China Buffet
9400 Atlantic Blvd Ste 60, Jacksonville, FL 32225 · Permanent Food Service · License 2612902
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 basic-13
- Safety score87
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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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.
Raw chicken over crab Rangoon moved
Fixed on the spot
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Green onions and bread, moved to under sneeze guard
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Cold medicine pills over flip top cooler, moved
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Krab thawing.
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Mushrooms cut before washing
Food not stored at least 6 inches off of the floor.
Containers of clam on floor, moved
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl in flour, moved
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.