THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name: CHINA ONE License Number: SEA2612876
Rank: Seating License Expiration Date: 06/01/2013
Primary Status: Ownership Changed Secondary Status:
Location Address: 13170 ATLANTIC BLVD #56
JACKSONVILLE, FL 32225

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 01/03/2012 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 		18 10
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
32-04-1    Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
04-01-1    Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple food items in walk in cooler temped at 46-47 degrees F. Corrected On Site. Fixed cycling issue with unit, started blowing cold air, products started cooling.
32-10-1    Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
14-31-1    Equipment or utensils not designed or constructed in a durable manner. Wiping cloth under cutting board, prep area.
32-16-1    Critical - Hand wash sink lacking proper hand drying provisions. Multiple. Repeat Violation.
32-17-1    Critical - Handwashing cleanser lacking at handwashing lavatory. Near triple sink. Repeat Violation.
27-16-1    Critical - Hot water not provided/shut off at employee hand wash sink. No hot water for entire establishment. Repeat Violation. Corrected On Site. Water not set high enough, fixed issue. Water began heating up.
12B-07-1    Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open energy drink can on make table.
37-11-1    Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler. Repeat Violation.
23-03-1    Observed build-up of grease on nonfood-contact surface. Hood filters. Repeat Violation.
24-06-1    Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Knives stored between make table and prep table, cookline. Repeat Violation.
37-18-1    Observed dusty ceiling tiles and/or air conditioning vent covers. Over cookline.
08A-28-1    Critical - Observed food stored on floor. Multiple soy sauce/cooking oil buckets in kitchen. Repeat Violation.
31-12-1    Critical - Observed handwash sink used for purposes other than handwashing. Storing bowl and sponge, behind front counter.
37-13-1    Observed hole in ceiling. Large hole, by rear exit door.
08A-22-1    Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw beef, shrimp behind cut vegetables in make table reach in cooler at cookline. Repeat Violation. Corrected On Site. Reversed storage practice.
14-51-1    Observed nonfood-grade containers used for food storage. To go bags storing ready to eat, breaded chicken pieces in walk in freezer. Repeat Violation.
40-04-1    Observed personal care item stored with single service items. Jackets with napkins, containers on storage racks in back room.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 50 degrees F on prep table at cookline. Corrected On Site. Out less than 2 hours per operator, put in reach in cooler. Pork 46 degrees F, beef and chicken both 47 degrees F, all in walk in cooler. Corrected On Site. Fixed walk in cooler cycling issue. Products started cooling. Repeat Violation.
06-05-1    Critical - Observed potentially hazardous food thawed in standing water. Raw chicken and shrimp in triple sink. Repeat Violation. Corrected On Site. Shrimp moved to walk in cooler, started cooking chicken.
08A-26-1    Critical - Observed raw animal food stored over ready-to-eat food. Raw beef, chicken over soy sauce buckets in walk in cooler. Repeat Violation. Corrected On Site. Moved raw items to other side of cooler.
26-02-1    Observed reuse of single-service articles. Jug cut in half used as rice scoop. Multiple. Corrected On Site. Discarded scoops. Repeat Violation.
25-06-1    Observed single-service articles stored without protection from contamination. Spoons, forks at front counter. Repeat Violation.
06-03-1    Critical - Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under standing water. Raw chicken 54 degrees F in triple sink. Repeat Violation. Corrected On Site. Started cooking product.
08A-29-1    Critical - Observed uncovered food in holding unit/dry storage area. Multiple ready to eat food items in walk in cooler. Repeat Violation.
35B-03-1    Critical - Outer openings not protected with self-closing doors. Rear exit door. Rear screen door also not 16 mesh/inch. Repeat Violation.
03B-03-1    Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice 120 degrees F in bain marie by rear exit door. Corrected On Site. Turned up heat to unit.
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Precooked eggrolls in walk in cooler. Repeat Violation.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.