China Wok
2220 County Road 210 W Ste 307, St. Johns, FL 32259 · Permanent Food Service · License 6501648
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection3 high priority (1 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 8 basic (2 repeats)-31
- Administrative complaint on Aug 28Counts in full until a follow-up finds the problems fixed-20
- Safety score49
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 visitAug 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 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.
At cook line in bottom section of flip top reach-in cooler, tofu (44°F - Cold Holding). Operator stated tofu out for orders. At cook line in top section of flip top reach-in cooler, cooked pork (45°F - Cold Holding). Pork filled above chill line of pan.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In refrigerator by front counter, raw chicken stored over cooked chicken and sauces. Operator moved raw chicken to bottom shelf.
Fixed on the spotRepeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
At mop sink in back kitchen, missing backflow preventer on end of faucet before hose.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Handwash sink by front counter, no paper towels. Employee supplied towels.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
In kitchen by walk-in cooler, container of soy sauce on floor. Operator moved soy sauce. At cook line, container of oil on floor. Operator moved oil.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
In kitchen at rice units by walk-in cooler, scoops in standing water at 84f. Operator discarded water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
At back kitchen area, plastic togo containers used as scoops in cornstarch and flour. Operator discarded containers.
Fixed on the spot
Cardboard used to line food-contact shelves.
Cardboard used to line shelves throughout kitchen and walk-in cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gasket on refrigerator of white refrigerator/freezer has build up of food debris. At cook,line, sides of fryers have build up of grease and food debris. At cook line, hood filters have grease buildup.
Repeat violation
Code 25, Single-service items: Reuse of single-service or single-use articles.
Lids for chicken nixes reused for cooked egg rolls in walk-in cooler.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
At back kitchen handwash sink, drain line leaking on floor.
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or cry soiled/has accumulation of debris.
Floor under cooking equipment has build up of residue/debris/grease.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.