King Wok
Last inspected: Mar 17, 2026
58
Score
Inspectors have visited King Wok eight times, with records going back to 2022. King Wok was last inspected on Mar 17, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has been favorable: violation counts have eased from around 12 violations to closer to nine violations per visit over the last few inspections.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
The city-wide average sits at 74, which King Wok's 58 doesn't quite reach. On the whole, the file is mixed but not concerning.
8
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 17, 2026
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves rinse off soiled container in three compartment sink then engage in food preparation on cook line without changing gloves and washing hands. Inspector educated employee proper handwashing procedures. **Corrective Action Taken**
12A-09-4
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 of the food items being held on time as a public health control. Person in charge stated food items were removed from walk-in cooler 20 minutes prior added time markers.
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed 3 containers of cooked chicken with no date markings person in charge stated were cooked 2 days prior in walk-in cooler. Person in charge added date markers. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl being used as a scooping mechanism in cooked chicken container in standing reach in cooler at start of cook line. **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining multiple food-contact shelves throughout kitchen. **Repeat Violation**
14-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; mold like substance build up on reach in cooler door gaskets on cook line. Heavy mold like substance build up on walk-in cooler door gaskets. **Repeat Violation**
23-03-4
58
Sep 30, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
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. Observed raw chicken stored over raw beef in walk-in freezer. **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 2 bags of raw beef at temperatures of 61-64F stored near back prep table. Person in charge stated raw beef was removed from walk-in cooler to be sliced 1 hour prior. Only other employee was in middle of cutting large batch of raw chicken. Raw beef had not been started being cut by end of inspection. Person in charge moved raw beef back to walk-in cooler. Raw beef (61-64F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Working containers of food removed from original container not identified by common name. Observed multiple unlabeled containers of white powdery substance stored in dry storage across from walk-in cooler.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used for scooping in flip top cooler on cook line. Person in charge removed. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves. Observed soiled cardboard lining shelf under microwave on bottom shelf of prep table with food items nearby.
14-05-4
Basic - Food-contact surface not smooth and easily cleanable. Observed plastic jug with hollow handle cut in half and used as a scooping mechanism in fried rice. Person in charge voluntarily discarded. **Corrected On-Site**
14-13-4
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.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk-in cooler door.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Observed multiple food-contact shelves with torn tin foil throughout kitchen.
14-20-4
52
Mar 4, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Hot and Cold Water Available; Adequate Pressure
FL-25
29
Oct 1, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed two shell eggs in walk-in cooler cracked with exposed yolk.
01B-14-4
High Priority - Dented/rusted cans present. See stop sale. Observed; one can of soy sauce in dry storage area at rear of establishment with dent along top seam. Two cans of pineapple juice in dry storage area at rear of establishment with dents along seam. **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed; container of raw chicken removed from commercial packaging in walk in freezer stored over opened bag of krab sticks. Also, raw chicken removed from commercial packaging in walk-in freezer stored over opened box of cooked shrimp. Person in charge moved krab sticks and cooked shrimp to top shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pan of cooked noodles at 86F person in charge stated was cooked an hour prior. Pan was stored at room temperature near three compartment sink by rear entrance with rear entrance door propped open. Person in charge moved pan of cooked noodles to walk-in cooler to cool at proper rates. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled and grooved cutting boards stored in three compartment sink on prep shelf.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed two boxes and a wiping cloth in hand wash sink by front of cook line. Person in charge removed items. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator holding cooked chicken and cooked egg rolls on time with proper time markers but no written plan. Inspector provided operator with time as a public health control paper work, DBPR Form HR 5022-090. **Corrective Action Taken**
03F-10-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles in three compartment sink area.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on wire rack shelf by canned food items in dry storage area.
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee on cook line handling food items while wearing a watch.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee on cook line handling food items with no hair restraint. Person in charge asked employee to put on hair restraint. By end of inspection, employee did not put on hair restraint. **Corrective Action Taken** **Repeat Violation**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; hood filters above wok station has grease build up. Gaskets on reach in cooler doors soiled. Sides of fryers with grease build up. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Observed inner metal door at rear of establishment unable to self close and with hole in screen. Outer back door was propped open by storage container.
35B-03-4
Basic - Utensils in poor condition. Observed one knife on cutting board at flip top cooler station with chipped corner of blade.
14-12-4
30
Feb 22, 2024
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer in kitchen, raw scallops placed over opened bag of ready to eat Krab sticks. Operator put in correct order. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw intact pork was stored over raw shrimp. Operator removed pork from shelf. **Corrected On-Site**
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. Fried chicken sitting on prep counter next to hand wash station is kept on time per manager. No time markings. Operator stated they just took them out of fridge 15 mins prior. Operator added time markings. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Container of medicine improperly stored. In dry storage room next to canned food, medicine stored over food and soy sauce. Operator removed. **Corrected On-Site**
41-07-4
High Priority - Dented/rusted cans present. See stop sale. In dry storage area of kitchen, three cans of green beans were dented at seam. One can of soy sauce was dented at seam. Operator discarded.
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station in front of kitchen had metal scrubber and gloves in sink. Operator removed from sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above walk in cooler has hole.
36-32-5
Basic - Employee with no hair restraint while engaging in food preparation. Two employees not wearing hats as needed. Operator informed two employees to put on hats. **Corrective Action Taken**
13-03-4
Basic - Food stored on floor. Container of cooking oil on ground next to fryers. Operator removed from floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Garbage can located outside has no lid or lid open/broken. Dumpster lid broken. Operator stated dump truck driver broke recently.
33-15-4
Basic - Grease receptacle lid open, broken, or missing. Grease receptacle open at inspection.
33-29-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs used for cooking on metal piping for hood below wok station. Operator removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease. Hood filters
23-03-4
Basic - Reuse of single-service or single-use articles. Container that was previously used to ship egg rolls repurposed as holding cooked chicken. Jug cut to make scoop. Operator discarded jug. **Corrective Action Taken** **Repeat Violation**
25-32-4
29
Sep 14, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 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. At fry station, multiple items held on time with no time marked on containers per written procedures. Items out 1 hour. Operator marked time. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at prep area, no paper towels. Operator supplied. **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Front handwash sink has metal,scrub pad in sink. Employee 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. In prep area, multiple employee personal items stored on dry storage shelf and on can of ketchup. Operator removed all items. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. At prep area, case of oil on floor. Employee moved to storage rack. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In prep area, bulk flour containers have soiled exteriors. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Cardboard boxes for egg rolls reused for cooked chicken. Operator moved chicken to plastic containers. **Corrected On-Site**
25-32-4
58
Mar 29, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef and shrimp stored over cut vegetables. Operator rearranged items on shelves to proper storage levels. **Corrected On-Site** **Admin Complaint**
08A-05-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler and on dry storage shelves, foods identified as personal mot separated from customers food.
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer and gap between fryer and wok station have build up of grease and debris. Hood filters over cook line have grease build up. **Repeat Violation**
23-03-4
Basic - Stored food not covered. In walk-in freezer, container of cooked pork not covered. Operator covered with plastic wrap. **Corrected On-Site**
08B-12-5
Basic - Uncovered food stored near sink exposed to splash. At front handwash sink, tub of cooked chicken stored on counter next to sink, exposed to splash from sink and dispensing towels Operator rearranged items on prep counter to avoid possible splash contamination. **Corrected On-Site**
08B-54-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall around back door has dust and cobwebs.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Bulk salt container on shelf by smoker not labeled. Operator labeled. **Corrected On-Site**
02D-01-5
64
Oct 12, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
67
Frequently Asked Questions
When was King Wok last inspected?
The most recent health inspection at King Wok on file is from Mar 17, 2026. The public record contains eight inspections in total.
What is the most common violation at King Wok?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at King Wok.
How does King Wok compare to other restaurants in Jacksonville?
King Wok most recently scored 58 out of 100, which is lower than the Jacksonville average of 74.
Has King Wok's inspection record improved over time?
Yes. Recent inspections at King Wok have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at King 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 King Wok inspected?
Based on the inspection history on file, King Wok is inspected around two times per year on average.
Nearby Restaurants