NAGASAKI JAPANESE RESTAURANT
12553 YELLOW BLUFF RD STE 1, Jacksonville FL 32226 · 9049557215
Last inspected Aug 3, 2026 · 12 visits since October 2023
FEB 25
JUN 25
AUG 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink in kitchen next to drink station no hot water
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate15 Basic
What the inspector wrote — 20 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Togo shopping bags used to store raw meat in reach in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 67f in meat container in front of soups
Food-contact surface soiled with food debris, mold-like substance or slime. Black mold like substance inside ice machine
Handwash sink used for purposes other than handwashing. Handsink in back dish area blocked by plastic container, cook removed container
Show the remaining 16 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Back handsink in dish washer area, cook placed paper towels
Bowl or other container with no handle used to dispense food. Cup in vinegar used as a scooper, cook removed Cup used as scooper in white substances
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Starbucks coffee drink stored next to steam table on Line
Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler on upper shelf quill eggs, open drinks, cooked crabs and other personal foods
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on line wearing a watch
Employee with no hair restraint while engaging in food preparation. Cook on line no hair restraint
Equipment in poor repair. Door of ice machine taped together
Food not stored at least 6 inches off of the floor. Metal container of cut vegetables stored on floor of walk in cooler
In-use ice scoop stored on soiled surface between uses. Soiled Plastic white buckets stored on top of ice scooper, cooked moved buckets
In-use tongs stored on equipment door handle between uses.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle for spoon in tofu in food
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 89f cook on line discarded
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fan covers soiled with dust in walk in cooler - gaskets at sushi bar soiled with black residue
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored at sushi bar
Working containers of food removed from original container not identified by common name. Reused soy sauce containers used to store white substances inside not labeled
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Not marked with today's time on chart
Food-contact surface soiled with food debris, mold-like substance or slime. Sides of ice machine soiled with black mold like substance on side walls
Handwash sink used for purposes other than handwashing. Used to wash cloths and knives inside of handsink at bar
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. Tuna thawed in pack in sushi station cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal open Red Bull energy drink on prep table next to rice warmer
Employee personal food not properly identified and segregated from food to be served to the public. In reach in freezer bagged cut fish in Togo bags. Manager states it's personal
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi chef wearing a watch while making rolls
Food stored on floor. Large pan on cut vegetables on floor of walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 76f water discarded
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Container of medicine improperly stored. Pepto bismo stored on prep area in rear of kitchen, moved to store correctly
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw octopus over cream cheese ragoons in reach in freezer, manager moved to store correctly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs and chicken over cut vegetables in walk in cooler
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Shrimp tempura online cook line from previous night. Placed on time not used, placed in cooler Not discarded after 4 hour. Temperature 53f Manager discarded
Handwash sink not accessible for employee use at all times. Blocked by bucket lids
No paper towels or mechanical hand drying device provided at handwash sink. Handsink in back dishwasher area. Paper towels provided
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Dishwasher 2 months in position, hasn't signed food reporting agreement forms
No soap provided at handwash sink. Handwashing sink in back dish area. Soap provided
Bowl or other container with no handle used to dispense food.cups in flour, salt and soy sauce without handle
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal glass of purple substance on back prep table, manager discarded
Employee personal food not properly identified and segregated from food to be served to the public. Personal foods not labeled in walk in cooler or separated from customers items
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black back pack stored in back area over soda bag in boxes. Cell phone stored on cook line leaning against plates, cook watching a show
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wooden bowl used to make sushi rice, softwood.
Food not stored at least 6 inches off of the floor. Pans of cut vegetables stored in walk in cooler floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers soiled with food debris
Working containers of food removed from original container not identified by common name. Large soy sauce bucket filled with salt. Manager states will label
Jun 25, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen pork over cream cheese ragoons, moved to store correctly
Handwash sink used for purposes other than handwashing. Handsink near triple sink blocked with lids for buckets, moved
Bowl or other container with no handle used to dispense food. Cup used to scoop sugar,cup removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored over clean plates, moved
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on cutting board on cook line, chef watching a show. Phone moved
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on line and sushi chef wearing a watch
Employee with no hair restraint while engaging in food preparation. Cooks not wearing hats
Food not stored at least 6 inches off of the floor. In walk in cooler metal containers of chopped vegetables on floor
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee cook in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of Red Bull stored on prep table next to cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal jackets stored on top on soda boxes
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority6 Intermediate7 Basic
Show 17 findings ▾
Container of medicine improperly stored. Medicine and cough drops stored on cooler in sushi bar area
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. 0 ppms chlorine.
Employee washed hands with no soap. Cook on line washed hands without soap at handsink on line
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shelled eggs stored over cut vegetables in walk on cooler
Handwash sink not accessible for employee use at all times. Handsink in dish area blocked by bucket with flowers. Moved
Handwash sink used for purposes other than handwashing. -Cook in line dumped and rinsed plastic container in hand sink on line - server used handsink on cook line to wash cups
Identity of food or food product misrepresented. Yellowtail hamachi on menu but involves states its Buri. Explained to operator.
No paper towels or mechanical hand drying device provided at handwash sink. Handsink in dish area missing paper towels, provided paper towels
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee cook in kitchen
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink in kitchen next to drink station no hot water
Bowl or other container with no handle used to dispense food. Bowl used as a scooper in tempura sauce, removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of Red Bull stored on prep table next to cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal jackets stored on top on soda boxes
In-use tongs stored on equipment door handle between uses. Stored on oven doors, moved
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water at triple sink, turned on water
Wet mop not stored in a manner to allow the mop to dry. Mops nesting in its wetness not hung to dry in mop sink
Wet wiping cloth not stored in sanitizing solution between uses. 3 wet cloths stored on sushi bar
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 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. 0 ppms. Issues with sanitizer line, manager fixed and Retested 100 ppms
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves at handsink multiple times instead of removing gloves and washing hands and replacing. Informed manager
Toxic substance/chemical improperly stored. Gorilla glue stored over shelf over rice cooker, manager moved
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine with soiled black residue
Handwash sink not accessible for employee use at all times. Handsink in dish area blocked with containers Handsink near microwave filled with batter Unblocked by manager
No paper towels or mechanical hand drying device provided at handwash sink. At handsink in back dish area, manager provided
Bowl or other container with no handle used to dispense food. Bowls used as scooper in panko Bowls in soy sauces Bowls in vinegar Bowls removed by employee
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on back prep area, manager moved Personal open water bottle next to rice warmer in kitchen Personal water bottle on sushi bar area
Equipment and utensils not properly air-dried - wet nesting. Clear washed Togo containers stacked wet on drying rack
In-use ice scoop stored on soiled surface between uses. Ice scooper stored on top of soiled ice machine, moved to pan
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and prep table, moved By manager
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door, manager moved
May 2, 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, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 8 high priority.
8 High priority3 Intermediate12 Basic
Show 23 findings ▾
Container of medicine improperly stored. Employees Medicine stored next to restaurant food in kitchen. Moved by manager.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washing employee handling soiled equipments then handling clean equipments without washing hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee handle raw shrimp and then wash hands for less then 10 seconds and then prepare foods on cook line.
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 on cook line handle cooked fried shrimp with bare hands after coming out of fryer to place on customer plating. Manager intervened. Employee put on gloves
Employee washed hands with cold water. Observed multiple server employees time after time after handling soiled dishes wash hands at cook line hand wash sink with cold water due to hot water turned off. Manager stated it's turned off due to leaking water.
Raw animal food stored over or with unwashed produce. Raw prep chicken stored over whole uncut oranges. Raw shell eggs stored over raw beef in walk in cooler Manager properly stored all items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter @ 12pm (47-53F - Cold Holding), stored sitting above fill line pan in make table reach in cooler. Moved by manager.
Toxic substance/chemical improperly stored. Multiple chemical spray bottles stored on shelf next to clean serving table mats and clean dinner cloth. Moved by manager. Butane can torch spray stored next to prep kale at sushi bar. Moved by manager.
Establishment advertised crab on menu/menu board but served imitation crab. Operator has both restaurant menu and online menu advertising R4.Spicy Crab Roll but serving imitation krab. Operator made changes to online menu and will update all restaurant in house menu for customers for dining
Handwash sink used for purposes other than handwashing. Back kitchen hand wash sink next to ware washing with bucket lids stored on top. Moved by manager.
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Bowl stored inside sugar container. Manager removed
Buildup of food debris/soil residue on equipment door handles. Exterior handle of reach in freezer in kitchen soiled
Employee eating in a food preparation or other restricted area. Multiple employees eating in kitchen area on prep table around food. Employee stop
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron and clothing stored on top of food box and next to dry foods on cook line. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees preparing food with bracelet on wrist. Employee removed
Employee with no hair restraint while engaging in food preparation. Employee prep food with no hair restraint
Food stored on floor. Case of fry oil stored on floor in kitchen
In-use tongs stored on equipment door handle between uses. Tongs on oven door. Moved by manager.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in 81F standing water on cook line. Manager discarded water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up on top of ice machine in kitchen
Stored food not covered. Multiple foods stored uncovered in walk in cooler
Time/temperature control for safety food thawed in an improper manner. Employee thawing raw shrimp in standing water at 84F in three compartment sink. Employee removed and place in walk in cooler
Jan 10, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on sushi rice and cooked shrimp. Made at 1:30 pm. Marked by manager.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available.
Oct 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 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. Employee cutting Ready to eat cucumber with bare hand contact. Manager intervened.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over Ready to eat carrots in walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on sushi rice and cooked shrimp. Made at 1:30 pm. Marked by manager.
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 food service employees onsite with no certified food manager present.
No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks container on prep table. Kitchen.
Floor area(s) covered with standing water. Standing water on floor by Dish Machine.
Food stored on floor. Bags of onions on floor in walk in cooler.
In-use tongs stored on equipment door handle between uses. Tongs over oven handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen.
Outer openings not protected with self-closing doors. No self closing mechanism on rear kitchen door.
Stored food not covered. Uncovered prepped foods in walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Frozen seafoods thawing in rear kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen.
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.