Hunan Top
1531 Monument Rd Ste 8, Jacksonville, FL 32225 · Permanent Food Service · License 2612712
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 Sep 4 routine inspection1 high priority (fixed by the Sep 10 follow-up), 2 intermediate, 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 10, 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 - First visitSep 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw china's raw beef over boxes of precooked egg rolls, manager moved to store correctly
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Pork pulled from walk on freezer to walk in cooler no date marking
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Handsink in rear of kitchen missing paper towels,
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice scooper in water at room temperature in plastic container, manager discarded
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
14 dead roaches in floor between walk in cooler and triple sink under rolling rack, manager swept away dead roaches
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.