KING WOK
11043 CRYSTAL SPRINGS RD #3, Jacksonville FL 32221 · 904-783-8848
Last inspected Jul 15, 2026 · 7 visits since September 2023
OCT 24
MAR 25
SEP 25
MAR 26
JUL 26
▼ IMPROVING
5 inspections trending up, 16 points better than where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw intact pork was stored over raw shrimp. Operator removed pork from shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food placed in soiled container/equipment. Observed cooked chicken stored in cardboard box raw chicken originally came in. Person in charge began transferring chicken to food-grade containers.
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 and the time removed from temperature control cannot be determined. Observed no time markings on any food item being held on time as a public health control in kitchen. Person in charge stated food items were removed from walk-in cooler 2.0 hours prior and placed time markings.
Handwash sink used for purposes other than handwashing. Observed metal pan stored in hand wash sink closest to dish area. Person in charge removed pan.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks at start and end of cook line. Person in charge provided paper towels.
Show the remaining 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple boxes of cooked chicken items cooked within past 48 hours with no date marking stored in walk-in cooler.
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed metal scrub brush being used on in-use food-contact surfaces on cook line. Inspector educated potential risk of metal scrub brushes on food-contact surfaces.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance build up on walk-in cooler door gaskets.
Mar 17, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves rinse off soiled container in three compartment sink then engage in food preparation on cook line without changing gloves and washing hands. Inspector educated employee proper handwashing procedures.
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 and the time removed from temperature control cannot be determined. Observed no time markings for any of the food items being held on time as a public health control. Person in charge stated food items were removed from walk-in cooler 20 minutes prior added time markers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed 3 containers of cooked chicken with no date markings person in charge stated were cooked 2 days prior in walk-in cooler. Person in charge added date markers.
Bowl or other container with no handle used to dispense food. Observed plastic bowl being used as a scooping mechanism in cooked chicken container in standing reach in cooler at start of cook line.
Cardboard used to line food-contact shelves. Observed cardboard lining multiple food-contact shelves throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; mold like substance build up on reach in cooler door gaskets on cook line. Heavy mold like substance build up on walk-in cooler door gaskets.
Sep 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
Show 9 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. Observed raw chicken stored over raw beef in walk-in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 2 bags of raw beef at temperatures of 61-64F stored near back prep table. Person in charge stated raw beef was removed from walk-in cooler to be sliced 1 hour prior. Only other employee was in middle of cutting large batch of raw chicken. Raw beef had not been started being cut by end of inspection. Person in charge moved raw beef back to walk-in cooler. Raw beef (61-64F - Cold Holding)
Bowl or other container with no handle used to dispense food. Observed bowl with no handle used for scooping in flip top cooler on cook line. Person in charge removed.
Cardboard used to line food-contact shelves. Observed soiled cardboard lining shelf under microwave on bottom shelf of prep table with food items nearby.
Food-contact surface not smooth and easily cleanable. Observed plastic jug with hollow handle cut in half and used as a scooping mechanism in fried rice. Person in charge voluntarily discarded.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep table and flip top cooler on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk-in cooler door.
Ripped/worn tin foil used as shelf cover. Observed multiple food-contact shelves with torn tin foil throughout kitchen.
Working containers of food removed from original container not identified by common name. Observed multiple unlabeled containers of white powdery substance stored in dry storage across from walk-in cooler.
Mar 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over onions in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored over container of raw beef in the walk in cooler. Operator switched items around.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of noodles at 58F and container of bean sprouts at 72F. Operator added items to time control and added time marking.
Handwash sink not accessible for employee use at all times. Rice cooker lid in rear kitchen handsink. Removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of cooked chicken, cooked two days prior prior, in walk in cooler.
Spray bottle containing toxic substance not labeled. Spray bottle under three compartment sink with yellow liquid, not labeled.
Employee personal food not properly identified and segregated from food to be served to the public. Coffee creamer in make a table cooler and frozen salmon in upright freezer.
Employee with no hair restraint while engaging in food preparation. All kitchen employees without any hair restraint/hats.
Equipment in poor repair. Cracked bus tub full of rice.
Food stored on floor. Container of raw chicken on floor in walk in cooler. Operator relocated to shelf.
In-use knife/knives stored in cracks between pieces of equipment. Knife on cook line between cooler and table. Removed by operator.
No conspicuously located ambient air temperature thermometer in holding unit. In two door reach in across from fryers. Operator added one.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and make table cooler gaskets soiled.
Reuse of single-service or single-use articles. Single use box, used for food storage. Manager discarded.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed broccoli over cut ready to eat carrots.
Working containers of food removed from original container not identified by common name. Containers of salt and container of MSG not labeled.
Oct 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Observed; one can of soy sauce in dry storage area at rear of establishment with dent along top seam. Two cans of pineapple juice in dry storage area at rear of establishment with dents along seam.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed; container of raw chicken removed from commercial packaging in walk in freezer stored over opened bag of krab sticks. Also, raw chicken removed from commercial packaging in walk-in freezer stored over opened box of cooked shrimp. Person in charge moved krab sticks and cooked shrimp to top shelf.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed two shell eggs in walk-in cooler cracked with exposed yolk.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pan of cooked noodles at 86F person in charge stated was cooked an hour prior. Pan was stored at room temperature near three compartment sink by rear entrance with rear entrance door propped open. Person in charge moved pan of cooked noodles to walk-in cooler to cool at proper rates.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled and grooved cutting boards stored in three compartment sink on prep shelf.
Handwash sink used for purposes other than handwashing. Observed two boxes and a wiping cloth in hand wash sink by front of cook line. Person in charge removed items.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator holding cooked chicken and cooked egg rolls on time with proper time markers but no written plan. Inspector provided operator with time as a public health control paper work, DBPR Form HR 5022-090.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles in three compartment sink area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on wire rack shelf by canned food items in dry storage area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee on cook line handling food items while wearing a watch.
Employee with no hair restraint while engaging in food preparation. Observed employee on cook line handling food items with no hair restraint. Person in charge asked employee to put on hair restraint. By end of inspection, employee did not put on hair restraint.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; hood filters above wok station has grease build up. Gaskets on reach in cooler doors soiled. Sides of fryers with grease build up.
Outer openings not protected with self-closing doors. Observed inner metal door at rear of establishment unable to self close and with hole in screen. Outer back door was propped open by storage container.
Utensils in poor condition. Observed one knife on cutting board at flip top cooler station with chipped corner of blade.
Feb 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
Show 14 findings ▾
Container of medicine improperly stored. In dry storage room next to canned food, medicine stored over food and soy sauce. Operator removed.
Dented/rusted cans present. See stop sale. In dry storage area of kitchen, three cans of green beans were dented at seam. One can of soy sauce was dented at seam. Operator discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer in kitchen, raw scallops placed over opened bag of ready to eat Krab sticks. Operator put in correct order.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw intact pork was stored over raw shrimp. Operator removed pork from shelf.
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. Fried chicken sitting on prep counter next to hand wash station is kept on time per manager. No time markings. Operator stated they just took them out of fridge 15 mins prior. Operator added time markings.
Handwash sink used for purposes other than handwashing. Hand wash station in front of kitchen had metal scrubber and gloves in sink. Operator removed from sink.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above walk in cooler has hole.
Employee with no hair restraint while engaging in food preparation. Two employees not wearing hats as needed. Operator informed two employees to put on hats.
Food stored on floor. Container of cooking oil on ground next to fryers. Operator removed from floor.
Garbage can located outside has no lid or lid open/broken. Dumpster lid broken. Operator stated dump truck driver broke recently.
Grease receptacle lid open, broken, or missing. Grease receptacle open at inspection.
In-use tongs stored on equipment door handle between uses. Observed tongs used for cooking on metal piping for hood below wok station. Operator removed.
Nonfood-contact surface soiled with grease. Hood filters
Reuse of single-service or single-use articles. Container that was previously used to ship egg rolls repurposed as holding cooked chicken. Jug cut to make scoop. Operator discarded jug.
Sep 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
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. At fry station, multiple items held on time with no time marked on containers per written procedures. Items out 1 hour. Operator marked time.
Handwash sink used for purposes other than handwashing. Front handwash sink has metal,scrub pad in sink. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at prep area, no paper towels. Operator supplied.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In prep area, multiple employee personal items stored on dry storage shelf and on can of ketchup. Operator removed all items.
Food stored on floor. At prep area, case of oil on floor. Employee moved to storage rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In prep area, bulk flour containers have soiled exteriors.
Reuse of single-service or single-use articles. Cardboard boxes for egg rolls reused for cooked chicken. Operator moved chicken to plastic containers.
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.