This is rust. Seeing as it looks like the wok is still wet a while after it was washed up, this is not surprising.
Carbon steel, like cast iron, will rust quickly if left wet and so always needs to be thoroughly dried, and not merely left to air dry on a draining board, and certainly not put back in a cupboard damp. It's generally recommended to thoroughly heat it over a flame to dry it fully after washing (you can also use this as an opportunity to top up the seasoning if you want).
If it hasn't been too long the rust probably hasn't penetrated too deep and it is probably salvageable. You'll need a steel wool scourer and to scrub the rust out completely. This will also remove any seasoning (including that that it seems to have shipped) with, so after removing the rust you'll need to give it a thorough seasoning as if it were brand new, unseasoned carbon steel.
This video here from Chinese Cooking Demystified has good advice on how to do that. In essence you'll need to heat it extremely hot over a flame until the steel starts to change colour, and then move the wok around so that the entire surface has been heated thoroughly and no silvery steel remains (it should all be orangey or blue). Then add a small amount of oil or fat (it is very easy to overdo this, so it may be easiest to use a piece of kitchen roll with oil on it, rather than pouring oil into the pan) and rub it into the entire surface, top and bottom. This will cause a lot of smoke. You don't want a thick layer anywhere as this will get gummy, just enough to coat it. You should start noticing the previously blue/orange areas turning black as the oil polymerises forming the coating.
In the end your wok should mostly look black (although you may still have some slight blue or orange bits around the edge and handle, as it's hard to heat these thoroughly). At this point it is ready to reuse.
