JIMMY FU'S
9100 MERRILL RD STE 14, Jacksonville FL 32225 · 904 744 9988
Last inspected Aug 24, 2026 · 7 visits since December 2023
AUG 24
JAN 25
AUG 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-25
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
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
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. General chicken and crab ragoons.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep area opened personal water bottles, manager discarded.
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen raw Chicken over pork wontons in freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler moved
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 pulled from freezer cooked Tuesday no dates
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. General chicken and sweet and sour chicken
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink in women's restroom hot water was turned off manager turned on knob from under sink to allow hot water
Bowl or other container with no handle used to dispense food. Large pot In rice used as scooper
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal coffee drink stored next to soups hot well, moved
Employee eating while preparing food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled with white growth
Aug 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Food placed in soiled container/equipment. Shrimp egg rolls stored in cardboard lid of noddle box, discarded
Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-25
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 thawing in walk in cooler, manager states
Food stored on floor. Pan of frozen pork in walk in freezer on floor, moved
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled with white residue
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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 in walk in cooler no date marking
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. General chicken and sweet and sour chicken
Employee with no hair restraint while engaging in food preparation. Cook on line, provided hat
Aug 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef in walk in freezer on rack
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef and raw shrimp in walk in cooler
Bowl or other container with no handle used to dispense food. Cups in soy sauce and in Salt. Manager removed
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open personal drink on back prep area where prep guy was cutting chicken
Employee with no hair restraint while engaging in food preparation. Guy cook in kitchen no hair restraint
Working containers of food removed from original container not identified by common name. Large soy sauce container with salt inside per manager.
Apr 1, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep shrimp stored over cooked chicken on shelf in walk in cooler. Raw prep chicken stored over cooked chicken in reach in cooler on front line. Employee properly stored all items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles (61F - Cold Holding), stored on prep table in kitchen, place there from walk in cooler approximately 30mins ago after making an order as per manager. Manager place back in walk in cooler
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 and the time removed from temperature control cannot be determined. Operator using Time for cut cabbage on front cook line. Operator said time marked to be discarded at 5pm. Time was 5:07pm. Operator discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on back prep table
Equipment in poor repair. Walk in cooler with torn gasket
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer bucket near hand wash sink in rear of establishment 0ppm when tested. Person in charge added chlorine and second reading indicated within 100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in walk in cooler over ready to eat egg roll wrappers. Also, Raw chicken kabobs were over ready to eat chicken in reach in cooler near fryers. Person in charge switched chicken to bottom shelf and ready to eat chicken to tops shelf. Operator also removed raw chicken to properly store in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded raw beef in lift top cooling station on cookline indicated 46-49 F. Observed beef piled over chill line of cooler. Person in charge removed excess beef. Retempped at end of inspection at 43F. Egg drop soup in plastic cylinder on cookline indicated a temperature of 69F. Person in charge stated he placed it there earlier. Person in charge voluntarily discarded egg drop soup..
No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. No hot water at hand wash sink at entry and rear of kitchen. Person in charge adjusted temperature and hot hot water returned within 85-100F.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge indicated rehydrated garlic in water, Tso chicken and cut cabbage use TPHC but did not have a written plan. Distributed paperwork for TPHC and operator started to fill out during this inspection.
Equipment in poor repair. Gasket on Walk in cooler torn Also, Metal cooking pan ripped near seams atop storage shelf in rear of establishment. Observed dried food debris accumulated in seam. Person in charge removed cooking pan from shelf.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef and chicken being thawed at room temperature in service sink on cook-line. Person in charge removed items from sink and placed in walk in cooler to thaw.
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.