CHINA 99

Name: CHINA 99
Address: 5846 ATLANTIC BLVD, JACKSONVILLE, FL, 32207, US
Rating: 11.7

5846 ATLANTIC BLVD, JACKSONVILLE, FL 32207

License #2615369

🥡 Chinese ℹ️

11.7 Grade F / 100

Failing Health Score

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Latest inspection

March 25, 2026 · 20 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA 99 in JACKSONVILLE currently holds an InspectFL Health Score of 11.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 134 total violations — 30 critical, 34 major, 70 minor.

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Record snapshot

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Inspections on file

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The latest inspection on March 25, 2026 shows 20 observation rows: 3 critical, 5 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

134

Coverage note

Inspector notes linked where available

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CHINA 99 has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. On sugar
[36-36-4] Ceiling tile missing. One by storage area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above sugar in storage area, employee moved it, employee food on shelf above customer food in walk in cooler
[13-03-4] Employee with no hair restraint while engaging in food preparation. Handling raw chicken
[14-11-5] Equipment in poor repair. Gasket torn in one prep cooler
[36-22-4] Floor area(s) covered with standing water. By triple sink, employee cleaned it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rice cooker opening handles are soiled with old food
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in reach in cooler by front counter
[25-05-4] Single-service articles improperly stored. Box with to go container on floor, employee placed them on shelf, some boxes in employees bathroom, employee moved them to hallway
[08B-12-5] Stored food not covered. Cooked pork in walk in cooler, covered by employee
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed personal beets on shelf above rice, in walk in cooler, employee rearranged
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep cooler by fryer
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cut raw chicken then grabbed clean containers to put away, explained to him and he washed hands and placed container as dirty
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in container above bucket with sprouts, walk in cooler, employee rearranged
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 70f by fryer, she could not find 4 hrs procedure, no time written, explained to her, emailed procedure, employee write time on
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. In triple sink after cutting raw chicken explained to him and he washed hands in hand sink again
[31A-11-4] Handwash sink used for purposes other than handwashing. Lid in hand sink by trip,e sink and container in hand sink at front counter, employee moved it
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom, employee placed some
[53B-14-5] Required employee training expired 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 that fries food expired in May 2025
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by triple sink, no hot water comes out when opening handle, employee opened it

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. On soy sauce and white mix by rice cooker
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water damage in a couple of tiles in kitchen
[35A-03-4] Dead roaches on premises. 2 dead roaches in hand sink by triple sink, employee cleaned them up
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee drink on prep table
[12B-02-4] Employee eating in a food preparation or other restricted area. On prep table, explained to them
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking, put on hat
[14-11-5] Equipment in poor repair. Gasket torn in prep cooler
[08B-38-4] Food stored on floor. Soy sauce on floor, employee placed it on shelf
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. A couple missing in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and door frame in reach in cooler by fryers
[25-32-4] Reuse of single-service or single-use articles. Soy sauce boxes use for egg rolls, reach in cooler by front counter
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms on shelf above cut onions in walk in cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in triple sink and faucet in hand sink at front counter
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep counter, kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. White mix by rice cooked, manager labeled spices
[41-07-4] Container of medicine improperly stored. Above prep cooler, employee placed them on bottom shelf
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dish and then went to scoop food, explained to him and he washed hands
[12A-19-4] Employee washed hands with cold water. Employee washed with cold water in between dirty dishes and cooked food, no hot water in that hand sink, washed them again in other hand sink
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food container and placed it as clean, explained to employee
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on open box on shelf above egg rolls in upright freezer, employee rearranged
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f shrimp above fill line, explained to employee and he placed tray in reach in cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. Container in hands sink at front counter, a few things in hand sink by triple sink, employee moved them
[11-26-1] 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 employee here
[53B-13-5] 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 5 months
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Krab taken out yesterday
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by triple sink, no water comes out when knob is turned

Disposition: Warning Issued
[14-01-5] 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
[50-09-4] Current Hotel and Restaurant license not displayed. Old one
[40-06-5] 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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking, put one on
[14-11-5] Equipment in poor repair. Gasket torn in upright freezer by fryer and in prep cooler
[08B-38-4] Food stored on floor. Soy bucket, employee placed on crate
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of breading container
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp 32f by triple sink, employee placed it under running water
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand sink at front counter
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in soy bucket, employee wrote rice seasoning mix
[12A-12-4] 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
[22-45-4] 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
[08A-02-6] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of big wok with bullion
[31A-11-4] Handwash sink used for purposes other than handwashing. Bucket in hand sink at front counter, removed by employee
[11-26-1] 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
[22-38-5] 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
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Certificates missing information, explained to operator
[41-17-4] Spray bottle containing toxic substance not labeled. By front container, employee doesnt know what it is, discarded by employee
[27-16-4] 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

Disposition: Warning Issued
[25-05-4] Single-service articles improperly stored. To go containers in boxes in employee restroom, employee moved them
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Cook line
[14-01-5] Bowl or other container with no handle used to dispense food. On cooked chicken and soy sauce
[40-06-5] 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] Employee with no hair restraint while engaging in food preparation. Employee cooking, put on hat
[14-11-5] Equipment in poor repair. Gasket in upright freezer by cook line
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Jug made into rice scoop
[23-03-4] 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
[09-01-4] 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,
[22-45-4] 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] Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/24
[08A-02-6] 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
[03F-02-5] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior ledge of big pot at cook line
[31A-11-4] Handwash sink used for purposes other than handwashing. Bucket in hand sink at front counter
[11-26-1] 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

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. On soy sauce, employee removed it
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, employee moved it to bottom shelf
[40-06-5] 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
[29-09-4] Faucet/handle missing at plumbing fixture. Stock faucet, cold water side, hand sink at front counter
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Employee removed it
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed one
[23-03-4] 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] Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler not working properly
[25-32-4] Reuse of single-service or single-use articles. Made a rice scoop from jug, employee discarded it
[25-05-4] Single-service articles improperly stored. Boxes with to go containers stored in employee bathroom, employee moved them out
[08B-12-5] Stored food not covered. Peeled and cut onions in walk in cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep counter
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in soy bucket, salt mixture labeled per employee
[12A-20-4] 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
[08A-05-6] 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
[03A-03-5] 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,
[03A-02-5] 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
[03B-01-6] 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
[12A-03-4] 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,
[31A-11-4] Handwash sink used for purposes other than handwashing. Container in hand sink at front counter, employee moved it
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In hand sink by triple sink, employee placed some
[53B-13-5] 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
[02C-08-5] 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] Spray bottle containing toxic substance not labeled. Purple solution, employee stated soap
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at front counter, 75f water

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. On salt, flour, spices
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee placed it on bottom shelf
[14-38-4] Food storage container/container lid cracked or broken. Cracked container for egg roll and for cut cabbage
[08B-38-4] Food stored on floor. Case of raw chicken and soy bucket, employee placed it on shelf
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. In between coolers, employee placed in in triple sink
[25-32-4] Reuse of single-service or single-use articles. Cardboard box used for chicken in cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in hand sink at front counter
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. By cook line
[02D-01-5] Working containers of food removed from original container not identified by common name. Bucket for soy with white powder, employee stated its salt
[12A-12-4] 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
[09-01-4] 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
[22-45-4] 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
[08A-05-6] 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
[03A-02-5] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Scoop for sugar, employee placed it in triple sink
[31A-11-4] Handwash sink used for purposes other than handwashing. Little containers in both hand sinks, employee removed them
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, employee placed some
[11-26-1] 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 dont have certifications, both read it and signed
[31B-03-4] No soap provided at handwash sink. In hand sink at front counter, employee placed some
[53B-13-5] 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