HOT WOK
3715 EMERSON ST, Jacksonville FL 32207 · 904.306.9889
Last inspected Aug 19, 2026 · 10 visits since October 2023
SEP 24
FEB 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One crawling by drain next to cook line, manager killed it
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 19, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed back door not protected / gap at bottom of screening during operation and vermin present.
Aug 18, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Observed approximately 15 live roaches in the following areas: 5 at wall next to rice warmer 1 on floor between fryer and fridge at end of cook line 2 on wall behind dry food storage 1 on wall next to chemical shelf 1 in walk in freezer 3 under hand wash sink next to triple sink 2 on sticky paper trap
Rodent activity present as evidenced by rodent droppings found. Observed approximately 32 rodent droppings in the following areas: 25 at the water heater 6 under front-side counter
Dead roaches on premises. Observed approximately 320 dead roaches in the following areas: 23 under triple sink 4 in cabinet in dining room 3 under front -Side counter at near POS 3 on floor next to fryer oil 6 on floor in dry food storage 10 in walk in freezer 6 near back door 15 on top of water heater And approximately 250 on 5 pieces of sticky tape under dry food storage and equipment storage shelving.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed back door not protected / gap at bottom of screening during operation and vermin present.
Aug 17, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 17 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority3 Intermediate7 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. Observed a can of tomato ketchup dented and pinched in middle of can. See stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cellphone from counter, then touched clean utensils without washing hands in between. Discussed with operator.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over ready to eat spring roll wraps in reach in deep freezer in dining area. Also, raw chicken stored over ready to eat imitation Krab meat and cooked beef in walk in freezer-Not all foods commercially packaged. Operator removed raw fish and raw chicken to properly store.
Roach activity present as evidenced by live roaches found. Observed approximately 15 live roaches in the following areas: 5 at wall next to rice warmer 1 on floor between fryer and fridge at end of cook line 2 on wall behind dry food storage 1 on wall next to chemical shelf 1 in walk in freezer 3 under hand wash sink next to triple sink 2 on sticky paper trap
Rodent activity present as evidenced by rodent droppings found. Observed approximately 32 rodent droppings in the following areas: 25 at the water heater 6 under front-side counter
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab Rangoon (49F - Cold Holding) in fridge next to fryer. Operator stated they were out during lunch. Operator stated he will keep in the cooler to chill. Also, cooked pork (54F - Cold Holding) in flip top reach-in cooler across from wok station. Observed pork stored above rim of cooler. Operator voluntarily discarded cooked pork.
Toxic substance/chemical improperly stored. Observed bug spray stored next to mixer utensils. Also, drain cleaner and other cleaner stored next to soy sauce at prep table.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at flip top reach-in cooler across from wok station soiled/ stained.
Handwash sink not accessible for employee use at all times. Observed hand wash sink next to triple sink blocked with boxes and large trash can. Operator removed large trash can.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink next to triple sink. Operator turned on hot water. Handle leaking at hot water spigot so operator stated he keeps it off until repaired.
Bowl or other container with no handle used to dispense food. Observed bowl without handle used to dispense rice in bin next to walk-in-cooler. Operator removed bowl.
Dead roaches on premises. Observed approximately 320 dead roaches in the following areas: 23 under triple sink 4 in cabinet in dining room 3 under front -Side counter at near POS 3 on floor next to fryer oil 6 on floor in dry food storage 10 in walk in freezer 6 near back door 15 on top of water heater And approximately 250 on 5 pieces of sticky tape under dry food storage and equipment storage shelving.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal belonging on prep table and at counter across from fryers. Operator removed employees phone, electronics and wallet to properly store.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk in freezer and walk-in-cooler soiled.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed back door not protected / gap at bottom of screening during operation and vermin present.
Reuse of single-service or single-use articles. Observed plastic jug sauce container cut in half and reused to dispense soy sauce in prep area.
Water leaking from pipe and/or faucet/handle. Observed faucet leaking at mop sink. Also, water leaking at spigot at hand wash sink next to triple sink.
Feb 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 1 high priority.
1 High priority4 Intermediate16 Basic
Show 21 findings ▾
Roach activity present as evidenced by live roaches found. One crawling by drain next to cook line, manager killed it
Handwash sink not accessible for employee use at all times. Several things in front of hand sink next to cook line, employee moved them
Handwash sink used for purposes other than handwashing. A couple of things in hands sink next to triple sink I
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to prep sink
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 taken out of freezer on Saturday
Bowl or other container with no handle used to dispense food. On cut onions
Ceiling tile missing. A couple above walk in cooler and freezer
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee removed fish from bags, emailed fish flyer
Employee with no hair restraint while engaging in food preparation. Two cooks handling food without hair restraint
Equipment in poor repair. Torn fryer basket
Food stored on floor. Oil jug by cook line
Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100 ppm water fir rice scoop,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under rice warmer with food debris by cook line
Outer openings not protected with self-closing doors. Rear door
Reach-in cooler interior/shelves have accumulation of soil residues. Shelf with food build up in prep cooler at cook line
Reuse of single-service or single-use articles. Made a scoop from a jug, employee discarded it
Time/temperature control for safety food thawed in an improper manner. Raw shrimp and fish by triple sink, 30f, employee placed them in cooler
Water leaking from pipe and/or faucet/handle. Base of cold water on mop sink
Wet wiping cloth not stored in sanitizing solution between uses. A couple by cook line
Working containers of food removed from original container not identified by common name. Yellow powder on storage shelf
Aug 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority2 Intermediate12 Basic
Show 18 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used restroom and then used sanitizer at front counter instead of washing hands and grabbed pit to cook, explained to him and he washed hands properly
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed cutting board used for raw chicken, explained to him, placed by triple sink to be sanitized
Live, small flying insects found One at front counter
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp in open container above ice for customers in upright freezer at front counter, employee rearranged
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 taken out of freezer yesterday
Spray bottle containing toxic substance not labeled. Red substance by front counter, chl leaner by employee
Bowl or other container with no handle used to dispense food. On cooked chicken and on soy sauce, employee removed one from soy sauce
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee with no hair restraint while engaging in food preparation. There cooks cooking
Equipment in poor repair. Gasket torn in upright cooler at front counter
Food storage container/container lid cracked or broken. Cracked container for raw shrimp in upright freezer
Food stored on floor. Soy in soy bucket, employee placed it on shelf
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90f water for rice scoop, employee discarded it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wood guard by heat lamp, cook line
Outer openings not protected with self-closing doors.
Time/temperature control for safety food thawed in an improper manner. Cooked pork at room temperature 41f, placed in cooler by employee
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, 100 ppm
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate16 Basic
Show 23 findings ▾
Container of medicine improperly stored. Pain killer on prep table, employee moved it
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. 155f wing, employee drooped it again, got to 170f
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came back from bathroom and grabbed scoop to scoop food, explained to him and he washed hands
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. For wings, employee wrote time on
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip turned almost black, diluted by employee, 100 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Spray bottle containing toxic substance not labeled. Pink solution at front counter, cleaner per employee
Bowl or other container with no handle used to dispense food. On cooked chicken, discarded by employee
Cardboard used to line nonfood-contact shelves. For egg roll bags
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above noodles, employee moved drink, also open drink on back prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lotions on shelf above egg roll bags, front counter, employee moved them
Equipment in poor repair. Gasket is torn in prep reach in cooler
Food stored on floor. Boxes with food in walk in freezer, placed on shelf by employee
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of lid for clean oil, by rice warmer, also shelves in walk in cooler
Outer openings not protected with self-closing doors. Rears door
Raw fruits/vegetables not washed prior to preparation. Employee cutting broccoli, hasn't been washed, explained to him
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of upright cooler, also vent in upright drink cooler
Single-service articles improperly stored. Box with to go containers, employee placed it on shelf
Stored food not covered. Peeled onions in walk in cooler, covered by employee
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Pipe in hand sink by mop sink, next to cook line
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, discarded by employee
Working containers of food removed from original container not identified by common name. Yellow powder, employee wrote bullion
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate11 Basic
Show 20 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above celery in walk in cooler, raw beef in open container one shelf above egg rolls in walk in freezer, employee rearranged
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 on tray on shelf above raw beef on tray in walk in freezer, explained to him and he rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f raw wings by triple sink, employee said he seasoned them in the morning and left them there, explained to him, he placed them in walk in cooler, less than 4 hrs
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Egg rolls opened a couple of days ago, employee wrote date on, walk in cooler
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink, explained to him and he washed in hand sink
Handwash sink not accessible for employee use at all times. With trash can and mop sink, hand sink by mop sink, trash can moved by employee
No paper towels or mechanical hand drying device provided at handwash sink. In restroom, employee placed some
Spray bottle containing toxic substance not labeled. Red solution, labeled degreaser by employee
Bowl or other container with no handle used to dispense food. On cut onions in walk in cooler, removed by employee
Cardboard used to line food-contact shelves. Dirty for to go bags, employee discarded and placed a new one
Employee with no hair restraint while engaging in food preparation. Cutting broccoli, he put hat on
Food stored on floor. Sac with onions in walk in cooler, employee placed it on shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelved and fan soiled by prep area, also vent in walk in cooler
Outer openings not protected with self-closing doors. Exterior door
Reuse of single-service or single-use articles. Employee placed clean broccoli in same box that came in dirty, explained to him, washed again and placed it in another container
Single-service articles improperly stored. Box with to go containers on floor, explained to him and he placed them on shelf
Stored food not covered. Cut onions in walk in cooler, employee coved them
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. On prep area
Mar 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Container of medicine improperly stored. Above dry noodles, moved to bottom shelf
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went to get hat from car then scooped food!explained to him and he washed hands
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees opened bottle to drink then he scooped food, explained to him and he washed hands
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. For cooked broccoli, employee wrote time
No soap provided at handwash sink. In restrooms, employee placed some
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork 2 days ago, dated by mgr
Spray bottle containing toxic substance not labeled. Red solution, cleaner by employee
Bowl or other container with no handle used to dispense food. On soy
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on prep table, mgr removed it
Employee with no hair restraint while engaging in food preparation. Cook cooking, put one one
Floor soiled/has accumulation of debris. By water heater and storage shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soap dispenser at front counter
Outer openings not protected with self-closing doors. Rear door
Single-service articles improperly stored.
Stored food not covered. Cut veggies, covered by employee
Water leaking from pipe and/or faucet/handle. Base of faucet in prep sink
Wet wiping cloth not stored in sanitizing solution between uses. Discarded by employee
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate18 Basic
Show 25 findings ▾
Container of medicine improperly stored. A couple of medicines on prep table, employee moved them
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 on shelf above beef, both on trays, in walk in freezer, employee rearranged
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. For cooked wings, he wrote time on
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f cooked broccoli, employed write time and wrote it on 4 hrs procedure
Handwash sink used for purposes other than handwashing. A couple of things in hand sink by cook line, employee moved them
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, employee placed some
Spray bottle containing toxic substance not labeled. In hand sink, cleaner by employee
Bowl or other container with no handle used to dispense food. In soy sauce, employee removed it
Clean utensils stored between equipment and wall. Knives employee moved them
Current Hotel and Restaurant license not displayed. Old one
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on prep table, employee discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on shelf above prep area, employee moved them
Employee with no hair restraint while engaging in food preparation. Cook cooking, put a hat on
Equipment in poor repair. Gasket in prep area
In-use wet wiping cloth/towel used under cutting board. Employee removed it
Interior of microwave with rust that has pitted the surface
Interior of refrigerator or freezer in disrepair/has exposed insulation. Front counter cooler has a crack inside
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
Outer openings not protected with self-closing doors. Rear door
Raw fruits/vegetables not washed prior to preparation. Employee opened big bag with carrots and started to peel them, explaining to him
Reuse of single-service or single-use articles. Cardboard box used for egg roll, employee changed container
Single-service articles improperly stored. Boxes with to go container on floor, dining area
Stored food not covered. Cut onions and bell peppers in walk in cooler, employee covered them
Water leaking from pipe and/or faucet/handle. On prep sink
Wet wiping cloth not stored in sanitizing solution between uses. Employee discarded it
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.