China One
Last inspected: Jan 26, 2026
43
Score
Inspectors have visited China One nine times, with records going back to 2022. The latest inspection on file is from Jan 26, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
The most common issue across all inspections has been “floor soiled/has accumulation of debris”, showing up four times.
Restaurants in St. Johns average 69, so China One trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Various raw seafood, removed from original packaging, stored over bags of krab sticks in reach in freezer chest behind make line. Also raw chicken stored over cooked pork and raw beef in walk in cooler. All items rearranged. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. general tso chicken (64F - Cold Holding) sitting out next to fryer on cook line, per operator chicken was taken out of walk in cooler not long before the inspection began and has been sitting out for approximately 30 minutes during inspection, chicken placed back in walk in cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of all purpose cleaner stored over cooling noodles on speed rack by triple sink, bottle moved. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by walk in cooler at end of cook line. **Repeat Violation**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 food handler that has been working over 4 months per owner does not have any food handler training. **Repeat Violation** **Admin Complaint**
53B-02-5
Basic - Floor soiled/has accumulation of debris. Under cook line has a build up of grease and food debris. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line have a build up of grease. **Repeat Violation**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice and flour in dry storage area, bowls removed. **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Operator on cook line making food without hair restraint.
13-03-4
43
Oct 3, 2025
Routine - Food
No violations found.
100
Jul 25, 2025
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. In back dry storage area: 1 dented can of Hoisin sauce. 2 dented cans of soy sauce. **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2025
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 chicken stored over cream cheese Rangoons in standing reach in freezer behind make line, both items removed from original packaging. Also raw chicken stored over raw beef in standing reach in freezer behind make line, both items removed from original packaging. Also raw chicken stored over cooked chicken and pork in walk in cooler. All items rearranged during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked broccoli (47F - Cold Holding); cooked chicken (47F - Cold Holding) sitting on top of other containers in top section of reach in cooler on make line, per employee items have been in cooler since 11, items moved to bottom of cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certifications expired in June of 2025 **Warning**
53B-05-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by walk in cooler blacked by table and rice warmers.
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food handlers cooking and preparing food in kitchen and no one on site is a certified food manager.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by walk in cooler. **Repeat Violation**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks over reach in cooler in make line., drinks moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 employee making food on cook line.
13-04-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen, ware washing and storage areas.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior or of all equipment on cook line. Racks in walk in cooler. Racks in back storage area. Tables on make line.
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Around triple sink in back of kitchen. **Repeat Violation**
36-64-5
26
Mar 6, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
35
Aug 6, 2024
Food-Licensing Inspection
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of soy sauce stored with other canned foods in back of kitchen.
01B-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 large metal bowl then placed on rack to dry without sanitizing bowl first.
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored raw shell eggs and raw pork in walk in cooler, all items rearranged. Also raw chicken stored over raw pork mixture in standing reach in freezer behind make line, all items rearranged **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle of purple liquid stored on speed rack over cutting board and sheet pan of cooling noodles, bottle removed. **Corrected On-Site**
41-10-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Missing color chart for chlorine test strips, operator is keeping chlorine test strips in old quaternary ammonium vial.
16-36-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of purple liquid stored on speed rack over cutting board and sheet pan of cooling noodles
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Pans with missing handles in rice bins in back of kitchen.
14-01-5
Basic - Damaged/spoiled/recalled food not properly segregated. 2 dented cans of soy sauce stored with other canned foods in back of kitchen.
08B-20-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple items of personal food stored over produce in walk in cooler.
08B-49-4
Basic - Floor soiled/has accumulation of debris. Around roasting cabinet on cook line.
36-73-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut broccoli in prep area without washing them first
08B-39-4
35
Apr 8, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
45
Sep 18, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw beef in plastic wrap over tray of plastic wrapped krab rangoons. Operator relocated the raw beef. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small portable cutting board on the prep table has food residue staining build up. **Repeat Violation**
22-02-4
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in the prep area blocked by stored equipment/rice cooker. **Repeat Violation**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from Saturday with no product date marking. **Repeat Violation**
02C-02-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf on the main cook line for single service carry out containers. Cardboard Ling bottom shelf of the prep table.
14-45-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles through kitchen and prep areas. **Repeat Violation**
36-37-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. On the main cook line,n fryer oil stored on the floor. In the prep area housemade sauce stored on the floor. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored between flip top reach in cooler and the prep table. Operator relocated the knife. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. On the back side of the main cook line, chicken wings thawing at ambient air temperature. Operator relocated the chicken wings to the walk in cooler. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths stored on the counter opposite the steam table.
21-12-4
41
Jan 30, 2023
Routine - Food
3 critical violations. 6 major violations. 9 minor violations.
View 18 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. Observed employee portioning cooked ready to eat noodles with barehands. Cooked noodles were then placed into the walk in cooler.
09-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. In the walk in cooler, non food grade wiping cloth used on top of cut onions. Operator removed the wiping cloth. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, container of raw chicken stored over container of cooked ready to eat noodles. Operator relocated the noodles to the correct storage location. **Corrected On-Site**
08A-05-6
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 bodily fluid clean up kit or written procedures available.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler door gaskets have mold like substance spots. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at the end of the main cook line inaccessible due to bulk container and rice cooker. Hand wash sink at the front counter inaccessible due to portion containers being stored in the hand wash sink. Operator relocated the portion containers. **Corrective Action Taken**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand wash sink by the front service counter,no paper towels available, operator provided paper towels. **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. No employee reporting agreement or similar documentation. Inspector provided employee reporting agreement. **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from Saturday with no product date marking. **Repeat Violation**
02C-02-5
Basic - Equipment in poor repair. Reach in chest freezer opposite the walk in cooler has a torn door gasket.
14-11-5
Basic - Bowl or other container with no handle used to dispense food. Metal pot with no handle used as scoop in bulk container of rice in the prep area. **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. Cardboard used to line container of frozen raw chicken on a stick in the stand up reach in freezer. **Repeat Violation**
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles through kitchen and prep area.
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored on the clean prep table opposite the three compartment sink. Operator relocated the employee beverages. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the reach in freezer and three compartment sink, clean plastic and metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. On the main cook line, container of fryer oil stored on the floor. In the walk in cooler container of carrots stored on the floor, operator relocated the carrots to the correct storage shelf. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored inbetween flip top reach in cooler and prep table. Operator relocated the knife. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system on the main cook line has accumulation of grease and dust on the hood filters. **Repeat Violation**
23-03-4
22
Aug 30, 2022
Routine - Food
2 critical violations. 5 major violations. 12 minor violations.
View 19 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the stand up reach in freezer on the back side of the main cook line, raw chicken on a sheet tray wrapped in plastic wrap over raw beef on a sheet tray wrapped in plastic wrap. Operator relocated the chicken to the bottom shelf. In the walk in cooler, container of raw beef stored over container of cooked noodles. Operator replaced the noodles to the top storage shelf. **Corrected On-Site**
08A-17-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At time of inspection, observed employee go in and out of the walk in cooler with no gloves and continue food preparation without gloves and no hand wash in between the actions of opening and closing the cooler door and food prep.
12A-29-4
Intermediate - Handwash sink used for purposes other than handwashing. At time of inspection, employee using hand wash sink at front service counter to rinse of wiping cloth.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection no chemical test kit available to test three compartment sink or sanitizer solution buckets.
16-37-1
Intermediate - No soap provided at handwash sink. At the hand wash sink on the end of the main cook line against the walk in cooler wall, no hand soap available at time of inspection. Operator provided a bottle of hand wash soap. **Corrected On-Site**
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. In the walk in cooler containers of cooked chicken stored with no product date marking, cooked two days before. **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On the main cook line, reach in cooler door gaskets have accumulation of food debris on the top of the gaskets. Reach in chest freezer n the back side of the main cook line has accumulation of mold like substance on the door gaskets. Clean plastic containers stacked on the shelf over the three compartment sink have mold like substance spots on the sides of the containers. Cutting board stored next to the three compartment sink has mold like substance spots on the cutting board. **Repeat Violation**
22-02-4
Basic - Cardboard used to line food-contact shelves. Through establishment multiple shelves lined with cardboard, at rear exterior door cardboard lining shelves for flour and sugar and other dry goods. At the front of the kitchen line cardboard lining shelves opposite the fryers for carry out containers. **Repeat Violation**
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At time of inspection, multiple employee beverages stored on the back of the flip top reach in coolers on the main cook line. Operator relocated all employee beverages to the proper storage area. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler on the top shelf, bag of employee personal food stored over container of cut onions.
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf over the three compartment, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. On the main cook line behind and under equipment, build up of grease and food debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. On the main cook line between the reach in cooler and the prep table, jug of fryer oil stored on the floor. In the back storage hallway buckets of soy sauce stored on the floor. In the walk in cooler, cut carrots in bucket of water stored on the floor.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line flip top reach in cooler, knife stored between reach in cooler and clean prep table. Operator removed the knife from between the equipment. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the main cook line over the wok station and fryers, buildup of grease and dust on the hood filters. Bottom shelf of the prep table in the center of the kitchen has old food debris on the bottom shelf. **Repeat Violation**
23-03-4
Basic - Stored food not covered. In the walk in cooler, container of soup stored with no cover, operator provided a lid for the container of soup. **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. In the back storage hallway by the rear exterior door, wet mop stored with the mop head in the mop bucket, operator moved the wet mop to the proper storage location. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the main cook line, multiple wet wiping cloths stored not in sanitizer solution, one on the employee hand wash sink by the front counter, one on the wok station railing , one under a in use cutting board on the back prep table. **Repeat Violation**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. At the rear exterior door, bulk containers of flour and sugar stored on the shelf with plastic portion cups as a scoop. In the bulk rice container metal bowl with no handle used as a scoop. **Repeat Violation**
14-01-5
25
Frequently Asked Questions
When was China One last inspected?
The most recent health inspection at China One on file is from Jan 26, 2026. The public record contains nine inspections in total.
What is the most common violation at China One?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited four times, more than any other issue at China One.
How does China One compare to other restaurants in St. Johns?
China One most recently scored 43 out of 100, which is lower than the St. Johns average of 69.
Has China One's inspection record improved over time?
Results have been roughly steady. Inspections at China One have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at China One 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 One inspected?
Based on the inspection history on file, China One is inspected around three times per year on average.
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