King Wok
11043 Crystal Springs Rd #3, Jacksonville, FL 32221 · Permanent Food Service · License 2613466
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection2 high priority (fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 2 basic (1 repeat)-19
- Administrative complaint on Jul 15Counts in full until a follow-up finds the problems fixed-20
- Safety score61
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 15, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed no time markings on any food item being held on time as a public health control in kitchen. Person in charge stated food items were removed from walk-in cooler 2.0 hours prior and placed time markings.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
Observed cooked chicken stored in cardboard box raw chicken originally came in. Person in charge began transferring chicken to food-grade containers.
Fixed on the spot
Intermediate3
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.
Observed multiple boxes of cooked chicken items cooked within past 48 hours with no date marking stored in walk-in cooler.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed metal pan stored in hand wash sink closest to dish area. Person in charge removed pan.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sinks at start and end of cook line. Person in charge provided paper towels.
Fixed on the spot
Basic2
Code 21, Wiping cloths and linens: Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Observed metal scrub brush being used on in-use food-contact surfaces on cook line. Inspector educated potential risk of metal scrub brushes on food-contact surfaces.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed mold like substance build up on walk-in cooler door gaskets.
Repeat 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.
- 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.