CHINA SUN
52 TUSCAN WAY STE 206, Saint Augustine FL 32092 · 904-940-8806
Last inspected Aug 19, 2026 · 7 visits since September 2023
AUG 24
JAN 25
JUL 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored in same container as ready-to-eat food. At cook line in top section of flip top reach-in cooler, plastic togo container with green onions sitting on top,of raw shrimp. Operator moved green onions.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of flip top reach-in cooler, tofu (47F - Cold Holding). Tofu sitting above chill line line. Tofu in cooler less than 4 hours. Operator voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener blade has build up,of encrusted food debris.
Buildup of food debris/soil residue on equipment door handles. Backside of walk-in cooler handle has build up.
Show the remaining 3 findings ▾
Floors, walls and/or ceilings soiled/has accumulation of debris. In walk-in cooler, floor under shelves has build up. At cook line, floor under cooking equipment has build up of grease and food residue.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At back kitchen, exterior of multiple bulk containers soiled with food residue.
Reuse of single-service or single-use articles. At back kitchen, raw chicken boxes reused for cooked chicken.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Floor soiled/has accumulation of debris. Food debris behind standing reach in freezers behind make line, under fryers on cook line, and under racks in walk in cooler. Also fan guard covers in walk in cooler have a build up of white substance.
Ice buildup in reach-in freezer and/or walk-in freezer. In all standing reach in freezers in kitchen.
Single-service items for customer self-service not properly protected to prevent contamination. To go spoons at front counter for customer self service are not placed in container with all food contact surfaces in the same direction. Operator corrected during inspection.
Stored food not covered. Multiple containers of ready to eat items in walk in cooler, such as cut cabbage, cut onions, egg rolls, and General Tso chicken.
Jul 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority0 Intermediate6 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of hoisin sauce on rack by back door to kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (46F - Cold Holding) in covered container sitting on top of other containers in top section of flip top reach in cooler on make line. Per operator lid consistently open for about 1 hour, tofu moved to bottom of cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried shrimp (129F - Hot Holding) sitting in strainer over woks for the duration of the inspection.
Toxic substance/chemical improperly stored. Bottle of bleach stored with boxes of individual soy sauce under front counter, bleach moved.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket under triple sink reading 200ppm. Operator remade to 50ppm.
Cardboard box used as garbage container. At front counter, operator moved box to outside be disposed of later.
Floor soiled/has accumulation of debris. By back door to kitchen and around large white reach in freezer in prep area. In walk in cooler. Also build up of debris on fan covers in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on hood filters and hood filter system on cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in freezer with bags of ready to eat food in prep area, drink moved.
Single-service articles not stored inverted or protected from contamination. Stack of aluminum pans over reach in freezer by front counter, operator corrected during inspection.
Stored food not covered. 3 bus tubs of fried chicken in walk in cooler.
Jan 7, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mushroom soup (114F - Hot Holding) sitting out next to steam table on make line, per manager soups was made less then 1 hour ago, soup placed in walk in cooler.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener blade on prep table in prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water over prep table/steam well on make line, water moved.
Floor soiled/has accumulation of debris. Under cook line and rack in back storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust on plants and small table in dining area, operator dusted.
Reuse of single-service or single-use articles. Cardboard boxes used for sauce packets reused to stored prepare produce in walk in cooler.
Stored food not covered. Multiple containers of cut produce and cooked animal products in walk in cooler not covered.
Aug 7, 2024Administrative 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. Raw beef over cooked chicken in reach in freezer near front counter, beef moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bamboo shoots (47F - Cold Holding); raw chicken (47F - Cold Holding) in top section of reach in cooler on make line, per employee lid has been consistently open for several hours, lid closed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mushroom soup (114F - Hot Holding) in container sitting out next to steam well on make line, per employee soup has been there next for less then 1 hour.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cream cheese wonton (86F - Cooling, after 30 minutes 85F); cut cabbage (74F - Cooling, after 30 minutes 74F) left sitting out on prep table to cool, all items moved to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board over triple sink.
Cardboard box used as garbage container. At front counter
Cardboard used to line food-contact shelves. Lining shelves in reach in freezer. Lining shelves in storage area in back of kitchen. Lining small shelve on wok station.
Food stored on floor. Buckets of soy sauce in storage area behind make line, sauce moved.
Ripped/worn tin foil used as shelf cover. Soiled and ripped foil covering pipe next to wok station.
Feb 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and raw chicken stored over French fries and chicken fingers in standing reach in freezer near front counter, all items removed from original packaging. Also raw chicken stored over raw beef in standing reach in freezer behind make line in kitchen, all items removed from original packaging. Also raw chicken stored over cooked chicken in walk in cooler. Also raw pork egg rolls stored over cooked tempura chicken in reach in cooler by front counter. Operator rearranged all items during inspection.
Handwash sink not accessible for employee use at all times. Bucket lids in hand wash sink by triple sink in back of establishment, lids removed.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door does not close all the way by itself.
Cardboard used to line food-contact shelves. In walk in cooler. On racks in back storage area and on shelves on cook line.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple items of person food stored over food to be served to the public in walk in cooler and several reach in freezers throughout kitchen.
Food stored on floor. Buckets of soy sauce and cooking oil on cook line, manager corrected during inspection.
Outer openings not protected with self-closing doors. Back door to kitchen self closing device is broken and door does not close by itself.
Sep 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 1 high priority.
1 High priority4 Intermediate10 Basic
Show 15 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 chicken and raw beef in plastic containers over bags of ready to eat product.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board behind the faucet for the three compartment sink has build up of food residue staining.
Handwash sink used for purposes other than handwashing. Hand wash sink on the warewashing line used to store plastic container lids.
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 the previous day with no product date marking.
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. At time of inspection three current food handler training certificates are expired.
Cardboard used to line food-contact shelves. Cardboard used to line shelves of the reach in freezer. Cardboard used on prep counter next to fryer under cooling chicken.
Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employee personal food labeled as such stored over food to be served to customers.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
Equipment in poor repair. Reach in freezer on the main cook line with a missing door handle.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood system over the main cook line has grease beginning to drip from hood filters to the wall behind the cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at the front counter has old food debris inside around the rotating plate.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease and food debris on the top portion of the fryers. Reach in cooler and walk in cooler door gaskets have mold like substance build up.
Reuse of single-service or single-use articles. Establishment reuses cardboard containers to store cooked chicken in the reach in cooler on the main cook line.
Stored food not covered. In the standup reach in freezer on the backside of the cook line, multiple containers of food not stored covered.
Unwrapped single-service utensils not presented so that only the handles are touched. On the shelf next to the beverage cooler in the dining room area, plastic utensils not stored with all handles facing the same way.
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.