Golden Eggroll

7412 Lem Turner Rd, Jacksonville, FL 32208 · Permanent Food Service · License 2612095

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed on the spot · 24 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
6 high priority (1 fixed by the Nov 2 follow-up, 5 fixed on the spot), 4 intermediate (1 repeat), 15 basic (6 repeats); basic violations cost 12 at most
-43
Extension granted on Oct 29, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score55

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Oct282026

Routine inspection

25 violations found · Inspector came back 2 times

2nd follow-up visitNov 2, 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
1st follow-up visitOct 29, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
- 2 High priority
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  At time of follow up inspection no stop sales issued.
  More time given
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At time of follow up inspection, all time/temperature control food for safety in walk in cooler in a cooling state. No cold holding food available. Ambient air of walk in cooler at 45°F. Per person in charge maintenance scheduled for service later in the day.
  More time given
Official report, on the Florida DBPR website
First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
- 6 High priority
- 4 Intermediate
- 15 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In the walk in cooler, pork ribs (45°F - Cold Holding); chicken (49°F - Cold Holding); pork (48°F - Cold Holding); krab mix (47°F - Cold Holding) all stored in walk in cooler since previous day. Employee began to remove from walk in cooler.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In flip-top cooler top reach in cooler of cook line, chicken (57°F - Cold Holding); beef (59°F - Cold Holding) stored in metal bowls on top of other products above cooling plane. Operator relocated to inside the reach in cooler. In the walk in cooler, pork ribs (45°F - Cold Holding); chicken (49°F - Cold Holding); pork (48°F - Cold Holding); krab mix (47°F - Cold Holding) all stored in walk in cooler since previous day. Employee began to remove from walk in cooler.
  Fixed on the spot
  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.
  All items held utilizing time as public health control missing product time marking. Operator added time marker on chart.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored on metal shelf over open bulk flour container. Operator relocated the raw shell eggs. In the walk in freezer, raw chicken over ready to eat pork and raw chicken over ready to eat potstickers. Raw chicken not commercially packaged. Employee began rearranging.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Employee on cook line cracked raw shell eggs then handled ready to eat dumplings without changing gloves and washing hands. Operator talked to employee.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed employee washing then rinsing plastic containers in three compartments sink not sanitized prior to placing on shelf.
Intermediate4
- 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.
  In walk in cooler, chicken, pork, krab and pork ribs all prepared on site previous day missing product date marking.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  No probe thermometer available.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Scoop in bulk flour container has encrusted on flour debris. Mold like substance staining on interior walls of bulk ice bin. Shelves of walk in cooler soiled with build up.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand wash sink used to store tongs at front counter hand wash sink.
Basic15
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Uncovered bulk seasoning containers under metal shelf. Operator covered.
  Fixed on the spot
  Food stored on floor.
  Containers of fryer oil stored on the floor. At the end of the cook line, bucket of sauce stored on the floor.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  In use knife on cook line between reach in cooler and prep table.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink stored on back prep table.
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee on cook line preparing food with no beard guard when needed.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting board in use to cut broccoli with deep cutting grooves no longer easily cleanable.
  Equipment in poor repair.
  Stand up glass door reach in cooler with torn door gasket.
  Ripped/worn tin foil used as shelf cover.
  Ripped tin foil used to cover fire suppression system equipment at the end of the cook line.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Mold like substance staining on interior walls of bulk ice bin.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Cook line hood filters with debris build up. Shelving j it over pass through window with grease and debris build up. Flip-top cooler top reach in cooler on cook line with food debris build up in door gasket.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On shelf over three compartments sink, clean plastic containers stacked while wet.
- Code 36, Floors, walls, ceilings and ventilation: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Grease dripping on walls on cook line hood system and.
  Floors, walls and ceiling soiled/has accumulation of debris.
  Ceiling vents over cook line and prep area with dust accumulation. Wall over pass through window with dust build up. Wall behind bulk ice bin with accumulation of mold like substance.
  Repeat violation
- 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.
  Employees bag and apron stored on shelf over uncovered bulk seasoning containers.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Wet mop stored on floor by back door.
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.