SUN SUN GARDEN
731 DUVAL STATION RD STE 112, Jacksonville FL 32218 · 904.696.9878
Last inspected Apr 8, 2026 · 8 visits since August 2023
SEP 24
FEB 25
JUL 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back kitchen area by chicken tumbler, observed 4 flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 8, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler, cooked rice (110f, 97F - Cooling 4 hours). Rice cooked at 10am, held out in kitchen to cool before putting in walk-in cooler. Rice in deep plastic containers.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, cooked rice (110f, 97F - Cooling 4 hours). Rice cooked at 10am, held out in kitchen to cool before putting in walk-in cooler. Rice in deep plastic containers.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored over sauces, raw pork stored over sauces and raw chicken stored over unwashed carrots.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, cooked rice (110f, 97F - Cooling 4 hours). Rice cooked at 10am, held out in kitchen to cool before putting in walk-in cooler. Rice in deep plastic containers.
Show the remaining 7 findings ▾
Handwash sink used for purposes other than handwashing. In back kitchen handwash sink, metal lid stored in sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At back handwash sink, no paper towels. Operator supplied.
Bowl or other container with no handle used to dispense food. In bulk cornstarch and msg containers, plastic togo cup used as scoop. Operator removed cups.
Buildup of food debris/soil residue on equipment door handles. At walk-in cooler, backside of door handle has build up.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored between reach-in cooler and prep table. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. At cook line, end panel in wok station has grease build up.
Reuse of single-service or single-use articles. At back kitchen, plastic jug cut to use for scoop.
Nov 6, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, plastic bags of raw pork stored over plastic bags of dumplings. In chest freezers, open bags of raw shrimp and raw chicken stored over bags of fries and bags of raw shrimp stored over bags of cooked chicken. Also, in walk-in cooler, containers of raw chicken stored over heads of cabbage, bag of unwashed carrots and containers of sauces. Also, in reach-in cooler at fry station, raw beef on a stick stored over raw chicken on a stick. Operator and employees moved all,items to correct storage level. Inspector emailed storage level handout in Chinese to operator.
Bowl or other container with no handle used to dispense food. At prep table on lower shelf, plastic togo cup used as scoop in bulk flour container. Operator removed.
Cardboard used to line food-contact shelves. In walk-in freezer, cardboard used to line shelf under bagged food. At walkway to restrooms in storage shelves, cardboard used to line shelves under soda bottles and single service items. Operator removed all,cardboard.
Food stored on floor. At cook line, container of oil stored on floor. Operator moved to shelf. Also, at fry station, employee bagging crispy noodles has foot resting on case of ketchup packets. Employee moved foot.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At fry station, reach-in cooler gaskets have black stains. At prep table in lower shelves, exterior of salt and flour containers have build up of food debris.
Reuse of single-service or single-use articles. In back kitchen, two cut jugs used as scoops. Employee discarded.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. At walkway to restrooms, on storage shelf, used hood motor stored on shelf above single service items. Operator placed motor in his truck.
Wet wiping cloth not stored in sanitizing solution between uses. At prep table with steam wells, wet towel on counter. Operator moved to sanitizer bucket.
Jul 22, 2025Administrative 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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Across from cook line in chest reach-in freezer, raw chicken in plastic bags stored over cooked shrimp in plastic bags. Across from cook line on bottom shelf of prep table, flat of raw eggs stored on container of salt. In walk-in cooler, raw pork and raw chicken stored over containers of sauces and raw chicken stored over bag of unwashed carrots. Operator moved all items to proper storage levels.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Across from walk-in freezer, in rice warmer, rice (110F - Hot Holding). Operator stated rice cooked this morning, is getting ready to reheat.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at back kitchen handwash sink. No paper towels at men's restroom handwash sink.
Bowl or other container with no handle used to dispense food. Across from cook line on lower shelf, plastic togo cup used as scoop in bulk flour. At back kitchen, plastic togo cup used as scoop in bag of sugar.
Cardboard used to line nonfood-contact shelves. Across from cook line on lower shelf of prep table, cardboard used to line shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table in kitchen. Cell phone on shelf above flip top reach-in cooler at cook line.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under wok station has grease build up.
Food stored on floor. At cook line, open case of oil on floor. Empty moved to shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on floor in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over wok station have grease build up. In back kitchen handwash, floor,fan soiled.
Working containers of food removed from original container not identified by common name. Across from cook line on lower shelf of prep table, container identified as salt not labeled.
Feb 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, on speed rack, trays of raw pork and raw beef stored over trays of vegetable spring rolls. In walk-in freezer, container of raw chicken sticks stored over bags of cooked pork. In walk-in cooler, raw chicken stored over peas/carrots. Raw pork stored over sauces and raw chicken stored over cooked chicken. Also, in reach-in cooler by fry station, raw chicken sticks stored over cooked chicken and raw beef. Employee moved chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach-in cooler at cook line, tofu (49F - Cold Holding). Tofu sitting on top of containers above chill line during lunch.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Across from walk-in freezer, in rice warmer, rice (94F - Hot Holding). Operator stated rice is getting ready to reheated.
Handwash sink used for purposes other than handwashing. At front handwash sink, scrub pad in sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at back handwash sink.
Bowl or other container with no handle used to dispense food. On lower shelf of prep table, plastic togo cup in cornstarch.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler and walk-in freezer door handles have build up on back side.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell,phone on shelf above reach-in cooler.
Food stored on floor. In back kitchen, container of msg stored on floor. At cook line, container of oil stored on floor. Msg moved to shelf.
In-use knife/knives stored in cracks between pieces of equipment. Across from wok station, knife stored between reach-in cooler and prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets soiled/stained. At cook line, hood filters have grease build up.
Raw fruits/vegetables not washed prior to preparation. Case of snap peas being prepared directly from case. Employee stopped prep.
Working containers of food removed from original container not identified by common name. In back kitchen, bulk containers of msg, flour and cornstarch not labeled.
Sep 4, 2024Administrative 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 ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back kitchen area by chicken tumbler, observed 4 flying insects.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, on speed rack, raw chicken in plastic wrap stored above raw beef in plastic wrap. Also, plastic bags of raw shrimp stored over bag of ice and cases of lo mein. In walk-in cooler, raw beef stored over unwashed cabbage. Also, raw chicken stored over unwashed carrots and multiple containers of sauce. Employee began rearranging items. In double door stand up reach-in cooler at start of cook line, raw beef skewers stored over cooked chicken. Operator moved beef to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front cook line, in silver 2 door reach-in cooler, pork, egg roll (45-47F - Cold Holding). Unit opened for lunch orders.
Food-contact surface soiled with food debris, mold-like substance or slime. In back prep area, interior of chicken tumbler has encrusted food debris. Employee cleaned.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures do not list items held on time.
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. 5 certificates for current employees expired last month. 2 certificates are current.
Bowl or other container with no handle used to dispense food. At prep table on lower shelf, plastic cup used in bulk starch container.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler and walk-in freezer handles have build up on back side.
Cardboard used to line nonfood-contact shelves. Cardboard used to line multiple storage shelves in kitchen area.
Floors, walls and/or ceilings soiled/has accumulation of debris. At wok station, floor by smoker has grease build up.
Food stored on floor. At cook line, open case of oil stored on floor.
In-use knife/knives stored in cracks between pieces of equipment. Across from wok station, knife stored between prep table and flip top reach-in cooler.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At wok station, hood filters have grease build up. At cook line, side of smoker below counter has build up of grease. At prep table, exterior of bulk starch container soiled.
Feb 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer across from fryers, open bag of raw shrimp and open bag of raw chicken stored over bags of fries.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In silver reach-in cooler by fry station, pork (46F - Cold Holding); egg rolls (45F - Cold Holding). In walk-in cooler, chicken (45, 47F - Cold Holding). Operator stated items in coolers, doors opened for lunch and prep.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at back kitchen handwash sink and women's restroom handwash sink. Towels supplied.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items prepared one or two days ago, no date.
Bowl or other container with no handle used to dispense food. Plastic cups used in bulk cornstarch and msg containers. Operator removed.
Cardboard used to line food-contact shelves. In walk-in freezer, cardboard lining shelves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle water 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. Jacket stored on shelf above reach-in freezer. Operator moved.
Food stored on floor. In back storage area, container of msg stored on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of smoker and wok station has build up. Exterior of multiple containers on lower shelf under prep table soiled.
Unwrapped single-service utensils not presented so that only the handles are touched. At front counter area, plastic forks and spoons stored in drawers in different directions.
Working containers of food removed from original container not identified by common name. In back storage area, bulk cornstarch, breading and msg containers not labeled.
Aug 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Can of hoisin sauce in dry food storage area is dented.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken stored over ready to eat carrots. Items moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of cooked chicken sitting on top of cold line across from cooking area 48F. Chicken placed out approximately 30 minutes prior. Chicken moved to walk in cooler to cool.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure available. Inspector emailed paperwork.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In front reach in cooler by front counter, cooked chicken prepared yesterday not dated.
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 record is expired.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in cooler. Floor in walk in freezer. Floor under racks in dry storage area. Wall below triple sink in kitchen.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs lying in container of cooked chicken by fryers. Tongs moved and stored properly.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Top of chest freezer by front counter is rusted. Shelf below prep table in kitchen is rusted. Shelves in walk in cooler are rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on chest freezer in kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks stored in reach in cooler near front counter. Drinks removed.
Stored food not covered. Pan of raw chicken in walk in cooler.
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.