CHINA DRAGON
University Boulevard South
Jacksonville, Florida, 32216
Englewood
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/24/2025
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food in sauces throughout establishment. Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dishwashing area with extreme accumulation of grease, dust.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers, next to food and single service utensils under front counter.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Cut plastic jug reused as scoop for food. Repeat Violation
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Hood system with accumulated grease.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Plastic to go bags with direct contact to food in walk-in freezer - approximately 25# raw poultry and beef. Repeat Violation
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Dry goods containers with sugar, cornstarch, flour are not food grade. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to wok area, cooked seasoned rice (114F - Hot Holding) for 1 hour per operator. Provided operator with time as a public health control form and explained use.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with buckets sauce by back door.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap in back of kitchen.
Food safety inspection conducted on 4/24/2025 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 8/28/2024
High Priority
5
Intermediate
3
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food in rice, sauces throughout restaurant.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris under cook line equipment.
- 08B-38-4:Basic - Food stored on floor in walk-in freezer, bags raw meat.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Observed used #10 cans to store raw chicken in walk-in cooler.
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed triple sink not set up, employee washed and rinsed cutting board, no sanitizer step. Emailed operator manual warewashing handout and explained setup.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Two plastic to go bags used to store approximately 15# meat in walk-in freezer.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk-in cooler observed washed and cut vegetables in plastic non food grade containers. 7 containers holding 12 gallons total. Operator began switching to food grade containers at time of inspection. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw beef and raw ground pork over ready-to-eat sauces. Operator rearranged foods for proper food storage. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On back prep table: cut cabbage (83F - Cold Holding) for 2 hours 30 minutes per operator. Operator returned to walk-in cooler for rapid cooling. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A Discussed employee heath with operator, operator began filling outform at time of inspection.A **Corrective Action Taken**
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Incorrect expiration dates on food-handler certificates. Food handler certificates expire after three years, for Rong, Tong, Zhong. Repeat Violation
Food safety inspection conducted on 8/28/2024 revealed 14 total violations (5 high priority, 3 intermediate, 6 basic).
Inspection on 4/26/2024
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 41-07-4:High Priority - Container of medicine improperly stored. Observed a bottle of Tylenol above prep table across from cook line. The container of medicine was removed from above prep table across from cook line. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed out Time as public health form for cut produce and cut broccoli across from cook line. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg rolls and chicken not date marked.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed wrong date on employee training certificate start date was the same as expiration date.
Food safety inspection conducted on 4/26/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 8/9/2023
High Priority
7
Intermediate
3
Basic
7
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining back food prep table shelves.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tile used through out kitchen and prep areas.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles through out kitchen show sighs of water damage
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on back prep table with food .
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint.
- 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Beef thawing in three compartment sink, parts of beef at 71 F. Per operator beef has been thawing for 30 minutes. Operator moved to walk in cooler.
- 06-08-5:Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Beef thawing in three compartment sink with slow running water, not running over entire surface of food to be thawed.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash cooking utensils in prep sink without sanitizing. Discussed with operator proper ware washing. **Corrective Action Taken**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Card board used as lids for food containers containing it broccoli in walk in cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef stored over ready to eat washed broccoli and celery in walk in cooler.
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee rinse soiled cooking utensils in prep sink with bare hands and then returned to work without washing hands. Discussed both proper ware washing and proper hand washing with employee and proper hand washing was observed. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, operator stored cooked chicken in cardboard boxes originally containing raw chicken wings, resulting in cross contamination of the ready to eat chicken.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On prep table at entrance to cooks line was cooked chicken (77 F - Cold Holding), per operator chicken was cooked at 8:00 AM (4.5 hours prior) and was never placed under refrigeration
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs ambient (81 F - Cold Holding) per operator eggs had been out for less than one hour. Operator returned eggs to reach in cooler to cool. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink near back door blocked with 5 gallon pails,of soy sauce and broom and dust pans.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with copies of Employee Health Reporting Agreement DBPR Form HR 5030-103 and they were completed during inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand sink by rear door.
Food safety inspection conducted on 8/9/2023 revealed 17 total violations (7 high priority, 3 intermediate, 7 basic).