HOT WOK
HOT WOK has 1 health inspection on file for its JACKSONVILLE location, with an overall rating of 1.0/5.
47 UNIVERSITY BLVD N, JACKSONVILLE 32211
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection Date: 8/6/2025
Inspection #: Visit ID: 10935335
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in soy sauce,
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks open water bottles and energy drink throughout the kitchen, discarded Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen no hat
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and wall in back prep area next to walk in cooler. Knife removed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on coolers -fan covers in walk in cooler soiled with dust
- 35B-03-4:Basic - Outer openings not protected with self-closing doors Back door left open, employee closed. Corrected On-Site
- 25-32-4:Basic - Reuse of single-service or single-use articles. Multiple Cut jugs used as a scooper
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large green containers with white substances inside Soy sauce bucket with white substance inside States they are flour sugar and msg,
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings stored over raw pork in walk in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. General chicken 55-69f in reach in cooler
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips for triple sink
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees on shift
- 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. Cooked pork in reach in cooler no date marking