Great Wall Chinese Restaurant
6060 Fort Caroline Road Unit 3, Jacksonville, FL 32277 · Permanent Food Service · License 2615081
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection2 high priority (no follow-up needed), 4 intermediate (1 fixed on the spot), 5 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 8, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken pieces over Napa cabbage in walk in cooler Raw pork chops over cut onions in walk in cooler
Food placed in soiled container/equipment.
Cut onions and cut broccoli stored in cardboard boxes that use to store raw chicken in walk in cooler
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.
General chicken and sweet and sour chicken no date marking made 2 days ago in reach in cooler upfront
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.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Handsink in rear of kitchen, provided
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Jin expired 3-2026
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice scooper spoon stored in water 78f
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cup used in rice as a scooper,cup removed
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet cloth stored on cutting board on line
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan covers in walk in cooler heavily soiled with mold like substance
Code 25, Single-service items: Reuse of single-service or single-use articles.
Cut jug used as a scooper for food.
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.