HOT WOK

Name: HOT WOK
Address: 7628 103 ST STE 21, JACKSONVILLE, FL, 32210, US
Rating: 86.4

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

86.4 Grade B / 100

Solid Health Score

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Quick take

HOT WOK in JACKSONVILLE currently holds an InspectFL Health Score of 86.4 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 30 total violations — 7 critical, 6 major, 17 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.

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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 November 4, 2025 shows 14 observation rows: 3 critical, 3 major, and 8 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.

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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: Administrative complaint recommended
[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.
[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.
[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.
[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.
[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.
[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.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed clear plastic bowl with no handle used for scooping in large container of flour near rear exit.
[14-52-4] Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed non food grade drill w/ paint mixture attachment used as a mixer stored on dry storage shelf near rear exit.
[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 stored on flip top cooler.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining multiple food contact shelves in kitchen, walk-in cooler, and walk-in freezer.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef in walk-in freezer. Not all items in original commercial packaging.

Disposition: 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.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining food-contact shelves throughout kitchen and in walk-in cooler.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed no covered waste receptacle in womens restroom.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over raw shrimp in walk-in freezer. Person in charge rearranged food items to proper storage levels.
[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.
[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.
[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.
[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.
[35B-03-4] Outer openings not protected with self-closing doors. Observed rear exit door of kitchen with no self-closing device.
[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.
[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.
[08B-38-4] Food stored on floor. Observed; 2 containers of soy sauce stored on floor near rear prep table. 1 box of raw chicken stored on floor in walk-in cooler.
[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.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cream cheese mix for rangoons with no date marking when it was prepared.

Community reaction

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Community pulse