LINGJUAN WENG

Name: LINGJUAN WENG
Address: 1550 UNIVERSITY BLVD W, JACKSONVILLE, FL, 32217, US
Rating: 89.6

1550 UNIVERSITY BLVD W, JACKSONVILLE, FL 32217

License #2613567

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89.6 Grade B / 100

Solid Health Score

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Quick take

LINGJUAN WENG in JACKSONVILLE currently holds an InspectFL Health Score of 89.6 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, inspectors documented 23 total violations — 5 critical, 4 major, 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

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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.

Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 2 Packages of raw tuna in walk in cooler fully thawed out still inside packages and not cut or pierced. Stop sale issued.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : rear kitchen.
[08B-12-5] Stored food not covered. Uncovered miso paste , butter in walk in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Soiled walk in cooler floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at rear kitchen. Soiled hood filters.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank/s at rear kitchen.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine . All purpose cleaner/ degreaser.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage containers on food preparation table. Moved by manager.

Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in sink standing water. 44°. Moved by manager to walk in cooler.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
[08B-12-5] Stored food not covered. Uncovered miso paste. , sauce in walk in cooler.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0 ppm.
[25-05-4] Single-service articles improperly stored. Single service items on floor. Multiple.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer unaware of correctly operating Dish machine and sanitizing methods.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employee cutting onions , carrots for later use with bare hand contact. Manager intervened.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink. Replaced by manger.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs : ambient 79°. Rear kitchen. Moved by manager. Placed about 1 pm.
[12A-02-4] Dish washer handled soiled dishes or utensils and then picked up clean without washing hands. Dish washer handled soiled dishes or utensils and then picked up clean without washing hands.
[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 items, shoes , over / on single service , food bags.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available. Found later.
[36-73-4] Floor soiled/has accumulation of debris. Soiled floors under cook line. Soiled floors under equipment. Soiled walk in cooler floors.

Community reaction

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