CHINA WOK
10920 BAYMEADOWS RD STE 4, Jacksonville FL 32256 · 904-363-8933
Last inspected Jun 24, 2026 · 7 visits since October 2023
MAR 24
NOV 24
AUG 25
NOV 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked chicken held on counter next to fryer using TPHC from 11a-3 exceeded the 4 hour limit. Discussed with operator that the 4 hour time limit expired at 3p and chicken still in use at 3:10p. Stop Sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019035754 | Mar 18, 2019 | Aug 27, 2019 | $720 |
Inspection history
7 visits, newest first
Jun 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Dented/rusted cans present. See stop sale. One can of sauce with dents along seam in dry storage area.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over ready to eat sauce. In reach in freezer raw chicken no longer commercially packaged stored over no longer commercially packaged beef. Person in charge began rearranging.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per person in charge holds noodles, cut cabbage, fresh garlic in oil on time. Unable to provide time paperwork. Inspector emailed to person in charge.
Nonfood-grade tool used with food. Observed household drill utilized to mix foods per person in charge.
Show the remaining 4 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door not self closing.
Floors not constructed to be easily cleanable. Floors under triple sink, around grease trap not smooth and easily cleanable.
Reuse of single-service or single-use articles. Observed single service containers cut and reused a scoops in dry goods. Also, observed shell egg trays reused to line items on prep table.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor. Person in charge began raising.
Nov 17, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. In walk in cooler raw chicken stored over raw bag of carrrots. Raw ground pork stored over raw shrimp. Person in charge moved to appropriate location.
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. Items held on time frames per time paperwork 11-3pm, but were made and held after the indicated time frames. Made at 1 or 2pm, and held beyond 3pm at time of inspection. Recommended using dry erase board on site at inspection. Person in charge marked appropriately during inspection.
Establishment advertised crab on menu/menu board but served imitation crab. Observed crab listed on menu on multiple menu items. Person person in charge all items are made with imitation crab only. Has disclosure on the bottom of the menu stating "we use imitation crab meat". Has new menu printed with items listed as krab, but not displayed at the time of inspection. Person in charge began marking old menus with Krab during inspection.
Nonfood-grade tool used in food. Observed household drill used to mix items per person in charge.
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. One employee on duty working at establishment for more than 60 days with no proof of employee training.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored along/ above food items and single service items to be served to customers. Person in charge removed and began separating.
Floors not constructed to be easily cleanable. Floor and wall around grease trap and at triple sink not smooth and easily cleanable.
Food stored on floor. Observed buckets of sauce stored on floor near walk in cooler. Person in charge began raising.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Exterior of drill used to mix items with debris buildup on exterior.
Reuse of single-service or single-use articles. Observed egg cartons reused to catch oil on fried chicken. Person in charge discarded. Reused food container cut to make scoop.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Container of medicine improperly stored. Employee medicine stored on container of to go sauces. Person in charge removed.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp and raw chicken stored over buckets of ready to eat sauces. Person in charge began rearranging.
Handwash sink used for purposes other than handwashing. Pan of chicken stored on back hand wash sink. Person in charge removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy made Saturday per person in charge with no date mark.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored on cases of drinks to be served to customers in hallway. Person in charge separated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooktop with grease buildup.
Reuse of single-service or single-use articles. Observed chicken cooked stored in cardboard tops from boxes of raw chicken. Also, egg crates used to line bottom of strainer with cooked chicken. Person in charge began moving to bus tubs.
Stored food not covered. Egg rolls stored uncovered in walk in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm. Person in charge began remaking.
Nov 13, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 7, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in walk in cooler cooling overnight at 69F.
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Unable to license to due items placed on warning.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw chicken no longer commercially packaged stored over raw beef no longer commercially packaged. Person in charge moved to appropriate location.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler chicken, shrimp, cream cheese, cut cabbage, noodles, tofu, bamboo shoots, pork 44-49F. Ambient temperature of unit 47F during inspection. Walked in with employees, unsure how long unit has been out of temperature. Person in charge turned unit down during inspection, called for service. Rice in walk in cooler cooling overnight at 69F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler chicken, shrimp, cream cheese, cut cabbage, noodles, tofu, egg rolls, dumplings, bamboo shoots, pork 44-49F. Ambient temperature of unit 47F during inspection. Walked in with employees, unsure how long unit has been out of temperature. Person in charge turned unit down during inspection, called for service.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine to sanitize. Unable to provide test strips.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at restroom, front and mop sinks. Person in charge turned on and water is above 85F.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 11 porous ceiling tiles present in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grease observed on vents in ceiling. Also, drain under triple sink with debris buildup.
Cutting board has cut marks and is no longer cleanable. Cutting boards at triple sink with deep grooving.
Drain cover(s) missing. Drain cover missing outside back door.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Concrete unsealed around grease trap in back kitchen. Also, along wall under triple sink.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by back door is in the red.
Mar 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Container of medicine improperly stored. Observed employee medicine stored on shelf above make line. Also, Clorox wipes stored on shelf above open food held on time. Person in charge moved to appropriate location.
Dented/rusted cans present. See stop sale. Observed three cans of baby corn with dent along seam.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer raw chicken no longer commercially packaged stored over shrimp. Person in charge moved to appropriate location. Also, raw chicken wings stored over bottled beverages in glass door stand up cooler.
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, egg rolls held on time on time frames replaced 1 hr ago per person in charge not retime marked. Person in charge marked during inspection.
Establishment advertised crab on menu/menu board but served imitation crab. Observed menu has crab meat listed in several areas of the menu. When asked what ingredients are utilized person in charge states only imitation crab. Menu has a general disclaimer on the bottom of the menu, each item not identified individually.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes bleach at triple sink. Unable to provide test strips.
Records/documents for required employee training appear to be falsified. Observed certificates written in pencil. One certificate appears to be erased and written over.
Duct tape used to repair nonfood-contact surface. Observed duct tape utilized to fix front counter by fryer.
Floors walls, and/or ceilings soiled/has accumulation of debris. Dust buildup on ceiling at vents in kitchen. Also, floor not smooth and easily cleanable under triple sink. Also, floor in walk in cooler not smooth and easily cleanable as part is bent upward.
Food stored on floor. Sweet and sour sauce buckets stored on floor in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of self service utensil and condiment containers in dining room with debris buildup. Also exterior of bulk good containers in kitchen with debris buildup. Also, sides of wok station with grease buildup. Also, hood filters with grease buildup.
Oct 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over ready to eat pork in reach-in freezer in prep area and not all products are commercially packaged. Operator removed chicken to properly store.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked egg stored with shelled intact eggs in top of flip top reach-in cooler across from wok station. See Stop Sale.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked chicken held on counter next to fryer using TPHC from 11a-3 exceeded the 4 hour limit. Discussed with operator that the 4 hour time limit expired at 3p and chicken still in use at 3:10p. Stop Sale.
Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored under front counter. Operator labeled spray bottle of window cleaner.
Bowl or other container with no handle used to dispense food. Scoop and bowl without handle used to dispense sugars in prep area. Operator removed scoop and bowl.
Floors not maintained smooth and durable. Floor in walk-in-cooler in disrepair/ not smooth and durable.
Food stored on floor. Plastic buckets of soy sauce stored on floor at end of cook line near walk-in-cooler.
Food-contact surface not smooth and easily cleanable. Food counter between glass door cooler and fryers not smooth and easily cleanable. Counter is duct taped.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.