China One

96112 Lofton Square Ct, Yulee, FL 32097 · Permanent Food Service · License 5500930

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
2 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 6 basic (4 repeats)
-27
Administrative complaint on Oct 29, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score53

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

Inspection history

1 inspection · 2 visits

Oct292026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitOct 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In stand up reach in cooler, cooked chicken 51°F. Operator has technician out to service cooler at time of callback. Also, in flip top reach in cooler, raw chicken 48°F. Lid to cooler has been open for lunch but operator has shut them between orders.
Official report, on the Florida DBPR website
First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 2 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In stand up reach in cooler across from fryers, eggrolls (48°F - Cold Holding); cheese wontons (53°F - Cold Holding); cooked pork (51°F - Cold Holding); bourbon chicken (53°F - Cold Holding); raw chicken (44°F - Cold Holding). Operator stated few items has been out for order during lunch and the door to cooler has been open and shut. Also, in top of flip top reach in cooler on cook line, cooked pork (46°F - Cold Holding); cooked chicken (44°F - Cold Holding); raw shrimp, raw beef, raw chicken (49°F - Cold Holding). Operator stated lids have been open since open for orders and shut lids to bring temperature down.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
  On table next to flip top reach in cooler, uncooked broccoli stored in old raw chicken box. Operator switched broccoli to a black tub.
  Fixed on the spot
Intermediate2
- 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.
  In walk-in cooler, multiple containers of cooked chicken and cooked pork from one day prior not date marked. Also, in stand up reach in cooler across from fryers, bucket of cooked chicken and cooked pork made day prior not date marked.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels provided at handwash sink near front counter. Operator refilled paper towels.
  Fixed on the spot
Basic6
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  In containers of sugar/flour on bottom shelf of dry storage rack handles of scoops touching products. Operator stood all scoops up with handles out of products.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In multiple containers of seasoning/sugar/flour to go bowls used as scoops. Operator removed bowls from products.
  Fixed on the spotRepeat violation
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  By triple sink, Sanitizer Bucket (Chlorine 10ppm). Operator stated they will add more bleach to sanitizer bucket.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on reach in cooler on cook line soiled with food debris. Also, shelves on cook line soiled with food debris.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On shelf above three compartment sink, multiple stacks of pans/containers stacked before properly air drying.
  Repeat violation
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Drain plug missing on dumpster out back of establishment.
  Repeat 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

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.