CHINA BUFFET

Name: CHINA BUFFET
Address: 6001 ARGYLE FOREST BVLD STE 32, JACKSONVILLE, FL, 32244, US
Rating: 53.4

6001 ARGYLE FOREST BVLD STE 32, JACKSONVILLE, FL 32244

License #2612400

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

53.4 Grade F / 100

Failing Health Score

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Quick take

CHINA BUFFET in JACKSONVILLE currently holds an InspectFL Health Score of 53.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 14, 2026. Across those visits, inspectors documented 67 total violations — 14 critical, 4 major, 49 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 14, 2026 shows 12 observation rows: 1 critical, 1 major, and 10 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.

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•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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen and at sushi bar soiled/torn.
[25-05-4] Single-service articles improperly stored. Rolls of paper towels stored on floor in cabinet of ladies restroom.
[08B-07-4] Serving utensil not provided for each food item at self-service salad bar/buffet. Multiple sushi plates on buffet missing tongs. Operator had employee put new tongs put.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap under exterior back door in kitchen.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with black debris. Also, floor under dish machine soiled with black residue. Also, wall behind cook line soiled. Also, wall behind dish machine soiled. Also, multiple ceiling tiles in dining room and kitchen stained.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Multiple stacks of pan in dish area and on cook line stacked before properly air drying.
[36-24-5] Hole in or other damage to wall. Hole in wall right of back door behind cook line. Also, hole in wall next to entrance doors to kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes in kitchen stored on prep tables in between uses. Operator put wiping cloths in sanitizer bucket.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in multiple reach in freezers in establishment in kitchen and behind sushi bar.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In walk-in cooler, handles of tongs stored in container of raw shrimp touching product. Operator removed tong handle from product/container.
[14-11-5] Equipment in poor repair. At sushi bar, lid of reach in freezer behind held together with duct tape.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, large plastic tub of raw chicken and raw beef stored over open containers of ready to eat sauces.

Disposition: Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. In white container of flour by back door, to go bowl with no handle used as scoop. Operator removed to go bowl from product.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line and sushi bar area soiled. Also, hood filters above cook line soiled with grease build up.
[25-05-4] Single-service articles improperly stored. In cabinet under handwash sink in womens restroom, roll of paper towels stored on floor. Operator moved paper towels to shelf.
[36-24-5] Hole in or other damage to wall. Hole in wall near back door Id establishment. Also, hole in wall to right of kitchen entrance door.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf at end of cook line above ready to eat sauces. Operator removed cell phone.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelves of flip top reach in cooler on cook line soiled with mold-like substance and food debris.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Multiple metal pans in dish area stacked before proper air drying.
[02D-01-5] Working containers of food removed from original container not identified by common name. Near back door white tub of flour not labeled. Also, at server station plastic container of sugar not labeled.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. At server station, Sanitizer Bucket (Chlorine 0ppm). Operator added bleach to water and rechecked at 50ppm.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 can of diced pineapples dented along bottom lip of can.
[36-73-4] Floor, walls and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with black debris. Also, wall under cook line soiled with grease build up. Also, floor under dish machine soiled. Also, wall behind/below dish machine soiled. Also, multiple ceiling tiles in dining room and kitchen stained.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In flip top reach in cooler on cook line, employee food not segregated from food used in establishment for customers.
[14-11-5] Equipment in poor repair. Lid of Reach in freezer at sushi bar held together with duct tape.
[35B-03-4] Outer openings not protected with self-closing doors. Exterior doors of kitchen not shelf closing.
[08B-38-4] Food stored on floor. White container of flour near back door stored on floor. Operator moved container to shelf.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler on cook line across from fryers, plastic tub of raw chicken stored on top shelf above cooked tso chicken. Operator moved raw chicken to bottom shelf. Also, in walk-in cooler two tubs of raw chicken and one tub of raw beef stored on shelf above uncovered ready to eat sauces. Also, in walk-in cooler pan of raw fish stored on shelf above ready to eat diced onions.
[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. Employee water cup with no lid on shelf at end of cook line above ready to eat sauces. Operator removed drink cup.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In middle walk-in cooler, multiple cases of unwashed produce (lemons, oranges, limes) stored over ready to eat sauces. Also, in middle walk-in cooler unwashed mushrooms stored over cut cabbage.

Disposition: Administrative complaint recommended
[14-11-5] Equipment in poor repair. Interior lid of reach in freezer at sushi station held together with silver tape.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment soiled/torn. Also, hood filters above cook line have build up of grease.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee working on grill at sushi station washed dirty utensils off in handwash sink. Manager informed employee handwash sink is for hand washing only.
[36-73-4] Floor soiled/has accumulation of debris. Floor under cook line equipment soiled. Also, wall behind cook line soiled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On metal storage shelf at end of cook line near 3 compartment sink, employee jacket stored on shelf above container of prepped wontons. Operator removed the jacket from the shelf.
[08A-17-6] 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. In walk-in freezer in metal rack, sheet tray of raw beef in ziplock bags stored under 2 trays of raw chicken in ziplock bags.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk-in cooler, pan of raw shelled egg (58F - Cold Holding). Operator stated employee planned on using them to cook so the pan of eggs were on the cook line but decided not to make so they out the pan back into the walk-in cooler.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At sushi station, sanitizer bucket stored on floor. Operator put sanitizer bucket on top of empty bucket to bring off the floor.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, two uncovered plastic containers of raw chicken stored on shelf above open buckets of ready to eat sauces. Operator moved chicken to lower shelf away from ready to eat sauces. Also, in walk-in cooler, plastic wrapped container of raw fish stored on shelf above cream cheese and krab meat mixture for Rangoons. Operator moved container of raw fish to different shelf away from ready to eat foods. Also, in walk-in cooler, pan of raw fish stored above plastic wrapped container of white rice. Operator moved raw fish with other raw seafood.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer in kitchen next to prep table.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. At server station and at sushi bar, Sanitizer Buckets (Chlorine 0ppm). Operator added more bleach and rechecked at 50 ppm.
[08B-03-4] Self-service salad bar/buffet not provided with proper dispensing utensils. 3 sushi rolls at sushi station did not have individual tongs. Operator had employee put tongs with all dishes.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of sushi bar reach in cooler, eel (52F - Cold Holding). Operator stated eel was just had to make sushi then put back into reach in cooler.

Disposition: Administrative complaint recommended
[01B-01-4] Dented/rusted cans present. See stop sale. 1 can of soy sauce dent along bottom lip and bottom of can.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk-in cooler, raw shelled egg (47F - Cold Holding). Manager stated they had delivery this morning so eggs had been out for a little bit before getting put into cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open Red Bull energy drink in reach in cooler on cook line next to bags of fully cooked dumplings. Manager removed drink from cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. On server line, interior of tea urn nozzles soiled. Also, on server line, hot water system nozzles soiled with white build up.
[36-24-5] Hole in or other damage to wall. Behind cook line, lower part of wall in disrepair with rust and pulling away from wall.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles in front of dish machine in disrepair. Also, floor tiles in front of reach in freezer in kitchen in disrepair.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled throughout kitchen. Also, hood filters above cook line have build up of grease. Also, on server line on right hand side soda machine, around nozzles soiled.
[41-10-4] Toxic substance/chemical improperly stored. On dry storage shelf next to bag- in- box soda rack, two bottles of soap stored next to food products. Employee removed soap from shelf.
[08B-38-4] Food stored on floor. Below cook line near fryers, container of fry oil on floor. Employee moved oil to shelf.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In right walk-in cooler, multiple pans of raw chicken and raw beef stored over containers of cooked noodles and ready to eat sauces. Also, in middle walk-in cooler, plastic container of raw chicken stored over cooked tso chicken. Employee moved container of raw chicken to bottom shelf. Also, in reach in cooler on cook line, metal pan of raw shrimp stored on shelf above 3 bags of fully cooked vegetable and pork dumplings. Employee placed raw shrimp on bottom shelf of reach in cooler.
[08A-17-6] 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. In walk-in freezer on speed rack, two trays of raw chicken in ziplock bags stored over tray of raw beef in ziplock bags. Employee moved both trays of raw chicken to lower racks on speed rack.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. On table next to front counter in plastic container, to go utensils not presented with handles first.
[14-11-5] Equipment in poor repair. Multiple gaskets torn throughout kitchen. Also, on right door of reach in cooler on cook line for has duct tape used on it to hold together.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, raw shrimp (44F - Cold Holding). Manager stated lid to cooler has been open all morning. Manager shut lid to bring temperature down.
[35B-03-4] Outer openings not protected with self-closing doors. Both exterior doors in kitchen are not self closing.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. On bottom shelf of server line, Sanitizer Bucket (Chlorine 0ppm). Manager added more bleach to sanitizer bucket and rechecked at 100ppm.
[36-50-4] Unclean building components, attachments or fixtures. In middle walk-in cooler, fan covers have dust build up.
[14-06-4] Wood food-contact surface not properly sealed. Wood used as shelf below 3 compartment sink not sealed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled with mold-like substance on shelf. Also, bottom of reach in cooler behind sushi bar soiled with black mold-like substance.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding missing to left of right entrance door into kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. At sushi bar, both reach in freezer have build up of ice.
[36-73-4] Floor, wall and/or ceilings soiled/has accumulation of debris. Floor under cook line soiled with food debris and grease. Also, floor under server line soiled. Also, multiple ceiling tiles in dining room stained.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Behind sushi bar, sanitizer bucket stored on floor. Manager put empty bucket under sanitizer bucket to get off floor.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In stand up reach in cooler on cook line, plastic tub of raw chicken stored over raw fish. Employee moved raw fish above raw chicken.

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