TOP CHINA

Name: TOP CHINA
Address: 1020 EDGEWOOD AVE N STE 16, JACKSONVILLE, FL, 32254, US
Rating: 91.8

1020 EDGEWOOD AVE N STE 16, JACKSONVILLE, FL 32254

License #2611960

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

91.8 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

TOP CHINA in JACKSONVILLE currently holds an InspectFL Health Score of 91.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 3, 2025. Across those visits, DBPR recorded 28 total findings; InspectFL has detailed violation rows for 25 of them so far.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

July 28, 2025

The latest inspection on December 3, 2025 shows 8 observation rows: 3 critical, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef in standing reach in freezer next to three compartment sink. Person in charge rearranged food items to proper storage levels.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging in food preparation with no hair restraints.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed large spoon stored in hand wash sink closest to three compartment sink. Person in charge removed spoon.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towel lining container with ready to eat krab sticks inside reach in cooler on cook line. Person in charge removed paper towel.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths not stored in sanitizer solution in between uses throughout kitchen area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed dust build up along wall in corners and around piping throughout kitchen.
[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.
[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 multiple food items being held on time as a public health control with no time marker. Person in charge added time marker upon inspectors arrival. Food items were placed on time as a public health control 1.5 hours prior.

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 bus tubs of cooked chicken with no date marking when it was prepared stored in walk-in cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 1 employee on cook line engaging in food preparation with no hair restraint.
[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.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse containers then place them on clean drying rack without sanitizing step. Inspector educated employee proper was, rinse, sanitize procedures.
[08B-38-4] Food stored on floor. Observed 2 boxes of cooking oil stored on floor in front of wok station.
[25-32-4] Reuse of single-service or single-use articles. Observed single-use gloves used as scooping device for raw chicken by fryers.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink with plastic lids and metal scoop stored within by three compartment sink. Employee removed all items.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed employee rinse hands in prep sink then dry hands on soiled clothes. Inspector educated employee proper handwashing procedures.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Inspector educated employee proper handwashing procedures.
[35B-03-4] Outer openings not protected with self-closing doors. Observed rear exit door with no self-closing mechanism.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters. Soiled gaskets on all reach in cooler, reach in freezer, and walk-in cooler doors.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep shelf above food items held on time as a public health control.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed multiple food items being held on time as a public health control not discarded at end of time limit. All food items held on time in lieu of temperature had time markings of 3:45-4:00. No food was discarded by 4:15pm during inspection. Food items were cooked sweet and sour chicken, cooked egg rolls, cut cabbage, raw shell eggs, cooked noodles, cooked chicken, and cooked beef.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on bottom shelf of prep table by rear exit.
[29-08-4] Plumbing system in disrepair. Observed cold water handle for faucet at hand wash sink near three compartment sink unable to turn.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed multiple food items being held on time as a public health control not discarded at end of time limit. All food items held on time in lieu of temperature had time markings of 3:45-4:00. No food was discarded by 4:15pm during inspection. Food items were cooked sweet and sour chicken, cooked egg rolls, cut cabbage, raw shell eggs, cooked noodles, cooked chicken, and cooked beef.
[12A-20-4] Employee washed hands with no soap. Observed employee wash hands with degreaser instead of soap. Inspector educated employee proper handwashing procedures.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse