CHINA WOK
4255 US #1 SOUTH STE #17, Saint Augustine FL 32086 · 9178920706
Last inspected Dec 17, 2025 · 6 visits since November 2023
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DEC 25
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5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef and raw chicken in flip top cooler at 49F. Operator stated items were just prepped 30 minutes earlier. 2nd temperature taken 35 minutes later 44F.
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Inspection history
6 visits, newest first
Dec 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen not easily cleanable.
Employee with no hair restraint while engaging in food preparation. Employees on cook line preparing food no hair restraint.
Exterior door has a gap at the threshold that opens to the outside. Gap beneath back exterior door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at main prep station soiled with dark mold like substance.
Show the remaining 1 finding ▾
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler main prep station shelves soiled with food residue.
Sep 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen soiled.
Handwash sink used for purposes other than handwashing. Hand wash sink at front counter has silver container inside. Operator removed.
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. Operator not properly dating cooked food items prepared on site and frozen for later use.
Bowl or other container with no handle used to dispense food. No handle scoop use for yellow rice.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile in kitchen area perforated acoustic tile not easily cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table station in kitchen operator removed.
Employee with no hair restraint while engaging in food preparation. Cooks on line engaging with food no hair restraint.
Exterior door has a gap at the threshold that opens to the outside. Gap beneath back exterior door.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer closest to walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between counter. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Walk in cooler shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled. Reach in freezer bottom interior soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Jun 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 2 high priority.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch his body and the continue to cook. Addressed and he washed his hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In freezer; raw pork over wontons. And raw chicken over Krab. Person in charge moved raw pork and raw chicken to store properly.
Handwash sink not accessible for employee use at all times. Both sinks were inaccessible because of items in them. Person in charge removed items.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork not dated. Person in charge dated yesterday.
Spray bottle containing toxic substance not labeled. At front. Person in charge labeled.
Bowl or other container with no handle used to dispense food. To go container in rice with no handle. Bowl used to scoop raw chicken. Person in charge removed both items.
Floor not cleaned when the least amount of food is exposed. Excess grease on floor under fryers.
Food stored on floor. Soy sauce and oil on floor. Person in charge picked up and moved.
Food-contact surface not smooth and easily cleanable. Establishment was using a cut container for rice. Person in charge disposed of counter.
Ice buildup in reach-in freezer and/or walk-in freezer. Both chest freezers have ice buildup.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table and cooler. Person in charge removed.
In-use tongs stored on equipment door handle/fryer baskets between uses. 1 pair of tong hanging from fryers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to rice, utensils in standing water. Person in charge emptied water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on reach in cooler on cook line.
Time/temperature control for safety food thawed in an improper manner. Krab thawing on counter. Still partially frozen. Person in charge placed in walk in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cookline where woks are. Person in charge removed dirty rags.
Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled.
Dec 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed unpackaged raw hamburger meat stored over pre packed noodles in stand up freezer by walk in cooler. Operator moved noodles.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef and raw chicken in flip top cooler at 49F. Operator stated items were just prepped 30 minutes earlier. 2nd temperature taken 35 minutes later 44F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed underneath and top of cutting board on reach in cooler on cook line soiled. Observed can opener at prep table with heavy debris. Operator removed can opener and laid on table.
Handwash sink not accessible for employee use at all times. Handwashing sink near back door blocked by fan on floor. Operator moved fan.
No probe thermometer provided to measure temperature of food products. No probe thermometer to take temperature of food.
Floor soiled/has accumulation of debris. Observed floor under fryers with heavy grease buildup. Also shelf on cook line under woks with debris buildup.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in both reach in freezers by walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler on cook line soiled.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting broccoli out of original box on prep table. Employee took broccoli to sink to wash.
Jun 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
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 in sheet pan covered in plastic wrap stored above prepared crab rangoons and unpackaged raw beef in stand up reach in freezer. Employee rearranged all to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at prep table at 62F. Operator states has been out of the cooler for approximately 40 minutes. Employee moved chicken to walk in cooler. Temperature taken 15 minutes later at 57F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table with heavy debris. Operator removed to dish room for cleaning.
Floor soiled/has accumulation of debris. Floor throughout kitchen and prep area soiled, heavy grease build up under fryer.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in all reach in freezer units.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of microwave at prep table with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler and both reach in freezers by walk in cooler are soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee water in reach in cooler by fryers stored above cooked chicken. Operator removed and discarded beverage.
Stored food not covered. Multiple containers of cooked chicken and cooked egg rolls in walk in cooler stored uncovered.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket with water outside back exit.
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. On middle shelf across from cook line, 1 can of kitchen dented on the seam. Operator segregated can.
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. In reach-in freezer in back of kitchen, repackaged raw chicken stored over repackaged raw shrimp and raw pork. Also, I n white chest freezer near walk-in cooler, repackaged raw chicken stored over repackaged raw pork. Employee rearranged both freezers during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from cook line, cooked chicken (52F - Cold Holding); raw shrimp (48F - Cold Holding) Operator stated shrimp and chicken had been in reach-in cooler approximately 3 hours. Operator put both in reach-in freezer to cool down.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses chlorine for their triple sink but does not have test kit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, multiple containers of egg rolls and one container of cooked chicken made a day prior but missing date mark. Operator dated items during inspection.
Bowl or other container with no handle used to dispense food. In rice steamer, plastic Togo container used as scoop. In bulk container of sugar near the back, 2 plastic Togo containers used as scoops. Operator removed all containers.
Cardboard used to line food-contact shelves. Shelves under front counter and bottom shelf next to fryer are lined with cardboard. Operator removed cardboard.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table next to reach-in cooler. Operator removed water bottle.
Food stored on floor. Under cook line, container of oil stored on the floor. Operator moved oil.
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer and tall freezer near walk-in cooler have heavy ice buildup.
Mop sink used for other purposes. In back of building, mop sink filled with various items. Operator stated they didn't use mop sink often. Informed operator to use mop sink for cleaning purposes only, not storage, and employee removed everything from sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler across from cook line have food debris. Employee cleaned during inspection. Bottom shelf next to reach-in cooler has rust and food buildup.
Single-service articles improperly stored. In storage closet, box of plastic lids stored on the floor. Operator moved lids.
Stored food not covered. In reach-in cooler on bottom shelf, container of cooked pork and container of cut lettuce not covered. Also, in walk-in cooler containers of cooked chicken, raw chicken, and egg rolls not covered. Also, in reach-in cooler behind front counter, containers of cooler chicken and egg rolls not covered. Also, in chest freezer next to walk-in cooler, multiple bags of raw chicken falling out of bags. Operator properly covered all items.
Time/temperature control for safety food thawed in an improper manner. On shelf in back of kitchen, 4 packages of raw beef left out to thaw. Operator put beef in reach-in cooler.
Wet mop not stored in a manner to allow the mop to dry. Outside back of building, wet mop stored in bucket. Operator moved mop to dry.
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.