Fast Wok
8415-5 Cheswick Oak Ave, Jacksonville, FL 32244 · Permanent Food Service · License 2612759
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection1 high priority (fixed on the spot), 1 intermediate, 3 basic (1 repeat)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 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 visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed shrimp (45°F - Cold Holding); wings (45°F - Cold Holding); rice (46°F - Cold Holding); pork (44°F - Cold Holding); cut cabbage (44°F - Cold Holding); raw beef (44°F - Cold Holding)in walk-in cooler. Operator verified ambient air temperature at 11:05a.m. at 38°F. Temperatures taken at approximately 12:15p.m by inspector. All above food moved to other reach-in coolers. Operator states they will call for service on the walk-in cooler.
Fixed on the spot
Intermediate1
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
Walk-in cooler ambient thermometer reads 40°F. Actual ambient temperature on inspector's thermometer is 48°F.
Basic3
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Open employee water bottle in flip top reach in cooler. Employee removed the water bottle.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelving under prep table has debris/dust.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Bottom of the wall under cooking equipment is in disrepair with multiple holes.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.