Green Lake Chinese Restaurant
Last inspected: Mar 6, 2026
67
Score
Green Lake Chinese Restaurant appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Mar 6, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to five violations per visit.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing six times across the record.
By comparison, the average Jacksonville facility scores 74, putting Green Lake Chinese Restaurant on the weaker side. On the whole, the file is mixed but not concerning.
10
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
67
Oct 1, 2025
Routine - Food
2 minor violations.
View 2 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
86
Jun 24, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shell eggs in walk-in cooler. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed person in charge fill sanitizer bucket with water from hand wash sink at start of cook line.
31A-11-4
Intermediate - 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 frozen cooked beef with no date markings when it was prepared and/or removed from freezer in walk-in cooler. **Repeat Violation**
02C-04-5
Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic bowl used for scooping in fried rice. Person in charge removed scoop. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food-contact surface not smooth and easily cleanable. Observed plastic jug with isolated hollow handle had been cut to be used as a scoop stored on cook line. Person in charge voluntarily discarded. **Corrected On-Site**
14-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above cook line. **Repeat Violation**
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket with solution stored on floor under hand wash sink near three compartment sink. Person in charge moved sanitizer bucket to designated storage area. **Corrected On-Site**
21-38-4
58
Apr 16, 2025
Routine - Food
No violations found.
100
Apr 15, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 rodent droppings in back side of cabinet in common area approximately 10 feet away from kitchen entrance. Cabinet has soda tower on top, but large sign indicates soda tower has not been in use for months, and person in charge stated they have been offering canned/bottled beverages. Person in charge cleaned droppings. **Corrected On-Site** **Warning**
35A-04-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed containers of sweet and sour chicken and general Tso's chicken held on time as a public health control with time marker stating four hour time limit ended at 3:45pm. Food items were not discarded by 3:45pm time marker. Violation cited at 4:00pm. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed containers of sweet and sour chicken and general Tso's chicken held on time as a public health control with time marker stating four hour time limit ended at 3:45pm. Food items were not discarded by 3:45pm time marker. Violation cited at 4:00pm. **Repeat Violation** **Admin Complaint**
03F-04-5
High Priority - Toxic substance/chemical improperly stored. Observed canister of butane stored on wire shelf with food items near rear exit of kitchen. Person in charge removed butane canister. **Warning**
41-10-4
Intermediate - 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 containers of cooked rice with no date marker stored in standing reach in freezer near three compartment sink.
02C-04-5
Basic - Bowl or other container with no handle used to dispense food. Observed large serving bowl with no handle used for scooping general Tso's chicken on cook line. Person in charge removed bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters above wok station. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored on wire shelf above three compartment sink.
16-46-4
Basic - Utensils in poor condition. Observed knife with chipped blade and tip stored on knife holding above three compartment sink. Person in charge voluntarily discarded. **Corrected On-Site**
14-12-4
41
Sep 24, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed large pan of fried rice being held on time as a public health control. Time marker on board stated 2:50pm at time of inspection. Person in charge stated rice was not a new batch.
03F-04-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine solution at three compartment sink at a concentration above 200ppm. Chlorine test strip bleached white during testing. Person in charge discarded and set up new chlorine solution now testing at 100ppm. **Corrected On-Site**
41-27-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack shell eggs then handle ready to eat cut onions without washing hands. Employee was educated by person in charge on proper hand washing procedures. **Corrective Action Taken**
12A-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment holding food items on time as a public health control. Person in charge unable to provide written procedure. Inspector provided paperwork and was filled out with all necessary information. **Corrected On-Site**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Observed single service plastic bowl used for scooping fried rice. Person in charge discarded bowl. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on flip top cooler station across from wok station.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table next to flip top coolers on cook line. Employee removed cell phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer in dry storage area around corner from front counter. **Repeat Violation**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in salt with handle in direct contact with product. **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler door under flip top cooler. Also observed soiled handles on flip top cooler across from wok station.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on shelf attached to wok station in between uses.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored directly on ground next to three compartment sink.
21-38-4
39
Feb 28, 2024
Routine - Food
3 critical violations. 1 major violation. 13 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked chicken (50F - Cooling) from sometime yesterday per operator. Operator did not know exact time. Operator discarded chicken.
03D-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken placed over shell eggs. Operator placed chicken on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked chicken (50F - Cooling) from sometime yesterday per operator. Operator did not know exact time. Operator discarded chicken. In deep plastic container with plastic wrap.
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler, cooked chicken (50F - Cooling) from sometime yesterday per operator. Operator did not know exact time. Operator discarded chicken. In deep plastic container with plastic wrap.
03D-15-4
Basic - Water leaking from pipe and/or faucet/handle. At hand wash station by triple sink, leaky pipe under sink.
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket was stored on ground under triple sink. Operator removed from ground. **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Container of sesame seed not labeled. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Cut plastic jug used as scooper on wok station. Operator discarded. **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food on dry storage rack next to canned food. Operator removed from rack. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table by reach in cooler. Employee removed phone. **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has ice build up.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in cooler and prep table. Operator removed. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. In use tongs hanging under wok station piping. Operator removed. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scooper handle in flour container had handle in direct contact with food. Operator lifted handle out of food. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Drill mixer used for separate raw chicken is not constructed for food use or easily cleanable.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter has build up of grease. Around soda nozzle at drink machine in lobby soiled. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. On prep table in kitchen, Broccoli being prepped was not washed before being cut.
08B-39-4
30
Jul 12, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken stored above raw shrimp. Operator moved shrimp above chicken. **Corrected On-Site**
08A-20-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator DBPR form 5030-104
11-27-4
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. Employee doing cashier only, no documentation. Emailed operator DBPR form 5030-103
11-26-1
Basic - Equipment in poor repair. Flip top reach-in cooler at cook line, gaskets torn.
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In multiple bulk containers, scoop handles touching product. Operator moved scoops. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack in prep area, soiled rails. Flip top reach-in cooler at cook line, gaskets soiled.
23-03-4
Basic - Reuse of single-service or single-use articles. Plastic jug cut and reused as scoop. Operator discarded jug. **Corrected On-Site**
25-32-4
Basic - Wiping cloth sanitizing solution stored on the floor. At triple sinks, sanitizer bucket stored on floor. Operator moved. **Corrected On-Site**
21-38-4
55
Oct 18, 2022
Complaint Full
7 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
70
Aug 23, 2022
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw animal foods stored over containers of sauces. Also, in reach-in freezer, plastic storage bags of raw shrimp stored over ready to eat items. Trays of raw chicken stored over trays of raw beef and packages of noodles. **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has build up on blade.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in rice at front prep area. Operator discarded **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment in poor repair. Wooden cutting board at flip top reach-in cooler on cook line, grooves. One gasket on flip top reach-in cooler at cook line torn.
14-11-5
Basic - Food stored on floor. In back kitchen area, container of soy sauce on floor. Operator moved to shelf. At front freezer area, plastic bottle drinks on floor. **Corrective Action Taken**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Multiple bulk containers have scoop handles touching product. Operator moved all scoops. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over wok station have build up of grease. Gaskets on flip,top,reach-in cooler at cook line soiled.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Beans being prepped directly from case.
08B-39-4
Basic - Reuse of single-service or single-use articles. Cut plastic jug in pan by triple sinks. Operator discarded. **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored on shelf by back door, above customer foods. Operator moved tools. **Corrected On-Site**
42-03-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter at wok station. Operator removed. **Corrected On-Site**
21-12-4
Basic - Floor soiled/has accumulation of debris. Floor at fryers has grease build up.
36-73-4
47
Frequently Asked Questions
When was Green Lake Chinese Restaurant last inspected?
The most recent health inspection at Green Lake Chinese Restaurant on file is from Mar 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Green Lake Chinese Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Green Lake Chinese Restaurant.
How does Green Lake Chinese Restaurant compare to other restaurants in Jacksonville?
Green Lake Chinese Restaurant most recently scored 67 out of 100, which is lower than the Jacksonville average of 74.
Has Green Lake Chinese Restaurant's inspection record improved over time?
Yes. Recent inspections at Green Lake Chinese Restaurant have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Green Lake Chinese Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Green Lake Chinese Restaurant inspected?
Based on the inspection history on file, Green Lake Chinese Restaurant is inspected around three times per year on average.
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