Zhis Hop Shing Restaurant
Last inspected: Jan 22, 2026
70
Score
Zhis Hop Shing Restaurant has been inspected eight times since 2023. The newest entry in the record is dated Jan 22, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly 10 violations before.
The most common issue across all inspections has been “stored food not covered”, showing up four times.
That's lower than the typical Fleming Island restaurant, which scores around 76. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
70
Aug 12, 2025
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
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
67
Feb 10, 2025
Food-Licensing Inspection
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open package of raw chicken stored over cooked pork in reach in freezer behind front counter. Owner rearranged products to proper storage. **Corrected On-Site**
08A-02-6
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.
05-08-4
Basic - Stored food not covered. Multiple containers of vegetables and cooked chicken stored uncovered in walk in cooler. Owner covered all products. **Corrected On-Site**
08B-12-5
Basic - Outer openings not protected with self-closing doors. Back exit self-closing device is broken.
35B-03-4
70
Oct 22, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1 food handler scratched face with bare hand then continued to handle clean utensils without washing hands first
12A-25-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple bags of raw pork mixture, raw fish, raw chicken, and cooked pork mixed into together inside reach in freezer chest in back of kitchen, all removed from original packaging. Also multiple containers of raw chicken stored over buckets of various sauces in walk in cooler. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tempura chicken (53F - Cold Holding) in reach in cooler by fryers on cook line, per operator chicken was left out for lunch rush less then 2 hours prior.
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. noodles (69F - Cooling, after 20 minutes ); raw chicken (53F, 55F - Cooling, after 20 minutes 53F,55F); sliced chicken (58F - Cooling, after 20 minutes 58F) all items in overfilled covered containers in walk in cooler, covers removed. **Corrective Action Taken**
03D-15-4
Basic - Equipment in poor repair. Ripped gaskets of flip top reach in cooler on make line.
14-11-5
Basic - Stored food not covered. Containers of flour in the back storage area not covered while not in use. **Repeat Violation**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers, wok station, and hot holding unit inside kitchen. Hood filers over cook line. Gaskets of flip top reach in cooler on make line. **Repeat Violation**
23-03-4
Basic - Floor soiled/has accumulation of debris. Under prep table behind make line next to triple sink.
36-73-4
47
Mar 13, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cut cabbage being held under time controls per operator not marked. Operator states cabbage placed on counter at 12:00. Operator marked correct time on cut cabbage. Also, operator does not have written plan available, operator had blank form and completed the time as a public health control paperwork during inspection. **Corrected On-Site** **Corrected On-Site**
03F-02-5
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. Open raw chicken on sheet pan stored above open raw beef on sheet pan in reach in freezer by front counter. Operator rearranged to proper storage. **Corrected On-Site**
08A-17-6
High Priority - Container of medicine improperly stored. Bottle of prescription medicine stored on shelf over the flip top reach in cooler in kitchen. Operator moved medicine to appropriate location. **Corrected On-Site**
41-07-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by the three compartment sink. Operator replaced towels. **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing one employee food reporting agreement.
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl used in raw carrots in cold bar and in bucket of soy sauce. Employee removed both bowls. **Corrected On-Site**
14-01-5
Basic - Stored food not covered. Multiple containers of food not covered in walk in cooler.
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler gaskets are soiled. Shelf above flip top reach in cooler is soiled. **Repeat Violation**
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel used under cutting board at back prep table. Operator removed wet towel. Sanitizer water stored on the floor in front of hand wash sink by front counter. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Food stored on floor. Bucket of soy sauce on floor in front of oven and case of oil on floor by three compartment sink. **Repeat Violation**
08B-38-4
41
Oct 25, 2023
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet with attached hose to left of back door missing vacuum breaker. Operator installed during inspection. **Corrected On-Site**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese at prep area at 67F. Per operator, cream cheese taken from walk in cooler approximately one hour prior. Operator moved product to walk in cooler. Temperature taken approximately 30 minutes later at 54F.
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Two cans of bamboo strips on rack by back door have denting along the seam of cans. Operator segregated cans from rest of supply for vendor credit.
01B-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor at kitchen hand wash sink.
21-38-4
Basic - Wood food-contact surface not properly sealed. Piece of wood used as a shelf at wok station not sealed, raw wood.
14-06-4
Basic - Damaged/spoiled/recalled food not properly segregated. Two cans of bamboo strips on rack by back door not segregated. Operator removed cans to another location for vendor credit. **Corrected On-Site**
08B-20-4
Basic - Food stored on floor. Sauce buckets and cases of oil stored on the floor near back door. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by back door has excessive ice build up.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fronts of hot cooking equipment soiled.
23-03-4
Basic - Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving with build up of debris.
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored in same container with ready to eat broccoli in walk in cooler. Operator moved mushrooms to proper storage. **Corrected On-Site**
08B-17-4
43
May 16, 2023
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from mop sink hose bibb with hose attached.
29-42-4
High Priority - Container of medicine improperly stored. Eye drops stored on shelf over fliptop, person in charge moved to appropriate location. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over ready to eat sauces.
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two shell eggs with cracks observed in kitchen.
01B-14-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by triple sink blocked by stool, stool was moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds cut cabbage and shell eggs on time per person in charge. Unable to provide paperwork. Provided form during inspection.
03F-10-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water only reaching 78F in kitchen during inspection. Hot water heater was off. Person in charge turned on and retested water at 100F. **Corrected On-Site**
27-16-4
Basic - Food stored on floor. Food stored in buckets on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Dumpster with rust. Observed holes from rust in shared dumpster.
33-12-4
Basic - Buildup of food debris/soil residue on equipment door handles. Exterior handle on microwave with debris buildup. Also, wok station with debris buildup. **Repeat Violation**
23-24-4
35
Feb 9, 2023
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler observed, shell eggs ambient (55F - Cold Holding). Operator stated they had been pulled out for prepping multiple item an hour prior to temperature and placed in reach-in freezer to cool. **Corrective Action Taken**
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. Observed no written cleanup procedures. Provided operator with handout during inspection. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink near front counter blocked by a stool. Operator moved stool during inspection. **Corrected On-Site**
31A-09-4
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. Observed one employee hired over 60 days without proof of training.
53B-02-5
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. Observed blank form available but no employees have signed the form.
11-26-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom door not closing completely.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed out with no handle stored in rice. Operator removed pot during inspection. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. In walk-in cooler observed multiple containers of food stored on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple shelves with buildup rough out kitchen area.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. On cook line observed torn and dirty foil on shelf under soups.
14-20-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed dirty apron hanging over open container of flour near back door. Operator moved apron during inspection. **Corrected On-Site** **Repeat Violation**
21-14-4
Basic - Stored food not covered. Observed multiple containers of food stored uncovered.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk-in cooler with rust buildup.
14-17-4
39
Frequently Asked Questions
When was Zhis Hop Shing Restaurant last inspected?
The most recent health inspection at Zhis Hop Shing Restaurant on file is from Jan 22, 2026. The public record contains eight inspections in total.
What is the most common violation at Zhis Hop Shing Restaurant?
Across the inspection record, “stored food not covered” has been cited four times, more than any other issue at Zhis Hop Shing Restaurant.
How does Zhis Hop Shing Restaurant compare to other restaurants in Fleming Island?
Zhis Hop Shing Restaurant most recently scored 70 out of 100, which is lower than the Fleming Island average of 76.
Has Zhis Hop Shing Restaurant's inspection record improved over time?
Yes. Recent inspections at Zhis Hop Shing Restaurant have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Zhis Hop Shing Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Zhis Hop Shing Restaurant inspected?
Based on the inspection history on file, Zhis Hop Shing Restaurant is inspected around three times per year on average.
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