CRAZY SUSHI
4320 DEERWOOD LAKE PKWY STE 202, Jacksonville FL 32216 · 904-998-9797
Last inspected Aug 17, 2026 · 10 visits since January 2024
FEB 25
SEP 25
JAN 26
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw prep chicken stored over raw prep beef in reach in cooler on cook line. Manager properly stored
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2018024220 | Apr 25, 2018 | May 24, 2018 | $400 |
Inspection history
10 visits, newest first
Aug 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 2 high priority.
2 High priority6 Intermediate16 Basic
Show 24 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above raw veggies in walk in cooler, employee rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f edamame in prep unit above fill line, employee placed them in reach in cooler, 55-60f krab mix, eel, squid salad, raw fish, in reach in cooler at sushi area, cooler at 60f, less that 4 hrs, placed in walk in cooler,
Employee washed hands in a sink other than an approved handwash sink. Washed hands in prep sink after grabbing raw shrimp, explained to him and he washed them in hand sink
Handwash sink used for purposes other than handwashing. Utensil in hand sink by cook line, rear door area, rinsed towel in hand sink at sushi area
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 people preparing food, manager arrived
No paper towels or mechanical hand drying device provided at handwash sink. In hand sink by cook line, rear door area, in employee restroom also, employee placed some
No soap provided at handwash sink. In hand sink by server area and by triple sink, employee placed some
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired in July 2026
Accumulation of debris on exterior of warewashing machine. Old build up on top of dish machine
Bowl or other container with no handle used to dispense food. On raw rice, employee removed it
Carbon dioxide/helium tanks not adequately secured. In restroom, co not secured
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna still frozen in reach in cooler now, employee removed them from bags
Covered waste receptacle not provided in women's bathroom. In employee restroom
Cutting board has cut marks and is no longer cleanable. Black marks, sushi area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above clean containers, server area, employee discarded them
Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf above customer food, upright cooler at server area, manager moved it
In-use tongs stored on equipment door handle between uses. On oven handle, employee removed them
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85f water for rice scoop, employee discarded it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by grill with old grease build up
Reach-in cooler interior/shelves have accumulation of soil residues. Prep reach in cooler at cook line with old build up inside
Single-service articles not stored inverted or protected from contamination. Aluminum tray in storage room not included, manager inverted it
Water leaking from pipe and/or faucet/handle. Faucet in hand sink at sushi bar
Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
Working containers of food removed from original container not identified by common name. White powder in soy bucket, manager labeled it flour, storage shelf
Jun 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Lids stored in hand wash sink at prep area
Cardboard used to line nonfood-contact shelves. On cook line shelf with stored Non TCS sauces
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal clothing stored on shelf next to dry storage foods. Employee removed
Floor soiled/has accumulation of debris. Floor soiled behind cooking equipment
Food stored on floor. Bag onions stored on floor in walk in cooler
In-use tongs stored on equipment door handle between uses. Tong stored on oven handle door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on cook line
Water leaking from pipe and/or faucet/handle. Hot water valve at hand wash sink on cook line leaking
Jan 26, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At wait station hand wash sink. Employee provided paper towel
Cardboard used to line nonfood-contact shelves. Cardboard in used to line clean equipments on shelf on cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen area with stains
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink cup stored above reach in cooler
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line preparing food with watch on wrist
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on sushi line with food debris build up
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket with solution stored on floor at sushi bar area. Moved by manager.
Oct 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw prep chicken stored over raw prep beef in reach in cooler on cook line. Manager properly stored
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw shrimp to fry and then handling plate of food to be served without washing hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab, raw salmon, raw tuna, cream cheese (47-51F - Cold Holding), all items stored in sushi bar glass reach in cooler and place there from below reach in cooler on sushi bar area approximately 10:45am as per manager. Unit was turned off over night with no stored TCS food but is turned on in the morning and then TCS food stored in unit same time. Discussed with manager to turn on unit much earlier for unit to be a 41F before placing TCS foods inside. Employee placing items in cooler below to swap out with other items. Krab Rangoon (51F - Cold Holding), stored in flip top reach in cooler on cook line, place there approximately 2 hrs ago and stored above fill line. Employee place it back under reach in cooler
Toxic substance/chemical improperly stored. Drainer cleaner bottle and hand wash soap bottle stored on shelf over prep sink with stored raw shrimp thawing below. Employee properly stored all chemical items
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed over 4 food handler employees working with no certified food manager present. Manager arrived
Cardboard used to line nonfood-contact shelves. Card board on shelf as liner next to flat top grill
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen area with stains
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist and watch on wrist
Equipment in poor repair. Reach in cooler gasket at sushi bar torn
Floor soiled/has accumulation of debris. Under cooking equipment on cook line
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area
Raw fruits/vegetables not washed prior to preparation. Employee at sushi bar cutting green scallions and not washing prior to cutting. Employee stated they wash them after cutting.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Employee eating in a food preparation or other restricted area. Employee eating in kitchen area. Employee stop
Equipment in poor repair. Reach in make table cooler with torn gasket
Floor soiled/has accumulation of debris. Under cooking equipment on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer soiled with grease build up
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cardboard used to line nonfood-contact shelves. Card board under prep table on cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
Equipment in poor repair. Walk in cooler with torn gasket
Floor soiled/has accumulation of debris. Under cook line cooking equipment
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork dumplings (52F - Cold Holding); stored in containers sitting on top of fill line in flip top make table reach in cooler and place there from walk in cooler approximately 1 hour ago. Employee place inside make table reach in cooler to bring down temperature
Handwash sink used for purposes other than handwashing. Hand wash sink next to three compartment sink area with lid inside. Moved by manager.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to three compartment sink area. Employee provided paper towel
Cardboard used to line nonfood-contact shelves. On cook line shelf and bottom prep table in kitchen area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Employee keys on prep table next to food. All items removed
Equipment in poor repair. Walk in cooler gasket torn
Jan 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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. Observed employee in kitchen preparing and plating up cut lettuce for salads with bare hands. Reviewed with manager and employee put on gloves
No paper towels or mechanical hand drying device provided at handwash sink. At wait station hand wash sink. Employee provided paper towel
Cardboard used to line nonfood-contact shelves. Card board on shelf above cook line flat top grill and also on small wire shelf next to flat top grill. Employee removing
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.