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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SAM WON GARDEN in JACKSONVILLE currently holds an InspectFL Health Score of 64 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 11, 2026. Across those visits, inspectors documented 23 total violations — 3 critical, 7 major, 13 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 11, 2026 shows 23 observation rows: 3 critical, 7 major, and 13 minor.
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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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
SAM WON GARDEN has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked beef taken out of freezer
- [05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Doesnt turn on
- [10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them
- [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 new cook, 1 month here, emailed agreement
- [14-01-5] Bowl or other container with no handle used to dispense food. On soy sauce
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler with old build up
- [25-05-4] Single-service articles improperly stored. Box with chopsticks on floor, front counter prep area
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Black build up on wall by mop sink
- [51-11-4] Carbon dioxide/helium tanks not adequately secured. Not secured by upright cooler at entrance to kitchen
- [51-13-4] No Heimlich maneuver/choking sign posted. Emailed one
- [08B-38-4] Food stored on floor. Bag with onions and big pot with beef bullion in walk in cooler
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black build up inside ice machine
- [50-09-4] Current Hotel and Restaurant license not displayed. Old one
- [41-10-4] Toxic substance/chemical improperly stored. Opened soap above pots in prep area, employee moved soap
- [05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In prep teach in cooler by cook line, no ambient thermometer
- [16-21-4] Accumulation of debris on exterior of warewashing machine. Old build up on top of dish machine
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi made on Sunday, boiled eggs yesterday morning
- [11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Dont have it, emailed
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw squid in open bag on shelf above cooked pork belly, upright freezer by cook line, raw fish on shelf above boiled eggs, in upright reach in cooler, employee rearranged
- [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 open bag on shelf above raw shrimp in upright freezer by cook line,
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In hand sink by rear door next to cook line, employee placed a roll
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Vent in reach in cooler by cook line is dusty, fryer basked has old build up
- [51-18-6] No copy of latest inspection report available. Could not find
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