China Wok
Last inspected: Feb 9, 2026
58
Score
Public records show 13 inspections at China Wok stretching back to 2022. On Feb 9, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around three violations compared to roughly seven violations earlier on.
Looking across the full record, “floor soiled/has accumulation of debris” is the recurring theme, flagged four times.
Restaurants in Jacksonville average 74, so China Wok trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
13
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
58
Dec 10, 2025
Routine - Food
No violations found.
100
Dec 9, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed; approximately 30 live roaches in joints of metal shelving unit and between shelving unit and wall above three compartment sink. Approximately 10 live roaches on shelf on speed rack closest to rear exit of kitchen under sheet tray. 3 live roaches between wall and standing reach in cooler closest to front counter. 1 live roach on floor in restroom. Person in charge began cleaning and disposing of live roaches. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-12-09: At callback observed; 2 live roaches in metal plating holding metal shelving unit to wall above rice cooker on cook line. 1 live roach on beige piping along wall behind standing reach in freezer closest to front counter. Person in charge cleaned and disposed of roaches. **Admin Complaint**
35A-05-4
High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. Observed approximately 100 roach droppings in joints of metal shelving unit and between shelving unit and wall. Person in charge began cleaning area. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-12-09: At callback observed approximately 50 roach droppings between metal plating holding metal shelving unit to wall above rice cooker on cook line. **Admin Complaint**
35A-23-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time markings for any food items being held on time as a public health control. Person in charge stated items were placed on time as a public health control 2 hours prior. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-09: At callback observed establishment not open and operating. **Time Extended**
03F-02-5
64
Dec 8, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
39
Oct 20, 2025
Routine - Food
No violations found.
100
Aug 18, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
37
May 8, 2025
Routine - Food
6 critical violations. 2 major violations. 17 minor violations.
View 25 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cooked chicken items being held on time as a public health control with no time marker stored across from fryer station. Person in charge stated cooked items were removed from walk-in cooler 45 minutes prior and added time markings. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed; raw chicken stored over raw beef in walk-in cooler. Raw chicken stored over raw beef in standing reach in freezer near three compartment sink. Person in charge began rearranging all food items to proper storage levels. **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Roach excrement and/or droppings present. Observed 50+ roach droppings and 2 egg sacs on top of water heater at corner of kitchen. Person in charge cleaned area. **Corrected On-Site**
35A-23-4
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on cook line scoop cooked rice and use bare hands to hold rice pile on scoop then add rice to hot holding unit. Person in charge stated there was no intention to reheat cooked rice between cooking and service. Inspector educated employee proper glove use and bare hand contact. **Corrective Action Taken**
09-19-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed multiple food items in non-food grade bags stored in standing reach in freezer near three compartment sink. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed; raw chicken stored over ready to eat krab sticks in standing reach in freezer near three compartment sink. Raw chicken stored over ready to eat vegetables in walk-in cooler. Person in charge began rearranging all food items to proper storage levels. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed washed and cut cabbage with no date marking stored in walk-in cooler.
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed all food handler certificates with no certified food manager certificate number. Person in charge added certificate number. **Repeat Violation**
53B-10-4
Basic - Bowl or other container with no handle used to dispense food. Observed multiple clear plastic containers with no handle used for scooping stored in food items in flip top cooler on cook line. Person in charge removed containers. **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard with food items on top being used to line prep shelf across from fryer station and top of fryer station. **Repeat Violation**
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple round cutting boards with grooves and no longer smooth and easily cleanable stored on prep table near three compartment sink.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee beverage stored on prep table across from fryer station.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee headphone case stored on prep shelf next to food items on cook line.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees on cook line engaging in food preparation with no hair restraint. **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple clear containers stacked on top of each with visible signs of moisture stored above three compartment sink.
24-08-4
Basic - Floor soiled/has accumulation of debris. Observed grease build up on floors under cook station.
36-73-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle stored directly on soil at rear of establishment. **Repeat Violation**
33-23-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon to scoop cooked rice being hot held stored in standing water on prep table across from fryer station.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at hand wash sink next to three compartment sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above cook line.
23-03-4
Basic - Open dumpster lid. Observed lid open on dumpster at rear of establishment.
33-16-4
Basic - Reuse of single-service or single-use articles. Observed single-use gloves used as a method for scooping stored in container with cooked chicken items and a different container with raw chicken. Person in charge removed single-use gloves. **Repeat Violation**
25-32-4
Basic - Utensils in poor condition. Observed spatula with rubber tip in disrepair stored above three compartment sink. **Repeat Violation**
14-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board on flip top cooler and not placed in sanitizing solution in between uses. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored on bottom shelf of prep table next to cook line. **Repeat Violation**
02D-01-5
14
Nov 12, 2024
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
14
Feb 23, 2024
Routine - Food
3 critical violations. 1 major violation. 15 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by wok station, cooked pork (48F - Cold Holding). Operator moved to below cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Several bags of raw meat in reach in freezer were bagged in to go bags.
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork, removed from original packaging, in reach in freezer by front counter was stored over ready to eat fries. Operator placed in correct order. In reach in freezer by back door, raw pork was placed over sesame seeds. Operator placed seeds on top shelf. Also, Raw chicken in walk in cooler was placed over bagged lettuce. Operator moved chicken to bottom shelf. At walk in cooler, raw shrimp placed over containers of soy sauce. Operator removed from above soy sauce. **Corrected On-Site** **Corrected On-Site**
08A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash station by walk in cooler. Operator filled paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Several containers of rice, flour and seasoning had scooper with no handle. Operator removed and discarded. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Dead roaches on premises. Observed 9 dead roaches under water heater. Observed 1 dead roach in walk in cooler. Operator swept up and discarded. **Corrected On-Site**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler to the right of triple sink, personal employee food was not segregated from customer food. Operator separated food. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on dry storage rack in kitchen area. Operator removed. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor of the walk in cooler is soiled with food debris. **Repeat Violation**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Soy sauce containers stored on metal rack at ground of walk in cooler was not 6 inches.
08B-47-4
Basic - Food stored on floor. Raw chicken in shipping box was stored on ground in walk in cooler. Operator removed from ground. Multiple containers of cooking oil on ground through establishment. Operator removed from ground. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle placed on soil. Advised operator they move it over concrete.
33-23-4
Basic - Open dumpster lid. Shared dumpster lid open.
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Container of broccoli was not washed before prepped. Inspector coached manager on reasoning for washed produce.
08B-39-4
Basic - Stored food not covered. Raw chicken, shrimp and pork all uncovered in walk in cooler. Operator covered food. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Operator thawing raw chicken in triple sink without running water. Operator added running water. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in reach in cooler are soiled and have rusted.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop from morning stored in mop bucket with water. Operator removed and stored mop to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Container of garlic powder under prep table not labeled. Operator added label. **Corrected On-Site**
02D-01-5
27
Aug 8, 2023
Routine - Food
No violations found.
100
Aug 7, 2023
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach-in cooler at cook line, beef (49F - Cold Holding); shrimp (47F - Cold Holding); cooked chicken (49F - Cold Holding); pork (46F - Cold Holding). Operator stated items in cooler less than 4 hours, ice added, operator called for service. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, multiple items held on time with no time marked.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line by smoker, rice (90F - Hot Holding). Rice in pan on top of warmer less than 4 hours. Operator discarded. **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, cooked chicken and egg rolls prepared three days prior per operator,not dated.
02C-02-5
Intermediate - 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. Operator not able to locate. Provided operator with English and spanish handouts. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food handlers present, no Certified Food Manager.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in restroom, operator supplied. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. In three bulk containers, two pans with no handle and one plastic cup used for product. Operator removed all items. **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint.
13-03-4
Basic - Floor soiled/has accumulation of debris. At cook line by smoker. Floor has build up of grease and debris. **Repeat Violation**
36-73-4
Basic - Food storage container/container lid cracked or broken. Multiple bulk containers have cracked lids. **Repeat Violation**
14-38-4
Basic - Food stored on floor. At cook line. Open case of oil on floor. At smoker, plastic container with chicken on floor. In walk-in cooler, multiple items on floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 93f. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At wok station, hood filters have grease build up. At cook line, side of smoker has build up. Multiple bulk containers, exterior soiled including build up in handles. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Establishment reusing chicken boxes for cut broccoli. Operator washed broccoli and placed in plastic container. **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. At triple sinks, raw chicken thawing in standing water. Operator moved to running water, then walk-in cooler. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on reach-in cooler counter. **Repeat Violation**
21-12-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line multiple shelves, including in walk-in cooler.
14-45-4
25
Feb 23, 2023
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. Paper menus used to line eggroll baskets. Plastic to go bags used for dumplings.
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, container of raw chicken stored over container of raw beef. Operator moved items to correct storage levels. **Corrected On-Site**
08A-20-5
Intermediate - 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. Emailed operator DBPR form 5030-104 and 5030-204
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic gloves in back handwash sink. Operator removed gloves. **Corrected On-Site**
31A-11-4
Basic - Floor soiled/has accumulation of debris. Floor under and behind all cooking equipment soiled. **Repeat Violation**
36-73-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tank next to broiler station not secured.
51-11-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used on multiple shelves. **Repeat Violation**
14-45-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On lower shelf at fry station, cell phone stored on single service items. On back dry storage shelf, coat stored on can goods. Operator moved personal items. **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. Plastic container at steam table, bottom cracked. **Repeat Violation**
14-38-4
Basic - Food stored on floor. In front area, case of oil on floor. At cook line, two open containers of oil on floor. In walk-in cooler, case of eggs on floor. Operator moved all items to shelves. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk sugar container at dry storage area, scoop handle touching product. Operator moved scoop. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop at white rice warmer in standing water, 81f. Operator emptied water from container. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer and wok station have build up of grease and food debris. Exterior of bulk containers, including handles, have build up. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Establishment reusing chicken boxes for cut broccoli. Operator washed and placed broccoli in plastic container. **Corrected On-Site**
25-32-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter at cook line flip top reach-in cooler. Wet towel on counter at white rice warmer.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. On lower shelf of prep table across from smoker, plastic containers of spices not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
33
Sep 26, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
52
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Feb 9, 2026. The public record contains 13 inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited four times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Jacksonville?
China Wok most recently scored 58 out of 100, which is lower than the Jacksonville average of 74.
Has China Wok's inspection record improved over time?
Yes. Recent inspections at China Wok have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at China Wok means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is China Wok inspected?
Based on the inspection history on file, China Wok is inspected around four times per year on average.
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