JUNS KITCHEN
3566-2 BLANDING BLVD, Jacksonville FL 32210 · 904-524-8776
Last inspected Jan 26, 2026 · 8 visits since November 2023
APR 24
NOV 24
MAY 25
SEP 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork in walk-in cooler. Person in charge rearranged food items to proper storage levels.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed grease stains on ceiling tiles throughout kitchen.
Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair corner of reach in freezer lid across from walk-in cooler.
Open dumpster lid. Observed opened lid on dumpster behind establishment.
Show the remaining 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in room temperature water in three compartment sink. Person in charge turned on cold running water.
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed opened bags of raw chicken stored with containers of ready to eat sauces in bottom rack of standing reach in freezer near rear exit. Person in charge rearranged food items to proper storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw garlic in oil at temperature of 81F stored on speed rack on wok station. Person in charge stated garlic was remade during lunch rush 2 hours prior and voluntarily discarded. Raw garlic in oil (81F - Cold Holding)
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed 4 containers of cooked chicken made 26 hours prior with no date marking. Person in charge date marked.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing 2 bracelets.
In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knife stored between prep table and flip top cooler on cook line. Person in charge removed knife.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed plastic jug with hollow handle cut in half and used as a scoop stored near three compartment sink. Twist lid and handle interior have visible build up. Person in charge voluntarily discarded.
Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored under back prep table. Person in charge labeled.
May 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed paper towels used as liners inside containers of peppers and carrots in flip top cooler on cook line. Person in charge removed paper towels.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed container of egg drop soup with temperatures of 101F stored on prep table next to flip top cooler. Person in charge stated soup was being cooled to be placed in walk-in cooler since lunch rush was over. Soup was removed from hot holding 1.5 hours prior. Person in charge moved soup to reach in freezer for rapid cooling.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near three compartment sink. Person in charge provided paper towels.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical inside stored at front counter. Person in charge stated chemical was surface cleaner and labeled accordingly.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles throughout kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board with grooves and no longer smooth and easily cleanable stored on flip top cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knife stored between reach in cooler and prep table on cook line. Person in charge removed knife.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above cook station. Soiled frames and gaskets on reach in cooler doors under flip top cooler. Soiled frames and gaskets on walk-in cooler door.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed plastic gallon container with handle cut in half used for scooping stored above three compartment sink. Interior of handle has mold like substance build up. Person in charge voluntarily discarded scoop.
Outer openings not protected with self-closing doors. Observed door unable to self close at rear exit of establishment.
Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored on prep table near walk-in cooler. Person in charge stated it was flour and labeled accordingly.
Nov 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. Observed one can of hoisin sauce stored in dry storage area with visible dent along top seam.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed opened package of raw bacon stored over opened package of ready to eat krab sticks in standing reach in freezer near rear exit of establishment. Person in charge rearranged food items to proper storage levels.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened container of milk with no date marking person in charge stated was opened more than 24 hours but less than 7 days prior. Person in charge date marked container.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip top cooler with grooves and no longer easily cleanable.
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. Observed employee beverage with no lid on prep table next to flip top cooler on cook line. Employee voluntarily discarded beverage.
Food stored on floor. Observed box of fryer oil stored on floor in front of wok station. Employee moved oil to proper storage levels.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep table and flip top cooler on cook line. Person in charge removed knife.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; gaskets soiled and in disrepair on reach in cooler under flip top cooler. Gaskets soiled and in disrepair on standing reach in cooler behind cook line. Hood filters soiled with grease build up.
Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored on drying rack above three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on wok station not stored in sanitizing solution between uses. Person in charge stated wiping cloth was for cleaning station and discarded.
Apr 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. One can soy sauce in dry storage room dented at seam. Operator separated dented can.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler next to shelf of personal food and belongings in kitchen, egg roll (61F - Cold Holding); cooked chicken (60F - Cold Holding); raw chicken (58F - Cold Holding); raw pork (59F - Cold Holding). Unit breaker turned off overnight. Operator discarded product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to shelf of personal food and belongings in kitchen, egg roll (61F - Cold Holding); cooked chicken (60F - Cold Holding); raw chicken (58F - Cold Holding); raw pork (59F - Cold Holding). Unit breaker turned off overnight. Operator discarded product.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top cooler soiled with mold-like substance. Operator began cleaning board.
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. One employee training expired 3/16/24. Operator states employee is currently taking training course.
Bowl or other container with no handle used to dispense food. In uncooked rice bag, to go cup used as scooper in kitchen. Operator removed cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table at flip top cooler in kitchen. Operator removed phone.
Equipment in poor repair. Interior of reach in freezer by triple sink in kitchen in disrepair. Insulation showing at top gasket where it's separating.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between flip top reach in cooler and prep table in kitchen. Operator removed knife.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in reach in cooler at dry storage room in direct contact with product. Operator lifted handle out of product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler of gaskets under flip top soiled. Gaskets of walk in cooler soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior flip top reach in cooler is soiled with old food and rust build up.
Nov 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach-in cooler across from cook line, pork (47F - Cold Holding); beef (47F - Cold Holding); peas (46F - Cold Holding); shrimp (46F - Cold Holding); butter (46F - Cold Holding). Operator stated cooler open for lunch service. Ambient temperature 46f in bottom section. Operator moved all items to walk-in cooler.
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
Bowl or other container with no handle used to dispense food. Plastic togo cup used in soy sauce and bulk sugar containers. Operator removed cups.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from cook line. Operator moved.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floor at fryers and wok station soiled.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and reach-in cooler across from cook line. Operator moved to be washed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under flattop has grease build up. Hood filters over wok station have build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach-in cooler across from cook line soiled.
Single-service articles not stored inverted or protected from contamination. Togo containers on top shelf above flip top reach-in cooler not inverted. Operator inverted.
Unclean building components, attachments or fixtures. Hood system has grease build up on ledge below filters at wok station.
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.