China Dragon
4345 University Blvd S #6, Jacksonville, FL 32216 · Permanent Food Service · License 2614557
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 Sep 10 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 14 basic (6 repeats); basic violations cost 12 at most-21
- Safety score79
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 visitSep 10, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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 shrimp on shelf above veggies spring rolls, both on trays, freezer by rice warmer, raw shelled eggs on shelf above sauces in reach in cooler, raw chicken on shelf above egg rolls in walk in freezer, employee rearranged
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Chicken taken out of freezer yesterday morning, shrimp and chicken cooked yesterday morning, employee wrote dates on
Fixed on the spot
Code 11, Employee health: 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.
For new cook
Repeat violation
Basic14
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White powder and brown powder in soy sauce, employee stated it's salt and seasoning
Code 08, Food protection and cross-contamination: Stored food not covered.
Cut onions and cabbage 41f, walk in cooler, employee covered them
Fixed on the spotRepeat violation
Food stored on floor.
Oil jugs by hand sink and soy bucket in back, employee placed them on shelf
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
On soy and brown powder, employee removed it
Fixed on the spotRepeat violation
Utensils in poor condition.
Cracked bowl for measuring raw beef
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Hood filter missing from automatic fire suppression/exhaust system.
2 hood pushed in leaving a gap
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On prep table,
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gasket with old food build up inside upright cooler by fryer, exterior of lid for soup and sauce with old food build up, also on exterior of bucket with salt j
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand sink by fryer and hand sink in restroom, emailed one
Repeat violation
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Old one
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed one
Fixed on the spot
No copy of latest inspection report available.
Couldn't find it
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.