New Wok

1281 Penman Rd, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2613739

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Aug 21, 2026

What drove the grade

Shell eggs in use or stored with cracks or broken shells.High priority, repeat · fixed by the Aug 21 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
5 high priority (3 fixed by the Aug 21 follow-up, 2 fixed on the spot, 1 repeat), 3 basic (1 repeat)
-21
Administrative complaint on Aug 19, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score67

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug192026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitAug 21, 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 visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 5 High priority
- 3 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in walk in cooler To Fu (48°F-50°F - Cold Holding); Krab cheese Rangoon (48°F-50°F - Cold Holding); Cooked pork egg rolls (49°F-50°F - Cold Holding); Cooked noodles (46°F-50°F - Cold Holding); Raw shrimp (46°F-50°F - Cold Holding); Steamed pork dumplings (46°F-50°F - Cold Holding); Cream cheese (46°F-50°F - Cold Holding); Fried dark meat chicken (46°F-50°F - Cold Holding); Fried white meat chicken (46°F-50°F - Cold Holding). See stop sale Cooler has an ambient temperature of 51°F. Establishment was closed previous day.
  Shell eggs in use or stored with cracks or broken shells.
  See stop sale. Observed 2 cracked raw shell eggs stored with raw shell eggs in walk in cooler. See stop sale.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in walk in cooler To Fu (48°F-50°F - Cold Holding); Krab cheese Rangoon (48°F-50°F - Cold Holding); Cooked pork egg rolls (49°F-50°F - Cold Holding); Cooked noodles (46°F-50°F - Cold Holding); Raw shrimp (46°F-50°F - Cold Holding); Steamed pork dumplings (46°F-50°F - Cold Holding); Cream cheese (46°F-50°F - Cold Holding); Fried dark meat chicken (46°F-50°F - Cold Holding); Fried white meat chicken (46°F-50°F - Cold Holding). See stop sale Cooler has an ambient temperature of 51°F. Establishment was closed previous day. Observed in reach in cooler on cook line Steamed broccoli (73°F - Cold Holding); cut cabbage (67°F - Cold Holding); Cooked pork (59°F - Cold Holding); Cooked shrimp (54°F - Cold Holding); Krab cheese wonton (54°F - Cold Holding); Rice noodles (58°F - Cold Holding). Employee placed items inside reach in cooler. Cooler has an ambient temperature of 40°F.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed walk in cooler at 51°F ambient temperature. Raw shell eggs stored in walk in cooler. Establishment closed previous day.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed in pan next to cooker Cooked rice (73°F - Hot Holding). Employee removed and placed inside reach in cooler.
  Fixed on the spot
Basic3
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed case of cabbage stored on floor of walk in cooler.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee energy drink on prep table. Employee removed and stored properly
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed walk in cooler door gasket soiled with mold like substance.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.