Sichuan Kitchen
Last inspected: Mar 26, 2026
52
Score
Going back to 2022, Sichuan Kitchen has 11 inspections in the public record. The latest inspection on file is from Mar 26, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to seven violations per visit.
“Reach-in cooler interior/shelves have accumulation” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 74, which Sichuan Kitchen's 52 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
2
Critical latest
0
Major latest
6
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
52
Jan 12, 2026
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Adequate Handwashing Facilities Supplied and Accessible
FL-10
58
Oct 8, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
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
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
58
Sep 25, 2024
Complaint Full
No violations found.
100
Sep 18, 2024
Complaint Full
4 critical violations. 2 major violations. 12 minor violations.
View 18 violations
High Priority - Medicine not labeled properly. Personal lotions / medications by utensils at frontline prep station. Moved by manager. **Warning**
41-22-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee handles heavily soiled wet wipe then returned to food preparation activity without changing gloves or washing hands. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of pooled eggs at 77°. At prep line. Per Person In Charge placed at 11 am. Moved by manager Tray of cooked noodles on rack at 77°. Per Person In Charge placed at about 11 am. Moved by manager to walk in cooler. Rice in kitchen at 100°. Moved by manager **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food prep employee handled heavily soiled exterior of equipment, coolers, then engaged in food preparation activities without washing hands. Manager intervened. **Corrective Action Taken** **Warning**
12A-13-4
Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Multiple employees not washing hands between handling soiled equipment to food service activities. **Warning**
53B-12-4
Intermediate - No soap provided at handwash sink. No soap at kitchen Hand Wash Sink. **Warning**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in sugar container. **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Heavily soiled cooler handles at prep line and walk in cooler , walk in freezer handles. **Warning**
23-24-4
Basic - Ceiling tile missing. Missing ceiling tile directly above reach in cooler / make table in kitchen. **Warning**
36-36-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between equipment. Kitchen **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handles. **Warning**
10-20-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Cutting board, knife under paper towel dispenser. Kitchen. **Warning**
10-04-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of microwave. Kitchen **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavily soiled exterior of multiple equipment in kitchen including : exterior of walk in freezer and walk in cooler doors, sides of multiple coolers, Soiled Counters and shelves multiple locations in kitchen. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Heavily soiled interior of multiple coolers in kitchen. **Warning**
22-16-4
Basic - Stored food not covered. Multiple uncovered foods in walk in cooler : cut , prepped vegetables, sprouts. **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen poultry thawing at room temperature in prep sink. **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wipes on counter in : kitchen/ prep line. **Warning**
21-12-4
25
Sep 5, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 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. Employee handling cooked noodles with bare hand contact. Per Person In Charge . Noodles would be reheated but much later after cooling and bagging. Manager intervened. **Corrected On-Site**
09-01-4
Intermediate - No soap provided at handwash sink. Missing soap at multiple Hand Wash Sinks. Replaced by manger. **Corrected On-Site**
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. And walk in cooler.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Leak from ceiling in kitchen. (Per Person In Charge . In negotiations with landlord for repairs. )
36-32-5
Basic - Floor area(s) covered with standing water. Standing water on floor in rear kitchen
36-22-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ac vent in walk in cooler.
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled exterior of coolers , Bulk food containers , sides of equipment, interior top of make table. Prep line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in cooler. Prep line. **Repeat Violation**
22-16-4
Basic - Stored food not covered. Uncovered cut meats in walk in cooler. **Repeat Violation**
08B-12-5
Basic - Food stored on floor. Tubs of raw chicken raw beef on floor in walk in cooler. Moved by manager **Corrected On-Site**
08B-38-4
52
Jan 31, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Employee washed hands in Three compartment sink. Dish washer. Manager intervened. **Corrective Action Taken**
12A-20-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Container of shell eggs Ambient 69°. Kitchen. Placed at 11 am. Moved by manager. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs at 55°. Kitchen. Placed 11 am. Moved by manager. **Corrective Action Taken**
03A-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. SAFESTAFF employees training incomplete . Forms not completed.
53B-10-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing and damaged ceiling tiles above kitchen prep table. Foods subject to contamination. Work in progress. Per manager.
36-32-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of multiple kitchen coolers.
22-16-4
Basic - Stored food not covered. Multiple prepped uncovered foods in walk in cooler.
08B-12-5
50
Aug 23, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
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
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
27
Jun 5, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand Wash Sink. Multiple. **Warning** - From follow-up inspection 2023-06-05: At callback : no change. **Time Extended**
31B-02-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-06-05: At callback : Time needed to obtain. **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-06-05: At callback : Time needed to obtain. **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in prep areas are cardboard/acoustic style. Not smooth and easily cleanable. (Note : if ceiling tiles are observed to be soiled of not cleanable in future inspections, division will require tiles to be changed ) kitchen. **Warning** - From follow-up inspection 2023-06-05: At callback : Time needed to change. **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Condensation drip from ceiling vents in walk in cooler. **Warning** - From follow-up inspection 2023-06-05: At callback : no change. Condensation drip. Walk in cooler. **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Old equipment, reach in cooler / make table. , by outside rear grounds. Multiple old boxes on grounds in rear of building. **Warning** - From follow-up inspection 2023-06-05: Cbcnc **Time Extended**
33-31-5
64
Apr 6, 2023
Routine - Food
1 critical violation. 6 major violations. 12 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked cabbage 78° kitchen. Cooked plant food . Mushroom based. 76°. Kitchen. Cooked rice noodles. 73°. Kitchen. Soup 77°. Kitchen. Cut cabbage, greens 75°. Kitchen. Per Person In Charge. Items placed about 2 hrs before. Moved by manager. **Corrective Action Taken** **Warning**
03A-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. **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink by Dish machine blocked by multiple equipment in sink and tub of thawing pork in same sink. Moved by manager. **Corrective Action Taken** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand Wash Sink. Multiple. **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available. Manager has set of unused training books. **Warning**
53B-01-5
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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Missing soap at kitchen Hand Wash Sink. **Warning**
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple in kitchen. **Warning**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in prep areas are cardboard/acoustic style. Not smooth and easily cleanable. (Note : if ceiling tiles are observed to be soiled of not cleanable in future inspections, division will require tiles to be changed ) kitchen. **Warning**
36-37-5
Basic - Employee eating in a food preparation or other restricted area. Multiple employees eating in kitchen prep area. **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of wrapped single service chopsticks by rear of kitchen. **Warning**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use scoop/ Spoon in standing water 76°. Kitchen. **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen. Multiple. **Warning**
23-03-4
Basic - Outer openings not protected with self-closing doors. No self closing mechanism on rear door. **Warning**
35B-03-4
Basic - Plumbing system in disrepair. Condensation drip from ceiling vents in walk in cooler. **Warning**
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen cooler. **Warning**
22-16-4
Basic - Stored food not covered. Multiple uncovered prepped foods in walk in cooler. **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Multiple frozen eats thawing in kitchen. Moved by manager **Warning**
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Old equipment, reach in cooler / make table. , by outside rear grounds. Multiple old boxes on grounds in rear of building. **Warning**
33-31-5
26
Oct 12, 2022
Routine - Food
6 minor violations.
View 6 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Plumbing Installed; Proper Backflow Devices
FL-28
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
64
Frequently Asked Questions
When was Sichuan Kitchen last inspected?
The most recent health inspection at Sichuan Kitchen on file is from Mar 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sichuan Kitchen?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited four times, more than any other issue at Sichuan Kitchen.
How does Sichuan Kitchen compare to other restaurants in Jacksonville?
Sichuan Kitchen most recently scored 52 out of 100, which is lower than the Jacksonville average of 74.
Has Sichuan Kitchen's inspection record improved over time?
Yes. Recent inspections at Sichuan Kitchen have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Sichuan Kitchen 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 Sichuan Kitchen inspected?
Based on the inspection history on file, Sichuan Kitchen is inspected around three times per year on average.
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