MAI XIANG KITCHEN

Name: MAI XIANG KITCHEN
Address: 7534 BEACH BLVD BAY #2, JACKSONVILLE, FL, 32216, US
Rating: 54.9

7534 BEACH BLVD BAY #2, JACKSONVILLE, FL 32216

License #2616402

🍽️ American ℹ️

54.9 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 18 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MAI XIANG KITCHEN in JACKSONVILLE currently holds an InspectFL Health Score of 54.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 59 total violations — 10 critical, 16 major, 33 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 25, 2026

The latest inspection on September 24, 2026 shows 18 observation rows: 2 critical, 5 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

63%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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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DBPR

Community reaction

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Community pulse

Would you eat here?

MAI XIANG KITCHEN has a rough inspection history. Would you risk it?

F record

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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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above cut veggies, walk in cooler, operator rearranged
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in little reach in cooler at back prep table
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty fan by back hand sink close
[25-32-4] Reuse of single-service or single-use articles. Can used for pooled eggs
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms on shelf above cut veggies, walk in cooler, operator rearranged
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink by front counter blocked with sign, operator moved sign
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in bulk container, operator stated its salt
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep reach in cooler, operator moved it
[08B-38-4] Food stored on floor. Flour container on floor, also bag with veggies on walk on cooler, operator placed it on shelf
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed bowl for food only, explained sanitation to her
[14-01-5] Bowl or other container with no handle used to dispense food. On white powder and soy sauce
[33-06-4] Trash receptacles not provided where needed in establishment. By hand sink close to front counter, employee placed a bucket as trash can
[41-17-4] Spray bottle containing toxic substance not labeled. Blue solution by triple sink, cleaner by employee
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water damage on ceiling tiles by walk in cooler area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal stuff above customer dinks, front counter, operator moved them
[53B-10-4] Records/documents for required employee training do not contain all of the required information. One employee here has half information missing on his certificate
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Did know how to sanitize dishes, explained to he

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple bowls with no handle stored inside dry seasoning containers. Employee removing
[14-05-4] Cardboard used to line food-contact shelves. Card board lining shelves in walk in freezer
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored above food prep table. Employee jacket stored on top of bag of dry rice. Employee removed.
[08B-38-4] Food stored on floor. Case of jug oil stored on floor on cook line. Case of frozen food stored on floor in walk in freezer
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Clean knives stored between wall and sink at three compartment sink area
[10-20-4] In-use tongs stored on equipment door handle between uses. Single tong stored hanging on cook line near wok. Employee removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave soiled with encrusted food debris
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of mixer soiled with encrusted food debris
[08B-12-5] Stored food not covered. Frozen foods in walk in freezer uncovered
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored not hung at mop area
[02D-01-5] Working containers of food removed from original container not identified by common name. Spray bottle with clear liquid unlabeled at prep table area. Employee stated its water
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Prep raw pork stored over sauces in walk in cooler on shelf. Prep raw pork stored over green scallions in small glass reach in cooler. Employee properly stored all items
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil mixture (60F - Cold Holding), stored sitting in pan on prep table. Was placed there from reach in cooler around 8am as per employee. Discussed placing on TIME. Employee stated they change out every 4 hrs and place back in reach in cooler. Time paperwork provided
[41-10-4] Toxic substance/chemical improperly stored. Chemical hydrogen peroxide bottles stored on shelf next to dry corn starch powder and other food. Employee properly stored
[31A-11-4] Handwash sink used for purposes other than handwashing. Bowl stored inside hand wash sink in back kitchen area. Employee removed
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide proof of manager certification and no other certified food manager employed at this establishment
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator using chlorine to sanitize but has no test strips
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink near back prep area. Employee provided
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator had no sanitizer of any kind. Employee went to purchase chlorine for sanitizer and has it now available
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided at hand wash sink next to prep area in back of kitchen. Handle is broken.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored next to food on prep table. Employee removed
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee foods stored in walk in cooler not separate from restaurant food
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee eye glasses stored on prep table next to food. Employee removed
[08B-38-4] Food stored on floor. Case of food in walk in Freezer on floor. Bags of unwashed produce stored on floor in walk in cooler
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk in Freezer shelves
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between wall and three compartment sink area. Employee removed
[08B-12-5] Stored food not covered. Multiple foods in walk in Freezer uncoverd
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked foods stored in direct contact inside nonfood grade bags in walk in Freezer. Employee removing to properly stored
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw squid stored over prep broccoli on shelf in walk in cooler. Raw prep pan of beef stored over sauces in small glass reach in cooler in kitchen. Employee properly stored all items
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (119-124F - Hot Holding), stored in hot case on front line, place there approximately 30 mins ago as per manager. Employee voluntarily discarded and cooked a fresh batch
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. Operator advertising Crab Cheese Wanton on posted paper menus but is using only Krab to make product. Manager having employees to correct all menus
[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. Operator has 5 food handler employees total and 3 are hired over 60 days and no proof of employee training for any employees
[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. Operator has multiple employees hired with no proof of form