CHINA 99
5846 Atlantic Boulevard
Jacksonville, Florida, 32207
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
3
Intermediate
7
Basic
13
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On cooked chicken and scooping rice with bowl, also on soy and rice seasoning mix h Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shirt on top of oil jug, employee removed it Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, put one on Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in upright freezer by fryer and in prep cooler Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Soy bucket, employee placed on crate Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of breading container Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp 32f by triple sink, employee placed it under running water **Corrective Action Taken**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink at front counter
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder in soy bucket, employee wrote rice seasoning mix Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw wings with tongs laying on raw wings then scooped cooked chicken, explained to her and she washed hands Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Only washed and rinsed lid for soy bucket, explained to him Repeat Violation Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above open bag with veggie egg rolls, upright freezer by fryer. Employee rearranged Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of big wok with bullion
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink at front counter, removed by employee Corrected On-Site Repeat Violation
- 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. For new employee Repeat Violation
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Raw out of bleach, employee bought some Corrected On-Site
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates missing information, explained to operator
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. By front container, employee doesn't know what it is, discarded by employee Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by triple sink, no water coming out when knob is turned on
Food safety inspection conducted on 4/2/2025 revealed 23 total violations (3 high priority, 7 intermediate, 13 basic).
Inspection on 11/4/2024
High Priority
5
Intermediate
3
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On cooked chicken and soy sauce Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food on shelf above customer food in walk in cooler
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking, put on hat Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket in upright freezer by cook line
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Jug made into rice scoop
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame in box freezer by cook line, gasket in reach in cooler, shelving under rice warmers Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. To go containers in boxes in employee restroom, employee moved them Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line Repeat Violation
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator pushed cooked wing with finger into to go container, explained to her and she got tongs, Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed tongs only and placed them as clean, explained to him
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/24 Repeat Violation Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded shrimp in open box on shelf above egg rolls and fries, upright freezer by cook line, raw chicken on shelf above sauce in reach in cooler, employee rearranged Corrected On-Site Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked chicken, operator wrote time on **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ledge of big pot at cook line
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink at front counter Repeat Violation
- 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. For one new employee
Food safety inspection conducted on 11/4/2024 revealed 16 total violations (5 high priority, 3 intermediate, 8 basic).
Inspection on 5/8/2024
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw wings on shelf above sauces, in walk in cooler, raw chicken above noddles and sauces in reach in cooler, employee rearranged Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-05-08: Raw chicken above jar of mayonnaise in reach in cooler, employee rearranged Admin Complaint
- 03A-03-5:High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 60f shelled eggs in reach in cooler, wrote time, less than 4 hrs, **Corrective Action Taken** Warning - From follow-up inspection 2024-05-08: 60f shelled eggs overnight in prep cooler, employee discarded them Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f tofu, wonton, sprouts, cooked pork, cooked veggies, from walk in cooler, less than 4 hrs, wrote time on, my probe reading 56f **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-05-08: 60f cooked pork, tofu, sprouts, noodles, cut cabbage, cooked veggies, in prep cooler overnight, employee discarded them Admin Complaint
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here since last inspection Repeat Violation Admin Complaint - From follow-up inspection 2024-05-08: Same Admin Complaint
Food safety inspection conducted on 5/8/2024 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 5/6/2024
High Priority
5
Intermediate
7
Basic
13
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On soy sauce, employee removed it Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, employee moved it to bottom shelf Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above flour, employee rearranged storage shelf Corrected On-Site
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Stock faucet, cold water side, hand sink at front counter
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed it Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of door in freezer by frye, gasket in 2 door cooler by rice warmer
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler not working properly
- 25-32-4:Basic - Reuse of single-service or single-use articles. Made a rice scoop from jug, employee discarded it Corrected On-Site Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Boxes with to go containers stored in employee bathroom, employee moved them out
- 08B-12-5:Basic - Stored food not covered. Peeled and cut onions in walk in cooler
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep counter Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder in soy bucket, salt mixture labeled per employee Corrected On-Site Repeat Violation
- 12A-20-4:High Priority - Employee washed hands with no soap. Employee rinsed hands only in triple sink after touching raw chicken and walked back to cook line to grab a to do container, explained to him and he washed hands properly in handsink Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw wings on shelf above sauces, in walk in cooler, raw chicken above noddles and sauces in reach in cooler, employee rearranged Corrected On-Site Repeat Violation Admin Complaint
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 60f shelled eggs in reach in cooler, wrote time, less than 4 hrs, **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f tofu, wonton, sprouts, cooked pork, cooked veggies, from walk in cooler, less than 4 hrs, wrote time on, my probe reading 56f **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f cooked chicken, no time no procedure, wrote time and filled procedure **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. In triple sink after touching raw chicken then walked to cook line to grab a to go container, explained to him and he washed hands again in handsink, **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink at front counter, employee moved it Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In hand sink by triple sink, employee placed some Corrected On-Site Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here since last inspection Repeat Violation Admin Complaint
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Purple solution, employee stated soap
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at front counter, 75f water
Food safety inspection conducted on 5/6/2024 revealed 25 total violations (5 high priority, 7 intermediate, 13 basic).
Inspection on 12/11/2023
High Priority
5
Intermediate
6
Basic
9
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On salt, flour, spices Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee placed it on bottom shelf Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container for egg roll and for cut cabbage
- 08B-38-4:Basic - Food stored on floor. Case of raw chicken and soy bucket, employee placed it on shelf Corrected On-Site Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In between coolers, employee placed in in triple sink Corrected On-Site Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Cardboard box used for chicken in cooler Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink at front counter
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. By cook line Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bucket for soy with white powder, employee stated it's salt Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef then washed dish only and when to grabbed container with cooked pork, explained to him and he washed hands Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Scooped rice with hand, explained to him and he got glove Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee only washed and rinsed bowl, put it as clean, explained to him and put it back in triple sink to sanitize later **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above noddles and cut mushrooms, reach in cooler by cook line, employee rearranged Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f cooked chicken by fryer, explained time as public health control, she wrote time **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Scoop for sugar, employee placed it in triple sink
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Little containers in both hand sinks, employee removed them Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, employee placed some Corrected On-Site Repeat Violation
- 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. 2 employees here that don't have certifications, both read it and signed Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. In hand sink at front counter, employee placed some Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for 2 months
Food safety inspection conducted on 12/11/2023 revealed 20 total violations (5 high priority, 6 intermediate, 9 basic).