DirtyFLRestaurant Inspection Data

HOT WOK

HOT WOK has 2 health inspections on file for its JACKSONVILLE location, with an overall rating of 1.0/5. Food safety practices have remained consistent.

47 UNIVERSITY BLVD N, JACKSONVILLE 32211

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 11/17/2025

Inspection #: Visit ID: 13484922

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scooper in salt
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple opened water bottling all prep tables
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and prep table, moved Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in kitchen covered with Dust Fan cover in walk in cooler
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Cut plastic cut and used as a rice scooper
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large containers of salt and flours not labeled Corrected On-Site
  • 12A-19-4:High Priority - Employee washed hands with cold water. Employee washed hands with only cold water, hot water is turned off at hand sink
  • 12A-20-4:High Priority - Employee washed hands with no soap.
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Cream cheese ragoons and cooked pork stored in used raw chicken boxes in walk in freezer
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Wontons in thank you Togo bags
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. Hot water was turned off, employee turned on hot water **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Employee provided Corrected On-Site
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork stored
  • 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 noddles
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. NO hot water at handsink in kitchen next to triple dishing sink. Employee turned on hot water **Corrective Action Taken**

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