KING WOK
Crystal Springs Road
Jacksonville, Florida, 32221
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/14/2025
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice and flour from bulk containers in back of kitchen.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 3 employees preparing food on cook line and prep area.
- 08B-38-4:Basic - Food stored on floor. Multiple buckets of soy sauce and rice on cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of plastic food containers used to hold raw chicken in on cook line.
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 employees eating food in back of kitchen then contained to prepare food without washing hands first. Repeat Violation Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork mixture stored over cooked pork, all removed from original packaging, in walk in freezer. Also raw beef stored over raw fish in walk in freezer, all removed from original packaging. Also raw chicken stored over soy sauce in walk in cooler. Also raw pork mixture stored over sauces in walk in cooler. Operator began to rearrange during inspection. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket under triple sink reading 200ppm, operator remade to 100ppm. Corrected On-Site Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kung Pao sauce (98F - Cooling, after 30 minutes 98F) in covered plastic bucket in walk in cooler, per operator sauce was cooked 30 minutes prior, lid removed. **Corrective Action Taken** Repeat Violation
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certifications expired in 2024 Warning
Food safety inspection conducted on 3/14/2025 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 8/6/2024
High Priority
6
Intermediate
6
Basic
2
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Fans guards in walk in cooler. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Two wet mops sitting on floor next to mop sink in back of kitchen.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. bbq pork (82F - Cooling after approximately 3 hours, after 45 minutes 82F); cooked noodles (86F - Cooling, after approximately 3 hours, after 45 minutes 80F) stored on sheets pans in stacks over 2 inches deep, per operator all items where made approximately 3 hours prior, all items moved to walk in cooler, after 45 all items where still over 70F.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. bbq pork (82F - Cooling after approximately 3 hours, after 45 minutes 82F); cooked noodles (86F - Cooling, after approximately 3 hours, after 45 minutes 80F) stored on sheets pans in stacks over 2 inches deep, per operator all items where made approximately 3 hours prior, all items moved to walk in cooler, after 45 all items where still over 70F.
- 12A-20-4:High Priority - Employee washed hands with no soap. Employee washed hands in triple sink without any soap.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork mix stored over cooked chicken in walk in freezer, all items removed from original container. Also raw chicken stored over raw beef in walk in freezer, all items removed from original container. Raw chicken stored over cooked chicken in walk in freezer, all items removed form original container
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. general Tso sauce with cooked onions (82F - Cold Holding) on cook line, per operator sauce was made about 2 hours prior and will be discarded in the next hour, sauce placed on time control. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at triple sink reading 200ppm, operator added water. **Corrective Action Taken**
- 09-17-4:Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. 2 employees in prep area cutting raw pork with bare hands then touched cooked noodles and cut cabbage with same hands without any handwashing.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink without any soap.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. bbq pork (82F - Cooling after approximately 3 hours, after 45 minutes 82F); cooked noodles (86F - Cooling, after approximately 3 hours, after 45 minutes 80F) stored on sheets pans in stacks over 2 inches deep, per operator all items where made approximately 3 hours prior, all items moved to walk in cooler, after 45 all items where still over 70F. cooked shrimp (69F - Cooling, after 45 minutes 69F) in covered deep metal bowl in walk in cooler, cover removed. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Lids to large buckets blocking hand wash station by walk in cooler, lids removed Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Operator rinsed off wet cloth in hand wash station by front counter.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator's daughter that only works the register does not have proof of reporting agreement, agreement signed. Corrected On-Site
Food safety inspection conducted on 8/6/2024 revealed 14 total violations (6 high priority, 6 intermediate, 2 basic).
Inspection on 3/11/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/8/2024
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floors/walls/ceilings soiled/has accumulation of debris. Floors under wok station and fryers on cook line. Floors under racks in walk in freezer. Wall under hand wash sink by front counter. Build up of cob webs in back storage area and area around mop sink. Repeat Violation Warning
- 08B-38-4:Basic - Food stored on floor. Containers of rice, salt, and soy sauce at cook line. Container of frozen shrimp in walk in cooler. Packages of raw pork in walk in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All racks in walk in cooler. Exterior of fryers on cook line. Side exterior of roasting cabinet facing cook line. Repeat Violation Warning
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee in prep area cutting broccoli before washing them.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan guards of condenser in walk in cooler. All ceiling fans in dining room. Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (47F - Cold Holding) sitting out on prep table on make line, per operator sprouts where taken out of walk in cooler less then 30 minutes prior and that they sit out for only several hours before being placed back in cooler.
Food safety inspection conducted on 1/8/2024 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 8/24/2023
High Priority
2
Intermediate
5
Basic
11
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over the walk in freezer have accumulation of dust.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on clean prep table and shelf over the reach in cooler on the main cook line.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees personal food on top shelf of sliding door reach in cooler over food to be served to customers.
- 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 phone stored on in use prep table next to employee cutting produce.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line with a separating door gasket at the bottom corner.
- 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Accumulation of grease beginning to drip off of hood system filters.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line,manifests stored between table and reach in cooler, operator relocated the knife. Corrected On-Site
- 51-18-6:Basic - No copy of latest inspection report available. No copy of the last inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table next to the rice cooker. Operator relocated the wet cloth. Corrected On-Site Repeat Violation
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from the outside of establishment and began to chop vegetables without first washing hands.
- 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 the walk in freezer, raw chicken and raw breaded shrimp over cooked chicken all in plastic bags not commercially sealed.
- 09-17-4:Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee sorting cooked ready to eat noodles into container with barehands.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable green cutting board stored behind the sink has build up of food residue staining.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in the prep area used to store utensils. Operator relocated all items from the hand wash sink. Corrected On-Site Repeat Violation
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Egg rolls cooked in establishment then frozen not being tracked by date when placed back into refrigeration.
Food safety inspection conducted on 8/24/2023 revealed 18 total violations (2 high priority, 5 intermediate, 11 basic).