China Wok
4765 Hodges Blvd #17, Jacksonville, FL 32224 · Permanent Food Service · License 2612685
What drove the grade
Handwash sink used for purposes other than handwashing.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection1 intermediate (fixed on the spot), 7 basic (2 repeats)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Equipment stored in back kitchen hand wash sink. Moved by manager.
Fixed on the spot
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Frozen cooked pork and frozen vegetables stored on speed reach shelf thawing at room temperature. Employee place back in walk in cooler
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk in cooler with torn gasket
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of fryer with grease build up
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Exterior under handle of of reach in freezer door soiled
Code 25, Single-service items: Reuse of single-service or single-use articles.
Operator using cut jug gallon to dispense food
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tiles in kitchen area above walk in cooler and food prep areas
Repeat violation
Floor soiled/has accumulation of debris.
Floor under cooking equipment soiled
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.