JACKSONVILLE, FL. State inspectors walked into Ten Second Yun Nan Rice Noodles on St. Johns Bluff Road on July 23 and found food sourced from unapproved or unknown suppliers, a violation that means customers had no way of knowing whether what they were eating had ever passed a federal safety inspection.
The restaurant was not closed.
What Inspectors Found
All six violations documented on July 23 were high severity. None were intermediate. None were basic.
The unapproved food source citation was accompanied by a failure to follow parasite destruction procedures, which means fish or pork on the menu may have been served without the freezing or cooking protocols required to kill Anisakis, tapeworms, or Trichinella. Together, those two violations describe a supply chain that starts outside the regulated system and then skips one of the last safety steps inside the kitchen.
Inspectors also cited inadequate shell stock identification and records. Shellfish, including oysters, clams, and mussels, are among the highest-risk foods in any restaurant kitchen, and the citation means there was no documentation to trace where the shellfish came from if a customer became ill.
Toxic chemicals were found improperly stored or labeled. That violation, alongside the food sourcing and parasite citations, means the hazards documented on July 23 were not confined to a single area of the kitchen.
What These Violations Mean
The unapproved food source violation is not a paperwork problem. Food that bypasses USDA and FDA inspection has no verified pathogen screening. It may carry Listeria, Salmonella, or other contaminants that regulated suppliers are required to test for. If a customer gets sick, investigators have no chain of custody to trace the food back to its origin.
The parasite destruction failure compounds that risk directly. State and federal rules require that certain fish and pork products be frozen to specific temperatures for specific durations before being served, precisely because parasites are not always visible and are not killed by normal refrigeration. At Ten Second Yun Nan Rice Noodles, inspectors found those procedures were not being followed.
The employee illness reporting violation is a separate and acute danger. Norovirus spreads person-to-person with extreme efficiency, and a food worker who handles ingredients while symptomatic can expose every customer served during that shift. The violation does not mean an employee was visibly sick. It means the reporting system that would catch that situation was not in place.
Improper handwashing technique is not the same as no handwashing. It means an attempt was made and pathogens survived it, which is a harder problem to observe and correct than a worker who simply skips the sink.
The Longer Record
July 23 was the eighth inspection on record for Ten Second Yun Nan Rice Noodles. Across those eight visits, inspectors have documented 49 total violations. The facility has never been emergency-closed.
The pattern is consistent and it predates this year. On August 26, 2025, inspectors found 8 high-severity violations in a single visit, the worst single-inspection total in the facility's record. That visit was followed two days later by a return inspection on August 28 that still found 1 high-severity violation, and then another return on September 2 that found 1 more.
The February 2026 inspection found 4 high-severity violations and 1 intermediate, five months before July's 6-violation visit. The only clean inspection in the facility's history was its first, in February 2024, when inspectors found zero violations of any kind.
Every inspection since that February 2024 visit has produced at least one high-severity citation. Five of the seven subsequent inspections produced four or more high-severity violations. The July 23 inspection is not an outlier in this record. It is consistent with it.
Still Open
State inspectors documented six high-severity violations at Ten Second Yun Nan Rice Noodles on July 23, 2026. The violations included food from an unapproved source, failure to follow parasite destruction procedures, inadequate shellfish traceability records, employees not reporting illness symptoms, improper handwashing technique, and improperly stored or labeled toxic chemicals.
The restaurant was not emergency-closed.
