CRAZY CHOPSTICKS
7001 MERRILL RD STE 32, Jacksonville FL 32277
Last inspected Aug 4, 2026 · 12 visits since October 2023
JAN 25
JAN 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Employee washed hands with cold water. No hot water available
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Operating with an expired Division of Hotels and Restaurants license. License expired 6-1-26
Jul 30, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6-1-26
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Reach in cooler on line Cooked pork 56f raw chicken 44f raw beef 43f cooked shrimp 43 cooked chicken42f - Cooked chicken 46f cooked pork 45f Repair person on the way foods moved to freezer to rapidly cool
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone stored over flip top cooler. - personal handbag stored on top of shelf of flip top cooler on line
Reuse of single-service or single-use articles. Cut plastic jugs used as scoopers with rice residue inside employee states
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6-1-26
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Reach in cooler on line Cooked pork 56f raw chicken 44f raw beef 43f cooked shrimp 43 cooked chicken42f - Cooked chicken 46f cooked pork 45f Repair person on the way foods moved to freezer to rapidly cool
No probe thermometer provided to measure temperature of food products.
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 and cooked chicken no date tracking
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noddles,
Bowl or other container with no handle used to dispense food. Cup used as scooper for rice, (no handle) Cups used as scoopers in soy sauce
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks over flip top cooler, manager removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone stored over flip top cooler. - personal handbag stored on top of shelf of flip top cooler on line
Employee with no hair restraint while engaging in food preparation. Cook on line, placed on hat,
Food contaminated by unsanitized equipment or utensil. See stop sale. Cooked egg rolls stored in cardboard box with out any liner
Reuse of single-service or single-use articles. Cut plastic jugs used as scoopers with rice residue inside employee states
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
No soap provided at handwash sink. Handsink next to triple sink. Manager provided
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork ribs. Dated
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. General chicken, sweet and sour chicken, and egg rolls.dated
Bowl or other container with no handle used to dispense food. Cup in soy sauce and in sugar, manager discarded
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened personal water bottle, manager discarded
Evidence of employee smoking or vaping in bathroom. Cole cola zero can in back with full with cigarette buds, discarded
Reuse of single-service or single-use articles. plastic jugs cut to make unto scoopers with rice residue inside. Discarded
Single-service articles improperly stored. Opened cases of single service items on floor, manager moved to correct storage areas
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in container at sink, employee moved to cooler
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw ground pork over crab ragoons in reach in freezer. Employees moved to store correctly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. General chicken 88f next to fryer, employee states only out for 10 minutes, moved back to cooler
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 spare ribs, in reach in cooler.
Bowl or other container with no handle used to dispense food. Cup in sugar used as scooper, removed
Employee with no hair restraint while engaging in food preparation. Chef in kitchen no hat
Faucet/handle missing at plumbing fixture. Handle broken on hand sink next to triple sink
Food not stored at least 6 inches off of the floor. Black container chicken on floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 door flip top cooler gaskets soiled.
Jan 24, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Employee washed hands with cold water. No hot water available
Employee washed hands with no soap. Employee washed hands in triple sink no soap and dried hands
Handwash sink used for purposes other than handwashing. Spatula stored at handsink next to triple sink
No hot running water at three-compartment sink.
No soap provided at handwash sink. Handsink next to triple sink no soap
Records/documents for required employee training do not contain all of the required information. Missing who trained them date of births and certificates numbers
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Bowl or other container with no handle used to dispense food. Tea and soy sauces with cups inside used as scoopers, Buckets or sugar and salt with cups inside
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink in black thermal cup on back
Faucet/handle missing at plumbing fixture. Handle broken at back handsink next to triple sink
Food not stored at least 6 inches off of the floor. Containers of oil stored on floor next to woks.
No hot running water at mop sink.
Reuse of single-service or single-use articles. Jug cut to be made into a scooper
Working containers of food removed from original container not identified by common name. Large soy sauce buckets with white substance. Manager states could be, msg or salt
Oct 31, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Rodent activity present as evidenced by rodent droppings found. 14 rodent droppings in back dry storage area where 2 deep freezers are stored Approximately 20rodent droppings in back mop sink area under shelf where salt and corn starch is stored. 4 rodent droppings on top of box of trash liners on shelf 1 rodent dropping on top of box of mirin sweet cooking seasoning. Approximately rodent droppings 20 inside broken walk in freezer used for storage of plastic bins. 5 rodent droppings on top of slicer on back prep table
No paper towels or mechanical hand drying device provided at handwash sink. Handsink next to triple sink no paper towels
No soap provided at handwash sink. Both handsink no soap available. Employees states uses soap from restroom
Bowl or other container with no handle used to dispense food. Cups used as scoopers in all the sauces general sauce soy sauce, cornstarch, salt,flour and rice
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between cooler and prep table in kitchen
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Sick door left open
Oct 29, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Rodent activity present as evidenced by rodent droppings found. 14 rodent droppings in back dry storage area where 2 deep freezers are stored Approximately 20rodent droppings in back mop sink area under shelf where salt and corn starch is stored. 4 rodent droppings on top of box of trash liners on shelf 1 rodent dropping on top of box of mirin sweet cooking seasoning. Approximately rodent droppings 20 inside broken walk in freezer used for storage of plastic bins. 5 rodent droppings on top of slicer on back prep table
No paper towels or mechanical hand drying device provided at handwash sink. Handsink next to triple sink no paper towels
No soap provided at handwash sink. Both handsink no soap available. Employees states uses soap from restroom
Bowl or other container with no handle used to dispense food. Cups used as scoopers in all the sauces general sauce soy sauce, cornstarch, salt,flour and rice
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between cooler and prep table in kitchen
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Sick door left open
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate5 Basic
Show 13 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over onions and carrots, moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 48f states defrosted from freezer today.
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. Emailed
No paper towels or mechanical hand drying device provided at handwash sink. Handsink in kitchen next to triple sink, provided
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.
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. Emailed to operator
No soap provided at handwash sink. Handsink in kitchen next to triple sink. Provided
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off no water coming out of faucet
Bowl or other container with no handle used to dispense food. Cups used as scooper in ginger sauce and sweet and sour sauce in walk in cooler. 2oz cups used to scoop pepper out of container Cups In msg and sugar
Covered waste receptacle not provided in women's bathroom. Unisex restrooms upfront
Equipment or utensils not designed or constructed in a durable manner. Torn gasket on walk in freezer door
Food not stored at least 6 inches off of the floor. Container of sweet and sour sauce on floor in walk in cooler, moved
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between prep tables. Moved
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Rear Hand wash sink blocked by garbage can. Moved by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Equipment or utensils not designed or constructed in a durable manner. Cut jug used as scoop.
Floors not maintained smooth and durable. Worn / exposed metal floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen. Grease build up on hood system spray rods. Cookline. Soiled walk in cooler shelves.
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.