Hot Wok
Last inspected: Feb 10, 2026
100
Score
Inspectors have visited Hot Wok nine times, with records going back to 2022. On Feb 10, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around 13 violations lately and about 17 violations before that.
“Employee with no hair restraint while engaging” comes up most often, recorded six times in the inspection record.
Compared to the broader Jacksonville restaurant scene, where the average is 74, this is a stronger showing. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
No violations found.
100
Feb 9, 2026
Routine - Food
1 critical violation. 4 major violations. 16 minor violations.
View 21 violations
High Priority - Roach activity present as evidenced by live roaches found. One crawling by drain next to cook line, manager killed it **Corrected On-Site** **Warning**
35A-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Several things in front of hand sink next to cook line, employee moved them **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. A couple of things in hands sink next to triple sink I
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to prep sink
31B-02-4
Intermediate - 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 taken out of freezer on Saturday **Repeat Violation**
02C-08-5
Basic - Bowl or other container with no handle used to dispense food. On cut onions **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. A couple above walk in cooler and freezer
36-36-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee removed fish from bags, emailed fish flyer **Corrected On-Site**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Two cooks handling food without hair restraint **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Torn fryer basket **Repeat Violation**
14-11-5
Basic - Food stored on floor. Oil jug by cook line **Repeat Violation**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
14-42-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100 ppm water fir rice scoop, **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under rice warmer with food debris by cook line **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Rear door **Repeat Violation**
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelf with food build up in prep cooler at cook line
22-16-4
Basic - Reuse of single-service or single-use articles. Made a scoop from a jug, employee discarded it **Corrected On-Site**
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp and fish by triple sink, 30f, employee placed them in cooler **Repeat Violation**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Base of cold water on mop sink
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. A couple by cook line **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Yellow powder on storage shelf
02D-01-5
26
Aug 18, 2025
Routine - Food
4 critical violations. 2 major violations. 12 minor violations.
View 18 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed cutting board used for raw chicken, explained to him, placed by triple sink to be sanitized **Corrective Action Taken**
22-45-4
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used restroom and then used sanitizer at front counter instead of washing hands and grabbed pit to cook, explained to him and he washed hands properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-11-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp in open container above ice for customers in upright freezer at front counter, employee rearranged **Corrected On-Site**
08A-02-6
High Priority - Live, small flying insects found One at front counter
35A-02-7
Intermediate - 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 taken out of freezer yesterday
02C-08-5
Intermediate - Spray bottle containing toxic substance not labeled. Red substance by front counter, chl leaner by employee **Repeat Violation**
41-17-4
Basic - Food storage container/container lid cracked or broken. Cracked container for raw shrimp in upright freezer
14-38-4
Basic - Food stored on floor. Soy in soy bucket, employee placed it on shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90f water for rice scoop, employee discarded it **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wood guard by heat lamp, cook line **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked pork at room temperature 41f, placed in cooler by employee **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, 100 ppm **Corrected On-Site**
21-07-4
Basic - Bowl or other container with no handle used to dispense food. On cooked chicken and on soy sauce, employee removed one from soy sauce **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. There cooks cooking
13-03-4
Basic - Equipment in poor repair. Gasket torn in upright cooler at front counter **Repeat Violation**
14-11-5
25
Feb 25, 2025
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
17
Sep 18, 2024
Routine - Food
4 critical violations. 5 major violations. 11 minor violations.
View 20 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above celery in walk in cooler, raw beef in open container one shelf above egg rolls in walk in freezer, employee rearranged **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken on tray on shelf above raw beef on tray in walk in freezer, explained to him and he rearranged **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f raw wings by triple sink, employee said he seasoned them in the morning and left them there, explained to him, he placed them in walk in cooler, less than 4 hrs **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Egg rolls opened a couple of days ago, employee wrote date on, walk in cooler **Corrected On-Site**
02C-03-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink, explained to him and he washed in hand sink **Corrected On-Site**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. With trash can and mop sink, hand sink by mop sink, trash can moved by employee **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In restroom, employee placed some **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Red solution, labeled degreaser by employee **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep area **Repeat Violation**
21-12-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Stored food not covered. Cut onions in walk in cooler, employee coved them **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Single-service articles improperly stored. Box with to go containers on floor, explained to him and he placed them on shelf **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Reuse of single-service or single-use articles. Employee placed clean broccoli in same box that came in dirty, explained to him, washed again and placed it in another container **Corrected On-Site**
25-32-4
Basic - Outer openings not protected with self-closing doors. Exterior door **Repeat Violation**
35B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelved and fan soiled by prep area, also vent in walk in cooler **Repeat Violation**
23-03-4
Basic - Food stored on floor. Sac with onions in walk in cooler, employee placed it on shelf **Corrected On-Site**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Cutting broccoli, he put hat on **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Cardboard used to line food-contact shelves. Dirty for to go bags, employee discarded and placed a new one **Corrected On-Site**
14-05-4
Basic - Bowl or other container with no handle used to dispense food. On cut onions in walk in cooler, removed by employee **Corrected On-Site** **Repeat Violation**
14-01-5
19
Mar 1, 2024
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 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. For cooked broccoli, employee wrote time **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees opened bottle to drink then he scooped food, explained to him and he washed hands **Corrected On-Site**
12A-05-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went to get hat from car then scooped food!explained to him and he washed hands **Corrected On-Site**
12A-16-4
High Priority - Container of medicine improperly stored. Above dry noodles, moved to bottom shelf **Corrected On-Site** **Repeat Violation**
41-07-4
Intermediate - No soap provided at handwash sink. In restrooms, employee placed some **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork 2 days ago, dated by mgr **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Red solution, cleaner by employee
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, put one one **Repeat Violation**
13-03-4
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 on prep table, mgr removed it **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Bowl or other container with no handle used to dispense food. On soy **Repeat Violation**
14-01-5
Basic - Stored food not covered. Cut veggies, covered by employee **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in prep sink **Repeat Violation**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Discarded by employee **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Single-service articles improperly stored. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Outer openings not protected with self-closing doors. Rear door **Repeat Violation**
35B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soap dispenser at front counter **Repeat Violation**
23-03-4
Basic - Floor soiled/has accumulation of debris. By water heater and storage shelf
36-73-4
25
Oct 9, 2023
Routine - Food
4 critical violations. 3 major violations. 18 minor violations.
View 25 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f cooked broccoli, employed write time and wrote it on 4 hrs procedure **Corrective Action Taken**
03B-01-6
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. For cooked wings, he wrote time on **Corrective Action Taken**
03F-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken on shelf above beef, both on trays, in walk in freezer, employee rearranged **Corrected On-Site**
08A-17-6
High Priority - Container of medicine improperly stored. A couple of medicines on prep table, employee moved them **Corrected On-Site**
41-07-4
Intermediate - Handwash sink used for purposes other than handwashing. A couple of things in hand sink by cook line, employee moved them **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, employee placed some **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. In hand sink, cleaner by employee
41-17-4
Basic - Bowl or other container with no handle used to dispense food. In soy sauce, employee removed it **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean utensils stored between equipment and wall. Knives employee moved them **Corrected On-Site**
24-14-4
Basic - Current Hotel and Restaurant license not displayed. Old one
50-09-4
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 on prep table, employee discarded it **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on shelf above prep area, employee moved them **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, put a hat on **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket in prep area **Repeat Violation**
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed it **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Interior of microwave with rust that has pitted the surface
14-34-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Front counter cooler has a crack inside **Repeat Violation**
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Rear door
35B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee opened big bag with carrots and started to peel them, explaining to him
08B-39-4
Basic - Reuse of single-service or single-use articles. Cardboard box used for egg roll, employee changed container **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Single-service articles improperly stored. Boxes with to go container on floor, dining area
25-05-4
Basic - Stored food not covered. Cut onions and bell peppers in walk in cooler, employee covered them **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. On prep sink
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee discarded it **Corrected On-Site**
21-12-4
17
May 22, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
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
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
41
Aug 23, 2022
Routine - Food
1 major violation. 11 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board **Repeat Violation**
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen, ware washing and storage area **Repeat Violation**
36-37-5
Basic - Ceiling tile missing. Several ceiling tiles missing above the wall in cooler **Repeat Violation**
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Cell phone stored on prep table, employee moved cell phone during inspection **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints on employees preparing food items
13-03-4
Basic - Floor soiled/has accumulation of debris. Food debris on Walk in cooler floor **Repeat Violation**
36-73-4
Basic - Food stored on floor. Large pans of raw meat
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket and gaskets on cooks line are soiled with a black mold like substance **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting broccoli prior to washing. Spoke to manager about the correct procedure of washing produce them prepping.
08B-39-4
Basic - Single-service articles improperly stored. Cases of single service napkins and food containers stored on floor in closed lobby area
25-05-4
Basic - Stored food not covered. Uncovered Pans of raw Chicken stored in the walk in cooler **Repeat Violation**
08B-12-5
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
52
Frequently Asked Questions
When was Hot Wok last inspected?
The most recent health inspection at Hot Wok on file is from Feb 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Hot Wok?
Across the inspection record, “employee with no hair restraint while engaging” has been cited six times, more than any other issue at Hot Wok.
How does Hot Wok compare to other restaurants in Jacksonville?
Hot Wok most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Hot Wok's inspection record improved over time?
Yes. Recent inspections at Hot Wok have averaged around 13 violations per visit, down from roughly 17 earlier in the record.
What does a low risk rating mean?
A low risk rating at Hot Wok means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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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