CHINA WOK

Name: CHINA WOK
Address: 155 BARTRAM MARKET DR STE 140, ST. JOHNS, FL, 32259, US
Rating: 66.5

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

License #6502373

🥡 Chinese ℹ️

66.5 Grade F / 100

Failing Health Score

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Latest inspection

May 14, 2026 · 7 findings · 3 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 ST. JOHNS currently holds an InspectFL Health Score of 66.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 50 total violations — 11 critical, 12 major, 27 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 5, 2024

The latest inspection on May 14, 2026 shows 7 observation rows: 3 critical, 2 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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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

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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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in kitchen. Employee removed and stored properly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill soiled with grease and dust. Observed walk in door gasket soiled with mold like substance.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler pan of raw shrimp stored on top of ready to eat bucket of sauce. Employee removed and stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter Cooked chicken (72F - Cold Holding). Employee placed chicken in reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line Cooked yellow rice (69F-110F - Hot Holding). Employee will re heat in batches to 165F.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed establishment without probe thermometer.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handlers working over 60 days without food training.

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.