HOT WOK
5096 FOREST HILL BLVD STE 300 · WEST PALM BEACH · Palm Beach County · FL 33415
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At flip top; cooked shrimp (77F – Cooling 1:15). Operator stated cooling since 11:00am, did not reach 70F within 2 hours, moved to be reheated to 165F and then start the cooling process over at 135F-70F within 2 hours and 135F-41F within a total of 6 hours. **Corrective Action Taken** **Warning**
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing then handled clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched fried chicken being held using time as a public health control at room temperature with bare hand. Advised Operator to wear single use gloves/utensils/food service paper when touching ready to eat food not subsequently heated to a minimum of 145F. Operator washed hands, donned gloves then placed fried chicken to be heated to a minimum of 145F. **Corrective Action Taken** **Warning**
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food preparation/storage containers at triple sink then placed to dry/reuse without sanitizing; Triple Sink (Chlorine – Not Set Up). Advised Operator to set up triple sink using chlorine as sanitizer to a parts per million dilution of 50-100. **Warning**
14-86-1High Priority – Non-food grade towel used as liner for food container in direct contact with cooked pork dumplings. Advised Operator to remove towel and to use only food-grade materials for food storage/contact. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; plastic wrapped storage container of raw chicken stored over buckets of ready to eat sauce. Operator moved raw chicken to bottom shelf. **Corrected On-Site** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top; raw shrimp (49F – Cold Holding); raw beef (50F – Cold Holding); raw chicken (49F – Cold Holding); cut cabbage (50F – Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler/freezer to return items to 41F within a total of 4 hours. **Corrective Action Taken** **Warning**
Intermediate 1
31A-11-4Intermediate – Hand wash sink used for purposes other than handwashing; front counter hand washing sink used to store soiled steel wool. Operator removed from sink. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 12, 2026 2:48 PM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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.