CHINA 99

Name: CHINA 99
Address: 5846 ATLANTIC BLVD, JACKSONVILLE, FL, 32207, US
Rating: 65.8

5846 ATLANTIC BLVD, JACKSONVILLE, FL 32207

License #2615369

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

65.8 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

CHINA 99 in JACKSONVILLE currently holds an InspectFL Health Score of 65.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 35 total violations — 6 critical, 9 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.

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

None on file yet

The latest inspection on March 25, 2026 included 1 critical violation, 4 major, and 9 minor.

Inspection data quality

What’s powering this page

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.

What you’ll see here

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

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 70f by fryer, she could not find 4 hrs procedure, no time written, explained to her, emailed procedure, employee write time on
[13-03-4] Employee with no hair restraint while engaging in food preparation. Handling raw chicken
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep cooler by fryer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rice cooker opening handles are soiled with old food
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee that fries food expired in May 2025
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in reach in cooler by front counter
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. In triple sink after cutting raw chicken explained to him and he washed hands in hand sink again
[08B-12-5] Stored food not covered. Cooked pork in walk in cooler, covered by employee
[31A-11-4] Handwash sink used for purposes other than handwashing. Lid in hand sink by trip,e sink and container in hand sink at front counter, employee moved it
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by triple sink, no hot water comes out when opening handle, employee opened it
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above sugar in storage area, employee moved it, employee food on shelf above customer food in walk in cooler
[36-22-4] Floor area(s) covered with standing water. By triple sink, employee cleaned it
[25-05-4] Single-service articles improperly stored. Box with to go container on floor, employee placed them on shelf, some boxes in employees bathroom, employee moved them to hallway
[14-11-5] Equipment in poor repair. Gasket torn in one prep cooler

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f shrimp above fill line, explained to employee and he placed tray in reach in cooler
[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 one employee here
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking, put on hat
[02D-01-5] Working containers of food removed from original container not identified by common name. White mix by rice cooked, manager labeled spices
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and door frame in reach in cooler by fryers
[25-32-4] Reuse of single-service or single-use articles. Soy sauce boxes use for egg rolls, reach in cooler by front counter
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by triple sink, no water comes out when knob is turned
[35A-03-4] Dead roaches on premises. 2 dead roaches in hand sink by triple sink, employee cleaned them up
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food container and placed it as clean, explained to employee
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dish and then went to scoop food, explained to him and he washed hands
[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. One employee here for 5 months
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms on shelf above cut onions in walk in cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep counter, kitchen
[41-07-4] Container of medicine improperly stored. Above prep cooler, employee placed them on bottom shelf
[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. Krab taken out yesterday
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on open box on shelf above egg rolls in upright freezer, employee rearranged
[31A-11-4] Handwash sink used for purposes other than handwashing. Container in hands sink at front counter, a few things in hand sink by triple sink, employee moved them
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in triple sink and faucet in hand sink at front counter
[14-11-5] Equipment in poor repair. Gasket torn in prep cooler
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water damage in a couple of tiles in kitchen
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. A couple missing in kitchen

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