CHINA WOK

Name: CHINA WOK
Address: 1305 N ORANGE AVE STE 127, GREEN COVE SPRINGS, FL, 32043, US
Rating: 69.6

1305 N ORANGE AVE STE 127, GREEN COVE SPRINGS, FL 32043

License #2001008

🥡 Chinese ℹ️

69.6 Grade F / 100

Failing Health Score

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Latest inspection

October 3, 2025 · 9 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA WOK in GREEN COVE SPRINGS currently holds an InspectFL Health Score of 69.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 3, 2025. Across those visits, inspectors documented 68 total violations — 18 critical, 12 major, 38 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 31, 2025

The latest inspection on October 3, 2025 shows 9 observation rows: 2 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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F record

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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: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Buildup of food debris on underside of handles to walk in cooler and walk in freezer.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle laying in ice bin at Pan Asian drink station. Operator moved scoop to proper storage.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi is soiled.
[33-16-4] Open dumpster lid. Left dumpster lid is open. Operator closed lid.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Soap and bleach solution used for wiping cloths near sushi area. Operator remade solution with bleach only.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice in walk in cooler at 47F. Per operator, rice had been at room temperature for a few minutes to prepare customers orders. Rice placed in walk in freezer and 15 minutes later, rice temperature is 40F.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution near sushi area tested at 200+ppm chlorine. Operator remade solution to 100ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Lobby drink machine ice chute on China Wok side has black mold-like substance.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee rinsed water bottle in handwash sink on Pan Asian side. Also, scrub pad in handwash sink on Pan Asian side. Operator removed scrub pad.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. Twelve dead roaches observed in the following areas; 2 dead roaches at bag in box storage on China Wok side. 3 dead roaches on sticky trap at walk in cooler at China Wok side. 6 dead roaches under reach in cooler on Pan Asian side. 1 dead roach at back door threshold on Pan Asian side.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle in ice on Pan Asian side. Manager moved scoop to proper storage. Also, tongs on Pan Asian side stored on oven door handle.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on both sides have grease build up. Area around woks on China Wok side have grease and food debris build up.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution on Pan Asian side front counter at 0ppm chlorine. Employee remade solution to 100ppm chlorine.
[35A-05-4] Roach activity present as evidenced by live roaches found. Three live roaches observed in the following areas; One live roach under wok station on China Wok side. One live roach under flip top reach in cooler on Pan Asian side. One live roach at back door threshold of Pan Asian side.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp in Pan Asian side at 48F. Per employee, shrimp placed in the cooler approximately one hour prior. Shrimp moved to reach in freezer to quickly chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried shrimp on Pan Asian side sushi area at 75F. Per employee, shrimp prepared approximately 15 minutes prior. Employee placed shrimp back in fryer to heat.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink on China Wok side. Manager brought paper towels.
[31B-03-4] No soap provided at handwash sink. No soap at handwash sink on China Wok side. Manager brought soap.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No water provided at handwash sink on Pan Asian side kitchen. Operator states sink should be repaired by today or tomorrow.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Two individually sealed completely thawed packages of tuna in sushi reach in cooler. Also, raw chicken thawing in standing water in prep sink on China Wok side.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board in prep being used to cut raw chicken has multiple cut marks, no longer smooth.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled. Hood filters on Pan Asian side have grease build up.
[41-07-4] Container of medicine improperly stored. On China Wok side, bottle of cold medicine on top of cases of sauce by back exit. Operator moved medicine to proper storage.
[01B-01-4] Dented/rusted cans present. See stop sale. Can of dark soy sauce with multiple sharp edge dents at top seam and a large dent in side of can. Also, two individually sealed completely thawed packages of tuna in sushi reach in cooler.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed raw chicken in large bin and placed bin in walk in cooler then began pulling pans from the make line without washing hands after handling raw chicken, operator coached employee and employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, bowl of raw shrimp stored on top of wonton wrappers and whole carrots. In walk in cooler, raw chicken stored on top of bucket of cut cabbage. Operator rearranged all to proper storage.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cut cabbage being held on time controls with no written procedures,operator added cut cabbage to current written procedures.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine deflector plate and along side of deflector plate has black mold-like substance.
[16-03-4] Accumulation of debris inside warewashing machine. Interior top around arm and interior sides of dish machine has food debris build up.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Under side of handles on right side flip top reach in cooler and both sides of small reach in cooler have food residue build up, Pan Asian side.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining left shelving in walk in freezer on Pan Asian side.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on rack above sauces by triple sink on China Wok side. Operator removed beverage.
[13-03-4] Employee with no hair restraint while engaging in food preparation. No hair restraint on sushi chef preparing customer order, Pan Asian side.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Ready to eat open sauces in sushi area stored directly under paper towel dispenser, sauces exposed to drips from hands when dispenser is used.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon on Pan Asian side in standing water at 85F. Ice scoop at ice machine stored in small clear bin with black mold-like substance in interior of bin, Pan Asian side. On China Wok side, knife stored between prep table and flip top reach in cooler. Operator removed knife for cleaning.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign at back sink, China Wok side. Provided DBPR Form HR 5030-111 and operator posted sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around soda nozzles on China Wok lobby machine on right side and ice chute exterior is soiled.
[33-16-4] Open dumpster lid. Left dumpster lid is open.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution on floor at triple sink on China Wok side. Operator moved to table.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed sushi chef eating in dining room then went behind counter, put on gloves and prepared customer order without washing hands first.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pooled egg container stored on top of carrots in reach in cooler, Pan Asian side. Cook moved pooled egg to bottom shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (52F/53F/54F - Cold Holding); pork egg rolls (56F/54F/56F - Cold Holding); pork (56F - Cold Holding); wings (51F - Cold Holding); pasta with pork (54F - Cold Holding) in stand up reach in cooler behind front counter on China Wok side. Per employee, all products have been in the same cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed chicken (52F/53F/54F - Cold Holding); pork egg rolls (56F/54F/56F - Cold Holding); pork (56F - Cold Holding); wings (51F - Cold Holding); pasta with pork (54F - Cold Holding) in stand up reach in cooler behind front counter on China Wok side. Per employee, all products have been in the same cooler overnight.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used in bucket of soy sauce. Operator removed bowl.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Small carbon dioxide tank next to ice machine is unsecured on Pan Asian side and three unsecured tanks at front and wash sink on China Wok side.
[36-34-5] Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. All flooring under all equipment in kitchen on Pan Asian side is soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board at sushi area has groove marks, no longer smooth and easily cleanable.
[35A-03-4] Dead roaches on premises. 5 dead roaches observed on Pan Asian side: 1 dead roach under reach in freezer at back door 2 dead roach in light shield above prep area 1 dead roach under reach in cooler at to go area 1 dead roach to left of kitchen handwash sink
[10-20-4] In-use tongs stored on equipment door handle between uses. Pair of tongs on oven door handle. Employee removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi area is heavily soiled. Interior of microwave in sushi area is soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both soda machines around nozzle areas are soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on far right on Pan Asian side is soiled.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Standing water at floor drain under ice machine on Pan Asian side. Standing water left corner across from mop sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table on Pan Asian side.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple bins of dry goods not labeled by three compartment sink on China Wok side.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Multiple containers with raw fish in sushi area reach in cooler with paper napkins lining the bottom of the containers. In walk in freezer, shelf lined with cardboard and shelving made of unsealed wood. Plastic wrap holder on China Wok side made of unsealed wood and duct tape.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 5 live roaches: 1 live roach in mop sink 4 live roaches under tables across from fryers
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 59 rodent droppings: 16 rodent droppings on box of glasses in corner by mop sink-Pan Asian side 3 rodent droppings on shelf above mop sink-Pan Asian side 25 rodent droppings in left corner under shelving at mop sink-Pan Asian side 15 rodent droppings on shelf below soda machine with bag in box sodas-Pan Asian side
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server bring dirty dishes to the dishroom then got cups and began scooping ice for the beverages. Inspector spoke with employee. Employee washed hands.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice and steel scrub pad in hand wash sink in sushi area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by ice machine. Employee replenished towels.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available. Provided DBPR HR Form 5022-090. Operator completed paperwork during inspection.