How many health inspections has HOT WOK had?

HOT WOK has had 24 inspections according to Florida DBPR records.

Has HOT WOK ever been shut down?

No, HOT WOK has no emergency closures on record.

What are the most common violations at HOT WOK?

The most frequently cited violations at HOT WOK are: Proper hand/arm washing, Employee health reporting, Food contact surfaces.

What does Florida violation V03 (Employee health reporting) mean?

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

What does Florida violation V08 (Proper hand/arm washing) mean?

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

HOT WOK

1117 NE JENSEN BEACH BLVD, Jensen Beach, FL 34957

Martin County · Permanent Food Service · Owner: HOT WOK GOURMET INC · License: SEA5301482

HOT WOK in Jensen Beach, FL has 24 inspections on record with 117 total violations (4.9 per inspection) and 0 emergency closures.

24Inspections

117Violations

0Closures

Data current as of March 27, 2025

Inspection History (24)

Mar 27, 2025 — Routine - Food· 6 violations (3 high priority)· Administrative complaint recommended

HOT WOK

Inspection History (24)

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How Does This Facility Compare?

Frequently Asked Questions

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