DirtyFLRestaurant Inspection Data

CHINA WOK

CHINA WOK maintains a 2.0/5 food safety rating based on 4 health department inspections in JACKSONVILLE. Food safety practices have remained consistent.

Reedy Branch Drive
Jacksonville, Florida, 32256
Duval County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 11/17/2025

Inspection #: Visit ID: 13568943

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored along/ above food items and single service items to be served to customers. Person in charge removed and began separating. **Corrective Action Taken** Repeat Violation
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Floor and wall around grease trap and at triple sink not smooth and easily cleanable.
  • 08B-38-4:Basic - Food stored on floor. Observed buckets of sauce stored on floor near walk in cooler. Person in charge began raising. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Exterior of drill used to mix items with debris buildup on exterior.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Observed egg cartons reused to catch oil on fried chicken. Person in charge discarded. Reused food container cut to make scoop. **Corrective Action Taken** Repeat Violation
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler raw chicken stored over raw bag of carrrots. Raw ground pork stored over raw shrimp. Person in charge moved to appropriate location. Corrected On-Site
  • 03F-02-5:High Priority - 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. Items held on time frames per time paperwork 11-3pm, but were made and held after the indicated time frames. Made at 1 or 2pm, and held beyond 3pm at time of inspection. Recommended using dry erase board on site at inspection. Person in charge marked appropriately during inspection. Corrected On-Site
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed crab listed on menu on multiple menu items. Person person in charge all items are made with imitation crab only. Has disclosure on the bottom of the menu stating "we use imitation crab meat". Has new menu printed with items listed as krab, but not displayed at the time of inspection. Person in charge began marking old menus with Krab during inspection. **Corrective Action Taken** Admin Complaint
  • 14-14-4:Intermediate - Nonfood-grade tool used in food. Observed household drill used to mix items per person in charge.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on duty working at establishment for more than 60 days with no proof of employee training.

Inspection Date: 8/11/2025

Inspection #: Visit ID: 10933763

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored on cases of drinks to be served to customers in hallway. Person in charge separated. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooktop with grease buildup.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Observed chicken cooked stored in cardboard tops from boxes of raw chicken. Also, egg crates used to line bottom of strainer with cooked chicken. Person in charge began moving to bus tubs. **Corrective Action Taken**
  • 08B-12-5:Basic - Stored food not covered. Egg rolls stored uncovered in walk in cooler.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm. Person in charge began remaking. **Corrective Action Taken**
  • 41-07-4:High Priority - Container of medicine improperly stored. Employee medicine stored on container of to go sauces. Person in charge removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp and raw chicken stored over buckets of ready to eat sauces. Person in charge began rearranging. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pan of chicken stored on back hand wash sink. Person in charge removed. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy made Saturday per person in charge with no date mark.

Inspection Date: 11/13/2024

Inspection #: Visit ID: 10715254

  • N/A:No Violations Were Observed

Inspection Date: 11/7/2024

Inspection #: Visit ID: 10708642

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 11 porous ceiling tiles present in kitchen. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grease observed on vents in ceiling. Also, drain under triple sink with debris buildup.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at triple sink with deep grooving.
  • 29-18-4:Basic - Drain cover(s) missing. Drain cover missing outside back door.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Concrete unsealed around grease trap in back kitchen. Also, along wall under triple sink. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in walk in cooler cooling overnight at 69F.
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Unable to license to due items placed on warning. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw chicken no longer commercially packaged stored over raw beef no longer commercially packaged. Person in charge moved to appropriate location. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler chicken, shrimp, cream cheese, cut cabbage, noodles, tofu, bamboo shoots, pork 44-49F. Ambient temperature of unit 47F during inspection. Walked in with employees, unsure how long unit has been out of temperature. Person in charge turned unit down during inspection, called for service. Rice in walk in cooler cooling overnight at 69F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler chicken, shrimp, cream cheese, cut cabbage, noodles, tofu, egg rolls, dumplings, bamboo shoots, pork 44-49F. Ambient temperature of unit 47F during inspection. Walked in with employees, unsure how long unit has been out of temperature. Person in charge turned unit down during inspection, called for service. **Corrective Action Taken** Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine to sanitize. Unable to provide test strips.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at restroom, front and mop sinks. Person in charge turned on and water is above 85F. Corrected On-Site
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by back door is in the red.