GREAT WOK

Name: GREAT WOK
Address: 8304 S JOG RD, BOYNTON BEACH, FL, 33472, US
Rating: 87.6

8304 S JOG RD, BOYNTON BEACH, FL 33472

License #6013087

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

87.6 Grade B / 100

Solid Health Score

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Quick take

GREAT WOK in BOYNTON BEACH currently holds an InspectFL Health Score of 87.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, inspectors documented 17 total violations — 7 critical, 4 major, 6 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 3, 2026 included 3 critical violations, 0 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited the kitchen to the outside of the restaurant, came back and started to handle containers with food without washing hands first. Advised owner to tell employee to wash hands
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer cook line Raw chicken over raw beef Walk in freezer Raw chicken over raw pork Operator stored properly
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Cooked pork wontons 109F hot holding Per operator stored for approximately 1 hour. Operator reheated to 165F+++

Administrative complaint recommended
[01B-01-4] Dented/rusted cans present. See stop sale. In kitchen on dry storage shelf 2 cans of tomato sauce with bottom of cans crushed in with large creases, discussed with operator see stop sale.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw pork stored above non commercially packaged wonton shells, discussed with operator who corrected storage of products.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with email copy of clean up poster.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler at cook line handles have Buildup of food debris/soil residue on equipment door handles, discussed with operator to clean and sanitize.
[36-12-4] Floors not constructed to be easily cleanable. Walk in cooler floor constructed from multiple pieces of metal and screws and is not easily cleanable, discussed with operator.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cook line shelves rusted and pitted, discussed with operator to repair or replace.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer fried pork not date marked, per operator product prepared 4 days ago, discussed date marking with operator who labeled product.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on prep table cooked chicken (85F - Cooling) at 2:45 since 1:45 to 85F at 3:10, at this current rate of cooling product will not reach 71F within 2 hours discussed with operator who moved product to walk in cooler. In reach in cooler cut cabbage (58F - Cooling) at 2:50 since 11:30 to 54F at 3:10, at this current rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to walk in freezer. In reach in cooler cooked chicken (51F - Cooling)at 3:00 since 11:45 52F at 3:25; cooked shrimp (49F - Cooling) at 3:00 since 11:45 to 46F at 3:25, at this current rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to walk in freezer.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator wiped face with hands and without washing hands operator handled pan of cooked chicken, discussed with operator who washed hands.

Community reaction

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Community pulse