OISHI SUSHI
950 BLANDING BLVD STE 8, Orange Park FL 32065
Last inspected May 21, 2026 · 7 visits since November 2023
AUG 24
FEB 25
MAY 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar reach in cooler, raw fish egg (56F - Cold Holding). Manager stated it had been out for 2 hours. Manager volunteering discarded.
★ 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--2019037506 | Jun 6, 2019 | Aug 27, 2019 | $400 |
Inspection history
7 visits, newest first
May 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed multiple raw fish items and cream cheese opened within past 2 days with no date marking on sushi line and reach in cooler below.
Floor soiled/has accumulation of debris. Observed grease build up on floor under and around fryer station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on reach in cooler doors on main cook line.
Dec 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer, raw plastic wrapped fish stored in basket over commercially packaged ready to eat krab meat. Operator removed basket from over ready to eat krab snd moved raw fish.
Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar reach in cooler, one commercially vacuumed packaged bag of ground tuna thawed in packaging.
Employee washed hands in a sink other than an approved handwash sink. Observed employee begin to wash hands in 3 compartment sink. Couched employee on proper use of handwash sink and 3 compartment sink. Employee went to handwash sink to wash hands properly.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen soiled with mold-like substance. Employee clean ice machine during inspection.
Bowl or other container with no handle used to dispense food. In container of sugar on cook line, to go container used as scoop. Employee removed to go container.
Carbon dioxide/helium tanks not adequately secured. Three co2 tanks near back door chained to each other but not secured to anything. Operator looped chain around metal of bag- in- box soda rack.
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. At sushi bar reach in cooler, one commercially vacuumed packaged bag of ground tuna fully thawed in packaging. See stop sale.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under fryer on cook line and in counter next to fryer soiled with food debris/grease. Also, wall behind cook line soiled with grease. Also, walls of under counter cubby at sushi bar soiled with debris.
Outer openings not protected with self-closing doors. Back door of establishment propped open with rock and not self closing.
Raw fruits/vegetables not washed prior to preparation. In sushi bar reach in cooler, avocado in use with sticker still on skin.
Wiping cloth sanitizing solution stored on the floor. At sushi bar, sanitizer bucket on floor under handwash sink. Operator put empty bucket under sanitizer bucket.
May 1, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. In sushi bar reach in cooler, kale stored in plastic to go bag.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In stand up reach in freezer, raw chicken plastic wrapped stored on shelf above commercially packaged whole raw fish. Owner moved fish to other side of freezer with other fish products.
Toxic substance/chemical improperly stored. On front counter, butane can stored next to clean plates. Owner removed butane can from counter and stored on bottom shelf under front counter.
Spray bottle containing toxic substance not labeled. On shelf under dish machine area, spray bottle filled with bleach not labeled. Owner labeled bottle.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Customer drinking cups stored in rack on wall next to soda machine not inverted. Owner flipped all cups so bottom is facing up.
Floor, walls and/or ceiling soiled/has accumulation of debris. Floor and walls of empty out cove under front counter to left of sushi bar reach in cooler soiled.
Outer openings not protected with self-closing doors. Screened back door and exterior back door to establishment not self closing.
Feb 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority0 Intermediate7 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. In reach in freezer on cook line, slices of cheesecake stored in non food grade to go bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer in kitchen, cooked shrimp dumplings in open package stored under raw beef out of commercial packaging. Manager rearranged reach in freezer so all ready to eat food is on top shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, I bag of raw tuna not opened prior to thawing out.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar reach in cooler, raw fish egg (56F - Cold Holding). Manager stated it had been out for 2 hours. Manager volunteering discarded.
Carbon dioxide/helium tanks not adequately secured. Three tanks in back hallway by back door not secured to anything. Manager secured them with chain.
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. At sushi bar, I bag of raw tuna not opened prior to thawing out.
Floor, walls and/or ceilings soiled/has accumulation of debris. Floor behind cook line soiled with grease. Wall behind cook line soiled with grease.
Food stored on floor. By back door in kitchen, jug of fry oil on floor. Manager moved oil to a shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On rack by dish area, tub of flour with scoop handle in product. Manager removed handle from flour.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen soiled. Hood filters above fryer and grill have built up of grease. Stove top round burners in kitchen have built up food debris. On soda machine in kitchen, around soda nozzles have build up debris.
Stored food not covered. On back shelf near dish area, pan of dried kelp uncovered. Manager covered pan with plastic wrap. At sushi bar, container of dried seaweed on counter open. Manager closed container.
Aug 14, 2024Inspection 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 ▾
Nonfood-grade bags used in direct contact with food. In walk in cooler, raw salmon in to go bag. Employee removed salmon from to go bag.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top reach in cooler has mold-like substance.
Handwash sink used for purposes other than handwashing. Hand wash station by triple sink has dirty dishes in sink. Manager removed dishes.
Bowl or other container with no handle used to dispense food. In stored flour container by standing reach in freezer, to go bowl used as scooper. Manager removed bowl.
Cutting board has cut marks and is no longer cleanable. Cutting board at flip top cooler has deep grooves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep table by flip top in kitchen and on sushi prep table. Manager removed bottles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On sushi prep table, employee phone. Phone removed.
Floor, walls and or ceilings soiled/has accumulation of debris. Floor under flip top reach in cooler in kitchen has build up. Wall next to drink dispenser in kitchen is soiled. Manager began cleaning both.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter has grease build up.
Mar 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler in kitchen, three raw shelled eggs stored next to/with ready to eat broccoli. Eggs moved and stored correctly.
Toxic substance/chemical improperly stored. Cans of butane fuel stored next to clean cutting boards on shelf across from dish machine. Boards moved and stored correctly.
Handwash sink used for purposes other than handwashing. Manager rinsing out towel in hand washing sink in sushi bar.
Cutting board has cut marks and is no longer cleanable. White cutting board in front of flip top cooler on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle in sushi prep area. Employee water bottle on counter near make line in kitchen. Bottles moved and stored correctly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal cell phone on front counter in sushi prep area. Phone moved and stored correctly.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in sushi bar area. Floor under cooking equipment in kitchen. Floor in back storage area of kitchen. Walls in sushi bar. Walls cleaned.
Food stored on floor. Containers of oil on floor near rear exit door in kitchen. Oil moved and stored correctly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment. Sides and exteriors of cooking equipment in kitchen.
Working containers of food removed from original container not identified by common name. Tempura flour container in back kitchen area across from dish machine. Container labeled.
Nov 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, stored over cooked shrimp in reach in freezer chest in kitchen. Also raw chicken, removed from original packaging, stored over raw beef in standing reach in freezer in kitchen. Also raw shell eggs stored on top of box of avocados in walk in cooler. Also employee's raw chicken stored on top of raw shrimp in top section of reach in cooler make table on make line in kitchen. Operator began to rearrange all items during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (63F - Cold Holding) sitting out on counter at sushi bar, per operator roe has been sitting out for a couple of hours, roe placed in display reach in cooler.
Floor soiled/has accumulation of debris. Under racks in back storage area of kitchen. Also walls under sushi bar have a build up of debris.
Food stored on floor. Container of cooking oil in back storage area. Pot of eel sauce in walk in cooler. Employee corrected during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer on cook line in kitchen.
Single-service articles improperly stored. Stack of to go boxes on floor near bathrooms.
Stored food not covered. Seaweed wraps used for sushi rolls at sushi bar area, not covered when not in use, seaweed covered
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.