CHINA WOK

Name: CHINA WOK
Address: 155 BARTRAM MARKET DR STE 140, ST. JOHNS, FL, 32259, US
Rating: 43.1

155 BARTRAM MARKET DR STE 140, ST. JOHNS, FL 32259

License #6502373

🥡 Chinese ℹ️

43.1 Grade F / 100

Failing Health Score

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Latest inspection

October 22, 2026 · 10 findings · 1 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA WOK in ST. JOHNS currently holds an InspectFL Health Score of 43.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 22, 2026. Across those visits, inspectors documented 60 total violations — 12 critical, 13 major, 35 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 5, 2024

The latest inspection on October 22, 2026 shows 10 observation rows: 1 critical, 1 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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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DBPR

Community reaction

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Community pulse

Would you eat here?

CHINA WOK has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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.

Disposition: Administrative complaint recommended
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored in gap between reach-in cooler and prep table.
[14-01-5] Bowl or other container with no handle used to dispense food. In back kitchen, plastic togo cups used as scoops in potato starch, soy sauce and seasoning.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At soup station, wet towel on counter. Operator moved towel.
[31A-11-4] Handwash sink used for purposes other than handwashing. At front handwash sink, rubber gloves in sink. Operator removed gloves.
[36-73-4] Floors, walls and /or ceilings soiled/has accumulation of debris. At cook line, floor by smoker soiled with debris and residue.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, multiple food items identified as personal stored on shelf with customer foods.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At fry station, bottle water on microwave. At cook line reach-in cooler, open bottle water in bottom section of cooler. Operator moved waters.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At back kitchen, multiple containers have exteriors with food debris/residue. At back kitchen, shelves at rice cooker soiled with food debris.
[08B-38-4] Food stored on floor. At back kitchen, container of soy sauce and bag of onions stored on floor. Employee moved items to shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fry station, chicken (59F - Cold Holding). Operator stated chicken just brought from back, returned to walk-in cooler.

Disposition: Met Inspection Standards
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler employee personal food stored on shelf over washed and cut produce.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
[08B-38-4] Food stored on floor. Fryer oil and soy sauce container stored in the floor by the hand wash sink closest to the dry storage area. Operator had employees relocate the items from the floor.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Build up of grease on the main cook line hood system and below hood system on the wall.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored between flip top reach in cooler and prep table. Operator removed the knife.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up. Operator asked employee to clean the door gaskets.
[14-20-4] Ripped/worn tin foil used as shelf cover. Torn tin foil used to line shelf under prep table and rice cooker prep table.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the walk in freezer plastic wrapped raw beef under plastic wrapped raw chicken. Operator had employee switch the storage levels of the walk in freezer.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, egg rolls, cooked noodles and cooked chicken made the previous day per operator with no product date marking.