China Wok
4320 Deerwood Lake Pkwy Ste 206, Jacksonville, FL 32216 · Permanent Food Service · License 2613352
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection5 high priority (fixed before it reopened Oct 23), 2 intermediate (fixed before it reopened Oct 23), 14 basic (4 repeats); basic violations cost 12 at most-31
- Emergency closure on Oct 22, reopened Oct 23Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-20
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 23, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitOct 23, 2026 Still closed
The inspector came back, but the problems still weren't fixed, so the business stayed closed.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
2 live roaches on shelf at front counter, killed by operator
Administrative complaint
- First visitOct 22, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
68f raw pork marinating in triple sink, operator stated it'll be cooked latter, nobody worked on it during inspection, explained to operator and he placed them in walk in cooler
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.
Uncooked shrimp on shelf above cooked chicken, both boxes opened, also bag with raw chicken on top of bag with cooked pork in box freezer, bagged here, employee rearranged
Fixed on the spot
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 in bag on top of bag with raw beef in box freezer
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked egg then changed gloves and grabbed clean container and bag of noodles, explained to him and he washed hands
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
One live roach on floor by bulk containers next to triple sink, 5 live roaches on hinge at walk in cooler, 5 live roaches on box with personal food on back storage, 13 live roaches by mop sink and hand sink by cook line, 1 live roaches in bathroom, some killed by employee
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Gloves in hand sink, employee moved them
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Red substance by triple sink, employee stated it's cleaner
Basic14
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed peppers on shelf above cut onions, walk in cooler m employee rearranged
Fixed on the spot
Food stored on floor.
Soy sauce in bucket, also case of raw chicken on floor in walk in cooler, employee placed it on shelf
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
On soy sauce, employee removed it
Fixed on the spot
Equipment in poor repair.
Gasket torn in prep cooler
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Food storage container/container lid cracked or broken.
Cracked container for flour under prep table
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On prep table, employee discarded it
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Shelf with old food build up in prep cooler
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelf under prep table by cook line with old build up, fan dusty by server line
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach in walk in cooler, on floor, 7 dead roaches under triple sink and by bulk containers, 6 dead roaches under roach by walk in cooler, 1 dead roach on floor by box freezer, 3 dead roaches under upright bbq, all cleaned up by employee,
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Under hand sink by cook line and rice warmer, no cove molding
Ceiling tile missing.
One moved leaving a hole above walk in cooler
Floor soiled/has accumulation of debris.
Old food build up under cooking equipment
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
None. Emailed one
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.