CHINA WOK

Name: CHINA WOK
Address: 3501 N PONCE DE LEON BLVD STE H, SAINT AUGUSTINE, FL, 32084, US
Rating: 87.5

3501 N PONCE DE LEON BLVD STE H, SAINT AUGUSTINE, FL 32084

License #6501577

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

87.5 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CHINA WOK in SAINT AUGUSTINE currently holds an InspectFL Health Score of 87.5 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 January 14, 2026. Across those visits, inspectors documented 17 total violations — 3 critical, 2 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 14, 2026 shows 10 observation rows: 3 critical, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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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.

Disposition: Inspection Completed - No Further Action
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop face down in bucket. Person in charge hung mop up to dry.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not labeled. Person in charge labeled.
[14-01-5] Bowl or other container with no handle used to dispense food. Cups used as scoop in flour, corn starch and onions. Person in charge removed cups.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Every cooked food is not dated. Person in charge dated.
[08B-47-4] Food not stored at least 6 inches off of the floor. Soy sauce on floor. Person in charge moved soy sauce.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding 1hour; Wontons 120F; ( - Hot Holding) person in charge reheated to 165F.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Cream cheese wontons 57F
[36-01-4] Floor not cleaned when the least amount of food is exposed. Grease on floor under fryers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Cream cheese wontons 57F
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour/corn starch not labeled. Person in charge labeled.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse