Golden China
7749 Normandy Blvd Ste 109, Jacksonville, FL 32221 · Permanent Food Service · License 2613781
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitJul 23, 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 unwashed produce.
Observed raw shell eggs stored over unwashed cabbage in walk-in cooler. Person in charge rearranged food items to proper storage levels.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over ready to eat soy sauce in walk-in cooler.
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed employee on cook line drop cooked broccoli on cutting board then pick up with bare hands. Employee placed broccoli back in container with other cooked broccoli. Inspector educated employee proper bare hand and glove procedures. Person in charge voluntarily discarded broccoli.
Fixed on the spot
Intermediate1
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 2 bags of cooked beef cooked 2 days prior with no date marking stored in walk-in cooler.
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting board with grooves and no longer smooth and easily cleanable stored on flip top cooler on cook line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed; heavy grease build up on hood filters above cook line. Mold like substance build up on walk-in cooler door.
Code 33, Garbage and refuse: Grease on the ground and/or pad around grease receptacle.
Observed grease build up on ground around grease receptacles at rear of establishment.
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.