China Wok
Last inspected: Mar 17, 2026
100
Score
China Wok appears in inspection records 11 times, starting in 2022. On Mar 17, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around three violations compared to roughly eight violations earlier on.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing five times across the record.
Restaurants in St. Johns average 69, so China Wok is doing better than most peers. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 17, 2026
Complaint Full
No violations found.
100
Mar 12, 2026
Complaint Full
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F,46F - Cold Holding) in refrigerator by front counter, items in refrigerator overnight and no preparation done to them today as operators showed up after inspector. **Warning** - From follow-up inspection 2026-03-12: All items in refrigerator by front counter with no preparation done to any items today as inspector showed up to establishment before operator. Fried chicken 44F,47F,48F Chicken on sticks 45F Egg rolls 45F,45F **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (45F,46F - Cold Holding) in refrigerator by front counter, items in refrigerator overnight and no preparation done to them today as operators showed up after inspector. **Warning** - From follow-up inspection 2026-03-12: All items in refrigerator by front counter with no preparation done to any items today as inspector showed up to establishment before operator. Fried chicken 44F,47F,48F Chicken on sticks 45F Egg rolls 45F,45F **Admin Complaint**
01B-02-5
74
Mar 6, 2026
Complaint Full
6 critical violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp, removed from original container, stored over wonton wrappers and krabsticks in standing reach in freezer in prep area. Also raw chicken stored over fried tempura chicken in refrigerator by front counter. Also raw beef stored over raw chicken in walk in cooler. Operator began to rearrange all items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. tofu (58F - Cold Holding) sitting outside from delivery for less then 2 hours; shredded cabbage (52F - Cold Holding) sitting outside from delivery for less then 2 hours; edamame (54F - Cold Holding) sitting outside from delivery for less then 2 hours; raw chicken (38F,39F - Cold Holding) sitting outside from delivery for less then 2 hours all items sitting outside of back door to kitchen when inspector arrived at 9:50am, per neighboring businesses deliver trucks usually show up around 9am-9:15am and is an almost everyday occurrence. Operator showed up around 10:30 and moved all foods to walk in cooler. **Warning**
03A-21-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Box of whole heads of boy choy with holes in bottom of box sitting outside on wet and soiled sidewalk by back door to kitchen when inspector arrived on site. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (45F,46F - Cold Holding) in refrigerator by front counter, items in refrigerator overnight and no preparation done to them today as operators showed up after inspector. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F,46F - Cold Holding) in refrigerator by front counter, items in refrigerator overnight and no preparation done to them today as operators showed up after inspector. **Warning**
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 2 operators and 2 food handlers showed up to work and began to handle boxes of food dropped off by back door and handle clean equipment and utensils without washing hands first. **Warning**
12A-16-4
Basic - Floor soiled/has accumulation of debris. Under all equipment in establishment has a build up of food debris, grease, and other various debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment on cook line has a build up of grease. **Repeat Violation**
23-03-4
37
Aug 13, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags and containers of raw chicken mixed in with bags of cooked pork in large reach in freezer chest behind make line, all items removed from original packaging. Bag of raw pork mixture stored over sheet pan of cream cheese wontons in standing reach in freezer by front counter. Also raw chicken stored over raw shrimp in walk in cooler. Operator began to rearrange items during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On rack holding egg rolls in walk in cooler. **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing blanched broccoli on make line held on time control, operator added broccoli to written procedures. **Corrected On-Site**
03F-10-5
Basic - Employee with no hair restraint while engaging in food preparation. Operator cooking on cook line.
13-03-4
Basic - Food stored on floor. Buckets of soy sauce by walk in cooler. Boxes of individual soy sauce at front counter. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler. Pan used for scale in back of kitchen. Exterior of plastic container used for peanuts on make line. Exterior of grease containers under wok station. **Repeat Violation**
23-03-4
Basic - 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. Various tools and nuts and bolts stored with to go containers on rack over reach in freezer chests behind make line.
42-03-5
Basic - Stored food not covered. Multiple containers of egg rolls in walk in cooler. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Unclean building components, attachments or fixtures. Grease build up of hood system over cook line.
36-50-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of salt by roasting cabinet on cook line.
02D-01-5
50
Mar 6, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
45
Sep 5, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags or raw chicken mixed with bags of raw beef, mixed with krab sticks and over wontons in standing reach in freezer by front counter, all items removed from original packaging except for krab sticks. Bags of raw fish and raw shrimp stored over bags of cooked pork in reach in freezer chest behind make line, all items removed from original packaging. Also boxs of raw shrimp stored over bags of raw beef, removed from original packaging, in reach in freezer chest behind make line in kitchen. Also raw chicken over shrimp sauce in reach in cooler by front counter. **Repeat Violation** **Admin Complaint**
08A-02-6
Basic - Cardboard used to line nonfood-contact shelves. In tables in middle of kitchen.
14-45-4
Basic - Floor soiled/has accumulation of debris. Under cook line and roasting cabinet in cook line. Under racks by back door of kitchen. Under reach in freezers behind cook line in kitchen.
36-73-4
Basic - Food stored on floor. Wonton wrappers and buckets of soy sauce in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Cot for sleeping in hallway with boxes of fried crunchies on top of cot and other boxes of single use items and individual sauce packed stored around cot.
43-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of buckets and lower shelf in kitchen. All racks in walk in cooler.
23-03-4
Basic - Stored food not covered. Multiple containers of cut vegetables in walk in cooler. **Repeat Violation**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket under triple sink reading 0ppm, remade to 100ppm **Corrected On-Site**
21-07-4
61
Apr 9, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
50
Sep 14, 2023
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - 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. In the standup reach in freezer in the prep area, raw beef and raw chicken over raw shrimp all not commercially packaged.
08A-17-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from the previous day with no product date marking. **Repeat Violation**
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by the three compartment sink blocked by large pot and containers. Operator made the sink accessible. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at the hand wash sink closest to the three compartment sink. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip top reach in cooler and prep table. Operator relocated the knife. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at the hand wash sink closest to the three compartment sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and reach in chest freezer door gaskets have mold like substance build up. Cook line hood filters have grease build up.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on prep surfaces on the main cook line. Sanitizer solution bucket stored on the floor by the three compartment sink. Operator placed second bucket under the sanitizer. **Corrective Action Taken**
21-12-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Reuse of single-service or single-use articles. Reuse of single service cans to store clean utensils and as a scoop for dry rice.
25-32-4
Basic - Bowl or other container with no handle used to dispense food. Can used as scoop in bulk rice container. **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line top shelf of the main cook line used to store single service carry out containers. **Repeat Violation**
14-45-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the smaller reach in chest freezer, package of employee personal fish stored with food to be served to customers.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees speaker and keys stored on shelf over prep station of cut broccoli. Operator relocated the personal items. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Fryer oil stored on the floor of the main cook line. **Repeat Violation**
08B-38-4
37
Mar 28, 2023
Routine - Food
No violations found.
100
Feb 2, 2023
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
82
Sep 2, 2022
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - 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. At time of inspection, employee cutting washed celery and placing the cut celery into a bowl to be stored in the walk in cooler until needed. Instructed the operator about the need for gloves when not not immediately heating ready to eat food.
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At time of inspection observed one fly on the main cook line flying around the wok station and flip top reach in cooler.
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. In the walk in cooler, non food grade bag used to store and in direct contact with unwashed carrots. Operator removed the carrots from then grocery bag. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer at the entrance to the cook line from the front service counter, raw beef on a stick stored in a food grade bag over commercially packaged raw peas and carrots. Operator relocated the beef to the correct storage location. In the walk in cooler, container of raw shell eggs stored on a box of unwashed broccoli. Operator relocated the eggs to the proper storage location. In the standup reach in freezer on the back side of the main cook line, frozen ready to eat French fries stored under raw beef. Operator relocated the French fries to the top shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On the backside of the main cook line reach in chest freezer and standup reach in freezer have accumulation of mold like substance on the door gaskets.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the center of the main cook line opposite the wok fryers, employee hand wash sink with no paper towels available. Operator provided paper towels for the employee hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler containers of cooked chicken wings and cooked noodles made the previous morning with no product date marking. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. In the bulk containers of rice, in the dry storage area, plastic portion cups used as a scoop. **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. On the shelves over the main cook line, cardboard boxes used to line shelves with single service carry out containers stored on them. **Repeat Violation**
14-45-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the backside of the main cook line, metal bowls stored not inverted or covered for protection. Operator inverted the metal bowls. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. At time of inspection license currently displayed expired from 2019.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the reach in cooler at the entrance to the cook line from the front service counter, employee personal food stored in a grocery bag over containers of portioned sauces. Operator relocated the employee personal food the the correct storage location. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At the end of the three compartment sink closest to the standup reach in freezer, clean metal containers stacked while wet. Operator unstacked the containers to air dry. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Food stored on floor. On the main cook line, multiple containers of fryer oil stored on the floor. In the walk in cooler container of chicken stored on the floor. At the end of the cook line by the entrance to the walk in cooler, container of soy sauce stored on the floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system over the fryers and wok station have accumulation of grease on the hood filters. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Shared dumpster lid open. **Repeat Violation**
33-16-4
Basic - Stored food not covered. In the walk in cooler, container of raw chopped onions stored on shelf with no cover. **Repeat Violation**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the main cook line, multiple wet wiping cloths stored in the wok station and the clean prep table used to package orders. **Repeat Violation**
21-12-4
Basic - A minimum of one bathroom facility is not available for public use. At time of inspection, establishment has the sole bathroom for the establishment behind a closed door to the front service counter. **Repeat Violation**
32-09-4
22
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Mar 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at China Wok?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in St. Johns?
China Wok most recently scored 100 out of 100, which is higher than the St. Johns average of 69.
Has China Wok's inspection record improved over time?
Yes. Recent inspections at China Wok have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at China Wok means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is China Wok inspected?
Based on the inspection history on file, China Wok is inspected around three times per year on average.
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