Foo Wong Garden
1206 Park Ave, Orange Park, FL 32073 · Permanent Food Service · License 2000866
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection4 high priority (1 fixed by the Sep 9 follow-up, 3 fixed on the spot), 2 intermediate, 5 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed wonton (44°F - Cold Holding); egg rolls (45°F - Cold Holding). Operator states items were moved from non functioning reach in cooler. Retemped at 40-41°F by end of inspection. Also in walk-in cooler Cooked Shrimp (45°F - Cold Holding); Cut Cabbage (46°F - Cold Holding), Cut cabbage 46°F Cold Holding. Person in charge states has been in and out of unit. Turned unit down during inspection. Ambient temperature of unit 43°F by end of inspection.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Fried Rice (126°F - Hot Holding); in rice warmer. Operator removed rice and reheated on cook line to Fried Rice (165-170°F - Reheating);.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw frozen scallops no longer commercially packaged stored on shelf above no longer commercially packaged peppers and pineapple. Operator moved to appropriate location.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed no vacuum breaker on hose Bibb in restroom.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of bbq soiled with food debris. Currently not in use, used as storage.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed ice machine added to front counter where no hand wash sink is located. Person in charge states added approximately 3 months ago. Only hand wash sink is in back kitchen near triple sink. No plans on file, only application under historic file.
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up on two shelves in reach in freezer next to hand washing station.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed old labels on 3 pots on rack in clean dish storage area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed grease build up on side of cook top on main cook line next to fryer.
Code 35, Insects, rodents, pests and animals: Dead insects on premises.
Observed 3 dead ants in closet next to restroom. Person in charge began cleaning.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed hole around plumbing in back corner under wash ware area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.