China 99
Last inspected: Mar 25, 2026
21
Score
China 99 appears in inspection records nine times, starting in 2022. On Mar 25, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around 19 violations per visit versus roughly 15 violations earlier in the record.
The most common issue across all inspections has been “wet wiping cloth not stored”, showing up four times.
China 99's latest score of 21 falls below the Jacksonville average of 74. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
4
Major latest
8
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
21
Oct 3, 2025
Routine - Food
4 critical violations. 4 major violations. 11 minor violations.
View 19 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
12
Apr 2, 2025
Routine - Food
3 critical violations. 7 major violations. 13 minor violations.
View 23 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw wings with tongs laying on raw wings then scooped cooked chicken, explained to her and she washed hands **Corrected On-Site**
12A-12-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Only washed and rinsed lid for soy bucket, explained to him **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above open bag with veggie egg rolls, upright freezer by fryer. Employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of big wok with bullion
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink at front counter, removed by employee **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - 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 new employee **Repeat Violation**
11-26-1
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Raw out of bleach, employee bought some **Corrected On-Site**
22-38-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates missing information, explained to operator
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. By front container, employee doesn't know what it is, discarded by employee **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by triple sink, no water coming out when knob is turned on
27-16-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink at front counter
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. White powder in soy bucket, employee wrote rice seasoning mix **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. On cooked chicken and scooping rice with bowl, also on soy and rice seasoning mix h **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Old one
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shirt on top of oil jug, employee removed it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, put one on **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket torn in upright freezer by fryer and in prep cooler **Repeat Violation**
14-11-5
Basic - Food stored on floor. Soy bucket, employee placed on crate **Corrected On-Site**
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen
38-07-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of breading container **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp 32f by triple sink, employee placed it under running water **Corrective Action Taken**
06-01-5
17
Nov 4, 2024
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - 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. Operator pushed cooked wing with finger into to go container, explained to her and she got tongs, **Corrected On-Site**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed tongs only and placed them as clean, explained to him
22-45-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/24 **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded shrimp in open box on shelf above egg rolls and fries, upright freezer by cook line, raw chicken on shelf above sauce in reach in cooler, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - 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. Cooked chicken, operator wrote time on **Corrective Action Taken**
03F-02-5
Intermediate - 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 new employee
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ledge of big pot at cook line
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink at front counter **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. On cooked chicken and soy sauce **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food on shelf above customer food in walk in cooler
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking, put on hat **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Gasket in upright freezer by cook line
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Jug made into rice scoop
14-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame in box freezer by cook line, gasket in reach in cooler, shelving under rice warmers **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. To go containers in boxes in employee restroom, employee moved them **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line **Repeat Violation**
21-12-4
23
May 8, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw wings on shelf above sauces, in walk in cooler, raw chicken above noddles and sauces in reach in cooler, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-08: Raw chicken above jar of mayonnaise in reach in cooler, employee rearranged **Admin Complaint**
08A-05-6
High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 60f shelled eggs in reach in cooler, wrote time, less than 4 hrs, **Corrective Action Taken** **Warning** - From follow-up inspection 2024-05-08: 60f shelled eggs overnight in prep cooler, employee discarded them **Admin Complaint**
03A-03-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f tofu, wonton, sprouts, cooked pork, cooked veggies, from walk in cooler, less than 4 hrs, wrote time on, my probe reading 56f **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-08: 60f cooked pork, tofu, sprouts, noodles, cut cabbage, cooked veggies, in prep cooler overnight, employee discarded them **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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 since last inspection **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-08: Same **Admin Complaint**
53B-13-5
58
May 6, 2024
Routine - Food
5 critical violations. 7 major violations. 13 minor violations.
View 25 violations
High Priority - Employee washed hands with no soap. Employee rinsed hands only in triple sink after touching raw chicken and walked back to cook line to grab a to do container, explained to him and he washed hands properly in handsink **Corrected On-Site** **Warning**
12A-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw wings on shelf above sauces, in walk in cooler, raw chicken above noddles and sauces in reach in cooler, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 60f shelled eggs in reach in cooler, wrote time, less than 4 hrs, **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f tofu, wonton, sprouts, cooked pork, cooked veggies, from walk in cooler, less than 4 hrs, wrote time on, my probe reading 56f **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f cooked chicken, no time no procedure, wrote time and filled procedure **Corrective Action Taken**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. In triple sink after touching raw chicken then walked to cook line to grab a to go container, explained to him and he washed hands again in handsink, **Corrective Action Taken** **Warning**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink at front counter, employee moved it **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In hand sink by triple sink, employee placed some **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - 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 since last inspection **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork
02C-08-5
Intermediate - Spray bottle containing toxic substance not labeled. Purple solution, employee stated soap
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at front counter, 75f water
27-16-5
Basic - Bowl or other container with no handle used to dispense food. On soy sauce, employee removed it **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, employee moved it to bottom shelf **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above flour, employee rearranged storage shelf **Corrected On-Site**
40-06-5
Basic - Faucet/handle missing at plumbing fixture. Stock faucet, cold water side, hand sink at front counter
29-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed it **Corrected On-Site**
10-17-4
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of door in freezer by frye, gasket in 2 door cooler by rice warmer
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler not working properly
22-16-4
Basic - Reuse of single-service or single-use articles. Made a rice scoop from jug, employee discarded it **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Single-service articles improperly stored. Boxes with to go containers stored in employee bathroom, employee moved them out
25-05-4
Basic - Stored food not covered. Peeled and cut onions in walk in cooler
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep counter **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. White powder in soy bucket, salt mixture labeled per employee **Corrected On-Site** **Repeat Violation**
02D-01-5
12
Dec 11, 2023
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
17
Jun 26, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
30
Oct 31, 2022
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - Handwash sink not accessible for employee use at all times. Bags in hand wash sink near triple sink **Repeat Violation**
31A-09-4
Basic - Cardboard box used as garbage container. Card board box used as a garbage can at end of cooks line
33-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. ceiling tiles in kitchen area **Repeat Violation**
36-37-5
Basic - Ceiling tile missing. Ceiling tile missing above walk in freezer
36-36-4
Basic - Equipment in poor repair. Torn gasket on white reach in freezer
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on fryer basket handle
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on Walk in cooler door and reach in coolers on cooks line
23-03-4
Basic - Reuse of single-service or single-use articles. Reuse of plastic bottle with bottom cut off to scoop rice **Repeat Violation**
25-32-4
Basic - Stored food not covered. Prepped food items stored in the walk in cooler uncovered
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table when not in use **Repeat Violation**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar
14-01-5
55
Frequently Asked Questions
When was China 99 last inspected?
The most recent health inspection at China 99 on file is from Mar 25, 2026. The public record contains nine inspections in total.
What is the most common violation at China 99?
Across the inspection record, “wet wiping cloth not stored” has been cited four times, more than any other issue at China 99.
How does China 99 compare to other restaurants in Jacksonville?
China 99 most recently scored 21 out of 100, which is lower than the Jacksonville average of 74.
Has China 99's inspection record improved over time?
No. Recent inspections at China 99 have averaged around 19 violations per visit, up from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at China 99 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is China 99 inspected?
Based on the inspection history on file, China 99 is inspected around three times per year on average.
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