HOT WOK

Name: HOT WOK
Address: 7628 103 ST STE 21, JACKSONVILLE, FL, 32210, US
Rating: 90.2

7628 103 ST STE 21, JACKSONVILLE, FL 32210

License #2612853

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

90.2 Grade B / 100

Solid Health Score

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Quick take

HOT WOK in JACKSONVILLE currently holds an InspectFL Health Score of 90.2 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 4, 2025. Across those visits, inspectors documented 21 total violations — 5 critical, 5 major, 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Administrative complaint recommended
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled interior of microwave near rear exit of kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at any hand wash sink in kitchen. Person in charge provided paper towels for one hand wash sink.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee engaging in food preparation rinse hands in three compartment sink. Inspector educated employee proper handwashing procedures.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed 2 hose bibbs with no vacuum breaker at mop sink.
[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 top shelf above flip top cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance build up on walk-in cooler door.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed bucket of chlorine solution for wiping cloths stored on floor by three compartment sink. Person in charge placed bucket inside another bucket.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauces and egg roll wraps in walk-in cooler.
[14-38-4] Food storage container/container lid cracked or broken. Observed large gray bus tub used for food storage with cracked corners stored above three compartment sink.

Administrative complaint recommended
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep table and flip top cooler on cook line. Person in charge removed knife.
[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 flip top cooler on cook line.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed no covered waste receptacle in womens restroom.
[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 top shelf of rear prep station near three compartment sink. Person in charge removed cell phone.
[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 4 employees hired more than 60 days prior with no state approved food handler certification.
[35B-03-4] Outer openings not protected with self-closing doors. Observed rear exit door of kitchen with no self-closing device.
[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. Person in charge rearranged food items to proper storage levels.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored under wire rack at rear of kitchen. Containers had labels above them but did not match corresponding product within.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on all reach in cooler and walk-in cooler doors.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed person in charge unable to provide chemical test kit for in use chlorine solutions.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items at temperatures of 78-88F at front of cook line and at end of cook line. Employee added time markings upon inspectors arrival, and person in charge stated food items are returned to walk-in cooler if not used. Per person in charge food items were removed from walk-in cooler 2 hours prior. Food items were returned to walk-in cooler for cooling. Cooked egg rolls, cooked chicken, cooked rangoons, cooked broccoli, cooked noodles, cut cabbage, fried rice (78-88F - Cold Holding)
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket with chlorine solution testing at 200+ppm. Person in charge voluntarily discarded.

Community reaction

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Community pulse