DirtyFLRestaurant Inspection Data

HONG KONG WOK N GRILL

185 E INDIAN TOWN RD #217, JUPITER 33477

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/25/2024

Inspection #: Visit ID: 8598823

  • N/A:No Violations Were Observed

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8462165

  • 08B-38-4:Basic - Food stored on floor- salad head in water container stored on the floor next to draining pipe on handwash sink ; Operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- glass door at cooler in the kitchen and gaskets at all reach in coolers
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler in the kitchen
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- at cook line ; advised to remove
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops and raw shell eggs over cooked noodles in reach in cooler at cook line ; reversed Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp in walk-in cooler; raw chicken over raw shell eggs in walk-in cooler; Operator reversed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50F - Cold Holding); dumplings (50F - Cold Holding); in reach in cooler at cook line; foods stored on top PF other food containers ; foods not prepared or portioned today ; foods out of temperature for approximately one hour; moved inside the color ; **Corrective Action Taken** 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. soup (125-140F - Hot Holding); under steam table ; as per operator food out of temperature for approximately 20 minutes; advise me to move food on stove to reheat for hot holding ;
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Operator removed Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.- Brillo and fork stored inside the sink Removed Corrected On-Site
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment- tongs used to grab for the live lobsters from lobster tank at the entrance Operator removed Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls cooked approximately 28 hours not dated; in walk-in cooler; advised operator to date mark ; Repeat Violation
  • 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

Inspection Date: 8/3/2023

Inspection #: Visit ID: 8461731

  • N/A:No Violations Were Observed

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8377382

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Glass door cooler. Warning
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Tubs of sauces in storage area and walk in cooler. Repeat Violation Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At expo station - spoon with handle facing down - operator inverted. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Make table - raw chicken over peas and carrots - operator removed Chicken. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach in - bean sprout (48F-cold holding); raw shrimp (58F - Cold Holding); hot line make table - raw shrimp (46F - Cold Holding) not portioned or prepared today held under 4 hours operator moved to walk in cooler. **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. COOLING - wontons (53F - Cooling) 12:00pm cooling since 11:00am 5 hours remaining to reach 41F recheck 12:40pm 57F. Wontons in upper unit of make table in an overfilled container. Operator moved to walk in cooler. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hot line hand sink block by garbage can - operator removed. Corrected On-Site Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - egg rolls prepared two days prior - operator date marked. Corrected On-Site Warning