CHINA 99

Name: CHINA 99
Address: 5846 ATLANTIC BLVD, JACKSONVILLE, FL, 32207, US
Rating: 70.7

5846 ATLANTIC BLVD, JACKSONVILLE, FL 32207

License #2615369

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CHINA 99 in JACKSONVILLE currently holds an InspectFL Health Score of 70.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 46 total violations — 9 critical, 10 major, 27 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Administrative complaint recommended
[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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Handling raw chicken
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep cooler by fryer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rice cooker opening handles are soiled with old food
[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
[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
[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
[36-22-4] Floor area(s) covered with standing water. By triple sink, employee cleaned it
[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
[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
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in reach in cooler by front counter
[14-01-5] Bowl or other container with no handle used to dispense food. On sugar
[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
[14-11-5] Equipment in poor repair. Gasket torn in one prep cooler
[08B-12-5] Stored food not covered. Cooked pork in walk in cooler, covered by employee
[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
[36-36-4] Ceiling tile missing. One by storage area
[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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom, employee placed some
[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

Disposition: Administrative complaint recommended
[12B-02-4] Employee eating in a food preparation or other restricted area. On prep table, explained to them
[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
[14-11-5] Equipment in poor repair. Gasket torn in prep cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep counter, 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
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in triple sink and faucet in hand sink at front counter
[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
[35A-03-4] Dead roaches on premises. 2 dead roaches in hand sink by triple sink, employee cleaned them up
[41-07-4] Container of medicine improperly stored. Above prep cooler, employee placed them on bottom shelf
[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
[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
[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
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water damage in a couple of tiles in kitchen
[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
[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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking, put on hat
[25-32-4] Reuse of single-service or single-use articles. Soy sauce boxes use for egg rolls, reach in cooler by front counter
[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
[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
[02D-01-5] Working containers of food removed from original container not identified by common name. White mix by rice cooked, manager labeled spices
[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
[14-01-5] Bowl or other container with no handle used to dispense food. On soy sauce and white mix by rice cooker
[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
[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
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms on shelf above cut onions in walk in cooler
[08B-38-4] Food stored on floor. Soy sauce on floor, employee placed it on shelf

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