TEN SECOND YUN NAN RICE NOODLES
3520 ST JOHNS BLUFF RD UNIT 4, Jacksonville FL 32246 · 904.723.4994
Last inspected Jul 23, 2026 · 8 visits since February 2024
NOV 24
APR 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork soup (122F - Hot Holding) at counter next to expo area. Operator stated the prong on lug broke earlier but that the soup was staying hot until she could pick up new crock pot today. Operator stated she will put the pot on stove to reheat it back up.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then handling to go containers
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to public with an expired license. Operator license expired June 1, 2026 and under same ownership.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time marked for noodles and boba but no written plan. Completed paperwork during inspection
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food not separated from restaurant food in glass reach in cooler. Moved by manager.
Show the remaining 3 findings ▾
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Moved by manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Feb 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk-in-cooler. Operator removed raw chicken to properly store.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed portable cutting board next to triple sink soiled/ stained. Also, nozzle on water pitcher at front counter area soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personally belongings stored on boxes of food next to ice machine. Operator removed employees jacket to properly store.
Food stored on floor. Observed container of oil stored on floor next to triple sink. Also, multiple boxes with sealed packages of food stored on floor under bottom shelf in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils stored in standing water of less than 135F. Operator emptied standing water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed curtains used as a door leading into kitchen area and cook line area soiled. Also, gasket on walk-in-cooler soiled. Also, multiple filters in hood above fryers and stove soiled.
Sep 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg, fish tofu, cut lettuce (45F-50F - Cold Holding) in glass door reach-in cooler near kitchen entry area. Operator stated the cooler door was opened and closed a lot during lunch. Operator stated she will tell staff to keep it closed to chill foods. Also, pork dumplings, fish tofu (44F-46F - Cold Holding) in bottom of reach-in cooler across from wok station. Operator stated the cook may have had the foods out during lunch time. Operator stated she will tell employees to keep foods in cooler to chill.
Aug 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg, fish tofu, cut lettuce (45F-50F - Cold Holding) in glass door reach-in cooler near kitchen entry area. Operator stated the cooler door was opened and closed a lot during lunch. Operator stated she will tell staff to keep it closed to chill foods. Also, pork dumplings, fish tofu (44F-46F - Cold Holding) in bottom of reach-in cooler across from wok station. Operator stated the cook may have had the foods out during lunch time. Operator stated she will tell employees to keep foods in cooler to chill.
Aug 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority3 Intermediate6 Basic
Show 15 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching cell phone and then went into kitchen and grabbed clean bowl without washing hands.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in walk in freezer-not all products commercially packaged. Also, raw beef stored over ready to eat fish tofu-not all products commercially packaged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg, fish tofu, cut lettuce (45F-50F - Cold Holding) in glass door reach-in cooler near kitchen entry area. Operator stated the cooler door was opened and closed a lot during lunch. Operator stated she will tell staff to keep it closed to chill foods. Also, pork dumplings, fish tofu (44F-46F - Cold Holding) in bottom of reach-in cooler across from wok station. Operator stated the cook may have had the foods out during lunch time. Operator stated she will tell employees to keep foods in cooler to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork soup (122F - Hot Holding) at counter next to expo area. Operator stated the prong on lug broke earlier but that the soup was staying hot until she could pick up new crock pot today. Operator stated she will put the pot on stove to reheat it back up.
Toxic substance/chemical improperly stored. Bottle with toxic substance stored next to tea under sink on front service line. Operator removed bottle of soap.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine +200ppm) next to triple sink. Test strip a dark purple. Operator emptied solution.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from stove soiled/ stained. Also, portable cutting board at triple sink soiled/ stained.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had employees on duty read, sign and date during this inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of employee food safety training for several employees employed more than 60 days. Operator received the ordered books and stated she will be taking care of their training soon.
Bowl or other container with no handle used to dispense food. Bowls and cups without handle used to dispense multiple foods in prep area (flour, sugar, rice, etc)
Food stored on floor. Multiple boxes with food stored on floor in walk in freezer including under shelf in walk in freezer.
In-use tongs stored on equipment door handle between uses. Two pairs of tongs hanging from handle of stoves. Operator removed tongs to properly store.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk stored in container of standing water on cook line. Operator discarded.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cutting board at front service area across from expo area.
Wet wiping cloths stored in detergent and sanitizer mixed together. Wet wiping cloths stored in sanitizer bucket near triple sink that has soap and bleach mixed together. Operator emptied solution.
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in direct contact to line pan with fish cakes. Operator removed paper towel.
Raw animal food stored over or with unwashed produce. Raw octopus stored above unwashed limes in glass door reach-in cooler on front service line. Operator removed octopus to properly store.
Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked egg stored with other shelled eggs in pan on cook line across from stove. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. octopus (48F - Cold Holding)in glass door reach-in cooler near front of cook line. Operator stated the door may have popped open when other door was closed. Operator stated she will make sure the door stays closed to chill octopus.
Bowl or other container with no handle used to dispense food. Cups without handles used to dispense sugar and flour in prep area. Operator removed cups from foods.
Food stored on floor. Multiple sealed bags of food stored on floor under bottom shelf in walk-in-cooler. Also, containers of oil stored on floor next to dry food storage shelves.
In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between reach-in cooler and prep table on cook line. Operator removed knives to properly store.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in container of standing water of 75F. Operator placed container of water on stove to heat water to 135F and more.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave across from stove soiled.
Nov 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Tofu and cooked pork stored in direct contact inside non-food grade bag in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken on shelf in walk in cooler. Moved by manager.
Toxic substance/chemical improperly stored. Can of butane stored on top of make table on cook line. Moved by manager.
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. Operator has several food handler employees hired over 60 days with no proof training. Operator provided proof
Bowl or other container with no handle used to dispense food. Bowl stored in corn starch bin
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in 77F standing water
Feb 6, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.