Hot Wok

47 University Blvd N, Jacksonville, FL 32211 · Permanent Food Service · License 2612682

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 intermediate (1 repeat), 6 basic (2 repeats)
-30
Safety score70

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

Inspection history

1 inspection · 1 visit

Oct62026

Routine inspection

13 violations found

First visitOct 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
- 3 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Tofu 53f in 2 door flip top cooler, just sitting on top of other pans of food. wings 55f general chicken 58f items where on counter before placing in cooler
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shelled eggs stored over sauce buckets in walk in cooler
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Containers of raw chicken stored over raw beef in walk in cooler, employee moved
  Fixed on the spot
Intermediate4
- 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.
  -General chicken no date marking -cooked noddles
  Repeat violation
  Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
  Cooked pork
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener soiled with black grease residue
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle with yellow substance no labels
Basic6
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw Chicken thawing at room temperature at triple sink
  Repeat violation
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Cases of shrimp on floor of walk in freezer
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Opened personal drink over reach in flip top cooler
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -Cup used as a scooper in sugar - cup used a scooper in corn starch
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Fan covers soiled with dust in walk in cooler -gasket on single door flip top cooler on line soiled with black slime like residue
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Plastic gallon jug cut to be used as a scooper.
  Repeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.