TOP CHINA
1020 EDGEWOOD AVE N STE 16, Jacksonville FL 32254 · 904.786.5233
Last inspected Aug 4, 2026 · 11 visits since July 2023
JUL 24
DEC 24
JUL 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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. Supplied operator with DBPR form 5030-104 and 5030-204
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
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. Observed raw chicken stored over raw beef in reach in freezer at back of kitchen. 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 cooked beef at temperatures of 52F stored in flip top cooler on cook line. Beef was in its own pan stored directly on top of beef in a different pan and above fill line. Person in charge stated beef was placed in flip top cooler 20 minutes prior and returned to reach in cooler below. Cooked beef (52F - Cold Holding)
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 and the time removed from temperature control cannot be determined. Observed cooked chicken wings held on time as a public health control missing time marker. Other food items held on time as a public health control had time markings on chart nearby but chicken wing section had no time markings. Person in charge stated wings were cooked at 12:15 and wrote time marking.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container of egg drop soup at temperatures of 109-117F stored on bottom shelf of prep table with steam table above. Person in charge egg drop soup was prepared an hour prior and is intended to be held hot. Soup was placed in walk-in cooler for rapid cooling. Egg drop soup (109-117F - Hot Holding)
Show the remaining 7 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple boxes of cooked chicken and cook egg rolls that were cooked within past 2 days with no date marking.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table shelf next to food items on cook line.
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; mold like substance build up on walk-in cooler door gaskets. Grease build up on hood filters above cook line.
Open dumpster lid. Observed all lids to dumpsters opened behind establishment.
Wall soiled with accumulated grease, food debris, and/or dust. Observed grease and dust build up on walls behind flip top coolers on cook line.
Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored in back area near reach in freezers.
Dec 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towel lining container with ready to eat krab sticks inside reach in cooler on cook line. Person in charge removed paper towel.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef in standing reach in freezer next to three compartment sink. Person in charge rearranged food items to proper storage levels.
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 and the time removed from temperature control cannot be determined. Observed multiple food items being held on time as a public health control with no time marker. Person in charge added time marker upon inspectors arrival. Food items were placed on time as a public health control 1.5 hours prior.
Handwash sink used for purposes other than handwashing. Observed large spoon stored in hand wash sink closest to three compartment sink. Person in charge removed spoon.
Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging in food preparation with no hair restraints.
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed dust build up along wall in corners and around piping throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths not stored in sanitizer solution in between uses throughout kitchen area.
Jul 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority4 Intermediate10 Basic
Show 20 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee rinse hands in prep sink then dry hands on soiled clothes. Inspector educated employee proper handwashing procedures.
Employee washed hands with no soap. Observed employee wash hands with degreaser instead of soap. Inspector educated employee proper handwashing procedures.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse containers then place them on clean drying rack without sanitizing step. Inspector educated employee proper was, rinse, sanitize procedures.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over ready to eat egg rolls in standing reach in freezer by three compartment sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed multiple food items being held on time as a public health control not discarded at end of time limit. All food items held on time in lieu of temperature had time markings of 3:45-4:00. No food was discarded by 4:15pm during inspection. Food items were cooked sweet and sour chicken, cooked egg rolls, cut cabbage, raw shell eggs, cooked noodles, cooked chicken, and cooked beef.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed multiple food items being held on time as a public health control not discarded at end of time limit. All food items held on time in lieu of temperature had time markings of 3:45-4:00. No food was discarded by 4:15pm during inspection. Food items were cooked sweet and sour chicken, cooked egg rolls, cut cabbage, raw shell eggs, cooked noodles, cooked chicken, and cooked beef.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Inspector educated employee proper handwashing procedures.
Handwash sink used for purposes other than handwashing. Observed hand wash sink with plastic lids and metal scoop stored within by three compartment sink. Employee removed all items.
No soap provided at handwash sink. Observed no soap at hand wash sink near three compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple bus tubs of cooked chicken with no date marking when it was prepared stored in walk-in cooler.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on bottom shelf of prep table by rear exit.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep shelf above food items held on time as a public health control.
Employee with no hair restraint while engaging in food preparation. Observed 1 employee on cook line engaging in food preparation with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.
Food stored on floor. Observed 2 boxes of cooking oil stored on floor in front of wok station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters. Soiled gaskets on all reach in cooler, reach in freezer, and walk-in cooler doors.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed non food grade drill w/ paint mixture attachment used as a mixer.
Outer openings not protected with self-closing doors. Observed rear exit door with no self-closing mechanism.
Plumbing system in disrepair. Observed cold water handle for faucet at hand wash sink near three compartment sink unable to turn.
Reuse of single-service or single-use articles. Observed single-use gloves used as scooping device for raw chicken by fryers.
Dec 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority2 Intermediate11 Basic
Show 18 findings ▾
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. Observed bag of raw chicken stored on top of bag of raw pork. All food items removed from original commercial packaging. Person in charge rearranged food items to proper storage levels.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one cracked shell egg stored on flat in walk-in cooler. Person in charge discarded cracked egg.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed containers of cooked chicken and egg rolls stored next to standing refrigerator on cook line that are held on time as a public health control with time marking to discard at 3:00pm. Food items were at temperatures of 71-74F and not discarded at 3:00pm during inspection. Inspector issued stop sale at 3:05pm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed container of cooked beef and container of cooked chicken on prep table in kitchen with temperatures of 68-72F. Person in charge stated food items were removed from cold holding an hour prior during busy time. Person in charge moved food items to reach in freezer for rapid cooling. Cooked beef, cooked chicken (68-72F - Cold Holding)
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed containers of cooked chicken and egg rolls stored next to standing refrigerator on cook line that are held on time as a public health control with time marking to discard at 3:00pm. Food items were at temperatures of 71-74F and not discarded at 3:00pm during inspection. Inspector issued stop sale at 3:05pm.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Inspector educated employee proper handwashing procedures and designated hand wash location.
Handwash sink used for purposes other than handwashing. Observed utensils and a clear container stored in hand wash sink by three compartment sink. Person in charge removed items from hand wash sink.
Bowl or other container with no handle used to dispense food. Observed clear plastic cup used as a scoop in cooked chicken items on cook line next to standing refrigerator. Person in charge removed scoop.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles throughout kitchen not smooth and easily cleanable.
Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line by fryers with grooves and no longer smooth and easily cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep shelf over cooked food items on cook line next to refrigerator unit. Employee removed phone.
Equipment and utensils not properly air-dried - wet nesting. Observed pans stacked on top of each other and stored on drying rack above three compartment sink with visible signs of moisture and unable to air dry.
Garbage can located outside has no lid or lid open/broken. Observed two dumpsters with broken lids at rear of establishment.
In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between end of wok station and prep table with time as a public health control food items. Person in charge removed knives and placed in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; gaskets to walk-in cooler soiled and in disrepair. Gaskets on reach in cooler doors under flip top cooler soiled with food debris. Fan guards in walk-in cooler soiled with dust.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee canned beverage in flip top cooler across from cook line. Person in charge discarded beverage.
Time/temperature control for safety food thawed in an improper manner. Observed container of raw beef stored on bottom shelf of prep table near three compartment sink that person in charge stated was thawing. Inspector educated person in charge proper thawing procedures and person in charge moved raw beef to walk-in cooler for overnight thawing.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on cutting board on prep table across from wok station. Wiping cloth not stored in sanitizing solution between uses.
Jul 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority0 Intermediate10 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Observed five cans of pineapple juice with dents along top seems in dry storage.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs stored above ready to eat pork dumplings in reach in cooler across from wok station. Operator removed eggs to properly store.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth and easily cleanable and throughout kitchen, cookline and prep area.
Ceiling/ceiling tiles/vents, floors soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents with excess dust build up in kitchen area. Also, Observed grease and oil build up on floor under fryer and cook station.
Cutting board has cut marks and is no longer cleanable. Observed multiple white cutting boards under prep station with grooves and soiled.
Equipment in poor repair. Observed gasket to walk-in cooler torn.
Food stored on floor. Observed cooking oil on floor next to not-in-use oven and bag of carrots on floor in walk-in cooler. Person in charge moved both to appropriate locations.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed soufflé cup in general tso chicken with no handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled door and all of interior inside microwave on Togo station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled exterior doors and gaskets in reach in cooler under Togo station.
Wall soiled with accumulated grease, food debris, and/or dust. Observed excess dust on wall behind triple compartment sink.
Working containers of food removed from original container not identified by common name. Observed large food storage containers holding what person in charge identified as salt in one and sugar in other, both unlabeled. Person in charge labeled them after instruction.
Jan 22, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. One can of sauce in a metal container located in dry storage area in kitchen was dented.
Nonfood-grade containers used for food storage - direct contact with food. To go bag was holding frozen chicken in freezer.
Handwash sink used for purposes other than handwashing. Dirty dishes were place in hand wash station next to the triple sink. Operator removed dishes.
Ceiling vents soiled with accumulated dust. Outside bathroom door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open canned drink on shelf over make line. Operator relocated.
Food stored on floor. Case of oil was on floor next to fryer. Operator removed from floor.
Ice buildup in reach-in freezer and/or walk-in freezer. On bottom shelf of reach in freezer next to the triple sink has build up of ice.
In-use knife/knives stored in cracks between pieces of equipment. Knife was stored in between coolers on cook line in kitchen. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have build up of grease on cook line. Build up of oil under the fryers in the kitchen.
Reuse of single-service or single-use articles. Metal can reused for holding sauce on cook line in kitchen. Home made jug used as scooper.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In dry storage area next to reach in cooler and freezer at back of kitchen, the wall is showing insulation.
Sep 12, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
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 reach-in freezers at prep area, trays of raw chicken stored over trays of raw beef. Operator rearranged to proper storage. Also, plastic bags of raw shrimp stored over plastic bags of wontons. In walk-in cooler, raw chicken and raw shrimp stored over containers of sauces. Also, raw shell eggs stored over cut onions.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At water heater, hose convection missing backflow preventer.
Handwash sink used for purposes other than handwashing. Handwash sink by triple sinks has pan and utensils in sink. Operator removed items from sink.
Spray bottle containing toxic substance not labeled. Below triple sink, chemical spray bottle not labeled.
Bowl or other container with no handle used to dispense food. Near back door, pan with no handle used in bulk rice container. Operator removed. At prep area, plastic togo cup used in bulk salt container. Operator removed.
Cardboard used to line nonfood-contact shelves. Cardboard used to line shelves in multiple places.
Floor tiles missing and/or in disrepair. At cook line, floor tiles missing under wok station and worn off in walkway.
Floors, walls and/or ceilings soiled/has accumulation of debris. Wall at steam table/rice warmer area, soiled.
Food stored on floor. Next to water heater, container of soy sauce on floor. Operator moved to rack.
No Heimlich maneuver/choking sign posted. Emailed operator a choking poster.
Unclean building components, attachments or fixtures. At cook line, hood system has grease build up below filters.
Working containers of food removed from original container not identified by common name. On lower shelf at prep area, bulk salt and msg containers not labeled.
Jul 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In bottom section of cook line reach-in cooler, raw chicken stored over sauce. Operator moved chicken to bottom shelf. In walk-in cooler, raw shrimp stored over sauces. Also, raw chicken over raw shrimp.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By water heater, no backflow preventer on connection with hose attached.
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. Supplied operator with DBPR form 5030-104 and 5030-204
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at back handwash sink and restroom handwash sink.
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. Supplied operator with DBPR form 5030-103
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door handle has build up on backside.
Floors, walls and/or ceilings soiled/has accumulation of debris. Wall at steam table and rice warmers, soiled.
In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between reach-in cooler and prep table, across from cook line. Operator removed.
No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometer missing in two door reach-in cooler at fry station. Operator placed thermometer in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler and reach-in freezer gaskets soiled. Exterior of reach-in freezer doors have build up.
Wet wiping cloth not stored in sanitizing solution between uses. Two wet towels on prep counter across from cook line. Operator removed, replaced with dry towels.
Working containers of food removed from original container not identified by common name. Bulk salt and msg containers on lower shelf of prep table, not labeled.
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.