HIRO JAPANESE RESTAURANT
10920 BAYMEADOWS RD STE 30, Jacksonville FL 32256 · 9043638888
Last inspected May 21, 2026 · 10 visits since October 2023
MAR 24
NOV 24
MAR 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell egg at cook line, then handle wrapped portion of rice without hand wash. Spoke to employee who washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat items in walk in cooler. Person in charge moved to appropriate location.
Stop Sale issued due to food not being in a wholesome, sound condition. Rop tuna, eel, mackerel in sealed package thawed in reach in cooler with instructions to keep frozen.
Handwash sink used for purposes other than handwashing. Observed employee filling pot at hand wash sink closest to cook line.
Show the remaining 6 findings ▾
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. Two employees on duty with expired training expired 2.2026.
Bowl or other container with no handle used to dispense food. Bowls with no handle used as scoop in dry bulk goods. Person in charge began removing.
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. Rop tuna, eel, mackerel in sealed package thawed in reach in cooler with instructions to keep frozen.
Floor soiled/has accumulation of debris. Floor at sushi bar with debris accumulation along bar walls.
Food stored on floor. Buckets of food product stored on floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters either grease accumulation. Also, exterior edge of ice machine at soda station with debris accumulation.
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In double door reach in cooler in kitchen, observed wrapped raw chicken and wrapped raw shrimp stored in same container. Person in charge separated. Also, in front counter sushi lowboy, observed raw sushi fish over ready to eat garnishes, sauces. Person in charge began rearranging.
Stop Sale issued due to food not being in a wholesome, sound condition. One package of tuna with instruction to remove from packaging prior to thawing thawed in front counter reach in cooler with no oxygen introduced.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee working at establishment for 2 years unable to provide proof of training during inspection.
Spray bottle containing toxic substance not labeled. One spray bottle containing bleach per person in charge unlabeled. Person in charge labeled during inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms doors not self closing.
Cloth used as a food-contact surface. Observed wiping cloth in direct contact with sushi rice. Also, observed wet towel not stored in sanitizer at sushi line.
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. One package of tuna with instruction to remove from packaging prior to thawing thawed in front counter reach in cooler with no oxygen introduced.
Food stored on floor. Bowl of fish, buckets of sauce stored on floor in walk in cooler. Person in charge began raising.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddle in standing water at 79F in kitchen. Person in charge removed water. Also, observed several spoons with handles touching dry bulk spices. Person in charge removed.
Jun 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over prepped vegetables in reach in cooler in back kitchen. Person in charge moved to appropriate location.
Toxic substance/chemical improperly stored. Chemical pesticide spray stored on shelf with bag in box soda. Also, butane cans stored over food product. Person in charge moved to appropriate location.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles with debris buildup at server line. Also, fan in glass door server cooler with debris buildup
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice on time, unable to provide time paperwork. Provided to operator during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is freezing and vacuum sealing fish on site. No approved hack plan. Provided template during inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathrooms doors not self closing.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Debris buildup on vents in hallway, restroom. Porous ceiling tiles in kitchen. Floors under sushi bar with debris buildup.
Cloth used as a food-contact surface. Cloth in direct contact with sushi rice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 80F during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Personal fan in kitchen with grease buildup.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over sauces. In reach in cooler raw fish stored over sauces. Person in charge began rearranging.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles with debris buildup.
Handwash sink not accessible for employee use at all times. Hand wash sink at server line blocked by soup warmer. Person in charge made accessible during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge utilizes chlorine for sanitizing, unable to provide test strips.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per person in charge holds sushi rice on time. Unable to provide time paperwork.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors not self closing.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in restroom hallway and in women's restroom with heavy debris buildup. Also, floors by server hand wash sink, under sushi bar with debris buildup.
Food stored on floor. Observed sauces on floor in walk in cooler. Bucket of food on floor in dry storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of sushi lowboy with mold like substance buildup. Shelving in walk in cooler with mold like substance buildup. Basket utilzed to hold food product in walk in cooler with mold like substance growth.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment purchases fish from 4 different purveyors, only able to provide parasite destruction letter for True World Foods during inspection.
Mar 14, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment purchases fish from 4 different purveyors, only able to provide parasite destruction letter for True World Foods during inspection.
Establishment advertised crab on menu/menu board but served imitation crab. On menu California Roll indicated it is make with crab salad, Lobster Special Roll indicates it is made with crab salad, Spicy Crab Roll indicates it is made with crab salad. Person in charge states all menu items are made with imitation crab.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on menu served raw with no disclosure. Provided menu with marked items to operator during inspection.
Mar 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dishmachine testing at 0ppm. After priming multiple times testing at 50ppm.
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 handling raw radish with bare hands to micro plane. Not wearing gloves, no AOP. Spoke to employee during inspection.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment purchases fish from 4 different purveyors, only able to provide parasite destruction letter for True World Foods during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over bucket of ginger. Person in charge rearranged.
Toxic substance/chemical improperly stored. Container with chemicals stored next to bag in box soda on shelf. Person in charge moved to appropriate location.
Establishment advertised crab on menu/menu board but served imitation crab. On menu California Roll indicated it is make with crab salad, Lobster Special Roll indicates it is made with crab salad, Spicy Crab Roll indicates it is made with crab salad. Person in charge states all menu items are made with imitation crab.
Failure to maintain freezing records on nonexempt fish for 90 days. Person in charge unable to provide three months of invoices during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on menu served raw with no disclosure. Provided menu with marked items to operator during inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees on duty working longer than 60 days with no proof of training.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors not self closing.
Floor soiled/has accumulation of debris. Floors under sushi bar with debris buildup.
Oct 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used as a liner in direct contact with vegetables in reach-in cooler across from grill area and also at front display case at counter for fish.
Handwash sink used for purposes other than handwashing. Hand wash sink in sushi making station nearest closed end of area used to store sharpening stones for knives. Discussed with operator that hand wash sink can only be use for hand washing. Operator removed container with sharpening stones from hand wash sink.
No soap provided at handwash sink. No soap available at either hand wash sink in sushi making station. Operator replenished soap at both hand wash sinks.
Equipment in poor repair. Gasket on reach-in cooler at sushi making station and gasket on walk-in-cooler torn/ in disrepair. Operator stated he has a gasket on order for reach-in cooler. He didn't realize gasket on walk-in-cooler was also torn.
Food stored on floor. Multiple boxes of food in walk in freezer stored on floor under bottom shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two rice spatulas stored in container of standing water next to rice warmer. Employee emptied water from container.
In-use wet wiping cloth/towel used under cutting board. Wet wiping towel used under cutting board at prep area. Operator removed wet cloths from under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler across from grill area soiled.
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.