Great Wall

12200 1 San Jose Blvd, Jacksonville, FL 32223 · Permanent Food Service · License 2614519

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (2 fixed on the spot), 2 basic
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Oct132026

Routine inspection

8 violations found

First visitOct 13, 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.
8 violations found:
- 3 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed two cans of ketchup with dents along seam.
- 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.
  In walk in cooler raw chicken stored over raw shell eggs. Person in charge began rearranging.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed Walmart bag utilized to line rice lid in direct contact with rice. Person in charge removed.
  Fixed on the spot
Intermediate3
- 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.
  Cooked chicken and beef made Sunday with no date marked in walk in cooler.
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Steamed broccoli held on time not indicated on time paperwork. Person in charge updated during inspection.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Container stored in back hand wash sink. Person in charge removed.
  Fixed on the spot
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed gasket to fryer station reach in cooler repaired with tape. Also, rice cooker across from triple sink with damaged handle. Also, bulk goods lids, in use and clean dishware with cracked/ melted edges, missing pieces.
- Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
  Self serve utensils not present handle first.
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.
Stop sale: An order that the food can’t be sold or served.