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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
EAST WOK WPB in WEST PALM BEACH currently holds an InspectFL Health Score of 91 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 29, 2026. Across those visits, inspectors documented 8 total violations — 4 critical, 2 major, 2 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on July 29, 2026 shows 8 observation rows: 4 critical, 2 major, and 2 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
EAST WOK WPB looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [41-07-4] Container of medicine improperly stored. Multiple bottles of prescription medication stored on shelf above to go prep table. Operator removed.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and egg rolls stored in fryer prep cooler prep approximately 48 hours ago per employee not date marked.
- [21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) at front counter. Operator added chlorine to solution, retesting at 100ppm.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in 81F standing water at rice cooker. Employee removed.
- [03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed fried chicken being held on time above 41F and below 135F at 11:15. Item has time marking of 12:00-4:00. Operator applied appropriate time mark.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled with food debris. Employee place opener in dish pit to be cleaned.
- [14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Duck sauce cardboard box used to store in direct contact with cooked eggrolls in fryer prep cooler. Operator removed items from box.
- [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at triple sink area. Operator diluted solution, retesting at 100 ppm.
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