CHOW'S COUNTRY BUFFET
4250 SOUTHSIDE BLVD, Jacksonville FL 32216 · 904.513.3929
Last inspected Jun 9, 2026 · 14 visits since October 2023
DEC 24
DEC 25
DEC 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple accumulation of dead flying insects on sticky glue traps all over kitchen and prep area
★ 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--2018011548 | Feb 26, 2018 | Apr 12, 2018 | $400 |
Inspection history
14 visits, newest first
Jun 9, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 8, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority1 Intermediate11 Basic
Show 17 findings ▾
Live, small flying insects found Observed total of 8 live flying insects in following areas of establishment: 1 live flying insect on stainer bowl in kitchen 1 live flying insect on cutting board in kitchen 1 live flying insect on white rice scoop in kitchen 3 live flying insects on prep board in kitchen 1 live flying insect on cook line 1 live flying insect on front wall of buffet area. Following day call back as per District Office
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep chicken stored over cooked shrimp in double door reach in cooler on cook line. Employee properly stored
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in double door reach in cooler on cook line. Employee properly stored
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese, raw salmon, cooked shrimp (44-51F - Cold Holding), all stored at sushi bar front line glass reach in cooler. Unit sliding door was left a bit open. Employee closed door
Toxic substance/chemical improperly stored. Chemical spray bottle stored on top of reach in cooler on cook line. Employee removed
Handwash sink used for purposes other than handwashing. Bowl stored in hand wash sink in kitchen. Cleaning sponge stored in hand wash sink near buffet area
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple accumulation of dead flying insects on sticky glue traps all over kitchen and prep area
Buildup of food debris/soil residue on equipment door handles. Under handle of reach in coolers soiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents in kitchen and prep area with dust build up
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on top of shelf with food on cook line. Employee removed
Equipment and utensils not properly air-dried - wet nesting up wet nesting at wait station area
Food stored on floor. Frozen case of food stored on floor in walk in cooler. Food storage buckets with food inside stored on floor in walk in cooler
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and make table reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up Exterior of fryer with grease build up
Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler on cook line soiled
Standing water in bottom of reach-in-cooler. Reach in cooler on cook line with standing water
Stored food not covered. Multiple foods in walk in cooler uncovered
Feb 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority0 Intermediate10 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep chicken stored over cooked ribs on shelf in meat walk in cooler. Raw shell eggs stored over prep vegetables in make table reach in cooler. Employee properly stored all items
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw prep chicken stored over raw prep fish in reach in cooler in kitchen. Employee properly stored
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of bulk ice machine chute located at wait station with black mold like substance buildup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen with dust build up
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cups stored above food prep table in kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server employee wearing watch and bracelet when scooping ice at wait station area.
Floor soiled/has accumulation of debris. Walk in freezer floor soiled
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up under fan area in meat walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up. Bulk ice machine exterior fan filter with dust build up at wait station area
Raw fruits/vegetables not washed prior to preparation. Case of broccoli being used straight from the box without being washed and then cooked
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves in kitchen area near fryer section with encrusted food debris
Wiping cloth sanitizing solution stored on the floor. Sanitizing bucket with solution stored on floor at wait station area
Dec 9, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over or with unwashed produce. Prep raw shrimp stored over case of celery on shelf in walk in cooler. Raw chicken stored over raw prep fish in walk in cooler. All items properly stored by manager
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server employees at wait station handling soiled dishes and then preparing fresh drinks without washing hands Observed dish washer employee handling soiled dishes and then clean equipment's without washing hands. Manager intervened and employee wash hands
Handwash sink used for purposes other than handwashing. Employee using front buffet hand wash sink area to fill pitcher of water. Red storage lid stored in kitchen hand wash sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no hot water measuring device for dish machine. Operator went on line to order
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server employees preparing food with bracelet on wrist
Employee with no hair restraint while engaging in food preparation. Cook line employee preparing food with no hair restraint
Equipment and utensils not properly air-dried - wet nesting. Clean equipments wet nesting in kitchen area
Equipment or utensils not designed or constructed in a durable manner. Non-food grade power tool with attached spindle stored on shelf next to dry storage food
Floor tiles missing and/or in disrepair. Floor tiles at ware washing area in disrepair
Food stored on floor. Case of jug fry oil on floor on cook line. Container of ginger sauce stored on floor in walk in cooler. Moved by manager.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Left side of used oil grease receptacle outside back door is on nonabsorbent surface
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tool stored on shelf with dry storage food. Moved by manager.
Dec 30, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 26, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 25 violations recorded, 11 high priority.
11 High priority3 Intermediate11 Basic
Show 25 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed ware washing employee using high temperature dish machine and final water temperature at sanitizing at 148F first run and 150F second run.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee on smoke break outside and come back in to start washing dishes and then rinse and sanitize without washing hands
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. Observed ware washing employee handling soiled dishes and then handling clean equipment without washing hands
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed server at wait station washing hands under 20 seconds and without soap
Employee washed hands with no soap. Observed server at wait station washing hands under 20 seconds and without soap
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed ware washing employee using high temperature dish machine and final water temperature at sanitizing at 148F first run and 150F second run. Observed ware washing employee at three compartment sink wash and rinse but sanitizer solution at 0ppm. Employee stated out of solution. Manager having him to set up with chlorine
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over Mac and cheese in glass reach in cooler. Employee properly stored
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed multiple servers handling soiled dishes and utensils and then preparing drinks and food without washing hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy (123F - Hot Holding); cooked pork ribs (113F - Hot Holding), both items stored in steam hot box, place there 1 hr ago. Added items to TPHC paperwork
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at bib on cook line spigot next to double oven on cook line on the wall
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution at wait station too strong over 200ppm. Manager having employee to remake solution
Employee washed hands in a sink other than an approved handwash sink. Observed server at wait station washing hands under 20 seconds and without soap
Handwash sink used for purposes other than handwashing. Towels stored in hand wash sink in prep area. Employee removed. Employee using hand wash sink to wash personal food bowl container
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no device
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on multiple prep table next to food
Employee eating in a food preparation or other restricted area. Employee eating in food prep area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees preparing food with watch on wrist
Floor soiled/has accumulation of debris. Under cooking equipment on cook line
Floor tiles missing and/or in disrepair. Crack tiles on cook line
Food stored on floor. Jug of oil stored on floor. Employee removed
In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board at multiple stations in prep area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with black build up
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at hand wash sink on cook front line
Time/temperature control for safety food thawed in an improper manner. Raw shrimp and Krab meat thawing in containers of standing water at 57F in prep area. Employee place under running water
Jul 22, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 21 violations recorded, 8 high priority.
8 High priority1 Intermediate12 Basic
Show 21 findings ▾
Displayed food not properly protected from contamination. Water pitcher stored uncovered in customer dining room at self serve area with storage plates and cutlery. Employee removed.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live flying insects in dessert buffet area and then landed on slice of cake. Stop sale issues for slice of cake but manager voluntary discarded 3 slices total that was near other pieces.
Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked shrimp in 2nd walk in cooler. Moved by manager. Raw shell eggs stored over open prep pineapple container in reach in cooler on cook line. Moved by manager. Raw shrimp stored over cooked chain double door reach in cooler on cook line. Moved by manager.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 live flying insects in dessert buffet area and then landed on slice of cake. Stop sale issues for slice of cake but manager voluntary discarded 3 slices total that was near other pieces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked mussels (47F - Cold Holding), stored above till line in reach in cooler flip top on cook line. Employee removed excess and place in walk in cooler
Toxic substance/chemical improperly stored. Dish soap stored next to clean equipments on cook line. Moved by manager.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing 2 back flow preventers at water spigots under hand wash sink at dessert buffet area
Employee washed hands in a sink other than an approved handwash sink. Employee wash hands in 2 compartment sink area in kitchen
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles at 2nd wait station area over stored cups and ice machine
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in kitchen are with water damage
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored over prep table next to food in kitchen area. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet and watch on wrist
Floor soiled/has accumulation of debris. Floor soiled under fryer area
Floor tiles missing and/or in disrepair. Crack floor tiles on cook line
Food stored on floor. Case of dry oil stored on floor on cook line
Insect control device installed over food preparation area. Sticky fly tape stored handing on ceiling above stored it cabbage in kitchen area on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Exterior of fryer soiled
Open dumpster lid. In back parking lot area
Stored food not covered. Multiple foods stored uncovered in walk in cooler
Water leaking from pipe and/or faucet/handle. Faucet leaking at hand wash sink next to 2nd walk in cooler
Mar 19, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 11, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observer employee using high temperature dish machine to sanitize dishes coming out and ran multiple times and unable to reach 160F. Temperature reading multiple times were Dishwasher (Temperature 158); Dishwasher (Temperature 159); Dishwasher (Temperature 159.6). Employee setting up three compartment sink with chlorine.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observer employee using high temperature dish machine to sanitize dishes coming out and ran multiple times and unable to reach 160F. Temperature reading multiple times were Dishwasher (Temperature 158); Dishwasher (Temperature 159); Dishwasher (Temperature 159.6). Employee setting up three compartment sink with chlorine. Observed other employee at three compartment sink washing equipment and sanitizing with 0ppm chlorine. Employee added bleach to water and not at 200ppm.
Feb 20, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observer employee using high temperature dish machine to sanitize dishes coming out and ran multiple times and unable to reach 160F. Temperature reading multiple times were Dishwasher (Temperature 158); Dishwasher (Temperature 159); Dishwasher (Temperature 159.6). Employee setting up three compartment sink with chlorine.
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. Observed employee on cook line handling cooked fried chicken from fryer after coming out with bare hands with no additional preparation needed. Reviewed with person in charge for employee to use gloves or tongs.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observer employee using high temperature dish machine to sanitize dishes coming out and ran multiple times and unable to reach 160F. Temperature reading multiple times were Dishwasher (Temperature 158); Dishwasher (Temperature 159); Dishwasher (Temperature 159.6). Employee setting up three compartment sink with chlorine. Observed other employee at three compartment sink washing equipment and sanitizing with 0ppm chlorine. Employee added bleach to water and not at 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Prep raw chicken stored over cooked Mac and cheese in glass upright reach in cooler on cook line across from fryers. Moved by manager. Raw prep pork stored over corn in double door upright reach in cooler on front line next to buffet grill area. Moved by manager.
Handwash sink used for purposes other than handwashing. Hand wash sink at ware washing area with water hose stored inside. Moved by manager.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has several food handler employees hired over 60 days with no proof of any training. Person in charge showed me he ordered books and just arrived and will complete in future
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. Operator has several food handler employees hired over 60 days with no proof of any training or Employee Health Reporting Agreement form during the inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has hot and cold buffet with time marked but no written plan. Completed Time/Temperature Control for Safety (Potentially Hazardous) Foods during inspection
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drink cups stored in kitchen on prep table, next to clean equipments and next to food. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored next to clean equipments. Moved by manager.
Food stored on floor. Case of fry oil on floor on cook line and back kitchen area. Moved by manager.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease dumpster not on pad and stored directly on ground
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensil stored at buffer area in standing water at 72F ambient temperature. Person in charge discarded water
In-use wet wiping cloth/towel used under cutting board. On prep table in back kitchen during employee preparation. Moved by manager.
Open dumpster lid. In back parking lot area
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting and preparing cut unwashed broccoli and placing in pans for later service from produce box without washing in back kitchen area
Nov 13, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 12, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 11 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ At licensing, operator unable to be in compliance and has call back set for next day to review areas to correct.
Rodent activity present as evidenced by rodent droppings found. Observed 77 fresh rodent droppings in following areas of establishment: 20 under front buffet cold bar area under cabinet and condenser 2 inside drain area at cold bar buffet 25 under buffet hot bar area under cabinet and condenser 25 under buffet dessert bar area under cabinet and condenser 5 on floor on cook line behind equipments
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer under high temperature dish water water spigot with red valve knob
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no device
No probe thermometer provided to measure temperature of food products.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator will offer under cooked steak but no consumer advisory. Provided consumer advisory sign and operator posted
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed multiple control devices in kitchen area for rats and sticky tape on floor area with accumulation of dead red ants near dish machine area
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Operator has 248 seating on file but currently actually has 306 seating. Provided seating change form and operator completing during inspection
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit. In multiple reach in coolers
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Operator has only 1 boiler and expired Jurisdiction #097645 expired 6-21-19
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.