East Wok Wpb
638 Belvedere Rd, West Palm Beach, FL 33405 · Permanent Food Service · License 6021426
What drove the grade
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection4 high priority (fixed on the spot), 2 intermediate, 2 basic-20
- Safety score80
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 29, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
Observed fried chicken being held on time above 41°F and below 135°F at 11:15. Item has time marking of 12:00-4:00. Operator applied appropriate time mark.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Duck sauce cardboard box used to store in direct contact with cooked eggrolls in fryer prep cooler. Operator removed items from box.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Multiple bottles of prescription medication stored on shelf above to go prep table. Operator removed.
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200ppm) at triple sink area. Operator diluted solution, retesting at 100 ppm.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked chicken and egg rolls stored in fryer prep cooler prep approximately 48 hours ago per employee not date marked.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade heavily soiled with food debris. Employee place opener in dish pit to be cleaned.
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
In use utensils stored in 81°F standing water at rice cooker. Employee removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 10ppm) at front counter. Operator added chlorine to solution, retesting at 100ppm.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.