Ying's Chinee Takee Outee

5507 W University Blvd, Jacksonville, FL 32216 · Permanent Food Service · License 2609904

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Aug 13, 2026

What drove the grade

Employee washed hands with gloves on.High priority · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 routine inspection
2 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 13 basic; basic violations cost 12 at most
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Aug132026

Routine inspection

19 violations found

First visitAug 13, 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.
19 violations found:
- 2 High priority
- 4 Intermediate
- 13 Basic
What the inspector cited
High priority2
- Code 12, Handwashing and hygienic practices: Employee washed hands with gloves on.
  Employee handled raw chicken then washed hands with gloves on, explained to him and he washed hands properly
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Vitamins above sauces for customers on shelf, front counter, employee moved them
  Fixed on the spot
Intermediate4
- 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.
  Wonton made 2 days ago, upright cooler at front counter
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Blackish build up on rice scoop, employee placed it on trip,e sink to be washed
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  By prep sink, soap by employee
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Davone V took test on 6/20/19
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White powder on bulk container by cook line and on storage shelf, employee stated it's sugar
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  2 boxes with food on floor in walk in freezer, one bag of rice in shed on floor, employee placed them on shelf
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee drink above the in reach in cooler, employee moved it to bottom shelf
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  88 f water for rice scoop, employee placed them in triple sink to be washed
  Fixed on the spot
  Ice scoop handle in contact with ice.
  In ice machine, employee removed it
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Opened drink on shelf by food at front counter, employee discarded it
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee scooping foods, no hair restraint
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  Lid for cooked rice cracked
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  By cook line, employee placed a tray under it
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Black build up on shelf in prep reach in cooler
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Faucet in triple sink dripping
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  Both restrooms, employee closed them
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  In sheer, employee secured it
  Fixed on the spot
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

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.