Chow's Country Buffet

4250 Southside Blvd, Jacksonville, FL 32216 · Permanent Food Service · License 2612182

Official report

out of 100

Grade F

Safety score 35 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.High priority · 26 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 complaint inspection
5 high priority (4 fixed on the spot, 1 repeat), 5 intermediate (3 fixed on the spot, 1 repeat), 17 basic (2 repeats); basic violations cost 12 at most
-45
Administrative complaint on Sep 29
Counts in full until a follow-up finds the problems fixed
-20
Safety score35

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

Nov62026

Complaint check

No violations found

First visitNov 6, 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.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep292026F35Complaint inspection27 violations, 5 high priority Administrative complaint

First visitSep 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
27 violations found:
- 5 High priority
- 5 Intermediate
- 17 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  128f gravy in warmer, 120f mashed potatoes, stove off, employee placed gravy on stove and reached 165f
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
  Raw fish on shelf above cooked shrimp in upright cooler, shelled eggs on shelf above cut mushroom in reach in cooler by wok, raw tuna on shelf abuse fruit in upright cooler at dessert buffet area, employee rearranged
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee washed hands with gloves on after grabbing raw shrimp, explained to him and he removed gloves and washed hands again
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine quaternary ammonium sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, ran out of quat, employee added chlorine, 100ppm
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Faucet in triple sink and 2 faucets by hand sink in dresser buffet area
Intermediate5
- 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.
  None. Emailed one
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Employee washed hands in prep sink at dessert area, buffet, explained to him and he washed in hand sink
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Old food build up in can opener
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand sink by cook line next to oven blocked with cart, employee moved it
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  A couple of things in hand sink by dish machine, employee moved them
  Fixed on the spotRepeat violation
Basic17
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White powder in soy container, shelf by cook line, employee apostates its salt
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw fish 43f, in prep sink, employee placed it on container with ice
  Fixed on the spot
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  30f raw tuna in refrigerator at dessert area, buffet, employee removed it from bag
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed ginger on shelf above sauce in walk in cooler
  Raw fruits/vegetables not washed prior to preparation.
  Employee cutting onions without washing them, explained to him
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  80f water fir rice spatula, buffet, employee removed water,
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  One fryer basket is torn
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Food storage container/container lid cracked or broken.
  Cracked container for cooked chicken in upright cooler
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters with old grease build up above fryers, also wok hood filters, shelves in walk inc ok,er with old build up
  Repeat violation
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Hand sink by prep sink next to walk in cooler leaning from bracket
  Water leaking from pipe and/or faucet/handle.
  Base of faucet in triple sink dripping
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  In hand sink by walk in cooler, prep sink room, emailed one
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Rear door by triple sink doesn't close shot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Old food debris on floor under wok
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Cellphone on cutting board in wok cook line, also purse above soda syrup bag
  Repeat violation
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  None. Emailed one
  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.