Tim Wah Dimsum Restaurant
8358 Point Meadows Dr #11, Jacksonville, FL 32256 · Permanent Food Service · License 2614994
What drove the grade
Handwash sink not accessible for employee use at all times.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection2 intermediate (1 fixed on the spot, 1 repeat), 10 basic (1 repeat)-17
- Safety score83
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 visitAug 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand Wash Sink at wait-station blocked by equipment. Moved by manager.
Handwash sink used for purposes other than handwashing.
Hand Wash Sink in kitchen with frozen packaged foods in sink. Moved by manager.
Fixed on the spotRepeat violation
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Unlabeled water spray bottle . Marked by manger.
Fixed on the spot
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Multiple frozen pork , seafood, vegetables thawing in Hand Wash Sink , kitchen counter. Moved by manager.
Code 08, Food protection and cross-contamination: Stored food not covered.
Uncovered prepped foods , shrimp, in walk in freezer.
Food stored on floor.
boxed foods on floor in walk in freezer.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
In use knives stored between prep equipment. Moved by manager.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Tongs over oven handle.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink container on prep table. Moved by manager.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in walk in freezer. Floor.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
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.