REAL WOK
4640 HYPOLUXO RD STE 5 · LAKE WORTH · Palm Beach County · FL 33463
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken feet 50F-53F, cooked yesterday stated cook. Cooling over night, not prepped or portioned today. In a deep covered bus bin, in walk in cooler. See stop sale.
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken feet 50F-53F, cooked yesterday stated cook. Cooling over night, not prepped or portioned today. In a deep covered bus bin, in walk in cooler.
14-31-5High Priority – Nonfood-grade to go bags used in direct contact with washed and cut scallions in cooler at cook line. Operator removed bag. **Corrected On-Site**
08A-05-6High Priority – Raw shrimp stored over/not properly separated from ready-to-eat cooked pork in glass door cooler in prep area. Operator reversed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01A-05-4High Priority – Snapper and Flounder received from unapproved source/no invoice provided to verify source. No box available. Fish is individually Saran wrapped in walk in freezer.See Stop Sale. **Admin Complaint**
Intermediate 2
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken feet 50F-53F, cooked yesterday stated cook. Cooling over night, not prepped or portioned today. In a deep covered bus bin, in walk in cooler. See stop sale
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp paste cooked yesterday morning not date marked in glass door cooler in prep area. Operator date marked. **Corrected On-Site**
Basic 4
12B-07-4Basic – Employee open coffee cup on a food preparation table on cook line. Operator removed. **Corrected On-Site**
10-17-4Basic – In-use dirty knives stored in cracks between pieces of equipment on cook line. Operator removed and placed in dish area for cleaning. **Corrected On-Site**
23-03-4Basic – Nonfood-contact shelf surface soiled with grease and food debris across wok station. Operator covered shelf with aluminum foil.
14-06-4Basic – Wood food-contact surface not properly sealed, has cut marks and food debris stuck in wood. No longer cleanable.Across glass door cooler. Operator covered table with aluminum foil. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 20, 2026 4:28 PM.
Violation category totals
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.