Hot Wok
Last inspected: Jan 13, 2026
58
Score
The health department has logged 11 inspections at Hot Wok, the earliest from 2022. Hot Wok was last inspected on Jan 13, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around six violations each.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited five times.
Hot Wok's latest score of 58 falls below the Jacksonville average of 74. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over bean spouts, manager properly stored food items. **Corrected On-Site**
08A-04-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several bags of frozen food prepared onsite not date marked in walk in freezer.
02C-04-5
Basic - Cardboard box used as garbage container. Card board box used as a trash can at end of cooks line. **Repeat Violation**
33-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage in bottom of cooler. **Repeat Violation**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Black debris on floor in kitchen and under equipment. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment is soiled with grease and food debris.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled container with a white powdery substance stored inside. Manager labeled **Corrected On-Site**
02D-01-5
58
Sep 17, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cabbage. Manager properly stored food items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Basic - Storage area not maintained clean and organized. Storage area toward back of establishment. **Repeat Violation**
33-34-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on shelves in the walk in cooler. **Repeat Violation**
14-17-4
Basic - Cardboard box used as garbage container. Two cardboard boxes used as garbage cans.
33-02-4
Basic - Floor soiled/has accumulation of debris. Soil debris on floor in kitchens area.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in small reach in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment is soiled with grease and food debris. Hood filters soiled with grease. Gasket soiled on flip top cooler.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open beverage stored in bottom of flip top cooler on cooks line. Employee discarded beverage. **Corrected On-Site**
12B-13-4
61
May 21, 2025
Routine - Food
No violations found.
100
May 6, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Live, small flying insects found. One flying insect in kitchen area **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored with imitation crab sticks. Employee properly stored mean sticks **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (48F - Cold Holding); cooked pork (46F - Cold Holding); cooked chicken (48F - Cold Holding); cooked noodles (46-48F - Cold Holding); shell eggs ambient temperature (49F - Cold Holding) food items are held in flip top cooler on cooks line. Per employee they are missing a part for their cooler. The part have been ordered. Suggested to employee to keep food on ice until repairs are made. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Frozen cooked chicken and shrimp stored in the walk in cooler **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Purple solution stored in an unlabeled spray bottle, manager labels spray bottle **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Stored on top of dry storage food items
40-06-5
Basic - Equipment in poor repair. Torn gasket on walk in cooler
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment is soiled with grease and food debris
23-03-4
Basic - Storage area not maintained clean and organized. Dry storage area **Repeat Violation**
33-34-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves **Repeat Violation**
14-17-4
41
Dec 10, 2024
Routine - Food
No violations found.
100
Dec 5, 2024
Routine - Food
3 critical violations. 1 major violation. 5 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 Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
33
Jun 6, 2024
Routine - Food
No violations found.
100
Mar 26, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
55
Oct 4, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household pest control insecticide stored on floor near triple sink
41-05-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee have forms- forms are blank explained to manager how to correctly fill out form
11-26-1
Basic - Bathroom facility not clean. Employee restroom **Repeat Violation**
32-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent dusty near Back door
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on dry storage food items, employee moved cell phone **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Floor soiled/has accumulation of debris. Food debris on floor under equipment
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on exterior of fryers **Repeat Violation**
23-03-4
Basic - Storage area not maintained clean and organized. Storage area across from walk in freezer near hand wash sink
33-34-4
Basic - Stored food not covered. Several food items stored in the walk in cooler uncovered
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves **Repeat Violation**
14-17-4
52
Mar 23, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above cooked chicken in reach in cooler, employee rearrange **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 49f tofu above fill line in prep unit, employee rearrange, 60f cream cheese on table, nobody working with it, mgr placed it in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. Hand sink in employee bathroom
31A-10-4
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 one
11-27-4
Basic - Bathroom facility not clean. Employee restroom
32-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink in cooler, employee discarded it
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food **Repeat Violation**
40-06-5
Basic - Food stored on floor. Oil jug by cook line, employee placed it on shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in cooler, by fans, mgr called someone to come and fix it
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Rice scoops with old food debris **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, base of rice warmers, handle on bedroom door **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut mushrooms have dirt on
08B-39-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. White powder in soy bucket, employee write name on **Corrected On-Site**
02D-01-5
37
Sep 20, 2022
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
37
Frequently Asked Questions
When was Hot Wok last inspected?
The most recent health inspection at Hot Wok on file is from Jan 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hot Wok?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Hot Wok.
How does Hot Wok compare to other restaurants in Jacksonville?
Hot Wok most recently scored 58 out of 100, which is lower than the Jacksonville average of 74.
Has Hot Wok's inspection record improved over time?
Results have been roughly steady. Inspections at Hot Wok have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hot 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 Hot Wok inspected?
Based on the inspection history on file, Hot Wok is inspected around three times per year on average.
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