Top China
1020 Edgewood Ave N Ste 16, Jacksonville, FL 32254 · Permanent Food Service · License 2611960
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection4 high priority (fixed on the spot, 1 repeat), 1 intermediate, 6 basic (2 repeats)-25
- Administrative complaint on Aug 4Counts in full until a follow-up finds the problems fixed-20
- Safety score55
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 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked beef at temperatures of 52°F stored in flip top cooler on cook line. Beef was in its own pan stored directly on top of beef in a different pan and above fill line. Person in charge stated beef was placed in flip top cooler 20 minutes prior and returned to reach in cooler below. Cooked beef (52°F - Cold Holding)
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed container of egg drop soup at temperatures of 109-117°F stored on bottom shelf of prep table with steam table above. Person in charge egg drop soup was prepared an hour prior and is intended to be held hot. Soup was placed in walk-in cooler for rapid cooling. Egg drop soup (109-117°F - Hot Holding)
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed cooked chicken wings held on time as a public health control missing time marker. Other food items held on time as a public health control had time markings on chart nearby but chicken wing section had no time markings. Person in charge stated wings were cooked at 12:15 and wrote time marking.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw chicken stored over raw beef in reach in freezer at back of kitchen. Person in charge rearranged food items to proper storage levels.
Fixed on the spot
Intermediate1
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.
Observed multiple boxes of cooked chicken and cook egg rolls that were cooked within past 2 days with no date marking.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed unlabeled container of white powdery substance stored in back area near reach in freezers.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee beverage stored on prep table shelf next to food items on cook line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed; mold like substance build up on walk-in cooler door gaskets. Grease build up on hood filters above cook line.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Observed all lids to dumpsters opened behind establishment.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed grease and dust build up on walls behind flip top coolers on cook line.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.