TIM WAH DIMSUM RESTAURANT
8358 POINT MEADOWS DR #11, Jacksonville FL 32256 · 904.329.3676
Last inspected Aug 14, 2026 · 14 visits since September 2023
NOV 24
MAR 25
AUG 25
FEB 26
AUG 26
— STEADY
5 inspections within 41 points of each other. Whatever this kitchen does, it does consistently.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink next to triple sink. Unable to turn faucet on.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Aug 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate10 Basic
What the inspector wrote — 12 findingsThe state's own report →
Handwash sink not accessible for employee use at all times. Hand Wash Sink at wait-station blocked by equipment. Moved by manager.
Handwash sink used for purposes other than handwashing. Hand Wash Sink in kitchen with frozen packaged foods in sink. Moved by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager.
Show the remaining 8 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Food stored on floor. boxed foods on floor in walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Floor.
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 handle.
Stored food not covered. Uncovered prepped foods, shrimp, in walk in freezer.
Time/temperature control for safety food thawed in an improper manner. Multiple frozen pork, seafood, vegetables thawing in Hand Wash Sink, kitchen counter. Moved by manager.
Working containers of food removed from original container not identified by common name. Unlabeled water spray bottle. Marked by manger.
Feb 12, 2026Call 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In silver reach in cooler raw shrimp stored over mochi. In silver reach in cooler at server area raw shel eggs stored over cucumbers whole. In walk in freezer raw chicken no longer commercially packaged, stored over cooked pork no longer commercially packaged. Person in charge began rearranging.
Feb 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm even after priming. Person in charge will utilize triple sink until unit can be serviced.
Raw animal food stored over/not properly separated from ready-to-eat food. In silver reach in cooler raw shrimp stored over mochi. In silver reach in cooler at server area raw shel eggs stored over cucumbers whole. In walk in freezer raw chicken no longer commercially packaged, stored over cooked pork no longer commercially packaged. Person in charge began rearranging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu in low boy reach in cooler at server line at 45F. Shell eggs at 48F ambient. Person in charge states had open to stock unit. Observed unit tightly packed with whole box choy. May be impeding airflow. Person in charge moved to other unit.
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. Per person in charge items held on time were brought out at 1:25pm. Not time marked. Person in charge marked appropriately during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior top with mold like substance accumulation. Cutting board at server line with staining.
Handwash sink used for purposes other than handwashing. Observed colander stored in server area hand wash sink. Observed colander with lotus leaves stored in back hand wash sink by dishmachine. Person in charge removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for dishmachine at time of inspection.
Floor soiled/has accumulation of debris. Observed heavy grease and old food debris buildup on floors at cook line. Ceiling vents in kitchen with mold like substance buildup.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle at knee level.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease accumulation on sides and surrounds of cooking equipment in kitchen. Hood filters with grease accumulation. Soiled plastic utilized on handle to walk in freezer. Gasket to walk in freezer, reach in cooler with mold like substance buildup. White buildup observed on soda plates at server line.
Old food stuck to clean dishware/utensils. Old food debris on clean tart pans observed stored on shelf in kitchen.
Sep 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority6 Intermediate3 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Establishment is out of sanitizer. Will utilize triple sink until sanitizer can be delivered.
Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler jalapeños stuffed with raw shrimp stored over prepped food items.
Handwash sink not accessible for employee use at all times. Hand wash sink at front server line blocked by cart, strainer stored in sink. Person in charge removed.
Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide proof of CFM for establishment during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for chlorine dishmachine.
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 handling employees on site with no CFM present.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Person in charge unable to provide sanitizer during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge unable to provide time paperwork during inspection, holds dim sum on time.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold like substance buildup on ceiling and wall in bakery area of kitchen. Also, heavy grease and food debris buildup on the floor at cook line.
Food stored on floor. Observed cases of food stored on the floor in the walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood with grease buildup during inspection. Also, sides of fryers/ cooking equipment with grease buildup. Soda plates with mold like substance buildup/ white buildup at server area. Gasket to stand up reach in cooler with debris buildup. Sink in server area with staining.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. In stand up reach in cooler raw shrimp stored over whole eggplant. Person in charge rearranged.
Handwash sink used for purposes other than handwashing. Bucket stored in front hand wash sink. Person in charge removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips provided not usable due to wet.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed chicken in reach in cooler made in house and frozen then thawed with no date tracking.
Accumulation of debris inside warewashing machine. Interior of dishmachine with debris buildup.
Floor soiled/has accumulation of debris. Floors with heavy debris buildup at cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor with ice buildup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks with debris buildup. Side of fryers, cooktop with grease buildup. Hood filters with grease buildup. Soda plates at server area with white buildup.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in sink. Person in charge turned on cold water.
Working containers of food removed from original container not identified by common name. Several bulk dry items white powdery unlabeled. Person in charge labeled appropriately.
Nov 6, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In lowboy in back prep area of kitchen, observed raw quail eggs over cooked pork and chicken. Also, stand up reach in cooler in back kitchen, jalepenos stuffed with raw shrimp, eggplant stuffed with raw shrimp stored over ready to eat items. Person in charge began rearranging.
Handwash sink used for purposes other than handwashing. Observed employee emptying tea pot in hand wash sink at front line. Observed ice in hand wash sink in back kitchen.
Floor soiled/has accumulation of debris. Floors at cookline heavily soiled with grease and debris buildup. Wall with grease buildup next to hood in kitchen. Standing water on floor at mop sink area, no active leaks observed.
Food stored on floor. Observed cases of oil stored on floor in kitchen and cases of food on floor in walk in freezer. Also, items stored in walk in freezer uncovered.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup observed in walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs hanging on bracket for shelf.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with debris buildup. Nozzles of soda dispsner with debris buildup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of wok station, back plate and side of cookline, side of fryers, shelf between wok and fryers with heavy grease and food debris buildup. Air curtain at back door with grease buildup. Dish rack in use with debris buildup. Shelving where clean dishware is stored with debris buildup. Steam area of cookline with debris buildup.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in kitchen. Person in charge moved to cold holding unit.
Working containers of food removed from original container not identified by common name. Several bulk food items in kitchen at bakery station unlabeled.
Jun 13, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 4, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Person in charge states has call in the service dishmachine. In use during inspection with no triple sink set up. Person in charge will utilize triple sink with bleach until repaired.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face, use toothpick, then handle clean utensils. Also, observed employee utilizing triple sink to wash hands.
Raw animal food stored in same container as ready-to-eat food. Observed bag of raw beef stored in same container as bag of cooked chicken. Person in charge separated.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs in lowboy cooler at 50F ambient. Person in charge states has been in and out of unit today. Moved to other unit holding temperature. Also, pork on cart at 59F. Person in charge states had out to cut, not observed during inspection. Person in charge moved to cooler.
Handwash sink not accessible for employee use at all times. Hand wash sink at front counter blocked by door. Person in charge unblocked.
No probe thermometer provided to measure temperature of food products. Person in charge only able to provide thermometer that starts at 100F.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Rice noodles held on time, not indicated on time paperwork. Person in charge added to paperwork during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup observed in ceiling vents, at wall by prep area. Also, floor under hand wash sink at front counter area and at fryers with debris buildup.
Employee eating in a food preparation or other restricted area. Observed employee eating at prep table in back kitchen., at front counter. Food items removed.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored along side food to be served to customers and clean dishware. Person in charge began segregating.
Food stored on floor. Bus tub of pork stored on floor in kitchen. Cases of food in walk in freezer stored on floor.
Time/temperature control for safety food thawed in an improper manner. Shrimp cases thawing at room temperature. Also beef thawing at room temperature. Person in charge moved to cooler.
Apr 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 10, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 employee training for any employee due to all expired.
Feb 15, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 employee training for any employee due to all expired.
Feb 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Container of medicine improperly stored. Observed containers of medicine stored on shelf with food items above prep table. Person in charge removed.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm, even after priming. No sanitizer coming out when primed.
Handwash sink not accessible for employee use at all times. Hand wash sink at front counter area blocked by door, pan in sink. Person in charge removed and unblocked. Hand wash sink in back kitchen not functioning.
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 employee training for any employee due to all expired.
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. Some employees not able to provide proof of knowledge of reporting responsibilities. Employees read and signed during inspection.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handle at front hand wash sink does not function, water at 70F during inspection.
Food stored on floor. Observed tub of shrimp on floor in kitchen. Also, observed cases of food stored on floor in freezer. Person in charge raised shrimp.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on cooktop.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at mop sink area soiled.
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Observed bucket low on sanitizer solution. Operator rearranged tube and ran a couple of cycles. Retested at 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Two soda nozzles at soda dispensing machine soiled.
Handwash sink not accessible for employee use at all times. Hand wash sink next to kitchen entry door blocked by large strainer in sink and also by propped open kitchen entry door.
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. Distributed a form during this inspection and operator had the 6 employees working sign and date form.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink next to triple sink. Unable to turn faucet on.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple pots and pans on clean storage shelf in prep area not inverted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal belongings stored on clean pots/ pans storage shelf.
Food stored on floor. Buckets with sauce stored on floor in prep area by reach in freezer.
Ice scoop handle in contact with ice. Ice scoop handle touching ice in large ice machine and also in ice bin at soda dispensing machine. Operator stored ice scoop properly.
In-use tongs stored on equipment door handle between uses. Two pairs of tongs hanging from oven handle across from dishwashing machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket o. Walk in freezer soiled.
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.