Hot Wok
Last inspected: Nov 4, 2025
32
Score
Hot Wok appears in inspection records nine times, starting in 2022. Hot Wok was last inspected on Nov 4, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have found fewer violations than earlier ones, averaging around 10 violations lately and about 17 violations before that.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged seven times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
3
Major latest
8
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauces and egg roll wraps in walk-in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
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 raw beef in walk-in freezer. Not all items in original commercial packaging. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed 2 hose bibbs with no vacuum breaker at mop sink.
29-42-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee engaging in food preparation rinse hands in three compartment sink. Inspector educated employee proper handwashing procedures. **Corrective Action Taken**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled interior of microwave near rear exit of kitchen.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at any hand wash sink in kitchen. Person in charge provided paper towels for one hand wash sink. **Corrective Action Taken**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic bowl with no handle used for scooping in large container of flour near rear exit.
14-01-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining multiple food contact shelves in kitchen, walk-in cooler, and walk-in freezer. **Repeat Violation**
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on flip top cooler. **Repeat Violation**
14-09-4
Basic - Food storage container/container lid cracked or broken. Observed large gray bus tub used for food storage with cracked corners stored above three compartment sink.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance build up on walk-in cooler door.
23-03-4
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed non food grade drill w/ paint mixture attachment used as a mixer stored on dry storage shelf near rear exit.
14-52-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed bucket of chlorine solution for wiping cloths stored on floor by three compartment sink. Person in charge placed bucket inside another bucket. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored on top shelf above flip top cooler. **Repeat Violation**
02D-01-5
32
Jul 23, 2025
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
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 raw shrimp in walk-in freezer. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
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. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items at temperatures of 78-88F at front of cook line and at end of cook line. Employee added time markings upon inspectors arrival, and person in charge stated food items are returned to walk-in cooler if not used. Per person in charge food items were removed from walk-in cooler 2 hours prior. Food items were returned to walk-in cooler for cooling. Cooked egg rolls, cooked chicken, cooked rangoons, cooked broccoli, cooked noodles, cut cabbage, fried rice (78-88F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket with chlorine solution testing at 200+ppm. Person in charge voluntarily discarded. **Corrected On-Site**
41-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed person in charge unable to provide chemical test kit for in use chlorine solutions.
16-37-1
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. Observed 4 employees hired more than 60 days prior with no state approved food handler certification.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cream cheese mix for rangoons with no date marking when it was prepared.
02C-02-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining food-contact shelves throughout kitchen and in walk-in cooler.
14-05-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle in women's restroom.
32-12-6
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on flip top cooler on cook line.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on top shelf of rear prep station near three compartment sink. Person in charge removed cell phone. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed; 2 containers of soy sauce stored on floor near rear prep table. 1 box of raw chicken stored on floor in walk-in cooler. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep table and flip top cooler on cook line. Person in charge removed knife. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on all reach in cooler and walk-in cooler doors. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Observed rear exit door of kitchen with no self-closing device.
35B-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored under wire rack at rear of kitchen. Containers had labels above them but did not match corresponding product within.
02D-01-5
26
Jan 29, 2025
Food-Licensing Inspection
No violations found.
100
Jan 27, 2025
Food-Licensing Inspection
6 critical violations. 1 major violation. 9 minor violations.
View 16 violations
High Priority - Dented/rusted cans present. See stop sale. Observed one can of soy sauce with visible dent on top and bottom seams.
01B-01-4
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 https://www2.myfloridalicense.com/hotels-restaurants/ Observed establishment open and operating without a license.
50-08-7
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 walk-in freezer.
08A-02-6
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. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; raw chicken at temperature of 50F and cooked chicken at temperature of 57F person in charge stated was removed from walk-in cooler 3 hours prior and being held on time as a public health control. No time stamps or time as a public health control paperwork observed. Person in charge moved food items to walk-in cooler for rapid cooling. Raw chicken (50F - Cold Holding); Cooked chicken (57F - Cold Holding); Raw chicken (71F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed; cooked chicken at temperature of 110F in fryer basket on cook line. Cooked rice at temperature of 92F stored in bowl at bottom shelf of steam table. Egg drop soup at temperature of 106F stored under steam table on bottom shelf. Person in charge stated all food items were cooked two hours prior. Person in charge stated all food items were intended to be held hot before service and moved food items to wok for reheating to minimum temperature of 165F. Cooked chicken (110F - Hot Holding); Egg drop soup (106F - Hot Holding); Cooked rice (92F - Hot Holding) **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in corner of establishment near dry storage.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed clear container with no handle used as scoop for soup in steam table. Person in charge removed bowl. **Corrected On-Site**
14-01-5
Basic - Employee eating while preparing food. Observed employee food stored on prep table near cut cabbage and cooked noodles for guests. Person in charge removed employee food from prep table and placed in designated area. **Corrected On-Site**
12B-01-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 out of 4 food handlers with no hair restraints.
13-03-4
Basic - Food stored on floor. Observed multiple boxes of raw chicken stored on floor in walk-in freezer.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on all reach in cooler doors on cook line. Soiled gaskets and frame on walk-in cooler door. Soiled hood filters above cook line.
23-03-4
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed non food grade drill w/ paint mixture attachment used as a mixer. Person in charge removed drill and placed in personal vehicle. **Corrected On-Site**
14-52-4
Basic - Stored food not covered. Observed raw beef stored on wire rack in walk-in cooler with no protective covering. Person in charge removed raw beef rom walk-in freezer and placed in container. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed; raw beef stored on prep table thawing at room temperature with no running water. Raw chicken stored in three compartment sink thawing at room temperature with no running water. Person in charge placed all food items under cold running water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board on flip top cooler. Person in charge placed wiping cloth in sanitizer bucket. **Corrected On-Site**
21-12-4
23
Oct 7, 2024
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. Observed; raw chicken stored over opened containers of soy sauce in walk-in cooler. Raw scallops stored in same box as cooked beef in freezer. Person in charge moved chicken and scallops to proper storage location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects near floor drain under three compartment sink.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip top cooler soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed; two boxes stored on hand wash sink by mop sink. Employee shirt on hand wash sink by three compartment sink.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed single service bowl used as scoop in cooked beef in reach in cooler on cook line. Person in charge removed bowl. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth and easily cleanable.
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at flip top cooler on cook line with grooves and no longer easily cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee on cook line with no hair restraint.
13-03-4
Basic - Floor, walls, and ceiling soiled/has accumulation of debris. Observed; floors under three compartment sink solid and with mold like substance. Wall behind three compartment sink with mold like substance. Ceilings tiles soiled throughout kitchen area. **Repeat Violation**
36-73-4
Basic - Missing drain plug at dumpster. Observed missing drain plug on dumpster at back of establishment person in charge stated belonged to them.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters. Sides of fryer with grease build up. Soiled gaskets on reach in cooler on cook line. Soiled handle, frame, and gaskets on walk-in cooler and walk in freezer. **Repeat Violation**
23-03-4
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed non food grade drill w/ paint mixture attachment used as a mixer stored on dry storage shelf at back of establishment. Person in charge stated it is used for mixing sauces.
14-52-4
Basic - Outer openings not protected with self-closing doors. Observed back doors with broken self-closing arms and unable to self close. **Repeat Violation**
35B-03-4
Basic - Utensils in poor condition. Observed scoop stored near mop sink in disrepair.
14-12-4
37
Apr 17, 2024
Routine - Food
5 critical violations. 3 major violations. 14 minor violations.
View 22 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One shell egg in walk in cooler was cracked in crate. Manager discarded. **Corrected On-Site**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler on make line, cooked pork (48F - Cold Holding). Manager stated flip was open and closed constantly during lunch rush. Manager added items were moved from walk in cooler to flip top less than two hours ago. Cooked pork moved into reach in cooler to lower temperature. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. One can of soy sauce dented at seam at dry storage area by back door. Manager separated dented can. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, raw chicken stored over box of unwashed broccoli. Manager moved raw chicken to bottom shelf.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in freezer, raw pork stored over krab sticks. Manager moved krab sticks to top shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by triple sink blocked with rice cooker and mop bucket. Manager removed both. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or soap at hand wash station next to triple sink. Manager supplied both. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired in 2023.
53B-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table next to cooked chicken. Employee removed drink. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, employee food not separated or identified from customer food. Manager separated. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone above flip top cooler of make line. Manager removed phone. **Corrected On-Site**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles by mop sink missing/disrepair. Numerous floor tiles under fryer in disrepair as well.
36-17-5
Basic - Floor, walls and or ceilings soiled/has accumulation of debris. Floors under fryers have grease build up. Floor under reach in freezer and reach in cooler have build up. Wall behind mop sink is soiled.
36-73-4
Basic - Food stored in a location that is exposed to splash/dust. Egg rolls and wantons sitting on pan next to hand wash station in kitchen. Manager moved away from hand wash station. **Corrected On-Site**
08B-36-4
Basic - Food stored on floor. Bag of rice stored on floor in kitchen. Employee removed from ground. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portable fan located by back door has dust build up. Gaskets of reach in cooler under flip top cooler on make line soiled. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Shared dumpster lid open. Manager closed. **Corrected On-Site**
33-16-4
Basic - Outer openings not protected with self-closing doors. Exterior of back door not self closing. **Repeat Violation**
35B-03-4
Basic - Reuse of single-service or single-use articles. Container that raw chicken was shipped in being used to stored cooked chicken. Manager removed cooked chicken from box. **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Stored food not covered. Pan of broccoli in walk in cooler was not covered. Manager added cover. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table not stored in sanitizer in between uses.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on ground at triple sink. Manager removed from ground. **Corrected On-Site**
21-38-4
17
Dec 11, 2023
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
32
May 11, 2023
Routine - Food
1 critical violation. 3 major violations. 20 minor violations.
View 24 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects in prep area by back door. **Repeat Violation** **Admin Complaint**
35A-02-6
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. Supplied Person in Charge with DBPR form 5030-104
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by dish area blocked by rice warmer.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink in back prep area, missing towels and soap. In men's restroom, missing soap.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in soy sauce in back kitchen. Pan with no handle in sauce container in walk-in cooler. **Repeat Violation**
14-01-5
Basic - Building components, attachments or fixtures in poor repair. Interior of walk-in cooler door rusted.
36-51-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, multiple personal drinks stored on shelf over sauces.
08B-49-4
Basic - Floor tiles missing and/or in disrepair. On cook line, multiple floor tiles cracked or missing.
36-17-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Door and wall at walk-in freezer soiled. Floor in walk-in freezer and floor in walk-in cooler under shelves soiled. **Repeat Violation**
36-73-4
Basic - Food stored on floor. In dining area, plastic soda bottles stored on floor.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in crack between reach-in cooler and prep table at cook line.
10-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In front black reach-in cooler, scoop in cooked chicken has handle touching product.
10-06-5
Basic - No copy of latest inspection report available. Manager emailed to Person in Charge during inspection. **Corrected On-Site**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reused soy sauce containers in kitchen and walk-in cooler have soiled exteriors. Exterior of flour container on lower shelf in prep area has build up. On shelf near dish area, white food chopper soiled. **Repeat Violation**
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open with flying insects in prep area.
35B-05-4
Basic - Raw fruits/vegetables not washed prior to preparation. In walk-in cooler, Cut mushrooms have dirt present.
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves soiled. **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler next to fryers. Also, Walk-in cooler shelves rusted. **Repeat Violation**
14-33-4
Basic - Reuse of single-service or single-use articles. Cut jug used to scoop rice and in sauce container in walk-in cooler. **Repeat Violation**
25-32-4
Basic - Single-service articles improperly stored. In kitchen, case of takeout containers on floor. In dining area, two cases of hinged containers on floor. **Repeat Violation**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of mushrooms stored over cut onions.
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Multiple reused soy sauce containers not labeled. **Repeat Violation**
02D-01-5
Basic - Utensils in poor condition. In back prep area, white scoop has chipped edge. **Repeat Violation**
14-12-4
23
Dec 12, 2022
Routine - Food
5 critical violations. 5 major violations. 21 minor violations.
View 31 violations
HIGH PRIORITY-Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two by handsink, front counter
35A-02-6
HIGH PRIORITY-Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp in bag on top of krab stick in open container, employee tears freezer above cooler, raw shelled eggs on shelf above sauces in walk in cooler
08A-02-6
HIGH PRIORITY-Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 99f soup, by warmers, employee placed it in cooler
03B-01-6
HIGH PRIORITY-Observed: Toxic substance/chemical improperly stored. Soap above heating lamp, employee moved it
41-10-4
High Priority - INTERMEDIATE-Observed: 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 wings, employee write time on
03F-02-5
INTERMEDIATE-Observed: Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Part cooking chicken wings 90-100f, explained to them and gave procedure
03C-90-4
INTERMEDIATE-Observed: Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr here for 4 years
53A-04-6
INTERMEDIATE-Observed: No probe thermometer provided to measure temperature of food products.
05-08-4
INTERMEDIATE-Observed: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork and ribs taken out of the freezer a couple of days ago
02C-08-5
INTERMEDIATE-Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 expired on 2017
53B-14-5
BASIC-Observed: Utensils in poor condition. Broken scoop for rice, employee removed it
14-12-4
BASIC-Observed: Reuse of single-service or single-use articles. Jug made into scoop for rice, mgr removed it
25-32-4
BASIC-Observed: Single-service articles improperly stored. Boxes with to go containers on floor, aluminum trays not inverted, employee rearranged
25-05-4
BASIC-Observed: Bowl or other container with no handle used to dispense food. On soy, employee removed it
14-01-5
BASIC-Observed: Cardboard used to line nonfood-contact shelves. Under table by walk in coolers
14-45-4
BASIC-Observed: Clean utensils or equipment stored in dirty drawer or rack. Knife, employee removed it
24-06-4
BASIC-Observed: Covered waste receptacle not provided in women's bathroom.
32-12-5
BASIC-Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above heating lamp, employee moved it
12B-07-4
BASIC-Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Body lotion above heating lamp, employee moved it
40-06-5
BASIC-Observed: Employee with no hair restraint while engaging in food preparation. Cook cooking
13-03-4
BASIC-Observed: Equipment in poor repair. Torn fryer basket
14-11-5
BASIC-Observed: Floor soiled/has accumulation of debris. By cooler, front counter and in walk in cooler
36-73-4
BASIC-Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of rice warmer in back area
22-08-4
BASIC-Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in back area, exterior of flour container under table by walk in cooler, shelves in walk in cooler,
23-03-4
BASIC-Observed: Outer openings not protected with self-closing doors. Not closing all the way shut
35B-03-4
BASIC-Observed: Plumbing system in disrepair. Handsink in back area is draining slowly
29-08-4
BASIC-Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler by front counter, reach in cooler by fryer
22-16-4
BASIC-Observed: Reach-in cooler shelves with rust that has pitted the surface. Cooler by fryer
14-33-4
BASIC-Observed: Wet wiping cloth not stored in sanitizing solution between uses. By cook line, employee placed it in sanitizer
21-12-4
BASIC-Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, mgr made new solution, 100 ppm
21-07-4
BASIC-Observed: Working containers of food removed from original container not identified by common name. White powder in soy bucket, back storage, employee wrote name on
02D-01-5
10
Frequently Asked Questions
When was Hot Wok last inspected?
The most recent health inspection at Hot Wok on file is from Nov 4, 2025. The public record contains nine 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 seven times, more than any other issue at Hot Wok.
How does Hot Wok compare to other restaurants in Jacksonville?
Hot Wok most recently scored 32 out of 100, which is lower than the Jacksonville average of 74.
Has Hot Wok's inspection record improved over time?
Yes. Recent inspections at Hot Wok have averaged around 10 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Hot 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 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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