China One
2750 Racetrack Rd, Ste 307, St Johns, FL 32259 · Permanent Food Service · License 6501721
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection2 high priority (fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 7 basic (3 repeats)-25
- Administrative complaint on Aug 10Counts 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 10, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach-in cooler across from fry station, chicken (68°F - Cold Holding). Operator stated item out for orders then returned to reach-in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In prep area in stand up reach-in freezer, tray of raw chicken in plastic wrap stored above tray of raw pork in plastic wrap. Operator moved pork to top shelf.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
At prep area, back handwash sink blocked by rice warmer. Operator moved rice warmer.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
At front of cook line, metal scrub pad stored in handwash sink.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
At prep area, I'll salt and seasoning containers not labeled.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
In reach-in cooler across from fry station, employee drink in cooler. Operator removed drink.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
At prep area, plastic togo cups used as scoops in bulk soy sauce and salt containers. By walk-in cooler, pots with no handles used as scoops in 2 bulk rice containers. Operator removed all scoops.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
In walk-in cooler, cloth towel used in contact with cut onions, used to cover onions. Operator removed towels.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, hood filters have grease build up. At prep area, exterior of bulk containers have build up of residue.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
At walk-in cooler, backside of door handle has build up.
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
At cook line, floor under fryers has build up of grease and debris. At back door area, wall by back door soiled with 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.