CHINA GARDEN

Name: CHINA GARDEN
Address: 1650 SAN PABLO RD S STE 6, JACKSONVILLE, FL, 32224, US
Rating: 24.6

1650 SAN PABLO RD S STE 6, JACKSONVILLE, FL 32224

License #2615273

🥡 Chinese ℹ️

24.6 Grade F / 100

Failing Health Score

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Latest inspection

October 26, 2026 · 24 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA GARDEN in JACKSONVILLE currently holds an InspectFL Health Score of 24.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 74 total violations — 16 critical, 12 major, 46 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 23, 2025

The latest inspection on October 26, 2026 shows 24 observation rows: 6 critical, 3 major, and 15 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

CHINA GARDEN has a rough inspection history. Would you risk it?

F record

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*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: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep beef stored over cooked uncovered pork in walk in cooler on shelf. Raw prep chicken stored over unwashed produce in walk in cooler on shelf. Manager properly stored all items
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing food with kitchen with no hair restraint
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle stored in flour container
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. In green sanitizer bucket at cashier area. Employee remade solution properly
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Exterior microwave handle soiled underneath
[31A-11-4] Handwash sink used for purposes other than handwashing. Lid stored in hand wash sink in kitchen. Moved by manager.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall on cook line with dust build up
[41-10-4] Toxic substance/chemical improperly stored. Dish soap stored next to microwave under prep table and near sauces. Employee removed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on prep table
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand wash sink in kitchen. Provided hand wash sign handout
[35B-03-4] Outer openings not protected with self-closing doors. Back kitchen door not self closing
[08B-12-5] Stored food not covered. Multiple foods uncovered in walk in cooler
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at spigot with attached hose at far end of right side cook line and bib under three compartment sink
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washing hands at three compartment sink
[21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Operator using steel scrubby to clean while in use with food contact surface. These materials may not be used on in-use food-contact surfaces because the food-contact surfaces are not in the process of being washed, rinsed, and sanitized
[14-05-4] Cardboard used to line food-contact shelves. Card board used under prep table
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked with stored dry foods on floor grate in front. Moved by manager.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen and dining area with water damages
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling titles in kitchen area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler with dust build up Hood filter with grease build up Reach in freezer gasket soiled
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Crack liquid raw shell eggs (71F - Cold Holding), stored sitting in container on cook line and place there approximately 30 mins ago. Discussed placing on Time and paperwork completed during inspection
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked broccoli (74F - Cold Holding), stored sitting out at prep make table in kitchen for approximately 1 hr. Discussed placing on Time and paperwork completed during inspection
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Peas and carrots mixes stored thawing at 47F at three compartment at room temperature temperature. Krab stored thawing on speed rack at 42F in kitchen. Manager place all items in walk in cooler
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee preparing raw beef with bare hands and then handling cooked noodles in stored container in flip top reach in cooler with same bare hands to place in wok to cook without washing hands

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowls without handles used to dispense salt, and chicken powder and a metal can without handle to dispense rice. Operator removed bowls and can from all three foods.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining shelf in prep area with containers of food on shelf.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling throughout kitchen, prep, warewashing areas not smooth, non absorbent and easily cleanable.
[14-11-5] Equipment in poor repair. Observed lid for container of rice in back kitchen area in disrepair/ taped up.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on walk-in-cooler soiled. Also, multiple filters in hood area above wok station has accumulation of grease/ soiled.
[14-33-4] Reach-in cooler/ walk-in-cooler shelves with rust that has pitted the surface. Observed walk-in-cooler shelves with rust and pitted surface.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp and raw chicken thawing at triple sink without running water on. Operator grabbed the chicken to cook and turned on water for shrimp.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10ppm) at front line. Operator remade Sanitizer solution and retested at 50ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed to buckets containing white substance that has been removed from original packaging not labeled. Operator labeled salt and chicken powder.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink on cook line and hand wash sink in back kitchen area blocked by cart for rice warmer and misc trays and bags of rice. Operator started to clear path to both hand wash sinks.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Can without handle used to dispense rice.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling on cook line, prep area, and kitchen not smooth and easily cleanable.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf above triple sink unable to properly air dry
[14-11-5] Equipment in poor repair. Lid on rice container in disrepair/ lid taped in areas.
[08B-38-4] Food stored on floor. Container of oil stored on floor across from prep table. Also, container of wrapped packages of beef stored on floor in walk-in-cooler under bottom shelf. Operator removed items from floor to properly store.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in freezer heavily soiled. Also, multiple filters above wok station and fryers heavily soiled. Also, lid to container of reach-in cooler stored next to triple sink soiled.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching cell phone, then touched clean rice cooker and clean utensils without washing hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked chicken stored in direct contact of non food grade bag in walk in freezer. Also, non food grade paper menu used in direct contact with wontons in reach-in cooler across from fryers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat pork in walk-in-cooler. Also, raw beef stored over ready to eat vegetables in reach in freezer, not all products commercially packaged. Operator arranged items to properly store in walk-in-cooler and reach in freezer.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at front service line. Operator added more water to dilute solution. Retested at 100ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Portable white cutting board in prep area soiled/ stained.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink across from wok station blocked by crate with large rice cooker on it. Also, hand wash sink at end of cook line blocked by shelving with large pots on it. Operator removed rack and rice cooker to clear path to hand wash sinks.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided expired food safety training certification. He has new book and will send updated food safety training certification.
[31B-03-4] No soap provided at handwash sink. No soap/ unusable Soap at hand wash sink at end of cook line. Soap that came out of dispenser black sludge type substance.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Can without handle used to dispense rice near triple sink. Also, cup without handle used to dispense flour in dry food storage area. Operator removed can and cup from both foods.
[08B-38-4] Food stored on floor. Container of oil stored on floor under wok station at cook line. Operator removed container of oil to properly store. Also, multiple buckets with sauces in them stored on floor in walk-in-cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave across from wok station soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at reach-in cooler across from wok station. Operator removed wet cloth to properly store.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non food grade paper menu used as a liner under chicken wings in reach-in cooler across from fryer. Operator removed paper menu.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat soy sauce in bottom of reach-in cooler across from wok station. Also, raw chicken stored above ready to eat pork in walk-in-cooler. Operator removed shelled eggs and raw chicken in walk-in-cooler to properly store.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (45F - Cold Holding); cooked pork (46F - Cold Holding) in top of flip top reach-in cooler. Observed both foods stored higher than chill line of cooler. Operator removed both foods and placed in bottom of reach-in cooler to chill.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in back area near triple sink blocked by multiple containers, shelving and boxes. Also, container of sauce stored in basin of same hand wash sink. Discussed with operator to clear path to hand wash sink and remove sauce container.