CHINA 99
5846 ATLANTIC BLVD, Jacksonville FL 32207 · 904-508-0988
Last inspected Mar 25, 2026 · 7 visits since December 2023
MAY 24
NOV 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between F and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Scooped rice with hand, explained to him and he got glove
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2018037073 | Jul 12, 2018 | Aug 9, 2018 | $400 |
Inspection history
7 visits, newest first
Mar 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 3 high priority.
3 High priority5 Intermediate12 Basic
What the inspector wrote — 20 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cut raw chicken then grabbed clean containers to put away, explained to him and he washed hands and placed container as dirty
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in container above bucket with sprouts, walk in cooler, employee rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 70f by fryer, she could not find 4 hrs procedure, no time written, explained to her, emailed procedure, employee write time on
Employee washed hands in a sink other than an approved handwash sink. In triple sink after cutting raw chicken explained to him and he washed hands in hand sink again
Show the remaining 16 findings ▾
Handwash sink used for purposes other than handwashing. Lid in hand sink by trip,e sink and container in hand sink at front counter, employee moved it
No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom, employee placed some
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. One employee that fries food expired in May 2025
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by triple sink, no hot water comes out when opening handle, employee opened it
Bowl or other container with no handle used to dispense food. On sugar
Ceiling tile missing. One by storage area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above sugar in storage area, employee moved it, employee food on shelf above customer food in walk in cooler
Employee with no hair restraint while engaging in food preparation. Handling raw chicken
Equipment in poor repair. Gasket torn in one prep cooler
Floor area(s) covered with standing water. By triple sink, employee cleaned it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rice cooker opening handles are soiled with old food
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in reach in cooler by front counter
Single-service articles improperly stored. Box with to go container on floor, employee placed them on shelf, some boxes in employee's bathroom, employee moved them to hallway
Stored food not covered. Cooked pork in walk in cooler, covered by employee
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed personal beets on shelf above rice, in walk in cooler, employee rearranged
Wet wiping cloth not stored in sanitizing solution between uses. On prep cooler by fryer
Oct 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 6 high priority.
6 High priority5 Intermediate15 Basic
Show 26 findings ▾
Container of medicine improperly stored. Above prep cooler, employee placed them on bottom shelf
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dish and then went to scoop food, explained to him and he washed hands
Employee washed hands with cold water. Employee washed with cold water in between dirty dishes and cooked food, no hot water in that hand sink, washed them again in other hand sink
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food container and placed it as clean, explained to employee
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on open box on shelf above egg rolls in upright freezer, employee rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f shrimp above fill line, explained to employee and he placed tray in reach in cooler
Handwash sink used for purposes other than handwashing. Container in hands sink at front counter, a few things in hand sink by triple sink, employee moved them
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one employee here
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for 5 months
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Krab taken out yesterday
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by triple sink, no water comes out when knob is turned
Bowl or other container with no handle used to dispense food. On soy sauce and white mix by rice cooker
Ceiling/ceiling tile shows damage or is in disrepair. Water damage in a couple of tiles in kitchen
Dead roaches on premises. 2 dead roaches in hand sink by triple sink, employee cleaned them up
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee drink on prep table
Employee eating in a food preparation or other restricted area. On prep table, explained to them
Employee with no hair restraint while engaging in food preparation. Cook cooking, put on hat
Equipment in poor repair. Gasket torn in prep cooler
Food stored on floor. Soy sauce on floor, employee placed it on shelf
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. A couple missing in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and door frame in reach in cooler by fryers
Reuse of single-service or single-use articles. Soy sauce boxes use for egg rolls, reach in cooler by front counter
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms on shelf above cut onions in walk in cooler
Water leaking from pipe and/or faucet/handle. Faucet in triple sink and faucet in hand sink at front counter
Wet wiping cloth not stored in sanitizing solution between uses. On prep counter, kitchen
Working containers of food removed from original container not identified by common name. White mix by rice cooked, manager labeled spices
Apr 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 3 high priority.
3 High priority7 Intermediate13 Basic
Show 23 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw wings with tongs laying on raw wings then scooped cooked chicken, explained to her and she washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Only washed and rinsed lid for soy bucket, explained to him
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above open bag with veggie egg rolls, upright freezer by fryer. Employee rearranged
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of big wok with bullion
Handwash sink used for purposes other than handwashing. Bucket in hand sink at front counter, removed by employee
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employee
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Raw out of bleach, employee bought some
Records/documents for required employee training do not contain all of the required information. Certificates missing information, explained to operator
Spray bottle containing toxic substance not labeled. By front container, employee doesn't know what it is, discarded by employee
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by triple sink, no water coming out when knob is turned on
Bowl or other container with no handle used to dispense food. On cooked chicken and scooping rice with bowl, also on soy and rice seasoning mix h
Current Hotel and Restaurant license not displayed. Old one
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shirt on top of oil jug, employee removed it
Employee with no hair restraint while engaging in food preparation. Cook cooking, put one on
Equipment in poor repair. Gasket torn in upright freezer by fryer and in prep cooler
Food stored on floor. Soy bucket, employee placed on crate
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of breading container
Time/temperature control for safety food thawed in an improper manner. Raw shrimp 32f by triple sink, employee placed it under running water
Water leaking from pipe and/or faucet/handle. Hand sink at front counter
Wet wiping cloth not stored in sanitizing solution between uses. On prep table
Working containers of food removed from original container not identified by common name. White powder in soy bucket, employee wrote rice seasoning mix
Nov 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator pushed cooked wing with finger into to go container, explained to her and she got tongs,
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed tongs only and placed them as clean, explained to him
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/24
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded shrimp in open box on shelf above egg rolls and fries, upright freezer by cook line, raw chicken on shelf above sauce in reach in cooler, employee rearranged
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. Cooked chicken, operator wrote time on
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ledge of big pot at cook line
Handwash sink used for purposes other than handwashing. Bucket in hand sink at front counter
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new employee
Bowl or other container with no handle used to dispense food. On cooked chicken and soy sauce
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food on shelf above customer food in walk in cooler
Employee with no hair restraint while engaging in food preparation. Employee cooking, put on hat
Equipment in poor repair. Gasket in upright freezer by cook line
Equipment or utensils not designed or constructed in a durable manner. Jug made into rice scoop
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame in box freezer by cook line, gasket in reach in cooler, shelving under rice warmers
Single-service articles improperly stored. To go containers in boxes in employee restroom, employee moved them
Wet wiping cloth not stored in sanitizing solution between uses. Cook line
May 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw wings on shelf above sauces, in walk in cooler, raw chicken above noddles and sauces in reach in cooler, employee rearranged
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 60f shelled eggs in reach in cooler, wrote time, less than 4 hrs,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f tofu, wonton, sprouts, cooked pork, cooked veggies, from walk in cooler, less than 4 hrs, wrote time on, my probe reading 56f
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here since last inspection
May 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 5 high priority.
5 High priority7 Intermediate13 Basic
Show 25 findings ▾
Employee washed hands with no soap. Employee rinsed hands only in triple sink after touching raw chicken and walked back to cook line to grab a to do container, explained to him and he washed hands properly in handsink
Raw animal food stored over/not properly separated from ready-to-eat food. Raw wings on shelf above sauces, in walk in cooler, raw chicken above noddles and sauces in reach in cooler, employee rearranged
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 60f shelled eggs in reach in cooler, wrote time, less than 4 hrs,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f tofu, wonton, sprouts, cooked pork, cooked veggies, from walk in cooler, less than 4 hrs, wrote time on, my probe reading 56f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f cooked chicken, no time no procedure, wrote time and filled procedure
Employee washed hands in a sink other than an approved handwash sink. In triple sink after touching raw chicken then walked to cook line to grab a to go container, explained to him and he washed hands again in handsink,
Handwash sink used for purposes other than handwashing. Container in hand sink at front counter, employee moved it
No paper towels or mechanical hand drying device provided at handwash sink. In hand sink by triple sink, employee placed some
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here since last inspection
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork
Spray bottle containing toxic substance not labeled. Purple solution, employee stated soap
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at front counter, 75f water
Bowl or other container with no handle used to dispense food. On soy sauce, employee removed it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, employee moved it to bottom shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above flour, employee rearranged storage shelf
Faucet/handle missing at plumbing fixture. Stock faucet, cold water side, hand sink at front counter
In-use knife/knives stored in cracks between pieces of equipment. Employee removed it
No Heimlich maneuver/choking sign posted. Emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of door in freezer by frye, gasket in 2 door cooler by rice warmer
Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler not working properly
Reuse of single-service or single-use articles. Made a rice scoop from jug, employee discarded it
Single-service articles improperly stored. Boxes with to go containers stored in employee bathroom, employee moved them out
Stored food not covered. Peeled and cut onions in walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. On prep counter
Working containers of food removed from original container not identified by common name. White powder in soy bucket, salt mixture labeled per employee
Dec 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate9 Basic
Show 20 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef then washed dish only and when to grabbed container with cooked pork, explained to him and he washed hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Scooped rice with hand, explained to him and he got glove
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee only washed and rinsed bowl, put it as clean, explained to him and put it back in triple sink to sanitize later
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above noddles and cut mushrooms, reach in cooler by cook line, employee rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f cooked chicken by fryer, explained time as public health control, she wrote time
Food-contact surface soiled with food debris, mold-like substance or slime. Scoop for sugar, employee placed it in triple sink
Handwash sink used for purposes other than handwashing. Little containers in both hand sinks, employee removed them
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, employee placed some
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees here that don't have certifications, both read it and signed
No soap provided at handwash sink. In hand sink at front counter, employee placed some
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for 2 months
Bowl or other container with no handle used to dispense food. On salt, flour, spices
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee placed it on bottom shelf
Food storage container/container lid cracked or broken. Cracked container for egg roll and for cut cabbage
Food stored on floor. Case of raw chicken and soy bucket, employee placed it on shelf
In-use knife/knives stored in cracks between pieces of equipment. In between coolers, employee placed in in triple sink
Reuse of single-service or single-use articles. Cardboard box used for chicken in cooler
Water leaking from pipe and/or faucet/handle. Faucet in hand sink at front counter
Wet wiping cloth not stored in sanitizing solution between uses. By cook line
Working containers of food removed from original container not identified by common name. Bucket for soy with white powder, employee stated it's salt
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.