes to load into dish machine did not wash hands before handling clean and sanitized dishes, discussed with operator employee washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Non food grade thank you bags used in direct contact to store precooked spring rolls, discussed with operator to removed product from bags.
Repeat violationAdministrative complaint
Non-food grade paper/paper towel used as liner for food container.
In rice cooker non food grade cloth used to separate rice and pancakes, discussed with operator who removed cloth.
Fixed on the spot
Code 28, Sewage and wastewater disposal: Sewage/wastewater backing up through floor drains.
At cook line waste water backing up from floor drains discussed with operator who removed cover and unclogged drain.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Cook line and mop sink hose Bibb connections with no vacuum breaker , discussed with operator to install.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
At cook line multiple bottles of medication stored with clean dishes and single service to go boxes, discussed with operator who removed bottles.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At cook line plastic bin of cooked chicken (98°F - Cooling) at 1:50 since 12:30 to 94°F at 2:25, at this current rate of cooling product will not reach 70°F within 2 hours, discussed with operator who moved product to freezer to rapid chill.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand washing sink at entrance to kitchen used to dump food products and wash/rinse cloths used to wipe tables, discussed with operator who educated employees.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At dish washing area unlabeled spray bottles with clear liquid, per operator hood cleaning chemicals, discussed with operator who labeled bottle.
Fixed on the spot
Basic1
Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Grease receptacle stored on grass, discussed with operator to remove.
Repeat violation
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.