YH DIM SUM JAX

Name: YH DIM SUM JAX
Address: 10460 AVENUES WALK BLVD, JACKSONVILLE, FL, 32258, US
Rating: 55

10460 AVENUES WALK BLVD, JACKSONVILLE, FL 32258

License #2614353

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

55 Grade F / 100

Failing Health Score

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Quick take

YH DIM SUM JAX in JACKSONVILLE currently holds an InspectFL Health Score of 55 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 February 23, 2026. Across those visits, inspectors documented 58 total violations — 16 critical, 20 major, 22 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 February 23, 2026 included 5 critical violations, 4 major, and 8 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Administrative complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink at main bar inaccessible due to blocked by table with rice warmer, also items stored in hand wash sink. Person in charge made accessible. Also, observed employee utilizing hand wash sink to rinse rag. Person in charge spoke to employee.
[36-36-4] Ceiling tile missing. Ceiling in utility closet off of womens restroom missing ceiling, observed mold like substance on wall. Also, observed cove molding tiles in hall by mixer in kitchen separated from wall.
[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 belongings stored on shelf with food items in server area. Person in charge removed.
[41-07-4] Container of medicine improperly stored. Observed employee medicine stored in pastry reach in cooler above food product to be served to guests. Person in charge removed. Also, chemical spray bottle with cleaner per person in charge stored with sauces on shelf in kitchen. Person in charge moved to appropriate location.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside of back door with hose attached missing vacuum breaker.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk and whipped cream in server reach in cooler at 53-56F. Ambient temperature of unit 54F. Person in charge unsure how long items have been out of temperature. Person in charge turned unit down.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed heavy white accumulation on interior of dishmachine.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen prepared items not date marked with prepared date or thaw date in walk in cooler.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at bar hand wash sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths stored on prep surfaces, not in sanitizer. Person in charge removed. Also, observed wet wiping cloth under cutting board in kitchen. Person in charge removed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk and whipped cream in server reach in cooler at 53-56F. Ambient temperature of unit 54F. Person in charge unsure how long items have been out of temperature. Person in charge turned unit down.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests observed. Observed multiple dead ants in corner to right of reach in freezer and left of hand wash sink at server station.
[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 pans, then add to shelf to air dry without sanitizing step. Person in charge pulled to run through dishmachine.
[08B-38-4] Food stored on floor. Bucket of sauce stored on floor at duck station. Oil cases stored on floor in storage area off of kitchen. Person in charge raised. Also, in kitchen on top shelf at veggie station stored food item uncovered. Person in charge covered.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls with no handles used as scoops in dry bulk items and sauces in kitchen. Person in charge began removing.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Meat thawing in sink in kitchen submerged, but with no running water. Person in charge turned on water.

Call Back - Complied
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees with no proof of employee training that have been working at establishment for 60+ days.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4+ employees handling food with no CFM on site.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in server tea area and in bar blocked by items. Person in charge made accessible during inspection.
[01B-01-4] Dented/rusted cans present. See stop sale. One can of Chee Hou sauce with dent along seam. Salt fish cooked in hot oil stored at room temp overnight at 74F.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.25.
[08B-38-4] Food stored on floor. Cases of oil stored on floor in dry storage area.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Lime buildup observed inside of dishmachine.
[36-22-4] Floor area(s) covered with standing water. Standing water on the floor in electrical storage hallway off of kitchen. Also, hole in behind dim sum cookline. At wall near electrical boxes by back door. Ceiling in utility closet off of womens restroom with water damage, missing tiles.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf and fan at duck processing cookline with grease buildup. Also, exterior of microwaves with debris buildup. Exterior of bulk rice storage container with debris buildup. Middle of main cookline hood filters with grease buildup.
[41-07-4] Container of medicine improperly stored. Observed medical cream stored on shelf above food in kitchen. Person in charge removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salt fish cooked in hot oil stored at room temp overnight at 74F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Wooden cutting board with black and white debris buildup. Interior side of door and interior of ice machine with mold like substance buildup.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside of back door with hose attached with no vacuum breaker.
[33-20-4] Grease on the ground and/or pad around grease receptacle. Grease buildup on ground around grease receptacle. Also dumpster lids open with large amount of flying insects present.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing soap and paper towels at employee restroom. Person in charge began providing. Also, missing paper towels at mens handicap stall in restroom. Also, hand wash sign missing from sink at bubble tea prep area.
[08B-56-4] Food stored in ice used for drinks. Observed quart container of lemons stored in drink ice bin. Person in charge removed.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Bbq buns, egg tarts, spring rolls held on time per person in charge not indicated on time paperwork. Person in charge added during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table, on shelf in walk in cooler.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at bar hand wash sink.
[14-11-5] Equipment in poor repair. Fan guard missing in double door silver dim sum reach in cooler.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple frozen cooked proteins in reach in freezer with no date tracking.

Administrative complaint recommended
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table, on shelf in walk in cooler.
[14-11-5] Equipment in poor repair. Fan guard missing in double door silver dim sum reach in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Wooden cutting board with black and white debris buildup. Interior side of door and interior of ice machine with mold like substance buildup.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at bar hand wash sink.
[33-20-4] Grease on the ground and/or pad around grease receptacle. Grease buildup on ground around grease receptacle. Also dumpster lids open with large amount of flying insects present.
[41-07-4] Container of medicine improperly stored. Observed medical cream stored on shelf above food in kitchen. Person in charge removed.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.25.
[08B-38-4] Food stored on floor. Cases of oil stored on floor in dry storage area.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside of back door with hose attached with no vacuum breaker.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Lime buildup observed inside of dishmachine.
[01B-01-4] Dented/rusted cans present. See stop sale. One can of Chee Hou sauce with dent along seam. Salt fish cooked in hot oil stored at room temp overnight at 74F.
[36-22-4] Floor area(s) covered with standing water. Standing water on the floor in electrical storage hallway off of kitchen. Also, hole in behind dim sum cookline. At wall near electrical boxes by back door. Ceiling in utility closet off of womens restroom with water damage, missing tiles.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4+ employees handling food with no CFM on site.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salt fish cooked in hot oil stored at room temp overnight at 74F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf and fan at duck processing cookline with grease buildup. Also, exterior of microwaves with debris buildup. Exterior of bulk rice storage container with debris buildup. Middle of main cookline hood filters with grease buildup.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in server tea area and in bar blocked by items. Person in charge made accessible during inspection.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple frozen cooked proteins in reach in freezer with no date tracking.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees with no proof of employee training that have been working at establishment for 60+ days.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Bbq buns, egg tarts, spring rolls held on time per person in charge not indicated on time paperwork. Person in charge added during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing soap and paper towels at employee restroom. Person in charge began providing. Also, missing paper towels at mens handicap stall in restroom. Also, hand wash sign missing from sink at bubble tea prep area.

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