DirtyFLRestaurant Inspection Data

HOT WOK

1117 Northeast Jensen Beach Boulevard
Florida, 34957
Skyline Heights
Martin County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10722650

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed Bowl used as scoop inside flour in kitchen below prep table. Operator removed. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice build up in multiple parts of walk in freezer in kitchen.
  • 22-37-4:Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Observed employee begin food preparation to thaw chicken inside 3 compartment sink without cleaning sink after dish washing.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish washer wash and rinse food equipment without sanitizing step. Advised operator to properly set up triple sink to wash, rinse and sanitize wash ware. Operator cleaned triple sink, then properly set up sanitizer to 100ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over ready to eat sauces inside walk in freezer, items not all commercially packaged.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Fried chicken (80F-hot holding), per operator, items cooked at 12:00 and left out of temperature for approximately 1 hour. Advised operator to place in cooler to quick chill to 41F or reheat to 165F within 2 hours. Operator reheated items to 180F at 2:00 pm. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 11/20/2024

Inspection #: Visit ID: 10722476

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. At walk in cooler, chicken stored on floor. At kitchen, oil stored on floor. Repeat Violation - From follow-up inspection 2024-11-20: **Time Extended**
  • 22-45-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, wares only washed, rinsed. Not sanitized properly. Advised operator of proper steps for wash, rinse, sanitizing of wares and utensils. - From follow-up inspection 2024-11-20: Observed triple sink not set up. No dishes at time of inspection**Complied**

Inspection Date: 11/18/2024

Inspection #: Visit ID: 8727616

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At kitchen, bowls without handles used in flour. Repeat Violation
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in food prep area.
  • 08B-38-4:Basic - Food stored on floor. At walk in cooler, chicken stored on floor. At kitchen, oil stored on floor. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen, in use utensils stored in standing water. Operator removed.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, raw chicken thawing at room temperature. Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (54F - Cooling)@3:15, since 10:00 54F @4:00. At the current rate product did not reach 41F within 6 hours. See stop sale.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, wares only washed, rinsed. Not sanitized properly. Advised operator of proper steps for wash, rinse, sanitizing of wares and utensils.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. At kitchen, can of Raid stored on shelf. Operator removed.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked egg rolls with pork (46F - Cold Holding);not prepared or portioned today. Operator stated product held over night. See stop sale. At walk in cooler, cooked rice (54F - Cooling)@3:15, since 10:00 54F @4:00. At the current rate product did not reach 41F within 6 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, cooked shrimp (48F - Cold Holding); raw chicken (48F - Cold Holding); raw shrimp (48F - Cold Holding); raw beef (48F - Cold Holding); meat dumpling (53F - Cold Holding); cooked noodles (53F - Cold Holding); not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour. Advised operator of proper cold holding. Operator placed items into walk in for quick chill. At walk in cooler, cooked egg rolls with pork (46F - Cold Holding);not prepared or portioned today. Operator stated product held over night. See stop sale. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, fried rice (77F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat item to 165F. Operator re-heated item to 165+. Corrected On-Site

Inspection Date: 5/1/2024

Inspection #: Visit ID: 8349433

  • 14-01-5:Basic - Bowl used to dispense rice inside the rice warmer at cook line; removed Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair- by walk-in cooler;
  • 08B-38-4:Basic - Food stored on floor- buckets of sauces in walk-in cooler; advised to store properly
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing on the prep table; raw pork in three compartment;
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (56F - Cold Holding); chicken (53F - Cold Holding) on prep table in the kitchen As per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; moved back to cooler; **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 8/11/2023

Inspection #: Visit ID: 8468070

  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over cream cheese wonton, raw chicken over cooked pork walk in freezer. All products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2023-08-11: Observed raw chicken over raw beef at walk in freezer, all products not in commercial packaging. Admin Complaint Corrected On-Site

Inspection Date: 8/9/2023

Inspection #: Visit ID: 8466659

  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cream cheese wontons stored in thank you to go bags at chest freezer in dining room. Advised operator to remove from thank you to go bags. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over cream cheese wonton, raw chicken over cooked pork walk in freezer. All products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over oyster sauce reach in cooler at cook line, Raw beef and raw chicken over cooked chicken and washed vegetables at walk in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline flip top: chicken (47F - Cold Holding) ; sliced pork (48F - Cold Holding); shrimp (48F - Cold Holding); marinated beef (48F - Cold Holding); marinated chicken (48F - Cold Holding); marinated shrimp (49F - Cold Holding); Observed overflowing containers of meat products listed above. Operator split in half and moved extra portions to walk in cooler to quick chill. Per operator, not prepared or portioned today. Per operator, out of temperature 2.5 hours. garlic in oil (86F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 2.5 hours. Operator decided to use time control. Advised Operator to place time stamp for remaining 1.5 hours. Time control procedure sent to operator. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In pot by back door: cooked fried rice (123F - Cooling) at 1:55 since 1:00 - 121F at 2:25 ; Walk in cooler: cooked egg noodles (80F - Cooling) at 2:05 since 12:30 - 79F at 2:30 - At current rate of cooling product will not reach 70F within 2 hours. Operator split into two pans and placed in walk in freezer to quick chill ; White refrigerator: pork egg rolls (69F - Cooling) at 2:10 since 11:30 - 69F at 2:30. Operator states left out on counter for 2.5 hours. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in walk in cooler to quick chill. **Corrective Action Taken** Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed non commercial grade roach spray in basket underneath triple sink. Advised operator to discard roach spray. Warning