Wok Crazy
3495 S Congress Ave, Palm Springs, FL 33461 · Permanent Food Service · License 6018966
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 3 basic-16
- Safety score84
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 visitJul 8, 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.
7 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. cooked chicken (51°F - Cold Holding) not prepped or portioned today stored in cook line flip top.
Chicken was stored in bowl held above cooling line. Per operator, item was removed from walk in cooler less than 3 hours ago. Operator place item into below reach in cooler to chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw chicken and raw beef stored above bag of unwashed carrots in walk-in cooler. Operator reorganized.
Fixed on the spotRepeat violation
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.
Observed employee enter workplace and immediately begin handling cooking utensils without first washing hands. Reviewed handwashing requirements with operator. Employee washed hands.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink by triple sink used to store pot lid. Operator removed.
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic container with no handle stored directly in cooked chicken in black residential reach in cooler. Operator removed.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles at black residential reach in cooler.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cellphone on back prep table. Operator removed.
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.