CHINA ONE
2750 RACETRACK RD, Saint Johns FL 32259 · 9042306667
Last inspected Aug 10, 2026 · 8 visits since September 2023
AUG 24
MAR 25
JUL 25
JAN 26
AUG 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In prep area in stand up reach-in freezer, tray of raw chicken in plastic wrap stored above tray of raw pork in plastic wrap. Operator moved pork to top shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from fry station, chicken (68F - Cold Holding). Operator stated item out for orders then returned to reach-in cooler.
Handwash sink not accessible for employee use at all times. At prep area, back handwash sink blocked by rice warmer. Operator moved rice warmer.
Handwash sink used for purposes other than handwashing. At front of cook line, metal scrub pad stored in handwash sink.
Show the remaining 7 findings ▾
Bowl or other container with no handle used to dispense food. At prep area, plastic togo cups used as scoops in bulk soy sauce and salt containers. By walk-in cooler, pots with no handles used as scoops in 2 bulk rice containers. Operator removed all scoops.
Buildup of food debris/soil residue on equipment door handles. At walk-in cooler, backside of door handle has build up.
Cloth used as a food-contact surface. In walk-in cooler, cloth towel used in contact with cut onions, used to cover onions. Operator removed towels.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under fryers has build up of grease and debris. At back door area, wall by back door soiled with residue.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. At prep area, exterior of bulk containers have build up of residue.
Opened employee beverage container in a cold holding unit with food to be served to customers. In reach-in cooler across from fry station, employee drink in cooler. Operator removed drink.
Working containers of food removed from original container not identified by common name. At prep area, I'll salt and seasoning containers not labeled.
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Various raw seafood, removed from original packaging, stored over bags of krab sticks in reach in freezer chest behind make line. Also raw chicken stored over cooked pork and raw beef in walk in cooler. All items rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. general tso chicken (64F - Cold Holding) sitting out next to fryer on cook line, per operator chicken was taken out of walk in cooler not long before the inspection began and has been sitting out for approximately 30 minutes during inspection, chicken placed back in walk in cooler.
Toxic substance/chemical improperly stored. Spray bottle of all purpose cleaner stored over cooling noodles on speed rack by triple sink, bottle moved.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by walk in cooler at end of cook line.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 food handler that has been working over 4 months per owner does not have any food handler training.
Bowl or other container with no handle used to dispense food. Bowl used to dispense rice and flour in dry storage area, bowls removed.
Employee with no hair restraint while engaging in food preparation. Operator on cook line making food without hair restraint.
Floor soiled/has accumulation of debris. Under cook line has a build up of grease and food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line have a build up of grease.
Oct 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. In back dry storage area: 1 dented can of Hoisin sauce. 2 dented cans of soy sauce.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2025
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over cream cheese Rangoons in standing reach in freezer behind make line, both items removed from original packaging. Also raw chicken stored over raw beef in standing reach in freezer behind make line, both items removed from original packaging. Also raw chicken stored over cooked chicken and pork in walk in cooler. All items rearranged during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked broccoli (47F - Cold Holding); cooked chicken (47F - Cold Holding) sitting on top of other containers in top section of reach in cooler on make line, per employee items have been in cooler since 11, items moved to bottom of cooler.
Handwash sink not accessible for employee use at all times. Hand wash station by walk in cooler blacked by table and rice warmers.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food handlers cooking and preparing food in kitchen and no one on site is a certified food manager.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by walk in cooler.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certifications expired in June of 2025
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks over reach in cooler in make line., drinks moved.
Employee with no beard guard/restraint while engaging in food preparation. 1 employee making food on cook line.
Floor soiled/has accumulation of debris. Throughout kitchen, ware washing and storage areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior or of all equipment on cook line. Racks in walk in cooler. Racks in back storage area. Tables on make line.
Objectionable odors in bathroom or other areas of the establishment. Around triple sink in back of kitchen.
Mar 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of ketchup on rack in back of kitchen stored with other canned foods.
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. Raw chicken, removed from original container, over raw shrimp in standing reach in freezer behind make line. Also raw lobster and raw chicken, both removed from original container, stored over krab meat and cooked pork in reach in freezer chest behind make line. Operator began to rearrange items during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (54F - Cold Holding); egg rolls (48F - Cold Holding) sitting out on table on cook line, per manager both items have been sitting out for less then 30 minutes, both items put back in reach in cooler.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Missing for chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by roasting cabinet on cook line.
No soap provided at handwash sink. In bathroom.
Damaged/spoiled/recalled food not properly segregated. Dented/rusted cans present. See stop sale. 1 dented can of ketchup on rack in back of kitchen stored with other canned foods.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep table in make line, bottles moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over reach in cooler on make line, phone moved.
Objectionable odors in bathroom or other areas of the establishment. Around triple sink in kitchen.
Outer openings not protected with self-closing doors. Back door and screen door inside kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers stored over cut cabbage in walk in cooler, peppers moved.
Aug 6, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. 2 dented cans of soy sauce stored with other canned foods in back of kitchen.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed large metal bowl then placed on rack to dry without sanitizing bowl first.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored raw shell eggs and raw pork in walk in cooler, all items rearranged. Also raw chicken stored over raw pork mixture in standing reach in freezer behind make line, all items rearranged
Toxic substance/chemical improperly stored. Spray bottle of purple liquid stored on speed rack over cutting board and sheet pan of cooling noodles, bottle removed.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Missing color chart for chlorine test strips, operator is keeping chlorine test strips in old quaternary ammonium vial.
Spray bottle containing toxic substance not labeled. Spray bottle of purple liquid stored on speed rack over cutting board and sheet pan of cooling noodles
Bowl or other container with no handle used to dispense food. Pans with missing handles in rice bins in back of kitchen.
Damaged/spoiled/recalled food not properly segregated. 2 dented cans of soy sauce stored with other canned foods in back of kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple items of personal food stored over produce in walk in cooler.
Floor soiled/has accumulation of debris. Around roasting cabinet on cook line.
Raw fruits/vegetables not washed prior to preparation. Employee cut broccoli in prep area without washing them first
Apr 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Employees raw seafood and raw pork stored over bags of cooked pork and cooked beef in reach in freezer chest near triple sink, all items removed from original packaging. Also raw chicken stored over unwashed heads of cabbage in walk in cooler. Also raw pork mixture stored over sauces in walk in cooler. Also raw pork stored over cooked pork in walk in cooler. Also raw chicken stored over raw shell eggs in walk in cooler. Operator and employees began to rearrange all items during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F-60F - Cold Holding) stack of boxes of raw chicken sitting out on floor by walk in cooler, per operator chicken was purchased earlier today and brought to restaurant no more than a couple of hours prior. Employee began to put boxes in walk in cooler.
Handwash sink not accessible for employee use at all times. Rice cooker blocking hand wash station and pan lid in sink in prep area by walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in prep area near walk in cooler.
No soap provided at handwash sink. At hand wash station in prep area near walk in cooler.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee food items stored in walk in cooler above buckets of soy sauce in walk in cooler.
Food stored on floor. Case of water at front counter. Cooking oil in back storage area. Raw shell eggs in walk in cooler. Stack of boxes of raw chicken in kitchen.
Operator does not permit customers to use bathroom. Out of order sign placed on bathroom door, operator removed sign.
Stored food not covered. Multiple containers of fried chicken in walk in cooler. Container of flour on dry storage area.
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw beef in plastic wrap over tray of plastic wrapped krab rangoons. Operator relocated the raw beef.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Small portable cutting board on the prep table has food residue staining build up.
Handwash sink not accessible for employee use at all times. Hand wash sink in the prep area blocked by stored equipment/rice cooker.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from Saturday with no product date marking.
Cardboard used to line nonfood-contact shelves. Cardboard lining shelf on the main cook line for single service carry out containers. Cardboard Ling bottom shelf of the prep table.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles through kitchen and prep areas.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
Food stored on floor. On the main cook line,n fryer oil stored on the floor. In the prep area housemade sauce stored on the floor.
In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored between flip top reach in cooler and the prep table. Operator relocated the knife.
Time/temperature control for safety food thawed in an improper manner. On the back side of the main cook line, chicken wings thawing at ambient air temperature. Operator relocated the chicken wings to the walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths stored on the counter opposite the steam 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.