DirtyFLRestaurant Inspection Data

SUN SUN GARDEN

With 2 documented inspections, SUN SUN GARDEN in JACKSONVILLE has achieved a 1.5/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 2 reports on file

731 DUVAL STATION RD STE 112, JACKSONVILLE 32218

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 2 health inspection reports

All Inspection Reports

4/8/2026· 1w ago

Visit ID: 13661080

Follow-up Inspection Required

3 high, 3 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk cornstarch and msg containers, plastic togo cup used as scoop. Operator removed cups. Corrected On-Site Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. At walk-in cooler, backside of door handle has build up.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored between reach-in cooler and prep table. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. At cook line, end panel in wok station has grease build up. Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. At back kitchen, plastic jug cut to use for scoop. Corrected On-Site Repeat Violation
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler, cooked rice (110f, 97F - Cooling 4 hours). Rice cooked at 10am, held out in kitchen to cool before putting in walk-in cooler. Rice in deep plastic containers.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, cooked rice (110f, 97F - Cooling 4 hours). Rice cooked at 10am, held out in kitchen to cool before putting in walk-in cooler. Rice in deep plastic containers.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored over sauces, raw pork stored over sauces and raw chicken stored over unwashed carrots. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, cooked rice (110f, 97F - Cooling 4 hours). Rice cooked at 10am, held out in kitchen to cool before putting in walk-in cooler. Rice in deep plastic containers.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In back kitchen handwash sink, metal lid stored in sink. Operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back handwash sink, no paper towels. Operator supplied. Corrected On-Site

11/6/2025· 5mo ago

Visit ID: 13560844

Met Inspection Standards

1 high, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At prep table on lower shelf, plastic togo cup used as scoop in bulk flour container. Operator removed. Corrected On-Site
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. In walk-in freezer, cardboard used to line shelf under bagged food. At walkway to restrooms in storage shelves, cardboard used to line shelves under soda bottles and single service items. Operator removed all,cardboard. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. At cook line, container of oil stored on floor. Operator moved to shelf. Also, at fry station, employee bagging crispy noodles has foot resting on case of ketchup packets. Employee moved foot. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At fry station, reach-in cooler gaskets have black stains. At prep table in lower shelves, exterior of salt and flour containers have build up of food debris.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. In back kitchen, two cut jugs used as scoops. Employee discarded. Corrected On-Site
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. At walkway to restrooms, on storage shelf, used hood motor stored on shelf above single service items. Operator placed motor in his truck. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep table with steam wells, wet towel on counter. Operator moved to sanitizer bucket. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, plastic bags of raw pork stored over plastic bags of dumplings. In chest freezers, open bags of raw shrimp and raw chicken stored over bags of fries and bags of raw shrimp stored over bags of cooked chicken. Also, in walk-in cooler, containers of raw chicken stored over heads of cabbage, bag of unwashed carrots and containers of sauces. Also, in reach-in cooler at fry station, raw beef on a stick stored over raw chicken on a stick. Operator and employees moved all,items to correct storage level. Inspector emailed storage level handout in Chinese to operator. Corrected On-Site