Happy Wok

8595 Beach Blvd Ste# 348, Jacksonville, FL 32216 · Permanent Food Service · License 2612952

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Employee washed hands with no soap.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
1 high priority (fixed on the spot), 5 intermediate (2 fixed on the spot), 11 basic
-27
Safety score73

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

Inspection history

1 inspection · 2 visits

Sep32026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitOct 23, 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 visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 1 High priority
- 5 Intermediate
- 11 Basic
What the inspector cited
High priority1
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
  Operator grabbed raw chicken stick then rinsed hand in hand sink and then closed tray with food, explained to her and she washed hands
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked chicken a couple of days ago
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed one
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Container in hand sink in back cook line area, operator removed it
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Yellowish liquid on shelf by cook line, operator stated it's stove cleaner
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only employee expired in 1/2026
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White powder in bucket, operator stated it's salt
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Cut cabbage, 40f, and cut onions in walk in cooler, operator covered them
  Fixed on the spot
  Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed peppers on shelf above cut onions in walk in cooler
  Fixed on the spot
  Food stored on floor.
  Sauce in bucket by storage shelf, operator placed it on shelf
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  88f water for rice scoop, employee discarded it
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In soy sauce, operator removed it
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of cont wire for salt by hand sink in back cook line, gaskets either blackish build up in prep cooler
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand sink in back cook line area, emailed one
- 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.
  Purse above prep cooler, operator moved it to bottom shelf
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed one
  Fixed on the spot
  No copy of latest inspection report available.
  Couldn't find it
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.