Fire Wok
85 Ava Way Ste #104, Saint Augustine, FL 32084 · Permanent Food Service · License 6502044
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 7 basic (4 repeats)-21
- Safety score79
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 24, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over sweet and sour sauce. Person in charge placed eggs on bottom shelf of reach in cooler.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed person come out of walk in cooler and touch raw beef without washing his hands first. Addressed and person washed hands.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Items in both hand washing sinks. Spoons in back and book and charger in front. Person in charge removed all items.
Fixed on the spot
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Rice not labeled.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Container of oil on floor. Person in charge moved oil.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife wedged between 2 prep tables. Person in charge removed knife.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
To go cups used to scoop flour and rice. Tin can used as a rice scoop. Person in charge removed all items.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Wet rag under cutting board. Person in charge removed.
Fixed on the spotRepeat violation
Cloth used as a food-contact surface.
Dry rag used under raw shell eggs. Person in charge removed rag.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Back door was open. Person in charge closed door.
Fixed on the spot
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
- 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.