CHINA WOK

Name: CHINA WOK
Address: 6855 WILSON BLVD UNIT 14, JACKSONVILLE, FL, 32210, US
Rating: 28.1

6855 WILSON BLVD UNIT 14, JACKSONVILLE, FL 32210

License #2615833

🥡 Chinese ℹ️

28.1 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 10 findings · 3 critical

Routine - Food

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Highest-priority rows.

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Minor

Usually lower-risk context.

Quick take

CHINA WOK in JACKSONVILLE currently holds an InspectFL Health Score of 28.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 111 total violations — 28 critical, 13 major, 70 minor.

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Inspections on file

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Callback visits

Latest clean pass

December 10, 2025

The latest inspection on September 24, 2026 shows 10 observation rows: 3 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

111

Coverage note

Inspector notes linked where available

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03F-02-5] 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 and the time removed from temperature control cannot be determined. Observed cooked chicken items held on time as a public health control with no time markings. Person in charge stated chicken was removed from walk-in cooler 2 hours prior and added time markings.
[08B-27-4] Food placed in soiled container/equipment. Observed broccoli florets stored in cardboard box raw chicken originally was delivered in walk-in cooler. Person in charge moved broccoli to clean foo-grade container.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on center prep table.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board and not in sanitizer solution between uses.
[25-32-4] Reuse of single-service or single-use articles. Observed single-service gloves being reused to scoop cooked chicken items on cook line.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single service forks, knives, and spoons in containers with no protective coverings on table in lobby. Person in charge added lids to containers.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with pink chemical inside stored near restrooms.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over ready to eat egg rolls in standing reach in freezer near rear exit. Person in charge rearranged food items to proper storage levels.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters above cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep shelf above flip top cooler on cook line.

Disposition: Emergency order recommended
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining multiple food-contact shelves throughout kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 1 employee on cook line engaging in food preparation with no hair restraint.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk-in cooler door.
[25-32-4] Reuse of single-service or single-use articles. Observed single-service gloves being reused as scooping device in cooked chicken on cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board on reach in cooler and not in sanitizer solution between uses.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over ready to eat krab sticks in standing reach in freezer closest to rear exit of kitchen.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed; approximately 30 live roaches in joints of metal shelving unit and between shelving unit and wall above three compartment sink. Approximately 10 live roaches on shelf on speed rack closest to rear exit of kitchen under sheet tray. 3 live roaches between wall and standing reach in cooler closest to front counter. 1 live roach on floor in restroom. Person in charge began cleaning and disposing of live roaches.
[35A-23-4] Roach excrement and/or droppings present. Observed approximately 100 roach droppings in joints of metal shelving unit and between shelving unit and wall. Person in charge began cleaning area.
[03F-02-5] 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 and the time removed from temperature control cannot be determined. Observed no time markings for any food items being held on time as a public health control. Person in charge stated items were placed on time as a public health control 2 hours prior.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers of cooked food items prepared on site within last 3 days with no date marking.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed clear plastic bowl with no handle used for scooping in cooked chicken next to reach in cooler. Person in charge voluntarily discarded bowl.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard used to line multiple food-contact shelves throughout establishment.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on prep table next to flip top coolers.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle stored directly on soil at rear of establishment.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop stored in standing water next to rice warmer on cook line. Person in charge voluntarily discarded water and placed scoop in dish area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets and frame on walk-in cooler door.
[25-32-4] Reuse of single-service or single-use articles. Observed single-use gloves being reused as a scooping mechanism in cooked chicken next to reach in cooler. Person in charge voluntarily discarded gloves.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board on flip top cooler and not in sanitizing solution between uses.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef stored over cooked chicken wings in walk-in cooler. Person in charge rearranged food items to proper storage levels.
[03F-02-5] 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 and the time removed from temperature control cannot be determined. See stop sale. Observed no time markings for any food being held on time as a public health control by reach in cooler. Person in charge stated foods were removed from walk-in cooler 2 hours prior and added time marking.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cooked chicken items stored on soiled cardboard inside bus tub next to reach in cooler. Person in charge voluntarily discarded cardboard.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers of cooked egg rolls with no date markers. Person in charge stated egg rolls were cooked more than 2 days, but less than 7 days, prior.
[53B-05-5] 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. Observed all food handler certificates expired 06/11/2025.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed multiple clear plastic containers with no handle used for scooping stored in food items in flip top cooler on cook line. Person in charge removed containers.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard with food items on top being used to line prep shelf across from fryer station and top of fryer station.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple round cutting boards with grooves and no longer smooth and easily cleanable stored on prep table near three compartment sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee beverage stored on prep table across from fryer station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee headphone case stored on prep shelf next to food items on cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed two employees on cook line engaging in food preparation with no hair restraint.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed multiple clear containers stacked on top of each with visible signs of moisture stored above three compartment sink.
[36-73-4] Floor soiled/has accumulation of debris. Observed grease build up on floors under cook station.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle stored directly on soil at rear of establishment.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon to scoop cooked rice being hot held stored in standing water on prep table across from fryer station.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at hand wash sink next to three compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above cook line.
[33-16-4] Open dumpster lid. Observed lid open on dumpster at rear of establishment.
[25-32-4] Reuse of single-service or single-use articles. Observed single-use gloves used as a method for scooping stored in container with cooked chicken items and a different container with raw chicken. Person in charge removed single-use gloves.
[14-12-4] Utensils in poor condition. Observed spatula with rubber tip in disrepair stored above three compartment sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board on flip top cooler and not placed in sanitizing solution in between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored on bottom shelf of prep table next to cook line.
[09-19-5] Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on cook line scoop cooked rice and use bare hands to hold rice pile on scoop then add rice to hot holding unit. Person in charge stated there was no intention to reheat cooked rice between cooking and service. Inspector educated employee proper glove use and bare hand contact.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed multiple food items in non-food grade bags stored in standing reach in freezer near three compartment sink.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed; raw chicken stored over ready to eat krab sticks in standing reach in freezer near three compartment sink. Raw chicken stored over ready to eat vegetables in walk-in cooler. Person in charge began rearranging all food items to proper storage levels.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed; raw chicken stored over raw beef in walk-in cooler. Raw chicken stored over raw beef in standing reach in freezer near three compartment sink. Person in charge began rearranging all food items to proper storage levels.
[35A-23-4] Roach excrement and/or droppings present. Observed 50+ roach droppings and 2 egg sacs on top of water heater at corner of kitchen. Person in charge cleaned area.
[03F-02-5] 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 and the time removed from temperature control cannot be determined. Observed cooked chicken items being held on time as a public health control with no time marker stored across from fryer station. Person in charge stated cooked items were removed from walk-in cooler 45 minutes prior and added time markings.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed washed and cut cabbage with no date marking stored in walk-in cooler.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed all food handler certificates with no certified food manager certificate number. Person in charge added certificate number.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed clear plastic container stored in cooked chicken bites used to scoop with no handle. Person in charge voluntarily discarded container.
[14-05-4] Cardboard used to line food-contact shelves. Observed soiled cardboard lining shelf with food items under steam table with hot soups.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting boards on prep table next to flip top cooler with grooves and no longer easily cleanable.
[35A-03-4] Dead roaches on premises. Observed 5 dead roaches on floor under mop sink in dry storage area next to reach in freezer.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed one employee on cook line with no hair restraint.
[08B-38-4] Food stored on floor. Observed box of fryer oil stored on floor in front of wok station. Person in charge moved fryer oil to proper storage area.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle at rear of establishment stored on direct contact with soil.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on container stored on drying rack above three compartment sink.
[25-32-4] Reuse of single-service or single-use articles. Observed single service gloves stored in cooked chicken items on prep table being reused for scooping. Person in charge voluntarily discarded gloves.
[08B-12-5] Stored food not covered. Observed cooked chicken items in walk-in cooler on top shelf with no cover.
[14-12-4] Utensils in poor condition. Observed green spatula stored in drying rack above three compartment sink in disrepair.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cutting board in front of wok station not stored in sanitizing solution between uses. Employee voluntarily discarded wiping cloth.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed; three large containers of white powdery substance with no labels in dry storage area by large reach in freezer. Two large containers with white powdery substance stored near rear entrance of establishment.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch cellphone then handle food items with no handwashing. Inspector educated employee the proper procedure for washing hands and wearing gloves.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed multiple food items stored in plastic to go bags in reach in freezer across from walk-in cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw scallops stored over cooked beef removed from its commercial packaging in reach in freezer across from walk-in cooler. Person in charge rearranged food items to proper storage levels.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw shrimp in walk-in cooler. Person in charge rearranged food items to proper storage levels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage in flip top cooler on cook line with temperature of 49F. Person in charge stated cabbage was taken from walk-in cooler and placed in flip top cooler an hour prior. Person in charge put cut cabbage in reach in cooler beneath flip top cooler. Cut cabbage (49F - Cold Holding)
[03F-02-5] 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. Observed cooked chicken wings and cooked chicken bites stored on prep table next to reach in freezer by front counter held on time as a public health control with no time marker. Time as a public health control paperwork states this establishment utilizes time markings on containers of food items. Person in charge stated cooked chicken items were cooked 2 hours prior and added time marking.
[09-17-4] 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 preparing raw chicken with no gloves. Person in charge instructed employee to wear gloves.
[11-26-1] 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. Observed one employee on cook line hired less than 60 days prior with no employee reporting agreement.
[53B-13-5] 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. Observed person in charge fill out blank food handler certification for one employee during inspection with same date as inspection. Person in charge stated employee was hired less than 60 days prior. Inspector educated person in charge the requirements for state approved food handler certification training.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed two employees on cook line with food handler training with no date of birth filled in on certificate. Person in charge filled in dates of birth.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Several containers of rice, flour and seasoning had scooper with no handle. Operator removed and discarded.
[35A-03-4] Dead roaches on premises. Observed 9 dead roaches under water heater. Observed 1 dead roach in walk in cooler. Operator swept up and discarded.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler to the right of triple sink, personal employee food was not segregated from customer food. Operator separated food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on dry storage rack in kitchen area. Operator removed.
[36-73-4] Floor soiled/has accumulation of debris. Floor of the walk in cooler is soiled with food debris.
[08B-47-4] Food not stored at least 6 inches off of the floor. Soy sauce containers stored on metal rack at ground of walk in cooler was not 6 inches.
[08B-38-4] Food stored on floor. Raw chicken in shipping box was stored on ground in walk in cooler. Operator removed from ground. Multiple containers of cooking oil on ground through establishment. Operator removed from ground.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle placed on soil. Advised operator they move it over concrete.
[33-16-4] Open dumpster lid. Shared dumpster lid open.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Container of broccoli was not washed before prepped. Inspector coached manager on reasoning for washed produce.
[08B-12-5] Stored food not covered. Raw chicken, shrimp and pork all uncovered in walk in cooler. Operator covered food.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Operator thawing raw chicken in triple sink without running water. Operator added running water.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in reach in cooler are soiled and have rusted.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop from morning stored in mop bucket with water. Operator removed and stored mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of garlic powder under prep table not labeled. Operator added label.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Several bags of raw meat in reach in freezer were bagged in to go bags.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork, removed from original packaging, in reach in freezer by front counter was stored over ready to eat fries. Operator placed in correct order. In reach in freezer by back door, raw pork was placed over sesame seeds. Operator placed seeds on top shelf. Also, Raw chicken in walk in cooler was placed over bagged lettuce. Operator moved chicken to bottom shelf. At walk in cooler, raw shrimp placed over containers of soy sauce. Operator removed from above soy sauce.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by wok station, cooked pork (48F - Cold Holding). Operator moved to below cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash station by walk in cooler. Operator filled paper towels.