HOT WOK

Name: HOT WOK
Address: 47 UNIVERSITY BLVD N, JACKSONVILLE, FL, 32211, US
Rating: 86.6

47 UNIVERSITY BLVD N, JACKSONVILLE, FL 32211

License #2612682

🥡 Chinese ℹ️

86.6 Grade B / 100

Solid Health Score

How is this score calculated? →

Latest inspection

November 17, 2025 · 15 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HOT WOK in JACKSONVILLE currently holds an InspectFL Health Score of 86.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on November 17, 2025. Across those visits, inspectors documented 28 total violations — 6 critical, 8 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on November 17, 2025 shows 15 observation rows: 4 critical, 5 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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?

HOT WOK looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scooper in salt
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple opened water bottling all prep tables
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and prep table, moved
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in kitchen covered with Dust Fan cover in walk in cooler
[25-32-4] Reuse of single-service or single-use articles. Cut plastic cut and used as a rice scooper
[02D-01-5] Working containers of food removed from original container not identified by common name. Large containers of salt and flours not labeled
[12A-19-4] Employee washed hands with cold water. Employee washed hands with only cold water, hot water is turned off at hand sink
[12A-20-4] Employee washed hands with no soap.
[08B-27-4] Food placed in soiled container/equipment. Cream cheese ragoons and cooked pork stored in used raw chicken boxes in walk in freezer
[14-31-5] Nonfood-grade bags used in direct contact with food. Wontons in thank you Togo bags
[27-06-4] No hot running water at three-compartment sink. Hot water was turned off, employee turned on hot water
[31B-03-4] No soap provided at handwash sink. Employee provided
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork stored
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noddles
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. NO hot water at handsink in kitchen next to triple dishing sink. Employee turned on hot water

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Cup in soy sauce,
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks open water bottles and energy drink throughout the kitchen, discarded
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook in kitchen no hat
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and wall in back prep area next to walk in cooler. Knife removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on coolers -fan covers in walk in cooler soiled with dust
[35B-03-4] Outer openings not protected with self-closing doors Back door left open, employee closed.
[25-32-4] Reuse of single-service or single-use articles. Multiple Cut jugs used as a scooper
[02D-01-5] Working containers of food removed from original container not identified by common name. Large green containers with white substances inside Soy sauce bucket with white substance inside States they are flour sugar and msg,
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings stored over raw pork in walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. General chicken 55-69f in reach in cooler
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips for triple sink
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees on shift
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in reach in cooler no date marking