Tsaocaa

8324 Merchants Way Unit 6, Jacksonville, FL 32222 · Map

10 Admin. complaint

Latest state inspection: Nov. 2, 2026 (Routine - Food)
10 violations (3 high-priority). Administrative complaint recommended: the state may fine the business.

What the inspector found on Nov. 2, 2026

  • High Priority Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple washed pans at the three compartment sink compartment sink, per operator they do not use sanitizer when washing dishes. Three compartment sink was set up and chlorine sanitizer was tested.
  • High Priority Non-food grade paper/paper towel used as liner for food container. Paper towels used as a liner in limes and fresh fruit.
  • High Priority Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tapioca(boba) at front counter in warmer at 84F. Operator states made one hour prior. Discussed using time controls in lieu of temperature and operator will use the four hour time control option moving forward. Operator placed time on tapioca and will complete provided written procedures. Fixed during the inspection. Repeat violation.
  • Intermediate Employee washed hands in a sink other than an approved handwash sink. Cook with bare hands placed raw chicken in the fryer, wiped hand on a wiping cloth at the three compartment sink and rinsed hands. No soap was used. Inspector coached employee on proper handwashing and proper hand washing location and employee washed hands properly. Fixed during the inspection.
  • 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. No reporting agreement available for cook hired approximately one month ago. Provided DBPR HR 5030-104 via email.
  • Basic Bowl or other container with no handle used to dispense food. Bowl used as a scoop in seasoning flour. Operator's removed the bowl. Fixed during the inspection.
  • Basic Floor/wall/ceiling/vent soiled/has accumulation of debris. Wall at three compartment sink with black mold-like substance. Floor throughout kitchen, prep and warewashing is soiled. Repeat violation.
  • Basic Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of black microwave has food debris.
  • Basic Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on front counter flip top reach in cooler and on reach-in cooler by the three compartment sink are soiled. Repeat violation.
  • Basic Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. After handling raw chicken, cook wiped hands on wet wiping cloth stored at the three compartment sink and wiped the prep table with same wiping cloth. Operator discarded wiping cloth and cleaned and sanitized the prep table.

From the Florida Division of Hotels and Restaurants inspection report. Read the state's report.

How Tsaocaa compares

The state has one inspection of Tsaocaa on file, from Nov. 2, 2026.

Among 42 restaurants inspected in ZIP code 32222 in the past 15 months, the average latest inspection found 5.2 violations, and 8 had none. With 10 violations, Tsaocaa ranks No. 37 of 42 (fewest violations first). Across Northeast Florida, the average is 4.6.

Violation counts include minor (basic) items, so a higher number doesn't always mean a serious problem.

★ 4.3 Diners' rating · 102 Google reviews · Read reviews on Google Maps

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Inspection history

DateViolationsResult
Nov. 2, 2026 10 Admin. complaint Administrative complaint recommended Routine - Food · 10 violations (3 high-priority, 2 intermediate, 5 basic) · State report
  • High Priority Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple washed pans at the three compartment sink compartment sink, per operator they do not use sanitizer when washing dishes. Three compartment sink was set up and chlorine sanitizer was tested.
  • High Priority Non-food grade paper/paper towel used as liner for food container. Paper towels used as a liner in limes and fresh fruit.
  • High Priority Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tapioca(boba) at front counter in warmer at 84F. Operator states made one hour prior. Discussed using time controls in lieu of temperature and operator will use the four hour time control option moving forward. Operator placed time on tapioca and will complete provided written procedures. Fixed during the inspection. Repeat violation.
  • Intermediate Employee washed hands in a sink other than an approved handwash sink. Cook with bare hands placed raw chicken in the fryer, wiped hand on a wiping cloth at the three compartment sink and rinsed hands. No soap was used. Inspector coached employee on proper handwashing and proper hand washing location and employee washed hands properly. Fixed during the inspection.
  • 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. No reporting agreement available for cook hired approximately one month ago. Provided DBPR HR 5030-104 via email.
  • Basic Bowl or other container with no handle used to dispense food. Bowl used as a scoop in seasoning flour. Operator's removed the bowl. Fixed during the inspection.
  • Basic Floor/wall/ceiling/vent soiled/has accumulation of debris. Wall at three compartment sink with black mold-like substance. Floor throughout kitchen, prep and warewashing is soiled. Repeat violation.
  • Basic Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of black microwave has food debris.
  • Basic Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on front counter flip top reach in cooler and on reach-in cooler by the three compartment sink are soiled. Repeat violation.
  • Basic Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. After handling raw chicken, cook wiped hands on wet wiping cloth stored at the three compartment sink and wiped the prep table with same wiping cloth. Operator discarded wiping cloth and cleaned and sanitized the prep table.

Other inspections in 32222

See every restaurant inspection in 32222 →

Inspection results are from Florida DBPR's public food service inspection data and are updated every morning. Diners' star rating and review count are from Google Maps. High-priority violations are those that could directly contribute to foodborne illness or injury. An inspection is a snapshot of one visit, and many problems are fixed on the spot. To see the official report, search this business on DBPR's license and inspection lookup (license 2615907). Search another restaurant.