Hop Shing
Last inspected: Oct 28, 2025
47
Score
Hop Shing appears in inspection records nine times, starting in 2022. The most recent report on file is from Oct 28, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
Looking across the full record, “floors, walls and/or ceilings soiled/has accumulation” is the recurring theme, flagged four times.
The city-wide average sits at 74, which Hop Shing's 47 doesn't quite reach. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Oct 28, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
47
May 13, 2025
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Reach-in freezer next to triple sinks, containers of raw chicken stored over cases of raw pork egg rolls. Operator moved chicken to bottom. **Corrected On-Site**
08A-02-6
High Priority - Dented/rusted cans present. See stop sale. At back kitchen storage area, one can of bamboo shoots dented at rim/edge.
01B-01-4
Intermediate - 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. At time of inspection, 6 employee certificates expired.
53B-14-5
Basic - Buildup of food debris/soil residue on equipment door handles. At walk-in cooler, inside of door handle has build up.
23-24-4
Basic - Cardboard used to line food-contact shelves. At cook line, cardboard used on multiple shelves. **Repeat Violation**
14-05-4
Basic - Damaged/spoiled/recalled food not properly segregated. At back kitchen storage area, one can of bamboo shoots dented at rim/edge.
08B-20-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under fryer has grease build up. In walk-in cooler, floor under shelves soiled.
36-73-4
Basic - Food stored on floor. At cook line, container of oil stored on floor. **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At employee restroom, no handwash sign.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets have black stains. At prep table, container of flour has soiled exterior. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. At prep area, employee cutting broccoli directly from case.
08B-39-4
Basic - Reuse of single-service or single-use articles. At cook line, broccoli box reused for cut broccoli.
25-32-4
Basic - Working containers of food removed from original container not identified by common name. In back kitchen area, container identified as salt not labeled. **Repeat Violation**
02D-01-5
41
Dec 16, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
64
Jun 10, 2024
Food-Licensing Inspection
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dish/prep area, observed one flying insect.
35A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At fry station reach-in cooler, Eggrolls and ribs prepared 3 days prior per manager, not dated.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At dish area, spray bottle identified as degreaser not labeled.
41-17-4
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
Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelf at fry station and to hold togo containers at wok station.
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. At cleaning dish shelves, yellow cutting board has deep grooves and is no longer easily cleanable.
14-09-4
Basic - Floors, walls and/or ceiling soiled/has accumulation of debris. In kitchen, multiple ceiling tiles soiled.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep area, plastic containers of flour and salt have soiled exteriors.
23-03-4
52
May 6, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 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, container of raw chicken stored over container of raw beef. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to soup warmer, container of chicken 119F. Chicken cooked approximately ten (10) minutes prior. Chicken placed into fryer and reheated to 181F. **Corrected On-Site**
03B-01-6
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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in back prep area blocked by trash can. Trash can moved. **Corrected On-Site**
31A-09-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Operator states he will clean tonight. **Corrective Action Taken** **Repeat Violation**
36-73-4
Basic - Food stored on floor. Container of oil on floor near cook line. Oil moved and stored correctly. **Corrected On-Site**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Plastic jug cut and used as scoop.
14-13-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White stand up freezer in back prep area by triple sink.
14-69-4
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees on cook line without hair restraint. **Repeat Violation**
13-03-4
47
Sep 28, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shrimp stored on top of ready to eat sauce. Items moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line in flip top cooler, bowl of cooked pork 54F. Pork placed on line approximately 30 minutes prior. Pork moved to reach in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. On prep table in kitchen, cut cabbage not time marked. Cabbage taken out of walk in cooler approximately 30 minutes prior. Cabbage time marked. **Corrected On-Site**
03F-02-5
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. No written plan available. Inspector emailed Form 5030-104. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green and white cutting boards in prep area. Boards removed to be cleaned. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by triple sink in kitchen has blue container stored inside. Container removed. **Corrected On-Site**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Two employees working in kitchen.
13-03-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles near rear exit door in kitchen.
36-17-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in back dry storage area. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Container of oil by cook line.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White standup reach in freezer in prep area. Person in Charge states they will defrost today. **Corrective Action Taken**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of multiple containers below prep shelf in kitchen. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. **Corrected On-Site**
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth by triple sink in kitchen. Cloth moved and stored correctly. **Corrected On-Site**
21-12-4
32
May 2, 2023
Routine - Food
No violations found.
100
Oct 3, 2022
Complaint Partial
No violations found.
100
Sep 26, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Frequently Asked Questions
When was Hop Shing last inspected?
The most recent health inspection at Hop Shing on file is from Oct 28, 2025. The public record contains nine inspections in total.
What is the most common violation at Hop Shing?
Across the inspection record, “floors, walls and/or ceilings soiled/has accumulation” has been cited four times, more than any other issue at Hop Shing.
How does Hop Shing compare to other restaurants in Jacksonville?
Hop Shing most recently scored 47 out of 100, which is lower than the Jacksonville average of 74.
Has Hop Shing's inspection record improved over time?
Results have been roughly steady. Inspections at Hop Shing have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hop Shing 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 Hop Shing inspected?
Based on the inspection history on file, Hop Shing is inspected around three times per year on average.
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