CHINA WOK

Name: CHINA WOK
Address: 6855 WILSON BLVD UNIT 14, JACKSONVILLE, FL, 32210, US
Rating: 81.6

6855 WILSON BLVD UNIT 14, JACKSONVILLE, FL 32210

License #2615833

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CHINA WOK in JACKSONVILLE currently holds an InspectFL Health Score of 81.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 30 total violations — 8 critical, 5 major, 17 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy mold like substance build up on walk-in cooler door gaskets.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.
[02C-04-5] 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. Observed multiple cooked food items with no date markings in standing reach in freezer at beginning of cook line.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining multiple food contact surfaces and shelves throughout kitchen.
[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 on main prep table.
[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 multiple ready to eat foods in standing reach in freezer near rear exit.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee leave through energy drink in reach in cooler on cook line. Person in charge removed beverage.
[25-32-4] Reuse of single-service or single-use articles. Observed single-service gloves being reused as scooping mechanism for cooked wings on cook line. Person in charge voluntarily discarded gloves.

Emergency order recommended
[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.
[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.
[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.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining multiple food-contact shelves throughout kitchen.
[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.
[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.
[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.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk-in cooler door.

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. 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.
[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.
[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.
[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.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle stored directly on soil at rear of establishment.
[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.
[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.
[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.
[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.
[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.
[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.

Community reaction

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Community pulse