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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
KING WOK in JACKSONVILLE currently holds an InspectFL Health Score of 86 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 15, 2026. Across those visits, inspectors documented 7 total violations — 2 critical, 3 major, 2 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on July 15, 2026 shows 7 observation rows: 2 critical, 3 major, and 2 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
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Would you eat here?
KING WOK looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed metal scrub brush being used on in-use food-contact surfaces on cook line. Inspector educated potential risk of metal scrub brushes on food-contact surfaces.
- [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 gaskets.
- [03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time markings on any food item being held on time as a public health control in kitchen. Person in charge stated food items were removed from walk-in cooler 2.0 hours prior and placed time markings.
- [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 multiple boxes of cooked chicken items cooked within past 48 hours with no date marking stored in walk-in cooler.
- [08B-27-4] Food placed in soiled container/equipment. Observed cooked chicken stored in cardboard box raw chicken originally came in. Person in charge began transferring chicken to food-grade containers.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks at start and end of cook line. Person in charge provided paper towels.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed metal pan stored in hand wash sink closest to dish area. Person in charge removed pan.
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