China One
3000 Moncrief Rd # 12, Jacksonville, FL 32209 · Permanent Food Service · License 2613738
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 Aug 19 routine inspection9 high priority (4 fixed by the Aug 20 follow-up, 5 fixed on the spot, 7 repeats), 2 intermediate (2 repeats), 6 basic (4 repeats)-59
- Administrative complaint on Aug 19, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score29
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 visitAug 20, 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 visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed multiple time/temperature control for safety food items at temperatures of 46-52°F stored in stand up reach in cooler across from fryer station. Person in charge stated all food items were left in reach in cooler since day prior and not removed for any reason.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed multiple time/temperature control for safety food items at temperatures of 46-52°F stored in stand up reach in cooler across from fryer station. Person in charge stated all food items were left in reach in cooler since day prior and not removed for any reason. Uncooked egg rolls, cooked ribs, cooked egg rolls, uncooked rangoons, cooked egg rolls, cooked beef, cooked chicken items (46-52°F - Cold Holding)
Repeat violationAdministrative complaint
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 cooked chicken wings being held on time as a public health control with no time marking next to fryer station. Person in charge stated wings were cooked 5 minutes prior and added time marking next.
Fixed on the spotRepeat violation
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 chicken and raw beef stored over ready to eat krab sticks in standing reach in freezer in lobby.
Repeat violationAdministrative complaint
Raw animal food stored over or with unwashed produce.
Observed raw shell eggs stored over unwashed produce in walk-in cooler. Person in charge rearranged food items to proper storage levels.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken, raw shrimp, and raw beef stored over ready to eat sauces, onions, and krab sticks in walk-in cooler. Person in charge began rearranging food items.
Fixed on the spotRepeat violationAdministrative complaint
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.
Observed raw chicken stored over raw beef and raw shrimp in standing reach in freezer in lobby.
Repeat violationAdministrative complaint
Food placed in soiled container/equipment.
Observed; unwashed celery stored in original cardboard box raw chicken was delivered in stored in walk-in cooler. Cooked beef stored in original cardboard box raw pot was delivered in stored in walk-in cooler. Person in charge removed food items from soiled containers and placed in clean food-grade containers.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed cut and washed carrots stored in plastic to-go bags in walk-in cooler. Person in charge removed carrots from bag.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed; multiple cooked food items in walk-in cooler with no date markings. Cooked egg rolls and cooked chicken items with no date markings in reach in cooler across from fryer station. Person in charge stated all food items were cooked within last 2 days.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink on start of cook line.
Repeat violation
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed produce stored over ready to eat sauces in walk-in cooler.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed 2 employees on cook line engaging in food preparation with no hair restraint.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed cardboard lining food-contact shelves in standing reach in cooler across from fryer station.
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed rusted shelves in walk-in cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed; grease build up on hood filters above cook line. Food debris and mold like substance build up on gaskets of reach in cooler and walk-in cooler doors.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Observed floor and floor tiles in disrepair in front of three compartment sink.
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.
- Stop sale
- An order that the food can’t be sold or served.