Hot Wok
14333 Beach Blvd 102B, Jacksonville, FL 32250 · Permanent Food Service · License 2612732
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection3 high priority (2 fixed on the spot, 2 repeats), 4 basic (3 repeats)-23
- Administrative complaint on Jul 22Counts in full until a follow-up finds the problems fixed-20
- Safety score57
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 visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 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 cold held at greater than 41°F.
Observed in reach in cooler Cut cabbage (55°F - Cold Holding)over filled in pan . Manager removed excess cabbage from Pan.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw chicken stored over raw shrimp located in walk in cooler. Observed raw chicken over raw beef located in stand alone freezer. Manager removed and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed total of 4 flying insects. 3 flying insects in prep area. 1 flying insect in dining area.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen shrimp in tub of water. Employee removed and placed inside walk in cooler.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee engaging in food preparation without hair restraint.
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed wiping cloth under cutting board. Employee removed from cutting board.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Fixed on the spotRepeat violation
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.