SICHUAN FAMILY
10584 OLD ST AUGUSTINE RD UNIT 10, Jacksonville FL 32257
Last inspected Mar 26, 2026 · 8 visits since August 2023
SEP 24
SEP 24
OCT 25
JAN 26
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs at 55°. Kitchen. Placed 11 am. Moved by manager.
★ 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--2019037542 | Mar 27, 2019 | Aug 23, 2019 | $400 |
Inspection history
8 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee did not sanitize dishware at Three compartment sink after washing items. Inspector intervened. emailed Spanish version of manual sanitizing methods. 100 ppm after reset.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at 70°. Kitchen place about 12 noon. Moved by manager to walk in cooler. Cooked chicken nuggets at 70°. Kitchen. Made at 1 pm. Moved by manager to walk in cooler.
Buildup of food debris/soil residue on equipment door handles. Multiple Soiled exterior of equipment including handles to coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket by food rack. Moved by manager.
Show the remaining 5 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Old food stuck to clean dishware/utensils. Cleaned bowls on dry rack with oily residue. Person In Charge had items rewashed.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in cooler prep line.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand Wash Sink at cook line slow draining.
Stored food not covered. Uncovered prepped foods in walk in cooler. Sprouts. Cut vegetables.
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Crates of raw eggs over ready to eat sprouts in walk in cooler. Moved by manager
Bowl or other container with no handle used to dispense food. Bowl as scoop in flour.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles with water stains.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer by door.
In-use tongs stored on equipment door handle between uses. Tongs over oven handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Kitchen cooler. Soiled Hood filters.
Standing water in floor drain/floor drain draining very slowly. Standing water in mop sink. Near mop sink area. Cleared by manger.
Wet wiping cloth not stored in sanitizing solution between uses. 4 wet wipes on counter in : kitchen. Moved by manager.
Oct 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat cut vegetables. Walk in cooler. Raw eggs over ready to eat vegetables in walk in cooler. Moved by manager.
Bowl or other container with no handle used to dispense food. Bowl as scoop in flour.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager.
In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager.
In-use tongs stored on equipment door handle between uses. Tongs over oven handles. Moved by manager.
Stored food not covered. uncovered prepped foods in walk in cooler. Vegetables, cooked chicken.
Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing at room temperature. Moved by manager.
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen.
Sep 25, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority2 Intermediate12 Basic
Show 18 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food prep employee handled heavily soiled exterior of equipment, coolers, then engaged in food preparation activities without washing hands. Manager intervened.
Medicine not labeled properly. Personal lotions / medications by utensils at frontline prep station. Moved by manager.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee handles heavily soiled wet wipe then returned to food preparation activity without changing gloves or washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of pooled eggs at 77°. At prep line. Per Person In Charge placed at 11 am. Moved by manager Tray of cooked noodles on rack at 77°. Per Person In Charge placed at about 11 am. Moved by manager to walk in cooler. Rice in kitchen at 100°. Moved by manager
Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Multiple employees not washing hands between handling soiled equipment to food service activities.
No soap provided at handwash sink. No soap at kitchen Hand Wash Sink.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in sugar container.
Buildup of food debris/soil residue on equipment door handles. Heavily soiled cooler handles at prep line and walk in cooler, walk in freezer handles.
Ceiling tile missing. Missing ceiling tile directly above reach in cooler / make table in kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knives between equipment. Kitchen
In-use tongs stored on equipment door handle between uses. Tongs over oven handles.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Cutting board, knife under paper towel dispenser. Kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of microwave. Kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavily soiled exterior of multiple equipment in kitchen including : exterior of walk in freezer and walk in cooler doors, sides of multiple coolers, Soiled Counters and shelves multiple locations in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Heavily soiled interior of multiple coolers in kitchen.
Stored food not covered. Multiple uncovered foods in walk in cooler : cut, prepped vegetables, sprouts.
Time/temperature control for safety food thawed in an improper manner. Frozen poultry thawing at room temperature in prep sink.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wipes on counter in : kitchen/ prep line.
Sep 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling cooked noodles with bare hand contact. Per Person In Charge. Noodles would be reheated but much later after cooling and bagging. Manager intervened.
No soap provided at handwash sink. Missing soap at multiple Hand Wash Sinks. Replaced by manger.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. And walk in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. Leak from ceiling in kitchen. (Per Person In Charge. In negotiations with landlord for repairs. )
Floor area(s) covered with standing water. Standing water on floor in rear kitchen
Food stored on floor. Tubs of raw chicken raw beef on floor in walk in cooler. Moved by manager
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ac vent in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled exterior of coolers, Bulk food containers, sides of equipment, interior top of make table. Prep line.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in cooler. Prep line.
Stored food not covered. Uncovered cut meats in walk in cooler.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee washed hands in Three compartment sink. Dish washer. Manager intervened.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Container of shell eggs Ambient 69°. Kitchen. Placed at 11 am. Moved by manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs at 55°. Kitchen. Placed 11 am. Moved by manager.
Records/documents for required employee training do not contain all of the required information. SAFESTAFF employees training incomplete. Forms not completed.
Ceiling/ceiling tile shows damage or is in disrepair. Missing and damaged ceiling tiles above kitchen prep table. Foods subject to contamination. Work in progress. Per manager.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of multiple kitchen coolers.
Stored food not covered. Multiple prepped uncovered foods in walk in cooler.
Aug 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 2 high priority.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish ware at Three compartment sink not sanitized. Only washed and rinsed. Manager intervened. Dish ware sanitized 100 ppm. Chlorine.
Nonfood-grade bags used in direct contact with food. Shopping bags used for food storage. Cut meats, cut vegetables. Walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chlorine test strips available.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food service employees onsite with no certified food manager present.
No probe thermometer provided to measure temperature of food products. Establishment has no functioning probe thermometer
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. No proof of any employee training available.
Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle at frontline.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers and walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on prep table. Moved by manager.
Floor soiled/has accumulation of debris. Grease build up on floors behind cookline equipment.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. condensation drip in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves. Kitchen. Heavily soiled hood vent and sides of system.
Outer openings not protected with self-closing doors.
Stored food not covered. Multiple prepped foods uncovered in walk in cooler. Meats. Sauce. Vegetables.
Time/temperature control for safety food thawed in an improper manner. Frozen meats thawing at room temperature in kitchen. Moved by manager.
Unnecessary items/unused equipment on the premises. Multiple old coolers stored outside by rear of Establishment.
Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. 1 wet wipes on counter in : kitchen.
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.