SUN SUN GARDEN

Name: SUN SUN GARDEN
Address: 731 DUVAL STATION RD STE 112, JACKSONVILLE, FL, 32218, US
Rating: 63

731 DUVAL STATION RD STE 112, JACKSONVILLE, FL 32218

License #2613363

🥗 Healthy/Vegan ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

63 Grade F / 100

Failing Health Score

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Quick take

SUN SUN GARDEN in JACKSONVILLE currently holds an InspectFL Health Score of 63 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 April 8, 2026. Across those visits, inspectors documented 30 total violations — 6 critical, 4 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 April 8, 2026 shows 11 observation rows: 3 critical, 3 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector 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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored over sauces, raw pork stored over sauces and raw chicken stored over unwashed carrots.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored between reach-in cooler and 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, end panel in wok station has grease build up.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, cooked rice (110f, 97F - Cooling 4 hours). Rice cooked at 10am, held out in kitchen to cool before putting in walk-in cooler. Rice in deep plastic containers.
[31A-11-4] Handwash sink used for purposes other than handwashing. In back kitchen handwash sink, metal lid stored in sink. Operator removed.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, cooked rice (110f, 97F - Cooling 4 hours). Rice cooked at 10am, held out in kitchen to cool before putting in walk-in cooler. Rice in deep plastic containers.
[14-01-5] Bowl or other container with no handle used to dispense food. In bulk cornstarch and msg containers, plastic togo cup used as scoop. Operator removed cups.
[25-32-4] Reuse of single-service or single-use articles. At back kitchen, plastic jug cut to use for scoop.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. At walk-in cooler, backside of door handle has build up.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler, cooked rice (110f, 97F - Cooling 4 hours). Rice cooked at 10am, held out in kitchen to cool before putting in walk-in cooler. Rice in deep plastic containers.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At back handwash sink, no paper towels. Operator supplied.

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. At prep table on lower shelf, plastic togo cup used as scoop in bulk flour container. Operator removed.
[25-32-4] Reuse of single-service or single-use articles. In back kitchen, two cut jugs used as scoops. Employee discarded.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. At walkway to restrooms, on storage shelf, used hood motor stored on shelf above single service items. Operator placed motor in his truck.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, plastic bags of raw pork stored over plastic bags of dumplings. In chest freezers, open bags of raw shrimp and raw chicken stored over bags of fries and bags of raw shrimp stored over bags of cooked chicken. Also, in walk-in cooler, containers of raw chicken stored over heads of cabbage, bag of unwashed carrots and containers of sauces. Also, in reach-in cooler at fry station, raw beef on a stick stored over raw chicken on a stick. Operator and employees moved all,items to correct storage level. Inspector emailed storage level handout in Chinese to operator.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At prep table with steam wells, wet towel on counter. Operator moved to sanitizer bucket.
[08B-38-4] Food stored on floor. At cook line, container of oil stored on floor. Operator moved to shelf. Also, at fry station, employee bagging crispy noodles has foot resting on case of ketchup packets. Employee moved foot.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At fry station, reach-in cooler gaskets have black stains. At prep table in lower shelves, exterior of salt and flour containers have build up of food debris.
[14-05-4] Cardboard used to line food-contact shelves. In walk-in freezer, cardboard used to line shelf under bagged food. At walkway to restrooms in storage shelves, cardboard used to line shelves under soda bottles and single service items. Operator removed all,cardboard.

Disposition: Administrative complaint recommended
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under wok station has grease 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. Cell phone on prep table in kitchen. Cell phone on shelf above flip top reach-in cooler at cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Across from cook line on lower shelf of prep table, container identified as salt not labeled.
[14-45-4] Cardboard used to line nonfood-contact shelves. Across from cook line on lower shelf of prep table, cardboard used to line shelf.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Across from walk-in freezer, in rice warmer, rice (110F - Hot Holding). Operator stated rice cooked this morning, is getting ready to reheat.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at back kitchen handwash sink. No paper towels at mens restroom handwash sink.
[08B-38-4] Food stored on floor. At cook line, open case of oil on floor. Empty moved to shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over wok station have grease build up. In back kitchen handwash, floor,fan soiled.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on floor in walk-in freezer.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Across from cook line in chest reach-in freezer, raw chicken in plastic bags stored over cooked shrimp in plastic bags. Across from cook line on bottom shelf of prep table, flat of raw eggs stored on container of salt. In walk-in cooler, raw pork and raw chicken stored over containers of sauces and raw chicken stored over bag of unwashed carrots. Operator moved all items to proper storage levels.
[14-01-5] Bowl or other container with no handle used to dispense food. Across from cook line on lower shelf, plastic togo cup used as scoop in bulk flour. At back kitchen, plastic togo cup used as scoop in bag of sugar.

Community reaction

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