Fire Wok
Last inspected: Nov 10, 2025
25
Score
Inspectors have visited Fire Wok seven times, with records going back to 2022. The most recent report on file is from Nov 10, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around 16 violations lately compared to roughly 10 violations before.
“Bowl or other container with no handle used to dispense food” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Orange Park facility scores 73, putting Fire Wok on the weaker side. The pattern in the record is worth a careful look.
7
Inspections
2
Critical latest
1
Major latest
11
Minor latest
Inspection History
Nov 10, 2025
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
25
Apr 18, 2025
Routine - Food
7 critical violations. 6 major violations. 10 minor violations.
View 23 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On metal rack by triple sink in plastic container, tso chicken (83F - Cooling @ 2.5 hours). Owner stated he cooked chicken at 12:00 pm and put it on speed rack to cool. Owner moved chicken to walk-in cooler to help cool down quicker. **Corrective Action Taken**
03D-01-5
High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Owners unable to provide any invoices for 4 pieces of raw salmon used on sushi bar. **Admin Complaint**
01A-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer behind cook line, raw beef on a stick stored in plastic bag over top of commercially packaged dumpling wrappers.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, plastic container of raw chicken stored on shelf above ready to eat cream cheese. Owner moved raw chicken to bottom shelf. Also, in reach in cooler at sushi bar, raw chicken wings stored on shelf above cream cheese rangoons. Owner moved chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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 walk-in freezer, raw chicken plastic wrapped on metal tray stored on top of commercially packaged raw pork and vegetable dumplings.
08A-17-6
High Priority - Stop Sale issued due to food originating from an unapproved source. Owners unable to provide any invoices for 4 pieces of raw salmon used on sushi bar.
01B-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar cooler, Krab meat (46F - Cold Holding). Owner had door open while making a large order. Owner shut door to let product go down in temperature. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed owner copy of DBPR Form 5030-104. **Corrective Action Taken**
11-27-4
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Owner of establishment unable to prove 90 days of invoices for raw fish offered on sushi bar.
01D-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to triple sink blocked with boxes and bags stored on top of it. Also, handwash sink at sushi bar is not working. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at sushi bar has dirty dishes in it. Owner removed from sink. Also, handwash sink at end of cook line has rice cooker lid in it. Owner removed lid from sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap available at handwash sink at end of cook line. Owner put soap bottle at handwash sink. **Corrected On-Site**
31B-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Owner washed hands in prep sink instead of handwash sink.
12A-03-4
Basic - Bowl or other container with no handle used to dispense food. On bottom shelf of dry storage rack behind cook line, multiple to go containers used as scoopers in flour, sugar, msg. Owner removed to go containers from products. Also, on bottom shelf of dry storage rack behind cook line, old can used as scooper in rice. Owner removed from product. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf above triple sink, multiple plastic containers stacked before properly air drying.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Broken tile in front of wok station on cook line. Also, multiple broken tiles in restroom right back corner. **Repeat Violation**
36-17-5
Basic - Floor, walls and/or ceilings soiled/has accumulation of debris. Under cook line wok station soiled. Under reach in cooler on cook line soiled with food debris.
36-73-4
Basic - Food stored on floor. In walk-in cooler, two containers of cut onions, a container of ginger and one container of soy sauce stored on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets through out kitchen soiled. Also, hood filters have grease build up. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Back door of establishment not self closing.
35B-03-4
Basic - Single-service articles improperly stored. At sushi bar under metal table, case of to go containers stored on floor. Owner moved box to shelf. **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. At triple sink, plastic container of raw shrimp thawing in cold standing water. Owner turned cold water one to run over them. **Corrective Action Taken**
06-01-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. In lobby on table next to reach in cooler, single service utensils stored in plastic drawers not with handles presented first.
25-02-4
12
Aug 7, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken stored over ready to eat noodles. Manager moved to correct storage levels. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by wok station blocked by metal storage rack.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station by triple sink dirty dishes. Manager removed dishes. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. In stored container of sugar by flip top reach in freezer, to go bowl used as scooper. Manager removed. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above flip top cooler on make line, employee drink. Manager removed drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open soda can on make line.
12B-12-5
Basic - Floor tiles missing and/or in disrepair. Behind sushi bar in front lobby, broken tile. **Repeat Violation**
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer basket handle in kitchen. Manager removed tongs. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of standing reach in cooler and walk in cooler are soiled with build up. **Repeat Violation**
23-03-4
45
Jan 4, 2024
Routine - Food
1 major violation. 11 minor violations.
View 12 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in back kitchen has items stored inside.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for bulk sugar. Plastic bowl used as scoop for cooked chicken by fryers. **Repeat Violation**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple acoustic style tiles in kitchen are not sealed/painted.
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep tables in kitchen.
12B-07-4
Basic - Equipment in poor repair. Window for sushi bar cooler at front counter is broken. White microwave across from fryers is broken.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Broken floor tile by sushi bar. Broken tile in unisex restroom by front counter.
36-17-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under fryers in kitchen. Floor in back storage area near exit door.
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in small silver reach in cooler and reach in freezer by front counter.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets for reach in coolers and walk in cooler.
23-03-4
Basic - Reuse of single-service or single-use articles. Metal can reused as scoop for bulk rice container in prep area. **Repeat Violation**
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in triple sink in kitchen. Operator turned water on. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet white wiping cloths on prep table in kitchen.
21-12-4
52
Jul 24, 2023
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in walk in freezer, both items removed from original packaging. Also raw chicken stored over raw beef in walk in cooler. Operator rearranged all items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket at front counter reading 0ppm, remade to 100ppm **Corrected On-Site**
22-39-4
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of hosin sause in dry storage area. **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Operator using grocery bags to store wontons in small freezer of refrigerator near front counter.
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2023, per operator they let their account know to renew license. **Corrective Action Taken**
50-17-3
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operator missing invoices for April and July, but operator does have invoices that has proof of parasite destruction at bottom of invoice for May and June, per operator they only use the one company for their sushi fish.
01D-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operators hold sushi rice and fried chicken on the same 4 hour intervals every day, but does not have the written procedures, operator filled out procedures during inspection. **Corrected On-Site**
03F-10-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash station at front counter at 77F, operator turned on water heater, water retemp at 108F **Corrected On-Site**
27-16-4
Basic - Food stored on floor. Box of chicken and container of fish in walk in freezer. Bucket of soy sauce in walk in cooler.
08B-38-4
Basic - Reuse of single-service or single-use articles. Operator reusing number 10 cans to store produce in.
25-32-4
Basic - Bowl or other container with no handle used to dispense food. Multiple bowls used to dispense flour, rice and other dry foods in storage area, operator removed bowls. **Corrected On-Site**
14-01-5
30
Nov 22, 2022
Food-Licensing Inspection
3 critical violations. 5 minor violations.
View 8 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. Raw pork mixture stored over raw chicken on speed rack in walk in freezer, both items removed fro original packaging, operator rearranged all items during inspection. **Corrected On-Site**
08A-17-6
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of tomato sauce on rack behind reach in cooler make table in kitchen. 1 dented can of soy sauce on rack behind reach in cooler make table in kitchen.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw fish roe stored over cream cheese in refrigerator at sushi bar, operator rearranged all items during inspection. **Corrected On-Site**
08A-05-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around gasket of walk in cooler door.
23-03-4
Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler.
36-50-4
Basic - Equipment in poor repair. Broken gasket on walk in cooler door.
14-11-5
Basic - Floor soiled/has accumulation of debris. Under fryers on cook line.
36-73-4
50
Oct 3, 2022
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Frequently Asked Questions
When was Fire Wok last inspected?
The most recent health inspection at Fire Wok on file is from Nov 10, 2025. The public record contains seven inspections in total.
What is the most common violation at Fire Wok?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Fire Wok.
How does Fire Wok compare to other restaurants in Orange Park?
Fire Wok most recently scored 25 out of 100, which is lower than the Orange Park average of 73.
Has Fire Wok's inspection record improved over time?
No. Recent inspections at Fire Wok have averaged around 16 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Fire Wok means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Fire Wok inspected?
Based on the inspection history on file, Fire Wok is inspected around two times per year on average.
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