HO HO CHINESE RESTAURANT

Name: HO HO CHINESE RESTAURANT
Address: 7902 LEM TURNER RD, JACKSONVILLE, FL, 32208, US
Rating: 77.3

7902 LEM TURNER RD, JACKSONVILLE, FL 32208

License #2600471

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

77.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HO HO CHINESE RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 77.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, DBPR recorded 25 total findings; InspectFL has imported detailed violation rows for 21 of them so far.

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

July 22, 2025

The latest inspection on April 9, 2026 included 3 critical violations, 0 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes linked where available

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

What you’ll see here

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

Location + actions

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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
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At prep area, scoop for white rice stored in up of standing water at 74f.
[25-32-4] Reuse of single-service or single-use articles. In walk-in cooler, cardboard lid reused for egg rolls.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor by rice cooker has build up of grease and debris. At cook line, inside of hood system over wok station has grease build up. In kitchen, ceiling vents have dust build up.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, cell phone on shelf over flip top reach-in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, multiple open bottle waters on shelf above flip top reach-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken and raw pork stored over containers of sauces.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of secondary reach-in cooler, cooked noodles (47f, 49F - Cold Holding). Manager stated noodles on cooler overnight.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line in top section of secondary reach-in cooler, cooked noodles (47f, 49F - Cold Holding). Manager stated noodles on cooler overnight.
[14-01-5] Bowl or other container with no handle used to dispense food. At dry storage area, plastic cups used as scoops in bulk sugar and cornstarch containers. Pot with no handle used as scoop in bulk rice container.

Disposition: Inspection Completed - No Further Action
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk salt container, scoop hnadle touching product.
[02D-01-5] Working containers of food removed from original container not identified by common name. At end of cook line, container identified as rice salt not labeled.
[25-32-4] Reuse of single-service or single-use articles. 2 cut plastic jugs used for scoops. Operator discarded.
[41-10-4] Toxic substance/chemical improperly stored. At front storage area, bottle of hand soap stored over roll towels.
[14-01-5] Bowl or other container with no handle used to dispense food. At storage area in kitchen, pot with no handle in bulk rice. Plastic togo cups in bulk sugar, flour and cornstarch.
[14-45-4] Cardboard used to line nonfood-contact shelves. At prep area, cardboard used to line lower shelf.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom section of reach-in cooler, raw shell eggs stored over cooked noodles. Operator moved eggs. In walk-in cooler, containers of raw beef, raw pork, raw chicken and raw shrimp stored over containers of sauces.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open bottle water on prep counter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen handwash sinks, no paper towels. Operator supplied.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of both flip top,reach-in coolers soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At prep area, wet towel on prep table. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. At cook line, multiple reach-in cooler gaskets soiled.

Community reaction

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Community pulse