China Kitchen
7091 Collins Rd Ste 201, Jacksonville, FL 32244 · Permanent Food Service · License 2615550
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection4 high priority (2 fixed by the Oct 14 follow-up, 2 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 7 basic (1 repeat)-24
- Administrative complaint on Oct 8, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Two cans of oyster sauce on dry storage shelving with heavy denting along top seaming and top area on side of cans.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed raw shrimp (50°F - Cold Holding); raw beef (50°F/55°F - Cold Holding); raw chicken (48°F - Cold Holding)in left flip in the kitchen. Per operator, all food placed in the unit at 11:00. Temperatures taken by inspector at 3:05.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pork eggrolls in reach-in cooler by fryers at 54°F. Per operator, eggrolls left out on the counter for approximately 30 minutes. Eggrolls brought to walk-in cooler to quickly chill. Also, fresh cut garlic on cart by wok station at 83°F. Per operator, garlic has been on the cart for 30 minutes. Garlic placed in refrigerator. Also, observed raw shrimp (50°F - Cold Holding); raw beef (50°F/55°F - Cold Holding); raw chicken (48°F - Cold Holding)in left flip in the kitchen. Per operator, all food placed in the unit at 11:00. Temperatures taken by inspector at 3:05. See stop sale.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Plastic wrapped tub of raw chicken stored over plastic wrapped bin of raw shrimp in the walk-in cooler. Operator moved raw shrimp to another shelf with other shrimp.
Fixed on the spot
Intermediate1
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No written procedures available. Provided DBPR Form HR 5030-104.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple bins of cut vegetables in the walk-in cooler have no covering.
Damaged/spoiled/recalled food not properly segregated.
Two cans of oyster sauce on dry storage shelving with heavy denting along top seaming and top area on side of cans. Operator removed the cans from the rest of the supply.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets on reach-in cooler by fryers are torn.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler/reach-in freezer interior/shelves have accumulation of soil residues.
Stand-up reach-in freezer has soil residues.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed water between the stacked metal pans and plastic buckets at the three compartment sink.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Cooked chicken being stored in raw chicken box tops.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor under fryers has grease.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.