Lucky Cat Dim Sum
10550 Old St Augustine Rd #28, Jacksonville, FL 32257 · Permanent Food Service · License 2613036
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection3 high priority (1 fixed by the Oct 21 follow-up, 2 fixed on the spot), 6 intermediate (3 fixed on the spot), 7 basic (1 repeat)-32
- Safety score68
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 visitOct 21, 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 visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Beef stored in bowl above fill line at 46°F. Person in charge moved to drawers below.
Fixed on the spot
Cooked comminuted fish not reaching a minimum internal temperature of 155°F for 17 seconds or equivalent time/temperature combination as specified in cooking chart.
Ground raw shrimp stuffed into jalapeno cooking at 135°F. Person in charge recooked and temped at 156°F.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Observed employee wash hands at prep sink in kitchen with no soap, then return to prep line.
Intermediate6
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.
Person in charge unable to provide time paperwork at time of inspection. Person in charge filled out during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink at front counter utilized as dump sink as evidenced as ice in sink.
No soap provided at handwash sink.
Soap missing from back hand wash sink by dishmachine. Person in charge provided.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottles with degreaser per person in charge unlabeled. Person in charge labeled appropriately.
Fixed on the spot
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/. Establishment has added dishmachine, added prep sink in middle of kitchen. Added coffee bar area with hand sink, ice machine at front counter. Plans on file are from old ownership.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Some employees working at establishment for 1 year per person in charge with no proof of employee training. States has them at home.
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of food stored on floor in walk in freezer. Person in charge raised.
Fixed on the spot
Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
Observed chest freezer unsecured in hallway.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employees handling food in kitchen with no hair restraints.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Door to walk in freezer with damage, exposed insulation observed. Also, ice buildup observed on interior of walk in freezer.
Code 33, Garbage and refuse: Grease on the ground and/or pad around grease receptacle.
Observed grease on ground around shared receptacle. Observed left side lid of shared dumpster missing lid.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Self closer missing from back door.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Dust observed on wall above prep area. Also, floors showing wear in kitchen, no longer smooth and easily cleanable.
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.