Hong Kong Jax Restaurant

13500 Beach Blvd Ste 25, Jacksonville, FL 32224 · Permanent Food Service · License 2614198

Official report

out of 100

Grade F

Safety score 21 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · not yet fixed · 32 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 complaint inspection
5 high priority (1 fixed on the spot, 1 repeat), 7 intermediate (1 repeat), 21 basic (4 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-59
Administrative complaint on Oct 21, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score21

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

Inspection history

1 inspection · 2 visits

Oct212026

Complaint inspection

33 violations found · Inspector came back once

Follow-up visitOct 22, 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 Intermediate
What was still cited
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Still the same
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Still the same
  More time given
Official report, on the Florida DBPR website
First visitOct 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
33 violations found:
- 5 High priority
- 7 Intermediate
- 21 Basic
What the inspector cited
High priority5
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw prep shrimp stored over wanton on shelf in walk in cooler. Raw prep chicken stored over raw shell eggs in walk in cooler on shelf. Raw prep pork stored over cooked chicken in in reach in cooler Manager properly stored all items
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee using personal phone and placing in pocket touching clothing and return to preparing food without washing hands
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee coming thru back kitchen door from outside and went to prepare food without washing hands
  Employee washed hands with cold water.
  Observed employee washing hands with only cold water at hand wash sink on cook line due to hot water valve is broken and turned off.
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed 2 total live roaches in following areas: 1 live on floor in dry storage area near stored bottled beverages 1 stored on box of bottled beverages in dry storage room Following day call back as per District Office
Intermediate7
- 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 pork dumplings in walk in cooler not date marked. Manager stated was prep on Monday
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Some new employees with no proof of written agreement
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Hand wash sink on cook line with hot water valve is broken and turned off.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed. Observed hand wash sink in kitchen prep area removed. Observed another hand hand wash sink from cook line was removed and relocated at left side of three compartment sink area. Observed prep tables in kitchen blocking straight access to only hand wash sink on far end of main cook line. Plans on file are from old ownership dated 11-27-17.
  Handwash sink used for purposes other than handwashing.
  Observed employee using hand wash sink in kitchen to fill pans to prep food
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed hand wash sink in kitchen prep area removed. Observed another hand hand wash sink from cook line was removed and relocated at left side of three compartment sink area. Observed prep tables in kitchen blocking straight access to only hand wash sink on far end of main cook line. Plans on file are from old ownership dated 11-27-17.
- Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Ben Chen hired over 30 days with no proof of training. Certification on line with ServSafe shows expired on 1-15-25
Basic21
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Food uncovered in reach in freezer
  Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed produce stored over stored prep vegetables on shelf in walk in cooler. Moved by manager.
  Fixed on the spot
  Food stored on floor.
  Case of fry oil stored on floor in kitchen
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee open plat ice drink water bottle stored on prep table near food
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee preparing food with no hair restraint. Employee put on hat
  Fixed on the spot
  Employee with no beard guard/restraint while engaging in food preparation.
  Employee on cook line with facial beard preparing food with no beard guard
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee with bracelet on wrist preparing food in kitchen
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Card board under microwave on cook line
  Equipment in poor repair.
  Multiple reach in cooler with torn gasket
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk in cooler shelves with rust
  Ripped/worn tin foil used as shelf cover.
  On cook line prep shelf area near microwave
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior reach in freezer and reach in cooler with food debris
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Multiple reach in cooler with soiled gasket Hood filters with grease build up
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Under fish tank in dining room area
  Wall soiled with accumulated grease, food debris, and/or dust.
  Wall soiled in kitchen area
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tiles with stains and dust build up in kitchen
  Ceiling tile missing.
  Over stored soda bib area in kitchen
  Floor soiled/has accumulation of debris.
  Under cooking equipment
- 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.
  Employee personal phone stored on prep table next to food Employees personal belongs stored next to food at dry storage area and in kitchen
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Wet mop stored on floor near fish tank in dining room area Wet mop stored on outside patio dining room table. Manager properly stored all items
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Single CO2 tank not secured at soda bib station.
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.