Great Wok

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings3
• critical findings1

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: 2 buckets of raw Chicken @ 50-52f ensure proper cold hold of 41f or below
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️In-Use Utensils Between-Use Storage (C)
  Inspector note: Laddles and spatulas stored in water @ 75f ensure water at 135f or above or store clean and dry
  code 590.003/3-304.12-C* · lower-severity findingstatus: Fail
• ⚠️Ventilation Hood Systems Filters (C)
  Inspector note: Hood filters with grease build up clean to remove
  code 590.004/4-202.18-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 6, 2026: 3 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.