S&R Dim Sum
Last inspected: Nov 19, 2025
43
Score
S&R Dim Sum appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Nov 19, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things are looking better lately, with recent visits averaging around eight violations compared to roughly 15 violations earlier on.
The most common issue across all inspections has been “ceiling/ceiling tiles/vents soiled”, showing up seven times.
By comparison, the average Jacksonville facility scores 74, putting S&R Dim Sum on the weaker side. This restaurant has more on its record than most do.
9
Inspections
1
Critical latest
3
Major latest
8
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meat filled wontons (88F - Hot Holding) observed a tray of cooked wontons stored on the prep table.
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Bucket and strainer stored in hand wash sink near wok. **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. No hand soap provided at hand sink near entrance to kitchen.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken not date marked in cooler across from prep sink.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Clear cup used to scoop ice in beverage prep area.
14-01-5
Basic - Ceiling tile missing. Two Ceiling tiles missing in prep area. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents are soiled with dust in kitchen area.
36-34-5
Basic - Food stored on floor. Sauce bucket stored on floor in kitchen area.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between two pre tables. **Repeat Violation**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment is soiled with grease and food debris. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with black debris near wok station and hand sink. **Repeat Violation**
36-27-5
43
Aug 1, 2025
Routine - Food
No violations found.
100
Jul 25, 2025
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing in faucet Above hand sink near ice machine.
29-34-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from prep area. Manager ordered new sink. **Warning**
31A-04-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled with a black mold like substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Buckets stored in hand wash sink.
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine. **Repeat Violation**
22-20-5
Basic - Ceiling tile missing. Ceiling tile missing in prep area. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dustin vents in kitchen area. **Repeat Violation**
36-34-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and table
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris. **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in beverage area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment is soiled with grease debris. Hood filter are soiled with grease. Gasket soiled on white reach in freezer. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Several frozen prepped food items stored on counter top. Per employee they were thawing just a little before placing back in the cooler. Spoke with manager about thawing in the cooler.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in kitchen area. **Repeat Violation**
36-27-5
41
Feb 10, 2025
Routine - Food
1 critical violation. 2 major violations. 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. Raw pork stored over Bok choy in reach in cooler, raw beef stored over broccoli in storage cooler, manager properly stored food items **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board small white Ice chute is soiled with a black mold like substance, employee cleaned ice chute **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee used to fill pitcher with water **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine **Repeat Violation**
22-20-5
Basic - Cardboard box used as garbage container. Card board used as a garbage can on cooks line
33-02-4
Basic - Cardboard used to line food-contact shelves. Card board used to line shelves in kitchen area
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in prep area **Repeat Violation**
36-37-5
Basic - Ceiling tile missing. Ceiling tiles missing in prep area **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled with dust and grease in Kitchen area **Repeat Violation**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean cups stacked near drink machine
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled with food debris **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on Exterior of cooking equipment **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near hand wash sink on cooks line **Repeat Violation**
36-27-5
43
Sep 5, 2024
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over noodles in the double door cooler in prep area.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (44F - Cold Holding); Pork (45F - Cold Holding)per employee food items were moved from once cooler a few steps away to the flip top cooler a few minutes ago. Employee put food items on ice to cool **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at faucet near hand wash sink **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee Filled stainless container with water from hand wash sink **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear solution stored on shelf in back prep area where dough is made
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance in interior of ice machine **Repeat Violation**
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in prep area replacement tiles are not smooth and easily cleanable **Repeat Violation**
36-37-5
Basic - Ceiling tile missing. Ceiling tile missing in prep area near cooler
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on ceiling tiles in back prep area
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling is soiled with brownish red stain marks **Repeat Violation**
36-34-5
Basic - Floor area(s) covered with standing water. On floor under hand wash sink at end of cooks line
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons stored in standing water 72F **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled with food debris **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris and grease on exterior of cooking equipment near wok station **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Several bowls with frozen meat stored on counter tops in kitchen area to slightly thaw before storing in the reach in cooler.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled in kitchen area with grease and food debris **Repeat Violation**
36-27-5
30
Mar 11, 2024
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing in faucet Near hand wash sink before black hose **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broth (127F - Hot Holding) stored on prep table in kitchen. Spoke with manager about time as public health control for food safety or keeping the broth hot held above 135F
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained long white cutting board on cooks line **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Black hose stored in hand wash sink, employee removed hose from hand wash sink **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to fill water for wok station in stainless pans **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in Prep area
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling in kitchen area **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Broken door on white reach in freezer
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between Freezer and prep table **Repeat Violation**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons used to scoop rice 79F
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. White microwave and handle of microwave
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light cover missing in Dry storage area near back door **Repeat Violation**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on white reach in freezer, grease build up on exterior of equipment in kitchen **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Single service straws stored on floor in beverage prep area
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near wok station **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Unlabeled container with a white powdery substance stored inside. Per employee the container is filled with flour. **Repeat Violation**
02D-01-5
30
Aug 16, 2023
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Food Received at Proper Temperature
FL-12
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
18
Feb 1, 2023
Routine - Food
5 critical violations. 8 major violations. 17 minor violations.
View 30 violations
High Priority - 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. 0 ppm, chl not dispensing, explained manual sanitation, and dish machine is not dispensing chlorine either **Warning**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing food containers and placing them as clean, explained to him, **Warning**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on shelf above celery, upright cooler by cook line, mgr rearranged **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46-50f cooked chicken, cooked beef, shrimp, raw calamari, scallops, noodles, cooked peas and carrots in prep unit, less than 4 hrs, employee wrote time on **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink next to ice machine **Repeat Violation** **Admin Complaint**
29-34-4
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 it
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Wood log in hand sink by ice machine, entrance to kitchen, also containers in hand sink for drink station, employee moved it **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice machine, entrance to kitchen, employee placed some **Corrected On-Site**
31B-02-4
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. One missing
11-26-1
Intermediate - Nonfood-grade basting brush used in food. Metal trim for oil, prep table **Repeat Violation**
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pudding made yesterday morning, drink station **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Red solution y cook line, employee wrote name on **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. On salt, mgr removed it **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dish machine **Repeat Violation**
36-34-5
Basic - Clean utensils stored between equipment and wall. Knife in between cooler and table by microwave, employee removed it **Corrected On-Site**
24-14-4
Basic - Current Hotel and Restaurant license not displayed. Old one
50-09-4
Basic - Dead roaches on premises. One on gasket in box freezer by microwave, employee cleaned it **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved them **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above to go containers, employee moved it **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, he put one on **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Floor area(s) covered with standing water. By wok, from clean water pipe by hand sink **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water for spatula, employee removed it **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on box freezer by microwave, employee cleaned it, stove top, can for spatula by stove, guard for fryer **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Utensils in poor condition. Strainer is torn, cook line
14-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By prep table next to steamers and wall by wok **Repeat Violation**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Clean water pipe for hands sink next to wok
29-11-4
Basic - Working containers of food removed from original container not identified by common name. White powder on soy sauce bucket, mgr write name on **Corrected On-Site**
02D-01-5
9
Aug 1, 2022
Routine - Food
6 critical violations. 3 major violations. 17 minor violations.
View 26 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Drank from an open cup then came back to cooking, explained to him and he washed hands **Corrected On-Site**
12A-05-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. On 6-1-22
50-17-2
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut watermelon
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked chicken above fill line in prep cooler, employee rearranged, 52f heavy cream-stop sale- and milk in drink station cooler, less than 4 hrs **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Watermelon 52f both temperatures, cut last night and cooler is at 52, stop sale **Warning**
03D-06-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by handsink at entrance to kitchen
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. A hose holder and things on top of it, handsink at entrance to kitchen, employee moved them **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Filling up water in handsink by cook line, employee removed it, a couple of things in handsink at drink station **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Nonfood-grade basting brush used in food. Metal trim for oil, by cook line
14-14-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks cooking, he got a hat **Corrected On-Site**
13-03-4
Basic - Bowl or other container with no handle used to dispense food. On ice at drink station **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dish machine, and water damage on tiles in prep room **Repeat Violation**
36-34-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink in pre area, employee discarded it **Corrected On-Site**
12B-12-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating on drink station counter, explained to employee and she moved **Corrected On-Site**
12B-02-4
Basic - Floor area(s) covered with standing water. By handsink in prep room and by cook line, employee cleaned it **Corrected On-Site**
36-22-4
Basic - Floor soiled/has accumulation of debris. Under equipment **Repeat Violation**
36-73-4
Basic - Food storage container/container lid cracked or broken. Lid for buba balls is cracked drink area
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 40f water for rice spatula, employee discarded it **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Grease build up inppon lid tor food on pan at cook line, exterior and inte **Repeat Violation**
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By dish machine
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In white upright cooler by cook line **Repeat Violation**
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink at entrance in line, employee cleaned it up, gasket in box freezer is dirty, fryer guard, stove top, wok top, and exterior of pot at cook line **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By cook line, next to prep table
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line **Repeat Violation**
21-12-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. By cook line **Repeat Violation**
10-17-4
13
Frequently Asked Questions
When was S&R Dim Sum last inspected?
The most recent health inspection at S&R Dim Sum on file is from Nov 19, 2025. The public record contains nine inspections in total.
What is the most common violation at S&R Dim Sum?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited seven times, more than any other issue at S&R Dim Sum.
How does S&R Dim Sum compare to other restaurants in Jacksonville?
S&R Dim Sum most recently scored 43 out of 100, which is lower than the Jacksonville average of 74.
Has S&R Dim Sum's inspection record improved over time?
Yes. Recent inspections at S&R Dim Sum have averaged around eight violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at S&R Dim Sum 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 S&R Dim Sum inspected?
Based on the inspection history on file, S&R Dim Sum is inspected around three times per year on average.
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