Mai Xiang Kitchen

7534 Beach Blvd Bay #2, Jacksonville, FL 32216 · Permanent Food Service · License 2616402

Official report

out of 100

Grade F

Safety score 42 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Food-contact surfaces not sanitized after cleaning, before use.High priority · 17 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
2 high priority (1 fixed on the spot, 1 repeat), 5 intermediate (1 fixed on the spot, 1 repeat), 11 basic (6 repeats); basic violations cost 12 at most
-38
Administrative complaint on Sep 24
Counts in full until a follow-up finds the problems fixed
-20
Safety score42

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct142026

Complaint check

No violations found

First visitOct 14, 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.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep242026F42Routine inspection18 violations, 2 high priority Administrative complaint

First visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
- 2 High priority
- 5 Intermediate
- 11 Basic
What 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 on shelf above cut veggies, walk in cooler, operator rearranged
  Fixed on the spotRepeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Employee washed and rinsed bowl for food only, explained sanitation to her
Intermediate5
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  For chlorine sanitizer
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand sink by front counter blocked with sign, operator moved sign
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Blue solution by triple sink, cleaner by employee
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  One employee here has half information missing on his certificate
  Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
  Did know how to sanitize dishes, explained to he
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White powder in bulk container, operator stated it's salt
  Repeat violation
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed mushrooms on shelf above cut veggies, walk in cooler, operator rearranged
  Fixed on the spot
  Food stored on floor.
  Flour container on floor, also bag with veggies on walk on cooler, operator placed it on shelf
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on shelf above prep reach in cooler, operator moved it
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  On white powder and soy sauce
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up in little reach in cooler at back prep table
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Dusty fan by back hand sink close
  Repeat violation
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Can used for pooled eggs
- Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
  By hand sink close to front counter, employee placed a bucket as trash can
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Water damage on ceiling tiles by walk in cooler area
- 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.
  Personal stuff above customer dinks, front counter, operator moved them
  Fixed on the spotRepeat violation
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

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.