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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CHINA WOK in ST. JOHNS currently holds an InspectFL Health Score of 81 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 28, 2026. Across those visits, inspectors documented 12 total violations — 3 critical, 1 major, 8 minor.
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What stands out in this inspection history
The latest inspection on August 28, 2026 shows 12 observation rows: 3 critical, 1 major, and 8 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CHINA WOK has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In refrigerator by front counter, raw chicken stored over cooked chicken and sauces. Operator moved raw chicken to bottom shelf.
- [14-01-5] Bowl or other container with no handle used to dispense food. At back kitchen area, plastic togo containers used as scoops in cornstarch and flour. Operator discarded containers.
- [29-11-4] Water leaking from pipe and/or faucet/handle. At back kitchen handwash sink, drain line leaking on floor.
- [36-73-4] Floors, walls and/or cry soiled/has accumulation of debris. Floor under cooking equipment has build up of residue/debris/grease.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in bottom section of flip top reach-in cooler, tofu (44F - Cold Holding). Operator stated tofu out for orders. At cook line in top section of flip top reach-in cooler, cooked pork (45F - Cold Holding). Pork filled above chill line of pan.
- [14-05-4] Cardboard used to line food-contact shelves. Cardboard used to line shelves throughout kitchen and walk-in cooler.
- [08B-38-4] Food stored on floor. In kitchen by walk-in cooler, container of soy sauce on floor. Operator moved soy sauce. At cook line, container of oil on floor. Operator moved oil.
- [29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink in back kitchen, missing backflow preventer on end of faucet before hose.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen at rice units by walk-in cooler, scoops in standing water at 84f. Operator discarded water.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on refrigerator of white refrigerator/freezer has build up of food debris. At cook,line, sides of fryers have build up of grease and food debris. At cook line, hood filters have grease buildup.
- [25-32-4] Reuse of single-service or single-use articles. Lids for chicken nixes reused for cooked egg rolls in walk-in cooler.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by front counter, no paper towels. Employee supplied towels.
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