China Wok

12123 Lem Turner Rd #5, Jacksonville, FL 32218 · Permanent Food Service · License 2613855

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Jul 15, 2026

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority, repeat · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
2 high priority (1 fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 9 basic (3 repeats)
-27
Administrative complaint on Jul 15
Counts in full until a follow-up finds the problems fixed
-20
Safety score53

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

Inspection history

1 inspection · 1 visit

Jul152026

Routine inspection

12 violations found

First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 2 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In glass door beverage cooler, chicken (72°F - Cold Holding) per operator left out on counter during lunch rush then placed back into reach in cooler. Discussed utilizing existing time as public health control as alternative.
  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.
  In stand up reach in freezer container of plastic wrap raw beef over sealed ready to eat dumplings.
  Repeat violationAdministrative complaint
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Water dispenser nozzle at dining room soda station has calcium debris build up. Interior of reach in freezer and glass door reach in cooler have food debris in base and side of cooler.
  Repeat violation
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  In standup reach in freezer, uncovered chicken and beef on a stick.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee personal food in reach in freezer over food for customers.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Metal bowl used as scoop for items in flip top reach in cooler and bulk rice.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave opposite fryers with burned in food debris along edges.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On shelf over three compartment sink, clean metal containers stacked while wet.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Acoustic ceiling tiles over food prep cook line.
  Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
  Grease dripping under cook line hood system down wall.
  Floor soiled/has accumulation of debris.
  Floors under equipment of cook line have grease/food debris build up.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee tools stored over bulk seasoning on storage shelf behind cook line.
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.