INDOCHINE

Name: INDOCHINE
Address: 21 EAST ADAMS ST STE 200, JACKSONVILLE, FL, 32202, US
Rating: 43.8

21 EAST ADAMS ST STE 200, JACKSONVILLE, FL 32202

License #2614531

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

43.8 Grade F / 100

Failing Health Score

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Quick take

INDOCHINE in JACKSONVILLE currently holds an InspectFL Health Score of 43.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, inspectors documented 36 total violations — 9 critical, 7 major, 20 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 February 23, 2026 included 5 critical violations, 3 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when 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 DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 57f cut cabbage on table, no time and not in procedure, employee wrote time and added it to procedure
[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 server, has blank form
[27-17-4] Water pressure lacking at fixtures that require the use of water. On hot water side in hand sink at cook line by fryer
[31A-11-4] Handwash sink used for purposes other than handwashing. Filling bowl with water in hand sink by cook line
[35A-02-7] Live, small flying insects found. One live fly by triple sink
[08B-38-4] Food stored on floor. Noodles in container on floor, employee placed them on shelf
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in bucket by cook line, employee said its flour
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Vent dusty in 1 door prep, older at cook line
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink next to wok
[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. Employee made salads with no gloves, explained to him and he got gloves,
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food, prep cooler in little prep room, employee bag above rice bag, employee moved it
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink in cooler, employee discarded it
[13-03-4] Employee with no hair restraint while engaging in food preparation. Making salads without hair restraint
[25-05-4] Single-service articles improperly stored. To go trays on storage shelf not inverted, storage room, employee inverted them
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall dusty above shelf in little prep/storage room
[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. Raw chicken in portioned bags in container on top of fish in bag, upright freezer by dish machine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lid for flour by cook line with old build up, exterior of pots and handles with grease build up on cook line, side of wok with old build up, shelf dusty in little prep/storage room, shelf in walk in cooler with white build up,
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f wonton above fill line in prep cooler 50f cut cabbage mix taken from cooler to table, employee added it to 4 hrs procedure, employee placed it in reach in cooler,
[13-03-4] Employee with no hair restraint while engaging in food preparation. Scooping rice
[14-11-5] Equipment in poor repair. Gasket in one door cooler and upright freezer by cook line
[16-03-4] Accumulation of debris inside warewashing machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. In prep cooler and interior bottom of upright freezer by cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in little back prep and interior dish washing room, also exterior of water boiling pot and dishes crates for dish machine, also shelves in walk in cooler, fan at bar
[31A-09-4] Handwash sink not accessible for employee use at all times. Lots of thing on it, handsink by wok area, employee moved them
[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. Three employees here for more than 2 months and one expired in 2024
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink close to wok
[08B-12-5] Stored food not covered. Raw rice in storage area, employee covered it
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from an open cup then put on gloves and grabbed chicken, explained to him and gone was hands, discarded chicken
[02D-01-5] Working containers of food removed from original container not identified by common name. White powdery, employee labeled msg
[51-18-6] No copy of latest inspection report available. Employee could not find it
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Burnt and peeling by window next to triple sink, also in storage room by walk in cooler
[35A-03-4] Dead roaches on premises. On by hand sink next to wok, employee placed it cleaned it
[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 employees without employee training, employee couldnt locate them

Community reaction

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Community pulse