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Mixed Health Record
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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.
TOP CHINA in JACKSONVILLE currently holds an InspectFL Health Score of 80 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 4, 2026. Across those visits, inspectors documented 11 total violations — 4 critical, 1 major, 6 minor.
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What stands out in this inspection history
The latest inspection on August 4, 2026 shows 11 observation rows: 4 critical, 1 major, and 6 minor.
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What do locals think?
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Would you eat here?
TOP CHINA has some meaningful issues on record. Would you still eat here?
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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-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple boxes of cooked chicken and cook egg rolls that were cooked within past 2 days with no date marking.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed grease and dust build up on walls behind flip top coolers on cook line.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table shelf next to food items on cook line.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef at temperatures of 52F stored in flip top cooler on cook line. Beef was in its own pan stored directly on top of beef in a different pan and above fill line. Person in charge stated beef was placed in flip top cooler 20 minutes prior and returned to reach in cooler below. Cooked beef (52F - Cold Holding)
- [03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cooked chicken wings held on time as a public health control missing time marker. Other food items held on time as a public health control had time markings on chart nearby but chicken wing section had no time markings. Person in charge stated wings were cooked at 12:15 and wrote time marking.
- [02D-01-5] Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored in back area near reach in freezers.
- [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. Observed raw chicken stored over raw beef in reach in freezer at back of kitchen. Person in charge rearranged food items to proper storage levels.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; mold like substance build up on walk-in cooler door gaskets. Grease build up on hood filters above cook line.
- [33-16-4] Open dumpster lid. Observed all lids to dumpsters opened behind establishment.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container of egg drop soup at temperatures of 109-117F stored on bottom shelf of prep table with steam table above. Person in charge egg drop soup was prepared an hour prior and is intended to be held hot. Soup was placed in walk-in cooler for rapid cooling. Egg drop soup (109-117F - Hot Holding)
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