China Sun
52 Tuscan Way Ste 206, Saint Augustine, FL 32092 · Permanent Food Service · License 6501928
What drove the grade
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection2 high priority (fixed on the spot), 1 intermediate, 4 basic (1 repeat)-14
- Violations at the Oct 6 complaint check1 high priority; 2 also cited at the Aug 19 routine inspection and counted there-6
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
Operator used restroom, returned to kitchen and did not wash hands before handling plastic containers.
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At back kitchen, exterior of multiple bulk containers soiled with food residue.
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
At cook line, floor under cooking equipment and floor under reach-in cooler/counters has build up of grease and food residue.
Earlier inspections 1
B86Routine inspection7 violations, 2 high priority No follow-up needed
- First visitAug 19, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line in top section of flip top reach-in cooler, tofu (47°F - Cold Holding). Tofu sitting above chill line line. Tofu in cooler less than 4 hours. Operator voluntarily discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
At cook line in top section of flip top reach-in cooler, plastic togo container with green onions sitting on top,of raw shrimp. Operator moved green onions.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At prep area, can opener blade has build up,of encrusted food debris.
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At back kitchen, exterior of multiple bulk containers soiled with food residue.
Buildup of food debris/soil residue on equipment door handles.
Backside of walk-in cooler handle has build up.
Code 25, Single-service items: Reuse of single-service or single-use articles.
At back kitchen, raw chicken boxes reused for cooked chicken.
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
In walk-in cooler, floor under shelves has build up. At cook line, floor under cooking equipment has build up of grease and food residue.
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.
- 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.