HOT WOK KITCHEN INC

Name: HOT WOK KITCHEN INC
Address: 3006 NW 13 ST, GAINESVILLE, FL, 32609, US
Rating: 78.7

3006 NW 13 ST, GAINESVILLE, FL 32609

License #1102902

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

78.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HOT WOK KITCHEN INC in GAINESVILLE currently holds an InspectFL Health Score of 78.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 26 total violations — 4 critical, 4 major, 18 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

September 24, 2025

The latest inspection on February 25, 2026 included 1 critical violation, 2 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Inspection Completed - No Further Action
[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. Raw tray of Chicken stored above beef, noodles and vegetables.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves rusty and pitted
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
[25-05-4] Single-service articles improperly stored. Box of single service trays on floor of storage cooler. Manager placed on shelf.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in kitchen are not smooth and cleanable
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( degreaser ).
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. employee drink on back prep table.
[35B-03-4] Outer openings not protected with self-closing doors. Back exterior door has no self closing mechanism
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running water at front handwash sink. Manager turned on water.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Apron on dry good storage rack. Manager removed
[33-16-4] Open dumpster lid. Dumpster with lid open
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling air vent covers soiled with dirt and grease.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored on dry goods storage shelf above flour containers
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Bathroom door propped open

Administrative complaint recommended
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing by back door on floor.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook not wearing gloves put cooked wontons in container with bare hands. Discussed with manager
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used on pipe behind cooling unit in walk-in-cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles of reach in cooler on cook line spied with grease
[25-32-4] Reuse of single-service or single-use articles. Single use milk container cut and used as a scoop.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Bathroom door propped open in dining area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink on cookline blocked by container
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored a or flip-top make table cooler on cookline. Apron stored on clean ware rack
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board on cookline
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee arrived at front counter and began preparing food order and did not wash hands or put on gloves before starting to work.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running water at handwash sink by front counter
[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. Portion wrapped Chicken stored over bacon wrap and bags of vegetables.

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