HOP SHING
5751 N MAIN ST STE 135, Jacksonville FL 32208 · 9043550605
Last inspected Jun 10, 2026 · 8 visits since September 2023
DEC 24
MAY 25
OCT 25
APR 26
JUN 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dish/prep area, observed one flying insect.
★ 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--2019028038 | May 17, 2019 | Jun 27, 2019 | $400 |
Inspection history
8 visits, newest first
Jun 10, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in flip top reach-in cooler across from wok station, pork (53F - Cold Holding). Pork filled above chill line of metal container.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep table, green cutting board has stains. At prep table, can opener has build up at blade area. Operator moved items to be washed.
Handwash sink used for purposes other than handwashing. At dish area, metal pan stored in handwash sink. Operator removed pan.
Cardboard used to line food-contact shelves. At cook line, cardboard used under cutting board. Operator discarded cardboard.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under fryers and behind smoker has build up of grease and debris.
Food stored on floor. At cook line, open case of oil stored on floor. Employee moved oil to shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At front counter area, top of reach-in freezer has build up of dust. At cook line, multiple reach-in cooler gaskets have build up. At dish area, exterior of multiple containers have build up of black residue. At prep table on lower shelf, exterior of chicken flour container has build up of food residue.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep table, cut cabbage (50F - Cold Holding). Operator stated item is held for 4 hours, no time marked and no written procedures. Emailed operator Time as a Public Health Control form and explained.
Toxic substance/chemical improperly stored. At cook line, bottle of dish soap stored on top of bucket lid with bottle of cooking wine. Cooking wine moved.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep table, can opener blade has build up. Employee moved to wash.
Buildup of food debris/soil residue on equipment door handles. At walk-in cooler, inside of door handle has build up.
Cardboard used to line food-contact shelves. At cook line, cardboard used on multiple shelves.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phone and keys stored on shelf above flip top reach-in cooler. Operator moved items.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under fryer has grease build up.
No handwashing sign provided at a hand sink used by food employees. At employee restroom, no handwash sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets have black stains. At prep table, container of flour has exterior soiled with flour residue.
Reuse of single-service or single-use articles. At cook line and in walk-in cooler, broccoli box reused for cut broccoli.
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. At back kitchen storage area, one can of bamboo shoots dented at rim/edge.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Reach-in freezer next to triple sinks, containers of raw chicken stored over cases of raw pork egg rolls. Operator moved chicken to bottom.
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, 6 employee certificates expired.
Buildup of food debris/soil residue on equipment door handles. At walk-in cooler, inside of door handle has build up.
Cardboard used to line food-contact shelves. At cook line, cardboard used on multiple shelves.
Damaged/spoiled/recalled food not properly segregated. At back kitchen storage area, one can of bamboo shoots dented at rim/edge.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under fryer has grease build up. In walk-in cooler, floor under shelves soiled.
Food stored on floor. At cook line, container of oil stored on floor.
No handwashing sign provided at a hand sink used by food employees. At employee restroom, no handwash sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets have black stains. At prep table, container of flour has soiled exterior.
Raw fruits/vegetables not washed prior to preparation. At prep area, employee cutting broccoli directly from case.
Reuse of single-service or single-use articles. At cook line, broccoli box reused for cut broccoli.
Working containers of food removed from original container not identified by common name. In back kitchen area, container identified as salt not labeled.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. In back kitchen by triple sinks, trash can in front of handwash sink. Operator moved trash can.
Spray bottle containing toxic substance not labeled. At triple sinks, spray bottle identified as degreaser, not labeled.
Bowl or other container with no handle used to dispense food. Plastic togo cup in soy sauce container. Operator removed.
Cardboard used to line food-contact shelves. Cardboard used to line shelf at fry station and to hold togo containers at wok station. Operator removed cardboard.
Food stored on floor. In walk-in cooler, container of sauce on floor. Operator moved to shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep table, exterior of flour tub soiled.
Working containers of food removed from original container not identified by common name. At back kitchen area, seasoning containers not labeled.
Jun 10, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dish/prep area, observed one flying insect.
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 operator DBPR form 5030-104
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At fry station reach-in cooler, Eggrolls and ribs prepared 3 days prior per manager, not dated.
Spray bottle containing toxic substance not labeled. At dish area, spray bottle identified as degreaser not labeled.
Cardboard used to line food-contact shelves. Cardboard used to line shelf at fry station and to hold togo containers at wok station.
Cutting board has cut marks and is no longer cleanable. At cleaning dish shelves, yellow cutting board has deep grooves and is no longer easily cleanable.
Floors, walls and/or ceiling soiled/has accumulation of debris. In kitchen, multiple ceiling tiles soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep area, plastic containers of flour and salt have soiled exteriors.
May 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, container of raw chicken stored over container of raw beef. Items moved and stored correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to soup warmer, container of chicken 119F. Chicken cooked approximately ten (10) minutes prior. Chicken placed into fryer and reheated to 181F.
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 written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
Handwash sink not accessible for employee use at all times. Hand washing sink in back prep area blocked by trash can. Trash can moved.
Employee with no hair restraint while engaging in food preparation. Multiple employees on cook line without hair restraint.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Operator states he will clean tonight.
Food stored on floor. Container of oil on floor near cook line. Oil moved and stored correctly.
Food-contact surface not smooth and easily cleanable. Plastic jug cut and used as scoop.
Ice buildup in reach-in freezer and/or walk-in freezer. White stand up freezer in back prep area by triple sink.
Sep 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shrimp stored on top of ready to eat sauce. Items moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line in flip top cooler, bowl of cooked pork 54F. Pork placed on line approximately 30 minutes prior. Pork moved to reach in cooler to cool.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On prep table in kitchen, cut cabbage not time marked. Cabbage taken out of walk in cooler approximately 30 minutes prior. Cabbage time marked.
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 written plan available. Inspector emailed Form 5030-104.
Food-contact surface soiled with food debris, mold-like substance or slime. Green and white cutting boards in prep area. Boards removed to be cleaned.
Handwash sink used for purposes other than handwashing. Hand washing sink by triple sink in kitchen has blue container stored inside. Container removed.
Employee with no hair restraint while engaging in food preparation. Two employees working in kitchen.
Floor tiles missing and/or in disrepair. Floor tiles near rear exit door in kitchen.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in back dry storage area.
Food stored on floor. Container of oil by cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. White standup reach in freezer in prep area. Person in Charge states they will defrost today.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of multiple containers below prep shelf in kitchen.
Open dumpster lid. Dumpster outside of establishment. Lid closed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth by triple sink in kitchen. Cloth moved and stored correctly.
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.