DirtyFLRestaurant Inspection Data

EAST WOK WPB

638 Belvedere Road
West Palm Beach, Florida, 33405
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 6/24/2025

Inspection #: Visit ID: 10866437

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cabs being used as scoop for rice, flour Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Oil stored on floor.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in standing water 85F. Repeat Violation
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. At cook line flip top cooler, raw shell eggs stored over washed cut vegetables. Advised operator of proper storage. Operator stored correctly.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Some certificates are not complete. Missing training dates.

Inspection Date: 2/11/2025

Inspection #: Visit ID: 8892048

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Round plastic container used to scoop brown rice. Explained. Manager removed the container. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water next to large rice cooker. Water temperature 80 f. Explained and manager dumped the water. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice 129 f in small rice cooker as per manager less than 1 hour. Manager reheated tp 172 f in the wok. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned the can opener. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front hand sink. Manager put some napkins. Corrected On-Site
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Paint brush with metal band used as basting brush. Explained and manager discarded the brush. 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. Sweet and sour chicken cooked on Sunday today is Tuesday not date marked. Explained. Manager date marked. Corrected On-Site

Inspection Date: 9/17/2024

Inspection #: Visit ID: 8737703

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Used can as scoop in rice
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Can used as scoop in rice
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in triple sink at room temperature Running Water turned on Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Stainless steel bowl not sanitized after washed in triple sink. Educated operator on site about proper washing rinsing and sanitizing procedure
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed touching garbage can with gloves. gloves were not changed before touching clean equipment on cook line and grabbing food from walk in cooler. Operator educated employee on site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm) at front hand sink Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8471759

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt under stainless steal table
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce buckets in walk in cooler. Corrected On-Site Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Egg rolls and chicken not time marked Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (98F - Hot Holding) in steam table. Operator states wontons out less than four hours. Reheated to 165F Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8358833

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest at dry storage racks
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Makeshift scoop out of single use plastic container next to rice cooker.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Under hand sink at front counter. Under triple sink.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin on shelf under prep table by back kitchen door
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cabbage heads in walk in cooler. Removed. 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. chicken (51F - Cold Holding) next to fryer. fresh garlic in oil (78F - Cold Holding)on cook line rack with seasonings. Per operator food not prepped or portioned today. Removed from cooler less than four hours. Placed in cooler. **Corrective Action Taken**