CHINA ONE
3000 MONCRIEF RD # 12, Jacksonville FL 32209 · 904.355.3777
Last inspected Aug 20, 2026 · 10 visits since October 2023
SEP 24
NOV 24
SEP 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 34 points off where it started.
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 fry station, cooked wings in container with no time marked. Wings out less than 4 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 9 high priority.
9 High priority2 Intermediate6 Basic
Show 17 findings ▾
Food placed in soiled container/equipment. Observed; unwashed celery stored in original cardboard box raw chicken was delivered in stored in walk-in cooler. Cooked beef stored in original cardboard box raw pot was delivered in stored in walk-in cooler. Person in charge removed food items from soiled containers and placed in clean food-grade containers.
Nonfood-grade bags used in direct contact with food. Observed cut and washed carrots stored in plastic to-go bags in walk-in cooler. Person in charge removed carrots from bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken and raw beef stored over ready to eat krab sticks in standing reach in freezer in lobby.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed produce in walk-in cooler. Person in charge rearranged food items to proper storage levels.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken, raw shrimp, and raw beef stored over ready to eat sauces, onions, and krab sticks in walk-in cooler. Person in charge began rearranging food items.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef and raw shrimp in standing reach in freezer in lobby.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed multiple time/temperature control for safety food items at temperatures of 46-52F stored in stand up reach in cooler across from fryer station. Person in charge stated all food items were left in reach in cooler since day prior and not removed for any reason.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple time/temperature control for safety food items at temperatures of 46-52F stored in stand up reach in cooler across from fryer station. Person in charge stated all food items were left in reach in cooler since day prior and not removed for any reason. Uncooked egg rolls, cooked ribs, cooked egg rolls, uncooked rangoons, cooked egg rolls, cooked beef, cooked chicken items (46-52F - Cold Holding)
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 and the time removed from temperature control cannot be determined. Observed cooked chicken wings being held on time as a public health control with no time marking next to fryer station. Person in charge stated wings were cooked 5 minutes prior and added time marking next.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on start of cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed; multiple cooked food items in walk-in cooler with no date markings. Cooked egg rolls and cooked chicken items with no date markings in reach in cooler across from fryer station. Person in charge stated all food items were cooked within last 2 days.
Cardboard used to line food-contact shelves. Observed cardboard lining food-contact shelves in standing reach in cooler across from fryer station.
Employee with no hair restraint while engaging in food preparation. Observed 2 employees on cook line engaging in food preparation with no hair restraint.
Floors not maintained smooth and durable. Observed floor and floor tiles in disrepair in front of three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; grease build up on hood filters above cook line. Food debris and mold like substance build up on gaskets of reach in cooler and walk-in cooler doors.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored over ready to eat sauces in walk-in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in walk-in cooler.
Feb 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on prep table at end of cook line.
Floors not maintained smooth and durable. Observed floor and floor tiles in disrepair in front of three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on all reach in cooler doors. Grease build up on sides of fryers and cook station. Mold like substance build up on walk-in cooler door gasket.
Feb 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 9 high priority.
9 High priority5 Intermediate9 Basic
Show 23 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed 1 employee leave through rear exit of kitchen and return then begin engaging in food preparation without washing hands. Inspector educated employee proper handwashing procedures.
Employee dried hands on clothes/apron/soiled towel after washing. Observed 1 employee wash hands then dry hands on soiled personal clothing. Inspector educated employee proper handwashing procedures.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed person in charge stick hands in raw chicken to feel if chicken was cold and then handle ready to eat cooked chicken wings without washing hands first. Inspector educated employee proper handwashing procedures.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed person in charge continuously touch soiled apron without washing hands before engaging in food preparing. Inspector educated employee proper handwashing procedures.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed 1 employee drinking from personal water bottle then engage in food preparation without washing hands. Inspector educated employee proper handwashing procedures.
Food placed in soiled container/equipment. Observed cooked chicken wings and cooked egg rolls placed in original cardboard box raw chicken was delivered in. Person in charge began moving food items to clean containers.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed; raw chicken stored over ready to eat sauces in walk-in cooler. Raw beef stored over ready to eat sauces in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp in standing water at temperatures of 71-73F under three compartment sink. Person in charge stated shrimp was thawing from 3 hours prior and moved shrimp to walk-in cooler. Raw shrimp (71-73F - Cold Holding)
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 and the time removed from temperature control cannot be determined. Observed cooked chicken wings being held on time as a public health control with no time marking next to fryer station. Person in charge stated wings were cooked 2 hours prior.
Employee washed hands in a sink other than an approved handwash sink. Observed 1 employee rinse hands in three compartment sink. Inspector educated employee proper handwashing procedures.
Handwash sink used for purposes other than handwashing. Observed employee personal cup stored in hand wash sink at beginning of cook line. Employee removed cup.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at any hand wash sink in kitchen area. Person in charge provided paper towels for inspector to wash hands.
No soap provided at handwash sink. Observed no soap at 2 of 3 hand wash sinks in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple cooked food items with no date markings in walk-in cooler. Person in charge stated food items had been cooked between 2 and 4 days prior.
Cardboard used to line food-contact shelves. Observed cardboard lining multiple food-contacts shelves throughout kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on prep table at end of cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on shelf above reach in cooler on cook line.
Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging in food preparation with no hair restraints.
Floors not maintained smooth and durable. Observed floor and floor tiles in disrepair in front of three compartment sink.
Food stored on floor. Observed container of onions stored on floor in walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on all reach in cooler doors. Grease build up on sides of fryers and cook station. Mold like substance build up on walk-in cooler door gasket.
Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as shelf cover next to fryer station.
Time/temperature control for safety food thawed in an improper manner. Observed cooked beef thawing in room temperature standing water. Person in charge placed beef in walk-in cooler.
Sep 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Food placed in soiled container/equipment. Observed cooked chicken wings stored in original box raw chicken wings came in. Person in charge voluntarily discarded all potentially contaminated wings and replaced box with approved food-contact container.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed multiple raw animal foods stored over opened containers of soy sauce in walk-in cooler. Person in charge began rearranging food items to proper storage levels.
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 and the time removed from temperature control cannot be determined. Observed cooked chicken wings being held on time as a public health control at fryer station. Person in charge stated wings were cooked 15 minutes prior and added time marker.
Handwash sink used for purposes other than handwashing. Observed metal pan and rubber gloves stored in hand wash sink near walk-in cooler. Employee removed items.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at 2 of 3 hand wash sinks in kitchen.
Cardboard used to line food-contact shelves. Observed cardboard used to line multiple food-contact shelves throughout kitchen.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on prep table at end of cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed closed employee water bottle stored on prep shelf above flip top cooler on cook line.
Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging in food preparation with no hair restraint.
Floors not maintained smooth and durable. Observed floors in front of three compartment sink in state of heavy disrepair.
Grease on the ground and/or pad around grease receptacle. Observed excess grease build up around grease receptacle behind establishment.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed nonfood-grade drill w/ paint mixture attachment used as a mixer stored in back dry storage area. Mixer end has old sauce build up.
Reuse of single-service or single-use articles. Observed single service gloves being reused as a scooping mechanism for raw chicken on cook line. Person in charge voluntarily discarded and replaced with tongs.
Ripped/worn tin foil used as shelf cover. Observed torn tin foil used to cover shelf on small prep table next to fryers.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored over washed and ready to eat cut onions in walk-in cooler.
Utensils in poor condition. Observed spatula with frayed rubber tip stored near three compartment sink. Person in charge voluntarily discarded.
Nov 15, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority4 Intermediate9 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw shrimp and containers raw chicken stored over opened containers of soy sauce in walk-in cooler. Two containers of soy sauce had no lids.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed pans of raw chicken stored over pans of raw beef in reach in freezer in common area near restrooms. All raw animal products no longer commercially packaged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; Cooked chicken bites stored in reach in cooler across from fryer station at temperature of 47F. Person in charge stated they were not removed from cooling unit and were cooked the day prior. Raw beef stored in container on prep shelf across from three compartment sink with temperature of 51F. Employee stated beef was waiting to be cooked and there was no room in oven and beef is usually cooked for one hour. Employee moved raw beef to walk-in cooler. Cooked chicken bites (47F - Cold Holding) Raw beef (51F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener stored on bottom shelf of prep table across from three compartment sink.
Handwash sink used for purposes other than handwashing. Observed two bowls and a plastic bag stored in hand wash sink by walk-in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Observed; no paper towels at hand wash sink by rear exit of establishment. No paper towels and hand wash sink next to walk-in cooler.
No soap provided at handwash sink. Observed no soap at hand wash sink next to walk-in cooler.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles throughout kitchen not smooth and easily cleanable.
Cutting board has cut marks and is no longer cleanable. Observed cutting board stored by three compartment sink with grooves and no longer easily cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and cigarettes stored on prep shelf above flip top cooler. Person in charge removed employee items.
Floor tiles missing and/or in disrepair. Observed multiple missing floor tiles across from and around three compartment sink.
Food stored on floor. Observed two containers of soy sauce stored on floor in walk-in cooler.
Grease on the ground and/or pad around grease receptacle. Observed grease on ground around grease receptacle at rear of establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; fan guards in walk-in cooler with dust build up. Gaskets on reach in cooler under flip top cooler soiled. Gaskets in walk-in cooler soiled.
Stored food not covered. Observed containers of soy sauce in walk-in cooler with no lids.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored not inverted and unable to air dry by rear exit of establishment.
Sep 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority5 Intermediate11 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over opened containers of soy sauce with lids off. Person in charge closed containers of soy sauce and began rearranging items.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed opened bags of raw chicken stored over opened bags of raw beef in reach in freezer located in seating area by restrooms. Person in charge rearranged raw items to appropriate storage levels
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 and the time removed from temperature control cannot be determined. See stop sale. Observed cooked chicken wings person in charge indicated were held on time. Time as a public health control paperwork indicates food items held on time should be marked with time stamp on/near container. No time marker available for cooked chicken held on time. Inspector observed wings cooked 30 minutes prior, no stop sale required.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener near three compartment sink with a soiled blade.
Handwash sink used for purposes other than handwashing. Observed white container in hand wash sink by back door. Person in charge removed container.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink by back door. Person in charge provided paper towels.
Non-pitting surface rust on food-contact equipment. Observed rusted shelves in walk-in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water faucet dial at hand wash sink by wok station unable to turn. Person in charge used a tool to loosen dial. Hot water now available at hand wash sink.
Bowl or other container with no handle used to dispense food. Observed single service plastic bowl used as scoop in flour located near back door.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles throughout kitchen area not smooth and easily cleanable.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board stored next to three compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and speaker stored on shelf above flip top cooler.
Food stored on floor. Observed box of fryer oil stored on floor in front of wok station. Person in charge moved oil to proper storage location.
Grease on the ground and/or pad around grease receptacle. Observed build up of grease on ground and around grease receptacle by back door.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed excess ice build up in reach in freezer by walk-in cooler.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging on spice shelf located at middle of wok station.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop in cooked chicken located in reach in cooler by front desk with handle in contact with product. Person in charge removed scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on reach in cooler of flip top cooler. Soiled gasket and frame of walk-in cooler door.
Open dumpster lid. Observed four shared dumpsters located at back of establishment. All four dumpsters had lids open.
Mar 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken placed over containers of soy sauce. Operator moved chicken. In reach in cooler next to flip top, raw pork stored over ready to eat fries. Operator removed pork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler on cook line, raw pork (50F - Cold Holding). Item in cooler less than 4 hours. Operator placed pork below in cooler to bring temperature down.
Handwash sink used for purposes other than handwashing. Hand wash station by triple sink and dirty dishes in sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash station by wok station. Operator refilled.
Bowl or other container with no handle used to dispense food. Observed to go cup being used as scooper in sugar container. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone above flip top cooler on make line. Operator removed phone.
Food stored on floor. Cooking oil on floor in kitchen. Operator removed from floor.
Food-contact surface not smooth and easily cleanable. Observed cut milk jug used to scoop rice. Operator discarded.
Grease on the ground and/or pad around grease receptacle. Grease receptacle has build up of grease, with grease dripping on ground.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer in back room by back door.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scooper handle in flour container in direct contact with product. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for reach in cooler under flip top are soiled with food debris. Hood filters have grease build up.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in reach in cooler under flip top cooler. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep line in kitchen not stored in sanitizer solution. Operator removed wiping cloth.
Oct 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in freezer, raw beef stored over containers of sauces and raw chicken stored over case of liquid margarine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, top section of flip top reach-in cooler, cooked pork (45F - Cold Holding); sprouts (47F - Cold Holding); cooked chicken (47F - Cold Holding); cooked beef (47F - Cold Holding). Lid open for lunch rush. Operator closed lid between orders. Also, on lower shelf across from fryers, raw chicken (66F - Cold Holding). Operator stated they were getting ready to cook. Chicken placed in fryer, cooked above 165f.
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 fry station, cooked wings in container with no time marked. Wings out less than 4 hours.
Handwash sink not accessible for employee use at all times. Handwash sink near back door blocked by shelf with sauces.
Handwash sink used for purposes other than handwashing. At front handwash sink, metal scrub pad in sink. Operator removed.
Bowl or other container with no handle used to dispense food. In prep area, bags of flour and sugar have plastic togo cups.
Buildup of food debris/soil residue on equipment door handles. At cook line, handles for flip top reach-in cooler have bulls up. At walk-in freezer, handle has build up.
Cardboard used to line food-contact shelves. Cardboard used to line shelves in stand up reach-in cooler at cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On shelf above flip top reach-in cooler at cook line, cell phone on shelf.
Floor tiles missing and/or in disrepair. Floor tiles missing, loose or cracked throughout kitchen.
Food stored on floor. Near back door, case of oil stored on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over wok station has grease build up. On shelf of cart at cook line, exterior of microwave has build up of residue.
Reuse of single-service or single-use articles. At cook line, cardboard box top reused for cooked chicken. At prep area, metal can reused in bag of rice.
Stored food not covered. In chest reach-in freezer, egg rolls not covered, In walk-in cooler, multiple items stored uncovered.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Two reach in freezers in the lobby not secured at time of inspection.
Wet wiping cloth not stored in sanitizing solution between uses. At prep table, wet towel stored on table.
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.