HUNAN WOK

Name: HUNAN WOK
Address: 5800 BEACH BLVD #108, JACKSONVILLE, FL, 32207, US
Rating: 59.4

5800 BEACH BLVD #108, JACKSONVILLE, FL 32207

License #2612807

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

59.4 Grade F / 100

Failing Health Score

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Quick take

HUNAN WOK in JACKSONVILLE currently holds an InspectFL Health Score of 59.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 48 total violations — 12 critical, 9 major, 27 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

March 10, 2026

The latest inspection on May 19, 2026 shows 14 observation rows: 3 critical, 1 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On soy sauce, walk in cooler, employee removed
[35A-03-4] Dead roaches on premises. One dead roach under wok at cook line, employee cleaned it up
[14-11-5] Equipment in poor repair. Gasket torn in reach in cooler by fryers
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f bullion hot held, employee turned it on, got to 165f
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cut broccoli not washed before cutting
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder, bulk, under table by triple sink, employee stated its flour
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Operator handled raw chicken then scooper cooked wontons, explained to him and he washed hands
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken 38f on standing water in triple sink, explain to employee and turned cold water running
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, by triple sink and cook line, employee added more chlorine, 100 ppm
[29-11-4] Water leaking from pipe and/or faucet/handle. Base of handle in triple sink dripping
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelf in reach in cooler by fryer with old build up
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs on shelf above noodles in reach in cooler, raw shrimp on shelf above sauce in walk in cooler, employee rearranged
[14-38-4] Food storage container/container lid cracked or broken. Cracked container for flour under table
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Rice on time by cook line, emailed procedure to be filled up

Disposition: Emergency order recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken on table, explained to employee, he placed it under cold running water
[13-03-4] Employee with no hair restraint while engaging in food preparation. Operator scooping egg rolls, no hair restraint
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler dusty and shelf under microwave with old build up
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only employee could not find his certificate
[35A-23-4] Roach excrement and/or droppings present. Roach droppings on door frame in white freezer by cook line
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs on shelf above sauces and raw pork above veggies in walk in cooler, raw chicken on shelf above sauce in reach in cooler by fryer, employee rearranged
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Washed hands in triple sink after killing roach, explained to him and he washed hands in hand sink
[36-24-5] Hole in or other damage to wall. Wall hole by water heater room
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked beef taken out if freezer yesterday, dated by employee
[14-11-5] Equipment in poor repair. Fryer basket is torn
[41-17-4] Spray bottle containing toxic substance not labeled. Red liquid by wok area, employee stated its cleaner p
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For employee that could not find his certificate and new employee packing food
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-03-4] Cove molding at floor/wall juncture broken/missing. By triple sink,
[35A-03-4] Dead roaches on premises. One dead roach by door frame close to walk in freezer, one dead roach by mop sink
[35A-05-4] Roach activity present as evidenced by live roaches found. One live roachon trash can by triple sink, 10 live roaches on wall and floor by triple sink in kitchen, one live roach on floor by prep table in kitchen, operator killed them
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. One used for killing roaches, explained to him
[29-11-4] Water leaking from pipe and/or faucet/handle. Base of handle leaks in triple sink faucet
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine, test strip turned almost black and then a little white, employee dilute it to 100 ppm
[14-01-5] Bowl or other container with no handle used to dispense food. On sugar, back storage
[14-38-4] Food storage container/container lid cracked or broken. Container for cut broccoli is cracked, operator changed it

Community reaction

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Community pulse