Lil Wok
Last inspected: Apr 21, 2026
50
Score
The health department has logged nine inspections at Lil Wok, the earliest from 2022. The latest inspection on file is from Apr 21, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Compared to other Ponte Vedra Beach restaurants (averaging 75), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household insecticide in kitchen. Moved by manager. **Corrected On-Site**
41-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 47°. Stored above chill rim in make table. Moved by manager. placed at about 11:30 am. **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 form.
11-27-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Food stored on floor. Tub of frozen shrimp on floor. Under shelf in kitchen. Moved by manager.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Tub of frozen shrimp thawing at room temperature.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen counter.
21-12-4
Basic - Bathroom door left open other than during cleaning or maintenance. Bathroom door open. Closed by manger. **Corrected On-Site**
32-02-4
50
Nov 24, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cracked raw shell egg stored on top of mushrooms in flip top reach in cooler. Employee moved egg to proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by front counter blocked by cases of bottled water. **Repeat Violation**
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for Su C. expired 11/12/2025.
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table next to clean utensils. Employee removed beverage. **Corrected On-Site**
12B-07-4
Basic - Floor/wall/ceiling/ceiling tile/ceiling vents soiled/has accumulation of debris. Floor under cooking equipment is soiled. Vent above flip top reach in cooler in kitchen has dust.
36-73-4
Basic - Outer openings not protected with self-closing doors. Back exit door is not self-closing. **Repeat Violation**
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken and raw shrimp thawing at room temperature by triple sink. Operator moved both to the walk in cooler. **Corrected On-Site**
06-01-5
58
Apr 15, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food. cut vegetables. In walk in cooler.
14-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Frontline Hand Wash Sink blocked by tray in sink.
31A-09-4
Basic - Ceiling tile missing. Missing ceiling tile above walk in cooler.
36-36-4
Basic - Outer openings not protected with self-closing doors. No self closure mechanism. Rear door.
35B-03-4
Basic - Stored food not covered. Container of raw beef uncovered in walk in freezer.
08B-12-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Wrapped cooler gasket. Perp line.
14-36-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Cut plastic gallon used as scoop.
14-10-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Oven handles.
23-24-4
58
Dec 4, 2024
Food-Licensing Inspection
No violations found.
100
Dec 3, 2024
Food-Licensing Inspection
3 critical violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
52
Nov 8, 2023
Routine - Food
6 critical violations. 4 major violations. 6 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam well, soup (122F - Hot Holding) operator placed back in the wok to reheat. At conclusion of inspection soup second temperature (177F - Hot Holding). **Corrected On-Site**
03B-01-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee working with raw chicken with gloves on then begin to handle clean utensils without changing gloves and washing hands. Discussed with employee to be changing gloves and hand washing. **Corrective Action Taken**
12A-09-4
High Priority - Container of medicine improperly stored. Employees medicine on shelf over single service mustard packages on shelf closest to the restrooms. Operator relocated the medicine. **Corrected On-Site**
41-07-4
High Priority - Nonfood-grade bags used in direct contact with food. In the reach in chest freezer raw beef stored in direct contact with plastic grocery bags.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw shell eggs over ready to eat ground ginger. Operator relocated the raw shell eggs. In the walk in freezer, raw chicken over cooked chicken. **Corrective Action Taken**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, pork (49F - Cold Holding) stored in a metal bowl above the cooling plane of the cooler. Operator states just filled new container of pork and the portion stored above the cooler is the old container just placed out. Operator placed the pork into the reach in cooler to bring back to temperature range. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled exteriors of clean containers stored on the shelves of the prep area. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the front service counter used to store chemical spray bottles.
31A-11-4
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, prepared shrimp, dumplings, noodles, krab rangoons and chicken with no product date marking. Operator states will discuss with employees to date mark containers. **Corrective Action Taken**
02C-02-5
Basic - Ceiling tile missing. Missing ceiling tile over the walk in cooler.
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on clean prep table closest to the reach in chest freezers.
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the main cook line have dust build up. Walk in cooler door gasket has accumulation of mold like substance. **Repeat Violation**
23-03-4
Basic - Stored food not covered. In the walk in cooler and walk in freezer, raw chicken and beef stored uncovered. In the walk in cooler cooked chicken and shrimp uncovered.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection chicken wings thawing to the side of the three compartment sink at ambient air temperature. Operator relocated the chicken wings to the cook line and began to prep them to be cooked. **Corrective Action Taken** **Repeat Violation**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on the floor under the three compartment sink.
21-38-4
20
Aug 7, 2023
Routine - Food
No violations found.
100
Jan 5, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
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
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
45
Sep 16, 2022
Complaint Full
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license expired from 06/01/2022, operator was able to renew the license during the inspection. **Corrected On-Site**
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line opposite the wok station, raw shell eggs and raw chicken on a stick stored over ready to eat sauces. Operator relocated the items to the bottom shelf on the other side of the reach in cooler. In the walk in cooler, raw beef on a stick stored over ready to eat peas. Operator relocated the beef to the proper storage location. In the reach in chest freezer, raw frozen beef on a stick stored over bag of frozen peas and carrots, operator relocated the raw beef to the side of the reach in freezer. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At time of inspection in the flip top reach in cooler; shrimp (46F - Cold Holding); beef (47F - Cold Holding) Operator states the lid to the cooler has been open and items cooked and held on time were placed over top of the food items. Inspector had operator remove the items held on time, place bags of ice on products and close the lid of the reach in cooler. All time/temperature control food for safety food items in temperature at conclusion of the inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. At time of inspection, chicken tempura and egg rolls stored in the flip top reach in cooler on the main cook line with no product time marking. Operator states products cooked at 12pm, operator placed time marking on a piece of tape on the cooked products. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. At the front prep counter where orders are packaged, chemical spray bottle of rubbing alcohol and hand sanitizer stored on shelf over the clean prep table. Operator relocated the chemicals to the proper storage location. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In the walk in cooler, wooden shelves used to store product has mold like substance spots in the wood.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the end of the main cook line by the three compartment sink has employee heat gloves stored on the hand wash sink. Employee relocated the burn gloves to the proper storage location. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. In the bulk container of salt on the main cook line, glass bowl used as a scoop. In the bulk container of sugar in the dry storage area, plastic portion cups used as a scoop. **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the main prep table closest to the three compartment sink, multiple employee beverages on the clean prep table.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, multiple containers of employee food stored over food for customers. Inspector had operator create a separate storage container for personal food and place that container at the bottom of the walk in cooler. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on prep table at front service counter, employee cell phone and keys stored on prep table in the side of the main kitchen line. Operator relocated all personal belongings. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers stored over the three compartment sink, stacked while wet.
24-08-4
Basic - Food stored on floor. At the entrance to the walk in cooler, container of sauce stored on the floor. Operator relocated the sauce to the proper storage location. **Corrected On-Site**
08B-38-4
Basic - Wood food-contact surface not properly sealed. Wood lining the shelves of the walk in cooler, not sealed as evident by mold like substance spots in the wood.
14-06-4
27
Frequently Asked Questions
When was Lil Wok last inspected?
The most recent health inspection at Lil Wok on file is from Apr 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Lil Wok?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Lil Wok.
How does Lil Wok compare to other restaurants in Ponte Vedra Beach?
Lil Wok most recently scored 50 out of 100, which is lower than the Ponte Vedra Beach average of 75.
Has Lil Wok's inspection record improved over time?
Results have been roughly steady. Inspections at Lil Wok have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Lil 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 Lil Wok inspected?
Based on the inspection history on file, Lil Wok is inspected around three times per year on average.
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