REAL WOK

Name: REAL WOK
Address: 4640 HYPOLUXO RD STE 5, LAKE WORTH, FL, 33463, US
Rating: 82.1

4640 HYPOLUXO RD STE 5, LAKE WORTH, FL 33463

License #6020992

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

82.1 Grade C / 100

Mixed Health Record

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Quick take

REAL WOK in LAKE WORTH currently holds an InspectFL Health Score of 82.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on October 1, 2025. Across those visits, inspectors documented 28 total violations — 14 critical, 5 major, 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

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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.

Administrative complaint recommended
[14-31-5] Nonfood-grade to go bags used in direct contact with washed and cut scallions in cooler at cook line. Operator removed bag.
[08A-05-6] Raw shrimp stored over/not properly separated from ready-to-eat cooked pork in glass door cooler in prep area. Operator reversed.
[01A-05-4] Snapper and Flounder received from unapproved source/no invoice provided to verify source. No box available. Fish is individually Saran wrapped in walk in freezer.See Stop Sale.
[23-03-4] Nonfood-contact shelf surface soiled with grease and food debris across wok station. Operator covered shelf with aluminum foil.
[12B-07-4] Employee open coffee cup on a food preparation table on cook line. Operator removed.
[10-17-4] In-use dirty knives stored in cracks between pieces of equipment on cook line. Operator removed and placed in dish area for cleaning.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken feet 50F-53F, cooked yesterday stated cook. Cooling over night, not prepped or portioned today. In a deep covered bus bin, in walk in cooler. See stop sale.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp paste cooked yesterday morning not date marked in glass door cooler in prep area. Operator date marked.

Emergency order recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Roach activity present as evidenced by live roaches found. In kitchen approximately 2 live roaches crawling on lid inside of rice storage bin. See stop sale.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In three compartment sink frozen squid thawing at room temperature, discussed with operator who placed product under cold running water.
[25-05-4] Single-service articles improperly stored. In customer lobby open boxes of single service items such as silverware and salt and pepper stored directly underneath of fish tank, discussed with operator who removed single service items.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink at server expo used to store soiled metal scrubbing pads and attached water hose connection per operator used to refill fish tank, discussed with operator who removed items.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand washing sink at server expo station has water house connection with no vacuum breaker installed, discussed with operator who removed hose attachment.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in coolers at cook line door handles and gaskets heavily soiled, discussed with operator to clean and sanitize.
[35A-03-4] Dead roaches on premises. Approximately 9 dead roaches on floor by ice machine. Approximately 5 dead roaches on card board box with canned food items. Approximately 1 dead roach on sealed sauce bottle. Approximately 7 dead roaches on cans of water chestnuts. Approximately 7 dead roaches on in front of floor flip top cooler at cook line. Approximately 5 dead roaches next to clean cups at server expo station. Discussed with operator to clean and sanitize areas.
[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. In walk in freezer non commercially packaged raw chicken in metal pan stored on top of box of raw shrimp, discussed with operator who corrected storage of product.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Throughout kitchen approximately 5 bottles per operator product used inside store to kill roaches when seen, discussed with operator.
[35A-05-4] Roach activity present as evidenced by live roaches found. In kitchen approximately 2 live roaches crawling on lid inside of rice storage bin. See stop sale. In kitchen approximately 1 live roach crawling on top of canned water chestnuts. Discussed with operator to eliminate roaches and clean and sanitize areas.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked chicken (76F - Cooling) at 11:25 since 11:15 to 75F at 11:50, at this current rate of cooling product will not reach 71F within 2 hours discussed with operator who moved product to walk in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers at cook line interior/shelves have accumulation of soil residues, discussed with operator to clean and sanitize.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink, discussed with operator who educated employee.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen cutting boards on flip top coolers soiled with food debris, mold-like substance or slime, discussed with operator to clean and sanitize.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table egg soup (89F - Hot Holding); chicken broth (119F - Hot Holding) per operator product prepared approximately 1 hour ago on stove and hot held in steam table, discussed with operator who moved product to stove to reheat to 165+F and turned on steam table.
[12A-20-4] Employee washed hands with no soap. Employee washed hands in sink with no soap, discussed with operator employee washed hands again with soap.

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