Hot Wok
6765 Dunn Ave Ste 324, Jacksonville, FL 32219 · Permanent Food Service · License 2614765
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 3 routine inspection1 high priority (1 repeat), 4 intermediate (2 fixed on the spot), 9 basic (1 repeat)-28
- Administrative complaint on Sep 3Counts in full until a follow-up finds the problems fixed-20
- Safety score52
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 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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.
In chest reach-in freezer, open tray of raw beef covered with plastic wrap stored on top of boxes of raw shrimp. Operator moved beef to proper storage.
Repeat violationAdministrative complaint
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.
Cooked chicken and cooked eggrolls in walk-in cooler have no date marked. Operator states both products prepared two 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.
No written procedures available. Provided DBPR Form HR 5030-104.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwash sink next to three compartment sink has a step stool and hose sprayer in the sink. Operator removed items from the sink.
Fixed on the spot
No soap provided at handwash sink.
No soap at handwash sink by three compartment sink.
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw shrimp being thawed at room temperature at the three compartment sink. Employee moved shrimp to walk-in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple containers of cooked chicken and one container of raw shrimp not covered in the walk-in cooler.
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 stored on top of cut cabbage in the flip top reach in cooler in kitchen. Operator removed the beverage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler shelving has rust.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up observed in large chest reach-in freezer and stand-up reach-in freezer next to the prep table. Also, stand-up reach-in freezer interior bottom in disrepair with insulation exposed.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler/Walk-in cooler interior/shelves have accumulation of soil residues.
Shelving in walk-in cooler has white mold-like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on reach-in cooler across from fryers, walk-in cooler door and on flip top reach in cooler in kitchen are soiled. Hood filters have grease build up.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach on top of can of soy sauce on rack by back exit. Operator removed/discarded dead roach.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
No choking poster available. Provided DBPR Form HR 5030-105.
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.