China 99
5846 Atlantic Blvd, Jacksonville, FL 32207 · Permanent Food Service · License 2615369
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot, 1 repeat), 12 basic (7 repeats); basic violations cost 12 at most-28
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: 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 egg rolls and tso chicken using Time as a Public Health Control without time marking. Paperwork was incomplete for how time would be marked. Discussed with operator and filled in specific times. Operator stated tso chicken and egg rolls was placed on counter next to fryer when they opened at 11a.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw beef stored above ready to eat vegetable egg rolls in walk in freezer-not all foods commercially packaged. Also, raw chicken stored above raw shelled eggs in walk-in-cooler. Operator started to rearrange foods to properly store.
Fixed on the spot
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board on reach-in cooler across from wok station soiled/ stained.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand wash sink at front counter area being used to store the bucket of soapy water. Operator removed bucket from hand wash sink.
Fixed on the spotRepeat violation
No soap provided at handwash sink.
Observed no soap at hand wash sink next to triple sink. Operator replenished soap.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled Spray bottle containing toxic substance stored under triple sink. Operator labeled spray bottle of bleach.
Fixed on the spot
Basic12
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed container of oil stored on floor in walk-in-cooler.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed multiple foods using bowl without handle to dispense foods. Operator removed bowls from seasonings, meats, multiple foods.
Fixed on the spotRepeat violation
Cardboard used to line food-contact shelves.
Observed cardboard lining shelving in walk in freezer.
Equipment in poor repair.
Observed gasket on walk-in-cooler torn. Also, gasket on reach-in cooler across from wok station torn.
Repeat violation
Duct tape used to repair nonfood-contact surface.
Observed handle on white reach in freezer next to fryer duct taped.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on counter on cook line. Operator removed wet cloth to properly store.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed interior of reach-in cooler across from wok station has accumulation of debris.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed multiple filters in hood area above woks and fryers soiled with grease. Operator stated they are scheduled to be professionally cleaned tonight when they close. Also, exterior of sugar, msg, flour and starch bins on dry food storage shelves have an accumulation residue.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Observed boxes with wrapped sleeves of single use cups and lids stored in employee restroom. Operator stated they no longer use them. We discussed relocating single use items from restroom.
Fixed on the spotRepeat violation
Reuse of single-service or single-use articles.
Observed box for previous food item being reused for egg rolls in direct contact of the single use box. Operator stated she will put the egg rolls in a different container.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed two dead roaches under water heater and one dead roach on floor in front of walk in freezer. Operator cleaned up dead roaches and discarded.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Observed four ceiling tiles missing in dry food storage area and near walk in freezer.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.