Indochine
Last inspected: Feb 23, 2026
15
Score
Indochine, located at 21 East Adams St Ste 200 in Jacksonville, FL, had a high-risk inspection on February 23, 2026, with a score of 15. The inspection identified 6 critical, 4 major, and 12 minor violations. This most recent inspection continues a historical pattern of mostly high-risk findings across nine scored inspections for the Asian/Fusion establishment.
13
Inspections
6
Critical latest
4
Major latest
12
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
6 critical violations. 4 major violations. 12 minor violations.
15
Aug 14, 2025
Routine - Food
1 critical violation. 1 major violation.
78
Aug 11, 2025
Routine - Food
7 critical violations. 3 major violations. 14 minor violations.
13
Feb 28, 2025
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
16
Dec 4, 2024
Complaint Partial
No violations found.
100
Dec 2, 2024
Complaint Partial
1 minor violation.
95
Aug 22, 2024
Routine - Food
5 critical violations. 6 major violations. 15 minor violations.
12
Feb 29, 2024
Routine - Food
No violations found.
100
Feb 28, 2024
Routine - Food
3 critical violations. 7 major violations. 15 minor violations.
15
Sep 25, 2023
Routine - Food
6 critical violations. 8 major violations. 20 minor violations.
7
Apr 13, 2023
Routine - Food
1 minor violation.
95
Apr 12, 2023
Routine - Food
9 critical violations. 3 major violations. 10 minor violations.
12
Aug 8, 2022
Routine - Food
2 critical violations. 6 major violations. 8 minor violations.
27
Violations — Feb 23, 2026 Inspection
Basic - Bowl or other container with no handle used to dispense food. On flour by cook line **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink in cooler, employee discarded it **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. Employee food above customer food, prep cooler in little prep room, employee bag above rice bag, employee moved it **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Making salads without hair restraint
13-03-4
Basic - Food stored on floor. Noodles in container on floor, employee placed them on shelf **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lid for flour by cook line with old build up, exterior of pots and handles with grease build up on cook line, side of wok with old build up, shelf dusty in little prep/storage room, shelf in walk in cooler with white build up, **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent dusty in 1 door prep, older at cook line
22-16-4
Basic - Single-service articles improperly stored. To go trays on storage shelf not inverted, storage room, employee inverted them **Corrected On-Site**
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage area has brick nit sealed **Repeat Violation**
36-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall dusty above shelf in little prep/storage room
36-27-5
Basic - Working containers of food removed from original container not identified by common name. White powder in bucket by cook line, employee said it's flour **Repeat Violation**
02D-01-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then grabbed plate and placed cooked food, explained to him and he washed hands **Corrected On-Site**
12A-27-4
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 made salads with no gloves, explained to him and he got gloves, **Corrected On-Site**
09-01-4
High Priority - Live, small flying insects found. One live fly by triple sink
35A-02-7
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. Raw chicken in portioned bags in container on top of fish in bag, upright freezer by dish machine
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 57f cut cabbage on table, no time and not in procedure, employee wrote time and added it to procedure **Corrective Action Taken** **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 wok **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Filling bowl with water in hand sink by cook line
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in little prep room, employee placed one **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. For one new server, has blank form **Repeat Violation**
11-26-1
Intermediate - Water pressure lacking at fixtures that require the use of water. On hot water side in hand sink at cook line by fryer
27-17-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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