China Buffet

6001 Argyle Forest Bvld Ste 32, Jacksonville, FL 32244 · Permanent Food Service · License 2612400

Official report

out of 100

Grade F

Safety score 17 of 100

Latest visit: Aug 5, 2026

What drove the grade

Improper sewage disposal at floor drains in kitchen and/or food preparation area.High priority · not yet fixed · 21 other violations

How the score was calculated

Starting score100
Violations at the Jul 8 complaint inspection
6 high priority (1 fixed on the spot, 3 repeats), 1 intermediate, 5 basic (3 repeats)
-50
Violations at the Aug 5 complaint check
2 high priority (fixed on the spot), 1 intermediate, 7 basic; 4 also cited at the Jul 8 complaint inspection and counted there; basic violations cost 12 at most
-13
Administrative complaint on Aug 5
Counts in full until a follow-up finds the problems fixed
-20
Safety score17

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

Inspection history

2 inspections · 2 visits

Latest inspection

Aug52026

Complaint check

14 violations found

First visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 5 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority5
- 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.
  All hot, cold and sushi buffets do not have the time marked on the buffet glass as indicated in establishment's written procedures. Person in charge states all food placed at the buffet at 12:45 and added time marking to glass.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: 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.
  Open trays of raw chicken stored over open case of raw fish on speed rack in the walk-in freezer.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
  Observed employee place dirty dishes into a bus tub then wash hands at service station hand wash sink without using soap. Employee coached to use soap and employee rewashed hands with soap.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed employee was a pan at the three compartment sink with soapy water, rinse the pan and place the pan on the clean pan storage table in the kitchen. No sanitizer was applied to the pan. Person in charge placed pan in the sink for proper sanitizing.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Vacuum breaker missing on threaded faucet with attached hose outside right back exit door.
  Repeat violationAdministrative complaint
Intermediate1
- Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  Hibachi cook did not know minimum internal cooking temperature for chicken. Provided DBPR Form HR 5030-063 and 5030-060.
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Containers of raw chicken, corn and imitation crab stored uncovered in the walk-in cooler.
  Food stored on floor.
  Bottle of wing sauce stored in the floor in dry storage area. Person in charge moved bottle to shelving.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn gasket on middle door of hibachi cold table.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Water observed between stacked cups in service station by soda machine.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Daylight showing with large gap at bottom threshold of exit door by the restrooms.
- Code 36, Floors, walls, ceilings and ventilation: Floor and/or tiles missing and/or in disrepair.
  Floor in walk-in freezer is lifting at the seaming.
  Hole in or other damage to wall.
  Wall in disrepair to right of left back exit door.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Floors under fryers and wok station are soiled.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul82026F34Complaint inspection12 violations, 6 high priority Administrative complaint

First visitJul 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 6 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw chicken (45°F - Cold Holding)and sprouts (46°F - Cold Holding)in left walk-in cooler. Operator states door was open and closed frequently to restock the buffet line.
- Code 08, Food protection and cross-contamination: 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.
  Open tub of raw chicken stored over fish and pork in the walk-in freezer. Also, in right walk-in cooler, tub of raw chicken stored over ready-to-eat sauces.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
  Observed employee wash hands in handwash sink with no soap used. Employee was coached to use soap and washed his hands with soap.
  Fixed on the spot
- Code 28, Sewage and wastewater disposal: Improper sewage disposal at floor drains in kitchen and/or food preparation area.
  Mop sink is inaccessible with storage items. Employee states mop water is dumped into the kitchen floor drain.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Vacuum breaker missing on threaded faucet with attached hose outside back exit.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Two live flying insects observed in prep area.
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Food handler training expired for the following employees on the following dates; Antino A 3/7/2026 Dan L 3/7/2026 Jian L 7/5/2026 Ruminate J 3/7/2026 Yang O 3/7/2026 Rong L 3/7/2026
Basic5
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up observed in ice cream chest reach-in freezer. Also, ice buildup up observed in fish reach-in chest freezer in the kitchen. Also, right door gasket on flip top reach in cooler in kitchen is torn.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters at hibachi area have grease build up. Hood filters in the kitchen have grease build up. Back panels of fryers have excessive grease debris/build up. Left gasket on kitchen flip top reach in cooler is soiled.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water observed in bottom of hibachi area cold bar.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Wall under three compartment sink at the middle sink is in disrepair. Also, hole in wall to the right of back exit door.
  Repeat violation
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  No choking poster posted. Provided DBPR Form HR 5030-105 via email.
  Fixed on the spot
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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.