FAST WOK
8415-5 CHESWICK OAK AVE, Jacksonville FL 32244 · 904.777.2000
Last inspected Jun 9, 2026 · 6 visits since September 2023
JAN 24
AUG 24
MAR 25
SEP 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/24.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Observed establishment open and serving food to the public with a license that expired June 01, 2026.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items prepared within past 3 days and on site with no date markings stored in standing reach in cooler near kitchen entrance.
Records/documents for required employee training do not contain all of the required information. Observed all food handler certificates missing certified food manager trainer name and certificate number.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on main prep table.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy mold like substance build up on walk-in cooler gaskets.
Sep 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler, cooked chicken (81F - Cooling @ 2 hours). Operator stated chicken was cooked at 1 pm and temperature was taken at 3 pm. Chicken was cooked then put into walk-in cooler covered with plastic wrap.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer next to 3 compartment sink, uncovered metal container of raw chicken on a stick stored on top of tied plastic bags of cooked pork. Operator moved raw chicken to different reach in freezer with other raw chicken.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, container of raw beef stored over cut vegetables. Operator moved raw beef to bottom shelf. Also, in walk-in cooler, pan of raw shrimp stored on top of open cans of water chestnut. Operator moved raw shrimp to bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Also, In walk-in cooler, metal container of raw chicken stored above metal container of raw shrimp. Operator moved raw chicken to bottom shelf.
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 stand up reach in freezer by back door, pan of raw beef stored under two sheet trays of raw chicken covered with plastic wrap. Operator moved raw beef to top shelf above raw chicken. Also, in stand up reach in freezer by back door on door of freezer raw beef stored under raw chicken. Operator moved raw beef above raw chicken.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled/torn throughout establishment.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. In kitchen by 3 compartment sink, Sanitizer Bucket (Chlorine 10ppm). Operator added more bleach and rechecked at 50ppm.
Mar 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In prep area of kitchen, chicken wing (87F - Cooling @ 1.5 hours, 83F @ 2 hours) tso chicken (118F - Cooling @ 1.5 hours, 81F @ 2 hours). Manager stated all food was cooked at 12 pm. Final temperatures taken was 2 pm. Items were left out in kitchen to cool down. Manager placed all items in walk in to cool faster.
Raw animal food stored over/not properly separated from ready-to-eat food. In stand up freezer at end of cook line, raw chicken on sheet trays stored over ready to eat noodles. Manager moved noddles to different shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler by front counter, pork (46F - Cold Holding); tso chicken (46F - Cold Holding). Manager stated all items have been in reach in cooler since yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by front counter, pork (46F - Cold Holding); tso chicken (46F - Cold Holding). Manager stated all items have been in reach in cooler since yesterday.
Employee preparing food in customer section of dining area. Employee prepping snap peas in dining area when first entering the establishment. When informed employee couldn't do that he moved everything into kitchen.
Equipment in poor repair. Gaskets on reach in cooler on cook line torn in multiple places.
Floor, walls and/or ceilings soiled/has accumulation of debris. Floor in multiple places in kitchen have some build up.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. By triple sink, Sanitizer Bucket (Chlorine 10ppm). Manager added more bleach to sanitizer buckets (rechecked 50ppm).
Aug 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. On storage rack where cans are located in kitchen, one dented can of soy sauce. Manager separated damaged can.
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/24.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw beef stored over cooked rice. Manager moved beef to correct storage levels.
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 standing reach in freezer, raw beef stored over ready to eat noodles. Manager moved beef to correct storage levels.
Handwash sink not accessible for employee use at all times. Hand wash station by triple sink blocked by mop sink bucket. Manager moved bucket.
Equipment or utensils not designed or constructed in a durable manner. Bowl used on make line to stored already made rice, chipped metal and bent bowl.
Floor soiled/has accumulation of debris. Floor under prep table in kitchen has build up.
Food-contact surface not smooth and easily cleanable. Drill at canned storage rack, manager stated it's used for mixing sauces. Manager removed from area and stated he will not use going forward.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have build up of grease. Gasket of standing reach in freezer soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on make line not in use. Manager moved to sanitizer bucket.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. On ground next to triple sink, Sanitizer Bucket (Chlorine 0ppm, remade 50ppm).
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on ground next to triple sink. Manager removed from ground.
Jan 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. On dry storage rack in middle of kitchen, one can of bamboo shoots is dented. Operator removed can to hold for credit from food purveyor.
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 white chest freezer in middle of kitchen, container of raw chicken stored on top of package of raw shrimp. Items moved and stored correctly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet on east side of building. Operator states will purchase today.
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. No written plan available. Inspector printed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. White sanitizer bucket on floor near triple sink. Bucket moved and stored correctly.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. White sanitizer bucket on floor by triple sink tested 0ppm. Operator added more chlorine sanitizer. Re-tested 50ppm.
Sep 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket under triple sink reading less then 50ppm, operator remade to 100ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Noodles stored under raw chicken, removed from original packaging in standing reach in freezer in back of kitchen. Employees raw fish, removed from original packaging, stored over noodles for customers in door of reach in freezer in back of kitchen. Raw pork dumplings stored under raw chicken, both items removed from original packaging in standing reach in freezer. Raw pork dumplings and raw chicken, both removed from original packaging, stored over packed of cheese wontons and wonton wrappers in standing reach in freezer nest to front counter. Also raw shrimp, raw beef, and raw chicken stored over container of cooked rice in walk in cooler. Operator began to rearrange all items during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple items of employee personal food stored in walk in cooler, reach in cooler at front counter, and in reach in freezer with and over food to be served to the public.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle no top of only a few concrete slab that do not cover the entire area of the receptacle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 87F water on make line, operator discarded water,
Stored food not covered. Containers of egg rolls, mushrooms, and noodles in walk in cooler not covered, employee corrected during inspection.
Unnecessary items/unused equipment on the premises. Discarded automotive items, mop bucket, and other items stored behind building around back door to kitchen.
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.