China 1

13170 Atlantic Blvd #56, Jacksonville, FL 32225 · Permanent Food Service · License 2612876

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Aug 12, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Aug 12 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
1 high priority (fixed by the Aug 12 follow-up), 4 intermediate (1 fixed on the spot), 7 basic (1 repeat)
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug52026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 3 Intermediate
- 3 Basic
What was still cited
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Food storage container/container lid cracked or broken.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 1 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Bean sprouts 68f sitting out on counter at room temperature
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  General chicken cooked 2 days ago
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  No soap at handsink next to triple sink area, manager provided
  Fixed on the spot
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  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 employees on shift
Basic7
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  In walk in cooler plastic pans of raw pork stored on floor, manager moved
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gaskets on cook line torn
  Food storage container/container lid cracked or broken.
  Plastic containers that hold raw pork and cooked chicken broken and cracked away
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on cook line torn
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  2 dead roaches near back door 16 dead roaches in back storage area 2 dead roaches in back prep table 10 dead roaches under triple sink area 3 dead roaches under handsink next to triple sink
  Repeat violation
  Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  Establishment leaving front door propped open during operations
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.