NIPPON SUSHI
5100 N 9TH AVE SPACE J948, Pensacola FL 32504
Last inspected Jul 23, 2026 · 8 visits since July 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
5 inspections, swinging between A and B. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink substance on splash guard in ice machine in kitchen.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Floor soiled/has accumulation of debris. Floor under fryer soil fryers soiled with oil build-up.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to produce proof of parasite destruction for raw salmon. Operator contacted distributor who stated that items receive parasite destruction, but was unable to receive proof during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab stick in reach in cooler at 50f for 2 hours.
Handwash sink not accessible for employee use at all times. Handwashing sink behind sushi bar blocked with containers. Operator removed items during inspection.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 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. Upon inspection, chlorine dish machine at 0ppm. Upon observation, chlorine sanitizer was empty. Manager replaced and primed sanitizer to reach 100ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese in sushi bar display at 60f for more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese in sushi bar display at 60f for more than 4 hours. See stop sale.
Food stored on floor. Buckets of soy sauce on floor under hand wash sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water at 77f. Manager emptied water and retrieved new utensils.
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler cook line dumplings 54/47f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cook line dumplings 54/47f
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. Upon inspection, time marker not on rice, per operator, was done 1 hour prior. Added time marker, provided documentation to operator.
Handwash sink not accessible for employee use at all times. Upon inspection, frozen fish container thawing in hand wash basin. Hand wash sink in kitchen had large container of soap resting in bacon. Operator removed both during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Upon inspection, employee drink stored on shelf next clean dishes on cook line. Operator removed drink during inspection.
Equipment in poor repair. Tape used to repair sliding door on sushi bar cooler.
Food stored on floor. Soy sauce and vinegar containers stored on floor under hand sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Upping inspection observed rice utensils in standing water at 77f.
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.