How many health inspections has FIRE WOK had?

FIRE WOK has had 29 inspections according to Florida DBPR records.

Has FIRE WOK ever been shut down?

No, FIRE WOK has no emergency closures on record.

What are the most common violations at FIRE WOK?

The most frequently cited violations at FIRE WOK are: Proper hand/arm washing, Chemical properly stored, Food contact surfaces.

What does Florida violation V08 (Proper hand/arm washing) mean?

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

What does Florida violation V09 (No contamination) mean?

ADULTERATION HAZARD: Food contaminated by chemicals (sanitizers, cleaners, pesticides), physical hazards (glass, metal, bandages), or biological agents (bacteria, viruses, parasites) can cause acute poisoning, choking, injury, or severe foodborne illness. Chemical contamination can cause burns to mouth/throat. Foreign objects cause choking, broken teeth, and lacerations. Protect food from ALL contamination sources. Store chemicals below and away from food. Use food-grade containers only. Inspect food upon receipt and before preparation. Maintain clean equipment and work surfaces. Cover food during storage. Separate raw from ready-to-eat. Remove contaminated food immediately — do not serve.

What does Florida violation V12 (Shell stock requirements) mean?

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

FIRE WOK

85 AVA WAY STE #104, Saint Augustine, FL 32084

St. Johns County · Permanent Food Service · Owner: KAI YAN LU · License: SEA6502044

FIRE WOK in Saint Augustine, FL has 29 inspections on record with 214 total violations (7.4 per inspection) and 0 emergency closures.

29Inspections

214Violations

0Closures

Data current as of January 30, 2025

Inspection History (29)

Jan 30, 2025 — Routine - Food· 7 violations (1 high priority)· Inspection Completed - No Further Action

FIRE WOK

Inspection History (29)

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