Wok House
12630 Beach Blvd #3, Jacksonville, FL 32246 · Permanent Food Service · License 2612886
What drove the grade
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection1 high priority (no follow-up needed), 1 intermediate (1 repeat), 12 basic (1 repeat); basic violations cost 12 at most-19
- Safety score81
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 visitOct 30, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack raw shell eggs and then handling to go containers without washing hands. Observed employee cashier handling cash transactions and then handling food prep in kitchen without washing hands.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board at make table is stained
Repeat violation
Basic12
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Frozen raw chicken stored thawing three compartment sink at room temperature. Employee place back in walk in cooler
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Dry rice in bin stored not covered in kitchen. Sauces in walk in cooler stored not covered. Employee covered all
Fixed on the spot
Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed box of mushrooms stored over prep washed produce on shelf in walk in cooler. Moved by manager.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs stored on hanging on wok line near on and off switch for burner which employee used with knees
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink stored on prep table next to food
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl with no handle stored in cooked rice container
Cutting board has cut marks and is no longer cleanable.
Cutting board at make table with cut marks
Equipment in poor repair.
Reach in freezer gasket torn
Code 21, Wiping cloths and linens: Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Operator using steel scrubby to clean while in use with food contact surface. These materials may not be used on in-use food-contact surfaces because the food-contact surfaces are not in the process of being washed, rinsed, and sanitized
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan cover on walk in cooler soiled
Repeat violation
Code 25, Single-service items: Reuse of single-service or single-use articles.
Observed 2 cut jugs with handle stored that is used to scoop food as per employee in kitchen. Observed stored wanton noodles in packages stored in old raw chicken wax box in kitchen Employee discarded.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tiles in entire kitchen area
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.