HO HO CHINESE RESTAURANT
7902 LEM TURNER RD, Jacksonville FL 32208 · 904-764-3081
Last inspected Apr 9, 2026 · 7 visits since November 2024
NOV 24
APR 25
SEP 25
APR 26
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line in top section of secondary reach-in cooler, cooked noodles (47f, 49F - Cold Holding). Manager stated noodles on cooler overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021046643 | Sep 30, 2021 | Nov 8, 2021 | $1,200 |
| 5--2019047069 | Sep 5, 2019 | Oct 2, 2019 | $800 |
| 5--2017048123 | Oct 4, 2017 | Nov 9, 2017 | $400 |
Inspection history
7 visits, newest first
Apr 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority0 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken and raw pork stored over containers of sauces.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line in top section of secondary reach-in cooler, cooked noodles (47f, 49F - Cold Holding). Manager stated noodles on cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of secondary reach-in cooler, cooked noodles (47f, 49F - Cold Holding). Manager stated noodles on cooler overnight.
Bowl or other container with no handle used to dispense food. At dry storage area, plastic cups used as scoops in bulk sugar and cornstarch containers. Pot with no handle used as scoop in bulk rice container.
Show the remaining 7 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, multiple open bottle waters on shelf above flip top reach-in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, cell phone on shelf over flip top reach-in cooler.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor by rice cooker has build up of grease and debris. At cook line, inside of hood system over wok station has grease build up. In kitchen, ceiling vents have dust build up.
Food stored in a location that is exposed to splash/dust. At cook line, cooked chicken on top shelf of cart stored under paper towels for handwash sink. Operator moved cart.
Food stored on floor. At cook line, open case of oil stored on floor. At dry storage area, container of duck sauce, thick sauce and rice stored on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At prep area, scoop for white rice stored in up of standing water at 74f.
Reuse of single-service or single-use articles. In walk-in cooler, cardboard lid reused for egg rolls.
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom section of reach-in cooler, raw shell eggs stored over cooked noodles. Operator moved eggs. In walk-in cooler, containers of raw beef, raw pork, raw chicken and raw shrimp stored over containers of sauces.
Toxic substance/chemical improperly stored. At front storage area, bottle of hand soap stored over roll towels.
No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen handwash sinks, no paper towels. Operator supplied.
No soap provided at handwash sink. At back kitchen handwash sink, no soap.
Bowl or other container with no handle used to dispense food. At storage area in kitchen, pot with no handle in bulk rice. Plastic togo cups in bulk sugar, flour and cornstarch.
Cardboard used to line nonfood-contact shelves. At prep area, cardboard used to line lower shelf.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open bottle water on prep counter.
Food stored on floor. At cook line, open case of oil on floor. In walk-in cooler, two containers of pork on floor. Operator moved to shelf. In front storage area, multiple containers of sauces on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk salt container, scoop hnadle touching product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. At cook line, multiple reach-in cooler gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of both flip top,reach-in coolers soiled.
Reuse of single-service or single-use articles. 2 cut plastic jugs used for scoops. Operator discarded.
Wet wiping cloth not stored in sanitizing solution between uses. At prep area, wet towel on prep table. Operator removed.
Working containers of food removed from original container not identified by common name. At end of cook line, container identified as rice salt not labeled.
Jul 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. 3 food handlers present, hired over 60 days, no proof of any training available.
Apr 17, 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken stored over shell eggs and raw chicken stored over sauces. In chest reach-in freezer, portion bags of raw fish stored touching spring rolls. In stand up reach-in freezer, trays of raw chicken stock over trays of raw pork and raw beef. Operator moved in freezers to correct storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked chicken (52, 57F - Cold Holding); shell eggs (65F - Cold Holding); cut cabbage (50F - Cold Holding); garlic in oil (58F - Cold Holding). All items out on counter approximately 1.5 hours. Operator's intention is to hold items on time, written procedure form not filled out completely and no time is currently marked for items. Form completed during inspection, using time frames to track time.
Handwash sink not accessible for employee use at all times. Back handwash sink blocked by rice cooker and table with large bowl. Table moved to allow access to handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at back handwash sink.
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. 3 food handlers present, hired over 60 days, no proof of any training available.
No soap provided at handwash sink. No soap at back handwash sink.
Spray bottle containing toxic substance not labeled. At triple sinks, spray bottle with red chemical not labeled.
Bowl or other container with no handle used to dispense food. At cook line, plastic togo cup in cooked rice. At kitchen storage area, pot missing handle in bulk rice container. Operator removed cup and pot.
Cardboard used to line nonfood-contact shelves. At prep area, cardboard lining lower shelf. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, bottle water on prep counter. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Container of gum and bag of dental flossers stored on top shelf over prep table. Operator moved.
Food stored on floor. At kitchen storage area, 2 containers of soy sauce stored on floor. Operator moved to shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk cornstarch and flour containers, scoops have handles touching product.
Reuse of single-service or single-use articles. 2 cut plastic jugs used for scoops. Operator discarded.
Single-service articles improperly stored. In front storage area, multiple cases of plastic containers, lids and chopsticks stored on floor.
Dec 2, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 20, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Plans show handwash sink at cook line by kitchen entrance, no handwash sink installed. Operator stated they are not opening until 12/2.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses chlorine sanitizer, no test strips available.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door has door close but does not fully close.
Outer openings not protected with self-closing doors. Back door missing door closer.
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.