How many health inspections has HUNAN WOK had?

HUNAN WOK has had 21 inspections according to Florida DBPR records.

Has HUNAN WOK ever been shut down?

Yes, HUNAN WOK has been shut down 2 times by state inspectors.

What are the most common violations at HUNAN WOK?

The most frequently cited violations at HUNAN WOK are: Food contact surfaces, Chemical properly stored, Consumer advisory.

What does Florida violation V02 (Employee health policy) mean?

DISEASE TRANSMISSION: Without a written employee health policy, sick food workers transmit Norovirus (20 million US cases/year), Hepatitis A (causes liver failure), Salmonella, Shigella, and E. coli O157:H7. CDC estimates 40% of restaurant outbreaks involve ill food workers. A single infected employee can contaminate food for thousands of customers. Maintain written employee health policy addressing: reporting of symptoms (vomiting, diarrhea, jaundice, sore throat with fever), diagnosed illnesses (Norovirus, Hepatitis A, Salmonella, Shigella, E. coli), exclusion and restriction criteria, and return-to-work requirements. Train all employees on policy at hiring and annually.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

What does Florida violation V21 (Time as control) mean?

TIME ABUSE: When time is used as a public health control (instead of temperature), food is allowed to remain in the temperature danger zone for a limited period. Without proper written procedures, documentation, and disposal protocols, food may be served after unsafe time periods. Bacteria reach dangerous levels after 4 hours at room temperature — causing Staphylococcal intoxication, Salmonellosis, and C. perfringens illness. If using time as a control: develop written procedures, mark food with discard time (4 hours from removal, or 6 hours if starting at 41°F and not exceeding 70°F), monitor and document. Food must be discarded at marked time — no exceptions. Staff must be trained on procedures. Time as control is NOT appropriate for all foods.

HUNAN WOK

5800 BEACH BLVD #108, Jacksonville, FL 32207

Duval County · Permanent Food Service · Owner: HUNAN WOK JACKSONVILLE INC · License: SEA2612807

HUNAN WOK in Jacksonville, FL has 21 inspections on record with 203 total violations (9.7 per inspection) and 2 emergency closures.

21Inspections

203Violations

2Closures

Data current as of March 9, 2026

Emergency Closures (2)

Emergency closure history for HUNAN WOK
Date	Reason	Reopened
Mar 9, 2026	Roach activity	12:53:00
Jul 29, 2024	Sewage back up	11:14:00

Inspection History (21)

Feb 3, 2025 — Routine - Food· 11 violations (1 high priority)· Inspection Completed - No Further Action

HUNAN WOK

Emergency Closures (2)

Inspection History (21)

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How Does This Facility Compare?

Frequently Asked Questions

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