KING WOK

Name: KING WOK
Address: 11043 CRYSTAL SPRINGS RD #3, JACKSONVILLE, FL, 32221, US
Rating: 85.3

11043 CRYSTAL SPRINGS RD #3, JACKSONVILLE, FL 32221

License #2613466

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

85.3 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

KING WOK in JACKSONVILLE currently holds an InspectFL Health Score of 85.3 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 March 17, 2026. Across those visits, DBPR recorded 15 total findings; InspectFL has imported detailed violation rows for 12 of them so far.

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

None on file yet

The latest inspection on March 17, 2026 included 2 critical violations, 1 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where 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 inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

See the place, then share or verify

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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: Inspection Completed - No Further Action
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining multiple food-contact shelves throughout kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; mold like substance build up on reach in cooler door gaskets on cook line. Heavy mold like substance build up on walk-in cooler door gaskets.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves rinse off soiled container in three compartment sink then engage in food preparation on cook line without changing gloves and washing hands. Inspector educated employee proper handwashing procedures.
[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 for any of the food items being held on time as a public health control. Person in charge stated food items were removed from walk-in cooler 20 minutes prior added time markers.
[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 3 containers of cooked chicken with no date markings person in charge stated were cooked 2 days prior in walk-in cooler. Person in charge added date markers.

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