Jing Hot Wok
Last inspected: Jan 7, 2026
55
Score
Jing Hot Wok has been inspected 10 times since 2022. The latest inspection on file is from Jan 7, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly 15 violations earlier in the record.
“Nonfood-grade bags used in direct contact with food” comes up most often, recorded five times in the inspection record.
By comparison, the average Ormond Beach facility scores 79, putting Jing Hot Wok on the weaker side. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
55
Jul 30, 2025
Routine - Food
No violations found.
100
Jul 21, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink inoperable in warewashing or food preparation area. - drainpipes broken at front hand sink **Warning** - From follow-up inspection 2025-07-21: **Time Extended**
31A-07-4
Basic - - From initial inspection : Basic - Equipment in poor repair. - can opener rusted **Warning** - From follow-up inspection 2025-07-21: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Light not functioning. - 2 lights out, one flickering **Warning** - From follow-up inspection 2025-07-21: **Time Extended**
36-62-4
82
Jul 10, 2025
Routine - Food
6 critical violations. 5 major violations. 7 minor violations.
View 18 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Non-Food Contact Surfaces Cleanable and Properly Maintained
FL-49
Toilet Rooms Maintained
FL-53
5
Feb 19, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
32
Sep 23, 2024
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Nonfood-grade bags used in direct contact with food. -grocery bag used to store raw chicken. **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. -raw pork stored over case of cabbage in walk in cooler.
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. -containers stored on floor in front of hand wash sink.
31A-09-4
Intermediate - Records/documents for required employee training do not contain all of the required information. **Corrected On-Site**
53B-10-4
Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation**
23-24-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee cellphone and keys stored in or above a food preparation area. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. -case of cabbage in walk in cooler
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -exterior of rice cooker. -shelving in kitchen.
23-03-4
Basic - Reach-in coolers interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Stored food not covered. -raw beef in walk in cooler. **Repeat Violation**
08B-12-5
Basic - Unnecessary items/unused equipment on the premises. **Repeat Violation**
33-31-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
35
Mar 13, 2024
Routine - Food
5 critical violations. 2 major violations. 16 minor violations.
View 23 violations
High Priority - Container of medicine improperly stored.
41-07-4
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - Nonfood-grade bags used in direct contact with raw chicken in walk in cooler. **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over spring rolls in walk in freezer. -raw chicken stored over sauce containers in walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken at 55°f at cookline. Out of cooler less than 1 hour. Operator moved back to cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer soiled with old food debris.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in restroom.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. -plastic cup used to dispense corn starch. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles, cooler at cookline. **Repeat Violation**
23-24-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Dry food storage area not maintained clean and organized.
33-34-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -papers, phone, keys stored in prep area. **Repeat Violation**
40-06-5
Basic - Floor soiled/has accumulation of debris in kitchen.
36-73-4
Basic - Improper storage of maintenance equipment that interferes with cleaning. **Repeat Violation**
42-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit, silver refrigerator. **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -old food debris on shelving in prep area. -exterior of food storage containers heavily soiled. -exterior of coolers soiled with food debris.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Stored food not covered: -containers of flour in dry storage area. -numerous items in walk in cooler. **Repeat Violation**
08B-12-5
Basic - Unnecessary items/unused equipment on the premises.
33-31-5
Basic - Wall soiled with accumulated debris, and/or dust in dry storage area.
36-27-5
Basic - Water leaking from pipe under handwash sink in kitchen.
29-11-4
17
Oct 18, 2023
Routine - Food
3 critical violations. 3 major violations. 15 minor violations.
View 21 violations
High Priority - Nonfood-grade bags used in direct contact with food. **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. **Repeat Violation**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Can of butane fuel stored with food.
41-10-4
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. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation**
23-24-4
Basic - Cardboard used to line food-contact shelves. **Repeat Violation**
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Containers of chicken and pork stored on floor in walk in cooler.
08B-47-4
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - Improper storage of maintenance equipment that interferes with cleaning.
42-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit, white refrigerator.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reuse of single-service or single-use articles, cut vinegar bottle used as a scoop.
25-32-4
Basic - Stored food not covered. Open bags of sugar and flour in dry storage area.
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
22
Mar 27, 2023
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken at 49°f at cookline. Operator moved back to cooler.
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked shrimp in walk in cooler.
08A-05-6
Intermediate - Food-contact surface soiled with food debris: can opener.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor, bag of flour on kitchen floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt: blender base, walk in cooler shelving.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered, open bags of stored rice and flour in kitchen.
08B-12-5
Basic - Bowl or other container with no handle used to dispense flour.
14-01-5
39
Nov 2, 2022
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
High Priority - Medicine not labeled properly.
41-22-4
High Priority - Nonfood-grade bags used in direct contact with pork in walk in cooler.
14-31-5
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 chicken stored over raw beef in walk in freezer.
08A-17-6
Intermediate - Food-contact surface soiled with food debris: interior of rice cooker, slicer, old food debris on prep table,
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times, blocked by sauce buckets.
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and ribs in walk in cooler.
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. **Corrected On-Site**
53B-10-4
Intermediate - White board does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Corrected On-Site**
02B-01-5
Basic - Buildup of food debris/soil residue on equipment door handles, silver refrigerator.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Floor soiled/has accumulation of debris on walk in freezer floor.
36-73-4
Basic - Food stored on floor, numerous items in walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with food debris: wood shelf holding rice container, shelf with rice cooker, shelving in walk in cooler.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Soiled cardboard used to line food-contact shelves.
14-05-4
Basic - Stored food not covered, open bag in dry storage area.
08B-12-5
25
Frequently Asked Questions
When was Jing Hot Wok last inspected?
The most recent health inspection at Jing Hot Wok on file is from Jan 7, 2026. The public record contains 10 inspections in total.
What is the most common violation at Jing Hot Wok?
Across the inspection record, “nonfood-grade bags used in direct contact with food” has been cited five times, more than any other issue at Jing Hot Wok.
How does Jing Hot Wok compare to other restaurants in Ormond Beach?
Jing Hot Wok most recently scored 55 out of 100, which is lower than the Ormond Beach average of 79.
Has Jing Hot Wok's inspection record improved over time?
Yes. Recent inspections at Jing Hot Wok have averaged around three violations per visit, down from roughly 15 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jing Hot Wok means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Jing Hot Wok inspected?
Based on the inspection history on file, Jing Hot Wok is inspected around three times per year on average.
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