HO HO CHINESE RESTAURANT

Name: HO HO CHINESE RESTAURANT
Address: 7902 LEM TURNER RD, JACKSONVILLE, FL, 32208, US
Rating: 82.3

7902 LEM TURNER RD, JACKSONVILLE, FL 32208

License #2600471

🥡 Chinese ℹ️

82.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

April 9, 2026 · 11 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

HO HO CHINESE RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 82.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 45 total violations — 7 critical, 10 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 22, 2025

The latest inspection on April 9, 2026 shows 11 observation rows: 3 critical, 0 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

HO HO CHINESE RESTAURANT has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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. 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.
[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.
[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.
[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.
[08B-36-4] Food stored in a location that is exposed to splash/dust. At cook line, cooked chicken on top shelf of cart stored under paper towels for handwash sink. Operator moved cart.
[08B-38-4] Food stored on floor. At cook line, open case of oil stored on floor. At dry storage area, container of duck sauce, thick sauce and rice stored on floor.
[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.
[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.
[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.
[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.

Disposition: Met Inspection Standards
[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.
[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.
[08B-38-4] Food stored on floor. At cook line, open case of oil on floor. In walk-in cooler, two containers of pork on floor. Operator moved to shelf. In front storage area, multiple containers of sauces on floor.
[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.
[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.
[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.
[25-32-4] Reuse of single-service or single-use articles. 2 cut plastic jugs used for scoops. Operator discarded.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At prep area, wet towel on prep table. Operator removed.
[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.
[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.
[41-10-4] Toxic substance/chemical improperly stored. At front storage area, bottle of hand soap stored over roll towels.
[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.
[31B-03-4] No soap provided at handwash sink. At back kitchen handwash sink, no soap.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. At cook line, plastic togo cup in cooked rice. At kitchen storage area, pot missing handle in bulk rice container. Operator removed cup and pot.
[14-45-4] Cardboard used to line nonfood-contact shelves. At prep area, cardboard lining lower shelf. Operator removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, bottle water on prep counter. Operator removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Container of gum and bag of dental flossers stored on top shelf over prep table. Operator moved.
[08B-38-4] Food stored on floor. At kitchen storage area, 2 containers of soy sauce stored on floor. Operator moved to shelf.
[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 cornstarch and flour containers, scoops have handles touching product.
[25-32-4] Reuse of single-service or single-use articles. 2 cut plastic jugs used for scoops. Operator discarded.
[25-05-4] Single-service articles improperly stored. In front storage area, multiple cases of plastic containers, lids and chopsticks stored on floor.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken stored over shell eggs and raw chicken stored over sauces. In chest reach-in freezer, portion bags of raw fish stored touching spring rolls. In stand up reach-in freezer, trays of raw chicken stock over trays of raw pork and raw beef. Operator moved in freezers to correct storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked chicken (52, 57F - Cold Holding); shell eggs (65F - Cold Holding); cut cabbage (50F - Cold Holding); garlic in oil (58F - Cold Holding). All items out on counter approximately 1.5 hours. Operators intention is to hold items on time, written procedure form not filled out completely and no time is currently marked for items. Form completed during inspection, using time frames to track time.
[31A-09-4] Handwash sink not accessible for employee use at all times. Back handwash sink blocked by rice cooker and table with large bowl. Table moved to allow access to handwash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at back handwash sink.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 food handlers present, hired over 60 days, no proof of any training available.
[31B-03-4] No soap provided at handwash sink. No soap at back handwash sink.
[41-17-4] Spray bottle containing toxic substance not labeled. At triple sinks, spray bottle with red chemical not labeled.