King Wok
Last inspected: Jan 20, 2026
55
Score
The health department has logged nine inspections at King Wok, the earliest from 2022. On Jan 20, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 11 violations earlier on.
When inspectors have written things up, “bowl or other container with no handle used to dispense food” has been the most frequent reason, cited five times.
The city-wide average sits at 74, which King Wok's 55 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
3
Major latest
6
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - No soap provided at handwash sink. Handsink next to triple sink. Manager provided **Corrected On-Site**
31B-03-4
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. Cooked pork ribs. Dated **Corrected On-Site**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. General chicken, sweet and sour chicken, and egg rolls.dated **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Cup in soy sauce and in sugar, manager discarded **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened personal water bottle, manager discarded **Corrected On-Site**
12B-07-4
Basic - Evidence of employee smoking or vaping in bathroom. Cole cola zero can in back with full with cigarette buds, discarded **Corrected On-Site**
54-02-5
Basic - Reuse of single-service or single-use articles. plastic jugs cut to make unto scoopers with rice residue inside. Discarded **Corrected On-Site**
25-32-4
Basic - Single-service articles improperly stored. Opened cases of single service items on floor, manager moved to correct storage areas **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in container at sink, employee moved to cooler **Corrected On-Site**
06-01-5
55
Sep 26, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw ground pork over crab ragoons in reach in freezer. Employees moved to store correctly **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. General chicken 88f next to fryer, employee states only out for 10 minutes, moved back to cooler **Corrected On-Site**
03A-02-5
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 spare ribs, in reach in cooler.
02C-08-5
Basic - Bowl or other container with no handle used to dispense food. Cup in sugar used as scooper, removed **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Chef in kitchen no hat
13-03-4
Basic - Faucet/handle missing at plumbing fixture. Handle broken on hand sink next to triple sink
29-09-4
Basic - Food not stored at least 6 inches off of the floor. Black container chicken on floor
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 door flip top cooler gaskets soiled.
23-03-4
52
Jan 24, 2025
Food-Licensing Inspection
No violations found.
100
Jan 9, 2025
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - Employee washed hands with cold water. No hot water available
12A-19-4
High Priority - Employee washed hands with no soap. Employee washed hands in triple sink no soap and dried hands **Repeat Violation**
12A-20-4
Intermediate - No hot running water at three-compartment sink.
27-06-4
Intermediate - No soap provided at handwash sink. Handsink next to triple sink no soap
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing who trained them date of births and certificates numbers
53B-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Spatula stored at handsink next to triple sink
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Tea and soy sauces with cups inside used as scoopers, Buckets or sugar and salt with cups inside **Repeat Violation** **Repeat Violation**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink in black thermal cup on back
12B-07-4
Basic - Faucet/handle missing at plumbing fixture. Handle broken at back handsink next to triple sink
29-09-4
Basic - Food not stored at least 6 inches off of the floor. Containers of oil stored on floor next to woks.
08B-47-4
Basic - No hot running water at mop sink.
27-10-4
Basic - Reuse of single-service or single-use articles. Jug cut to be made into a scooper
25-32-4
Basic - Working containers of food removed from original container not identified by common name. Large soy sauce buckets with white substance. Manager states could be, msg or salt
02D-01-5
30
Oct 29, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 14 rodent droppings in back dry storage area where 2 deep freezers are stored Approximately 20rodent droppings in back mop sink area under shelf where salt and corn starch is stored. 4 rodent droppings on top of box of trash liners on shelf 1 rodent dropping on top of box of mirin sweet cooking seasoning. Approximately rodent droppings 20 inside broken walk in freezer used for storage of plastic bins. 5 rodent droppings on top of slicer on back prep table **Warning**
35A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink next to triple sink no paper towels **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Both handsink no soap available. Employees states uses soap from restroom **Repeat Violation** **Warning**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Cups used as scoopers in all the sauces general sauce soy sauce, cornstarch, salt,flour and rice **Repeat Violation** **Warning**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between cooler and prep table in kitchen **Repeat Violation** **Warning**
10-17-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Sick door left open **Warning**
35B-05-4
61
Apr 18, 2024
Routine - Food
2 critical violations. 6 major violations. 5 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over onions and carrots, moved **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 48f states defrosted from freezer today.
03A-02-5
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
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in kitchen next to triple sink, provided **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
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. Emailed to operator
11-26-1
Intermediate - No soap provided at handwash sink. Handsink in kitchen next to triple sink. Provided **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off no water coming out of faucet
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Cups used as scooper in ginger sauce and sweet and sour sauce in walk in cooler. 2oz cups used to scoop pepper out of container Cups In msg and sugar
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. Unisex restrooms upfront
32-12-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Torn gasket on walk in freezer door
14-10-4
Basic - Food not stored at least 6 inches off of the floor. Container of sweet and sour sauce on floor in walk in cooler, moved **Corrected On-Site**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between prep tables. Moved **Corrected On-Site**
10-17-4
32
Oct 30, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Rear Hand wash sink blocked by garbage can. Moved by manager. **Corrected On-Site**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Cut jug used as scoop.
14-10-4
Basic - Floors not maintained smooth and durable. Worn / exposed metal floor in walk in cooler.
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen. Grease build up on hood system spray rods. Cookline. Soiled walk in cooler shelves.
23-03-4
74
May 5, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
74
Aug 8, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Food-contact surface not smooth and easily cleanable. Homemade scoop made by cutting bottom off plastic jug has edges of food contact surface that are not easily cleanable.
14-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Empty plastic Soda cartons used as riser for food stored in walk in cooler are soiled with debris accumulation
23-03-4
Basic - Plumbing system in disrepair. Cold water at hand wash sink near three compartment sink does not work
29-08-4
86
Frequently Asked Questions
When was King Wok last inspected?
The most recent health inspection at King Wok on file is from Jan 20, 2026. The public record contains nine inspections in total.
What is the most common violation at King Wok?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at King Wok.
How does King Wok compare to other restaurants in Jacksonville?
King Wok most recently scored 55 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 six violations per visit, down from roughly 11 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 three times per year on average.
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