JADE GARDEN
Latest Score
100
Last Inspected
Feb 19, 2026
Violations
42
Critical
31
Inspection History
Jan 30, 2026
Score: 90
Sep 26, 2025
Score: 84
Jan 21, 2025
Score: 97
Inspection Reports
B February 19, 2026 FOLLOWUP Score: 100 0 violations
No violations recorded for this inspection.
C February 12, 2026 FOLLOWUP Score: 98 1 violation 1 critical
INSECTS, RODENTS AND ANIMALS NOT PRESENT
Presents of roaches.
C February 6, 2026 FOLLOWUP Score: 96 1 violation 1 critical
INSECTS, RODENTS AND ANIMALS NOT PRESENT
One live roach observed underneath the 3-compartment sink.
C January 30, 2026 REGULAR Score: 90 3 violations 3 critical
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Improper storage of employee food/drinks. Employee personal drink improperly stored inside of reach-in cooler next to customer food.
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. (Food on the buffet hot holding unit including chicken and potatoes holding internally at 115 to 118 degrees F.) (Quarantined)
INSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects. (Several live roaches observed throughout the facility including in rice.)
A October 3, 2025 FOLLOWUP Score: 97 0 violations
No violations recorded for this inspection.
C September 26, 2025 REGULAR Score: 84 8 violations 5 critical
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Improper storage of employee food/drinks. (Employee personal drinks stored next to food preparation.)
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task. (Employee observed emptying dirty water from the 3-compartment sink and then handling produce without washing hands.)
Adequate hand washing facilities supplied and accessible
Hand sink being used for purposes other than hand washing. (Storing large container lid on kitchen hand sink.)
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Chicken holding on counter at 66 degrees F.)
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. (Buffet holding chicken, rice, noodles, vegetables and various items at 114 degreees F.)
Wiping cloths: properly used and stored
Chemical sanitizing solution containers placed on floor. Cloths in use not stored in sanitizing solution.
In-use utensils, properly stored
In use utensil stored in stagnant water at below 135 degrees F.
INSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects. (Live roach observed inside of kitchen.)
P December 13, 2023 Score: 85 4 violations 4 critical
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Improper storage of employee food/drinks. (Personal drink stored next to food preparation equipment.)
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized. (can-opener blade)
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Cooked chicken holding internally at 85 degrees F on counter.) (Cooler holding egg rolls, wontons, cut leafy greens and various items at 53 degrees F.) (Discarded)
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. (Cooked chicken on steam table buffet line holding at 118 degrees F.)
P January 3, 2023 Score: 82 9 violations 6 critical
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized. (Can-opener blade soiled.)
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. (Cooked rice holding internally at 118 degrees F.)
PROPER COOLING TIME AND TEMPERATURE
TCS food requiring refrigeration not rapidly cooled to an internal temperature of 5°C (41°F) or below. (Cooked potatoes holding internally at 104 degrees F after cooling for 2 hours and 25 minutes.)
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded. (Cooked chicken, cooked noodles and various items not dated inside of the walk-in cooler after being held for over 24 hours.)
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic items not labeled. (Chemical bottle not labeled.)
Wiping cloths: properly used and stored
Absorbent cloth being used underneath cutting board(s).
In-use utensils, properly stored
Utensil handle in contact with food. (Utensil handle in contact with ice and with food.)
Single use/single service articles: properly stored, used
Single service utensils not stored with their handles face up to minimize hand contact with the business end.
INSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects. (Live roach observed on preparation counter.)
P June 3, 2022 Score: 86 4 violations 4 critical
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Improper storage of employee food/drinks. (Open container personal beverages stored next to and above customer food inside of walk-in cooler.) (corrected)
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Cooked chicken sitting out without any hot or cold holding equipment and with an internal temperature of 96 degrees F.)
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. (Buffet line holding food above its load limits with internal temperatures at 120 degrees F. Cooked potatoes were holding at around 125 degrees F even below the load limit lines.)
PROPER COOLING TIME AND TEMPERATURE
TCS food requiring refrigeration not rapidly cooled to an internal temperature of 5°C (41°F) or below. (Chicken product holding at 99 degrees F after cooling for 2 hours.) (discarded)
P November 18, 2021 Score: 92 2 violations 2 critical
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (walk-in cooler holding cooked noodles, chicken, eggs rolls and shredded cabbage at 52-55 degrees F) (quarantined)
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic items not labeled. (chemical bottle without a label)
P November 10, 2021 Score: 84 10 violations 5 critical
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present.
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Improper storage of employee food/drinks. (employee drink stored next to and above customer food)
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (cooked chicken being held with an internal temperature of 67 degrees F) (discarded) (cooked potatoes being held with an internal temperature of 58 degrees F) (discarded)
Thermometers provided and accurate
Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Wiping cloths: properly used and stored
Chemical sanitizing solution containers placed on floor.
Single use/single service articles: properly stored, used
Re-use of single service items. (chicken boxes being re-used to store chicken after cooking)
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Sewage and waste water not disposed of in an approved manner. (sewage back up on floor and inside of 3-compartment sink)
Physical facilities installed, maintained and clean
Ceiling leak inside of kitchen. Floors not clean.
INSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects.