China Wok
155 Bartram Market Dr Ste 140, St. Johns, FL 32259 · Permanent Food Service · License 6502373
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 Oct 22 complaint inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 8 basic (2 repeats)-17
- Administrative complaint on Oct 22Counts in full until a follow-up finds the problems fixed-20
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At fry station, chicken (59°F - Cold Holding). Operator stated chicken just brought from back, returned to walk-in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At front handwash sink, rubber gloves in sink. Operator removed gloves.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
At back kitchen, container of soy sauce and bag of onions stored on floor. Employee moved items to shelf.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
In walk-in cooler, multiple food items identified as personal stored on shelf with customer foods.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
At cook line, knife stored in gap between reach-in cooler and prep table.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
At fry station, bottle water on microwave. At cook line reach-in cooler, open bottle water in bottom section of cooler. Operator moved waters.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In back kitchen, plastic togo cups used as scoops in potato starch, soy sauce and seasoning.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
At soup station, wet towel on counter. Operator moved towel.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At back kitchen, multiple containers have exteriors with food debris/residue. At back kitchen, shelves at rice cooker soiled with food debris.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and /or ceilings soiled/has accumulation of debris.
At cook line, floor by smoker soiled with debris and residue.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.