China Wok
Last inspected: Nov 17, 2025
43
Score
Across the available record, China Wok has eight inspections on file, the first dated 2022. On Nov 17, 2025, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has been favorable: violation counts have eased from around 11 violations to closer to six violations per visit over the last few inspections.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
The city-wide average sits at 74, which China Wok's 43 doesn't quite reach. There are enough flags in the record to merit a second thought.
8
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Nov 17, 2025
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler raw chicken stored over raw bag of carrrots. Raw ground pork stored over raw shrimp. Person in charge moved to appropriate location. **Corrected On-Site**
08A-04-5
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. Items held on time frames per time paperwork 11-3pm, but were made and held after the indicated time frames. Made at 1 or 2pm, and held beyond 3pm at time of inspection. Recommended using dry erase board on site at inspection. Person in charge marked appropriately during inspection. **Corrected On-Site**
03F-02-5
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed crab listed on menu on multiple menu items. Person person in charge all items are made with imitation crab only. Has disclosure on the bottom of the menu stating "we use imitation crab meat". Has new menu printed with items listed as krab, but not displayed at the time of inspection. Person in charge began marking old menus with Krab during inspection. **Corrective Action Taken** **Admin Complaint**
52-03-4
Intermediate - Nonfood-grade tool used in food. Observed household drill used to mix items per person in charge.
14-14-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on duty working at establishment for more than 60 days with no proof of employee training.
53B-13-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored along/ above food items and single service items to be served to customers. Person in charge removed and began separating. **Corrective Action Taken** **Repeat Violation**
40-06-5
Basic - Floors not constructed to be easily cleanable. Floor and wall around grease trap and at triple sink not smooth and easily cleanable.
36-12-4
Basic - Food stored on floor. Observed buckets of sauce stored on floor near walk in cooler. Person in charge began raising. **Corrective Action Taken**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Exterior of drill used to mix items with debris buildup on exterior.
23-03-4
Basic - Reuse of single-service or single-use articles. Observed egg cartons reused to catch oil on fried chicken. Person in charge discarded. Reused food container cut to make scoop. **Corrective Action Taken** **Repeat Violation**
25-32-4
43
Aug 11, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored. Employee medicine stored on container of to go sauces. Person in charge removed. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp and raw chicken stored over buckets of ready to eat sauces. Person in charge began rearranging. **Corrective Action Taken**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy made Saturday per person in charge with no date mark.
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Pan of chicken stored on back hand wash sink. Person in charge removed. **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored on cases of drinks to be served to customers in hallway. Person in charge separated. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooktop with grease buildup.
23-03-4
Basic - Reuse of single-service or single-use articles. Observed chicken cooked stored in cardboard tops from boxes of raw chicken. Also, egg crates used to line bottom of strainer with cooked chicken. Person in charge began moving to bus tubs. **Corrective Action Taken**
25-32-4
Basic - Stored food not covered. Egg rolls stored uncovered in walk in cooler.
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm. Person in charge began remaking. **Corrective Action Taken**
21-07-4
47
Nov 13, 2024
Food-Licensing Inspection
No violations found.
100
Nov 7, 2024
Food-Licensing Inspection
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in walk in cooler cooling overnight at 69F.
03D-02-5
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Unable to license to due items placed on warning. **Warning**
50-08-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw chicken no longer commercially packaged stored over raw beef no longer commercially packaged. Person in charge moved to appropriate location. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler chicken, shrimp, cream cheese, cut cabbage, noodles, tofu, bamboo shoots, pork 44-49F. Ambient temperature of unit 47F during inspection. Walked in with employees, unsure how long unit has been out of temperature. Person in charge turned unit down during inspection, called for service. Rice in walk in cooler cooling overnight at 69F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler chicken, shrimp, cream cheese, cut cabbage, noodles, tofu, egg rolls, dumplings, bamboo shoots, pork 44-49F. Ambient temperature of unit 47F during inspection. Walked in with employees, unsure how long unit has been out of temperature. Person in charge turned unit down during inspection, called for service. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at restroom, front and mop sinks. Person in charge turned on and water is above 85F. **Corrected On-Site**
27-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine to sanitize. Unable to provide test strips.
16-37-1
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Concrete unsealed around grease trap in back kitchen. Also, along wall under triple sink. **Warning**
36-02-5
Basic - Drain cover(s) missing. Drain cover missing outside back door.
29-18-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 11 porous ceiling tiles present in kitchen. **Warning**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grease observed on vents in ceiling. Also, drain under triple sink with debris buildup.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at triple sink with deep grooving.
14-09-4
30
Mar 11, 2024
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. Observed employee medicine stored on shelf above make line. Also, Clorox wipes stored on shelf above open food held on time. Person in charge moved to appropriate location. **Corrected On-Site**
41-07-4
High Priority - Dented/rusted cans present. See stop sale. Observed three cans of baby corn with dent along seam.
01B-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer raw chicken no longer commercially packaged stored over shrimp. Person in charge moved to appropriate location. Also, raw chicken wings stored over bottled beverages in glass door stand up cooler. **Corrective Action Taken**
08A-20-5
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. Chicken, egg rolls held on time on time frames replaced 1 hr ago per person in charge not retime marked. Person in charge marked during inspection. **Corrected On-Site**
03F-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes bleach at triple sink. Unable to provide test strips.
16-37-1
Intermediate - Records/documents for required employee training appear to be falsified. Observed certificates written in pencil. One certificate appears to be erased and written over.
53B-11-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed menu has crab meat listed in several areas of the menu. When asked what ingredients are utilized person in charge states only imitation crab. Menu has a general disclaimer on the bottom of the menu, each item not identified individually. **Admin Complaint**
52-03-4
Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape utilized to fix front counter by fryer.
14-71-4
Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Dust buildup on ceiling at vents in kitchen. Also, floor not smooth and easily cleanable under triple sink. Also, floor in walk in cooler not smooth and easily cleanable as part is bent upward.
36-73-4
Basic - Food stored on floor. Sweet and sour sauce buckets stored on floor in kitchen.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of self service utensil and condiment containers in dining room with debris buildup. Also exterior of bulk good containers in kitchen with debris buildup. Also, sides of wok station with grease buildup. Also, hood filters with grease buildup.
23-03-4
33
Oct 23, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked egg stored with shelled intact eggs in top of flip top reach-in cooler across from wok station. See Stop Sale.
01B-14-4
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked chicken held on counter next to fryer using TPHC from 11a-3 exceeded the 4 hour limit. Discussed with operator that the 4 hour time limit expired at 3p and chicken still in use at 3:10p. Stop Sale.
03F-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over ready to eat pork in reach-in freezer in prep area and not all products are commercially packaged. Operator removed chicken to properly store. **Corrected On-Site**
08A-02-6
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored under front counter. Operator labeled spray bottle of window cleaner. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Scoop and bowl without handle used to dispense sugars in prep area. Operator removed scoop and bowl. **Corrected On-Site**
14-01-5
Basic - Floors not maintained smooth and durable. Floor in walk-in-cooler in disrepair/ not smooth and durable.
36-11-4
Basic - Food stored on floor. Plastic buckets of soy sauce stored on floor at end of cook line near walk-in-cooler.
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Food counter between glass door cooler and fryers not smooth and easily cleanable. Counter is duct taped. **Repeat Violation**
14-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. **Repeat Violation**
23-03-4
45
Jan 19, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
39
Aug 25, 2022
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs stored above cooked noodles in make table across from wok station with no barrier between top and bottom. Operator rearranged cooler to properly store eggs.. **Corrected On-Site**
08A-13-5
Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to dispense soy sauce next to wok station. Operator removed cup **Repeat Violation**
14-01-5
Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles in kitchen area missing/ in disrepair **Repeat Violation**
36-17-5
Basic - Food stored on floor. Two plastic containers of soy sauce stored on floor at end of wok station area.
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Counter next to fryers where TPHC items are stored is not smooth and easily cleanable with duct tape attached to counter.
14-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. Also, gaskets on multiple reach in freezers in kitchen soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach-in freezers near back door soiled. **Repeat Violation**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Container of chicken thawing in standing water at triple sink. Operator turned on running water to thaw chicken **Corrected On-Site**
06-01-5
61
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Nov 17, 2025. The public record contains eight inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Jacksonville?
China Wok most recently scored 43 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 six violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at China Wok means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is China Wok inspected?
Based on the inspection history on file, China Wok is inspected around two times per year on average.
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