China Wok
6855 Wilson Blvd Unit 14, Jacksonville, FL 32210 · Permanent Food Service · License 2615833
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection3 high priority (fixed on the spot, 1 repeat), 1 intermediate, 6 basic (2 repeats)-22
- Administrative complaint on Sep 24Counts in full until a follow-up finds the problems fixed-20
- Safety score58
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 visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed cooked chicken items held on time as a public health control with no time markings. Person in charge stated chicken was removed from walk-in cooler 2 hours prior and added time markings.
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 chicken stored over ready to eat egg rolls in standing reach in freezer near rear exit. Person in charge rearranged food items to proper storage levels.
Fixed on the spotRepeat violationAdministrative complaint
Food placed in soiled container/equipment.
Observed broccoli florets stored in cardboard box raw chicken originally was delivered in walk-in cooler. Person in charge moved broccoli to clean foo-grade container.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled spray bottle with pink chemical inside stored near restrooms.
Basic6
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting board with grooves and no longer smooth and easily cleanable stored on center prep table.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on cutting board and not in sanitizer solution between uses.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed grease build up on hood filters above cook line.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed single service forks, knives, and spoons in containers with no protective coverings on table in lobby. Person in charge added lids to containers.
Fixed on the spot
Reuse of single-service or single-use articles.
Observed single-service gloves being reused to scoop cooked chicken items on cook line.
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.
Observed employee cell phone stored on prep shelf above flip top cooler on cook line.
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.