China One
Last inspected: Feb 4, 2026
26
Score
China One has been inspected eight times since 2022. China One was last inspected on Feb 4, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around 15 violations per visit versus roughly two violations earlier in the record.
“Ready-to-eat” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Yulee restaurant, which scores around 71. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
4
Major latest
13
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
2 critical violations. 4 major violations. 13 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat soy sauce in walk in cooler. Operator relocated the raw beef. Observed raw eggs over ready to eat pork in reach in cooler at kitchen entrance, operator relocated raw eggs. **Corrected On-Site**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. 1 cans of hoisin Sauce dented at seem 2 cans of Hunts tomato ketchup dented at seem. 2 can of oyster sauce dented at the seem. Operator segregated all cans. **Corrective Action Taken**
01B-01-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sweet and sour chicken 68F, Cooling for 1.75 Hours, second temp 65F, taken 1 hour later. General Tsos chicken 70F, cooling for 1.75 Hours, second temp 68F, taken 1 hour later. All foods on cooling on rack, cooling at room temperature by back door. Cooling calculator used to determine improper cooling method
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime Observed two cutting boards on prep line stained with old food residue.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Gloves draped over hand wash sink near back exit. Operator moved gloves. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork pulled from freezer and put in walk in cooler not date marked, operator stated it was taken out of freezer today, item was cooked, cooled and placed in freezer 5 day earlier.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink ok shelf above food prep table in kitchen area. Operator relocated drink. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board in ware wash area with multiple deep grooves in it.
14-09-4
Basic - Cardboard used to line food-contact shelves. Card board used to line shelving in ware wash area, operator removed the cardboard.
14-05-4
Basic - Food stored on floor. Observed cooking oil stored on floor by dry food storage shelf, operator picked up oil off the floor. **Corrected On-Site**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handles for two bulk flour bins laying in food, operator lifted handing out of food. Spoon handle laying in food in spice jar on bottom of food prep table at end of cook line, operator removed handle from food. **Corrected On-Site**
10-06-5
Basic - Missing drain plug at dumpster. Drain plug on dumpster missing.
33-11-4
Basic - No copy of latest inspection report available. Last inspection report not available. No child labor law poster available. Emailed operator new inspection report and child labor law poster.
51-18-6
Basic - Reuse of single-service or single-use articles. Observed single service box being re used to hold and cool sweet and sour chicken. Operator removed food from box and put it in a food grade container. **Corrected On-Site**
25-32-4
Basic - Utensils in poor condition. Observed plastic spatula hanging in ware wash area with multiple pieces chipped and missing.
14-12-4
Basic - Water draining onto floor surface. Handwashing sink near back exit door leaking water from piping.
29-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer test 0ppm for sanitizer bucket at kitchen entrance. Sanitizer test 200++ppm for sanitized bucket at end of cook line. Multiple sanitizer buckets on floor, one sanitizer bucket was double bucketed by operator. Multiple wet wiping clothes sitting on food prep tables while not in use. **Corrective Action Taken**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Two bulk containers of flour in dry food storage area not labeled.
02D-01-5
Basic - Floor soiled/has accumulation of debris. Floor in walk In cooler soiled with raw chicken juice.
36-73-4
26
Jan 30, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler near front counter, two (2) containers of chicken made two (2) days prior are not date marked. Manager dated items. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In white chest reach in freezer behind make area, employee food (pork) stored with food served to the public is not identified or segregated.
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen.
23-03-4
Basic - Missing drain plug at dumpster. Blue dumpster behind establishment is missing drain plug. Manager will call dumpster company. **Corrective Action Taken**
33-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted. **Repeat Violation**
36-37-5
74
Aug 27, 2024
Routine - Food
4 critical violations. 5 major violations. 11 minor violations.
View 20 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at mop sink faucet where no hose is attached.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table near cook line, container of cut cabbage 66F. Cabbage placed out approximately one hour prior. Cabbage moved to walk in cooler to cool. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In large white chest freezer, opened raw chicken and raw fish stored with ready to eat pasta. Items moved and stored correctly. **Corrected On-Site**
08A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Gray trash can in direct contact with dry rice in back storage area. **Repeat Violation** **Admin Complaint**
14-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in back kitchen.
31B-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 written plan available. Inspector emailed plan. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade for slicer in prep area.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in back kitchen blocked by plastic containers and air conditioning unit. Items moved to allow access. **Corrected On-Site**
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 small reach in cooler near front counter, cooked chicken prepared two days prior not dated.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Can used as scoop for dry rice in gray container in back of kitchen. Can discarded. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining prep shelf where slicer is kept.
14-45-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted.
36-37-5
Basic - Employee eating in a food preparation or other restricted area. Employees eating off prep table in kitchen.
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Two employees working on cook line.
13-03-4
Basic - Floors not maintained smooth and durable. Floor tile in kitchen near cook line are cracked. Unsealed rough concrete floor under triple sink.
36-11-4
Basic - Food stored on floor. Containers of oil on floor near cook line.
08B-38-4
Basic - No copy of latest inspection report available. Last inspection report could not be provided.
51-18-6
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep shelf below prep table is rusted.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for silver stand up reach in freezer in kitchen.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in soiled water in back kitchen.
42-01-4
19
Feb 13, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Bags of bourbon chicken inside of gray shopping bags in freezer,
14-31-5
Basic - Reuse of single-service or single-use articles. Plastic jug cut to use as a scooper, discarded **Corrected On-Site**
25-32-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle inside boneless rib container, moved **Corrected On-Site**
10-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods stored in walk in cooler, chest freezers and stand up freezers, explained has to be labeled and separated from customer items
08B-49-4
70
Aug 3, 2023
Complaint Full
No violations found.
100
Apr 26, 2023
Complaint Full
No violations found.
100
Dec 12, 2022
Food-Licensing Inspection
No violations found.
100
Aug 2, 2022
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on table near cook line at room temperature **Warning**
03A-03-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 cracked eggs stored with whole shell eggs **Warning**
01B-14-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over green onions in walk in cooler **Warning**
08A-05-6
High Priority - Employee washed hands with no soap. Washed at triple sink no soap **Warning**
12A-20-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Baby corn 46f tofu 53f pork 50f cooked shrimp 46f raw shrimp 47f raw chicken 48f **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed at triple sink **Warning**
12A-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink up front **Warning**
27-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Iced tea from Dunkin' donut in reach in freezer **Warning**
12B-13-4
Basic - Plumbing system in disrepair. Hot water not working at handsink upfront **Warning**
29-08-4
Basic - Reuse of single-service or single-use articles. Plastic jug cut to reuse as a scooper near rice cooker **Warning**
25-32-4
Basic - Bowl or other container with no handle used to dispense food. Cup used as scooper in wonton soup **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dunkin' donut drink On back prep area **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Guy in kitchen **Warning**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Cases of chicken on walk in cooler floor **Warning**
08B-47-4
Basic - In-use wet wiping cloth/towel used under cutting board. In back prep area where onion are being cut **Warning**
21-04-4
26
Frequently Asked Questions
When was China One last inspected?
The most recent health inspection at China One on file is from Feb 4, 2026. The public record contains eight inspections in total.
What is the most common violation at China One?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at China One.
How does China One compare to other restaurants in Yulee?
China One most recently scored 26 out of 100, which is lower than the Yulee average of 71.
Has China One's inspection record improved over time?
No. Recent inspections at China One have averaged around 15 violations per visit, up from roughly two earlier in the 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 two times per year on average.
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