DirtyFLRestaurant Inspection Data

TEN SECOND YUN NAN RICE NOODLES

TEN SECOND YUN NAN RICE NOODLES maintains a 2.5/5 food safety rating based on 6 health department inspections in JACKSONVILLE. Food safety practices have remained consistent.

3520 ST JOHNS BLUFF RD UNIT 4

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/2/2025

Inspection #: Visit ID: 13506993

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg, fish tofu, cut lettuce (45F-50F - Cold Holding) in glass door reach-in cooler near kitchen entry area. Operator stated the cooler door was opened and closed a lot during lunch. Operator stated she will tell staff to keep it closed to chill foods. Also, pork dumplings, fish tofu (44F-46F - Cold Holding) in bottom of reach-in cooler across from wok station. Operator stated the cook may have had the foods out during lunch time. Operator stated she will tell employees to keep foods in cooler to chill. Repeat Violation Admin Complaint - From follow-up inspection 2025-08-28: At callback no change. Fish tofu, quail egg, cut lettuce 45F-50F in glass door reach-in cooler near kitchen entry. Operator stated products went in cooler at 8:30 this morning. Also, pork dumpling and fish tofu, tofu 44F-45F across from low stove. Operator stated the open packages of fish tofu and pork dumplings are the only products from Tuesday. Rest of items in reach-in cooler placed in cooler today. See stop sale. Admin Complaint - From follow-up inspection 2025-09-02: Fish Tofu in reach-in cooler across from low stove 45F Admin Complaint

Inspection Date: 8/28/2025

Inspection #: Visit ID: 13504373

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg, fish tofu, cut lettuce (45F-50F - Cold Holding) in glass door reach-in cooler near kitchen entry area. Operator stated the cooler door was opened and closed a lot during lunch. Operator stated she will tell staff to keep it closed to chill foods. Also, pork dumplings, fish tofu (44F-46F - Cold Holding) in bottom of reach-in cooler across from wok station. Operator stated the cook may have had the foods out during lunch time. Operator stated she will tell employees to keep foods in cooler to chill. Repeat Violation Admin Complaint - From follow-up inspection 2025-08-28: At callback no change. Fish tofu, quail egg, cut lettuce 45F-50F in glass door reach-in cooler near kitchen entry. Operator stated products went in cooler at 8:30 this morning. Also, pork dumpling and fish tofu, tofu 44F-45F across from low stove. Operator stated the open packages of fish tofu and pork dumplings are the only products from Tuesday. Rest of items in reach-in cooler placed in cooler today. See stop sale. Admin Complaint

Inspection Date: 8/26/2025

Inspection #: Visit ID: 10896722

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls and cups without handle used to dispense multiple foods in prep area (flour, sugar, rice, etc) Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Multiple boxes with food stored on floor in walk in freezer including under shelf in walk in freezer. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Two pairs of tongs hanging from handle of stoves. Operator removed tongs to properly store. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk stored in container of standing water on cook line. Operator discarded. Corrected On-Site Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cutting board at front service area across from expo area.
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wet wiping cloths stored in sanitizer bucket near triple sink that has soap and bleach mixed together. Operator emptied solution. **Corrective Action Taken**
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching cell phone and then went into kitchen and grabbed clean bowl without washing hands.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in walk in freezer-not all products commercially packaged. Also, raw beef stored over ready to eat fish tofu-not all products commercially packaged.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg, fish tofu, cut lettuce (45F-50F - Cold Holding) in glass door reach-in cooler near kitchen entry area. Operator stated the cooler door was opened and closed a lot during lunch. Operator stated she will tell staff to keep it closed to chill foods. Also, pork dumplings, fish tofu (44F-46F - Cold Holding) in bottom of reach-in cooler across from wok station. Operator stated the cook may have had the foods out during lunch time. Operator stated she will tell employees to keep foods in cooler to chill. 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. pork soup (122F - Hot Holding) at counter next to expo area. Operator stated the prong on lug broke earlier but that the soup was staying hot until she could pick up new crock pot today. Operator stated she will put the pot on stove to reheat it back up. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle with toxic substance stored next to tea under sink on front service line. Operator removed bottle of soap. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine +200ppm) next to triple sink. Test strip a dark purple. Operator emptied solution. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from stove soiled/ stained. Also, portable cutting board at triple sink soiled/ stained.
  • 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had employees on duty read, sign and date during this inspection. **Corrective Action Taken**
  • 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. Operator unable to provide proof of employee food safety training for several employees employed more than 60 days. Operator received the ordered books and stated she will be taking care of their training soon. **Corrective Action Taken**

Inspection Date: 4/15/2025

Inspection #: Visit ID: 10729798

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups without handles used to dispense sugar and flour in prep area. Operator removed cups from foods. Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Multiple sealed bags of food stored on floor under bottom shelf in walk-in-cooler. Also, containers of oil stored on floor next to dry food storage shelves.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between reach-in cooler and prep table on cook line. Operator removed knives to properly store. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in container of standing water of 75F. Operator placed container of water on stove to heat water to 135F and more. **Corrective Action Taken** Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave across from stove soiled.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in direct contact to line pan with fish cakes. Operator removed paper towel. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw octopus stored above unwashed limes in glass door reach-in cooler on front service line. Operator removed octopus to properly store. Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked egg stored with other shelled eggs in pan on cook line across from stove. See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. octopus (48F - Cold Holding)in glass door reach-in cooler near front of cook line. Operator stated the door may have popped open when other door was closed. Operator stated she will make sure the door stays closed to chill octopus. **Corrective Action Taken**

Inspection Date: 11/25/2024

Inspection #: Visit ID: 8723426

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in corn starch bin
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in 77F standing water
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Tofu and cooked pork stored in direct contact inside non-food grade bag in walk in cooler
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken on shelf in walk in cooler. Moved by manager. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Can of butane stored on top of make table on cook line. Moved by manager. Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has several food handler employees hired over 60 days with no proof training. Operator provided proof Corrected On-Site

Inspection Date: 2/6/2024

Inspection #: Visit ID: 8448172

  • N/A:No Violations Were Observed