PANDAN LEAVES
725 SKYMARKS DR UNIT 6, Jacksonville FL 32218 · 9045516627
Last inspected Aug 10, 2026 · 11 visits since September 2023
MAR 25
AUG 25
DEC 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. At cook line reach-in cooler area, observed 2 flying insects. At dish area, observed 2 flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 10, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Licensed expired 6/1/2026. Establishment observed preparing, serving, or selling food to customers with an expired license.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar, raw tuna stored in same container as cooked shrimp and krab. Operator removed raw tuna from container.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At cook line, bean sprouts with oil dated 5/31, 11 days prior.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, 2 packs of reduced oxygen packaging tuna fully thawed, not removed from packaging. At sushi bar, 1 pack of tuna and 1 pack of ground tuna fully thawed, not removed from packaging.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator not able to locate written procedures. Emailed operator blank Time as a Public Health Control form.
Bowl or other container with no handle used to dispense food. At cook line, plastic togo cups used as scoops in oil and seasoning containers. In prep area, plastic togo container used as scoop in bulk rice container. Operator removed all cups from containers.
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. In walk-in cooler, 2 packs of reduced oxygen packaging tuna fully thawed, not removed from packaging. At sushi bar, 1 pack of tuna and 1 pack of ground tuna fully thawed, not removed from packaging.
Food stored on floor. At cook line, white container of oil and white container of mixed seasoning stored on floor. Operator moved to shelves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of multiple white bulk containers have build up of food residue.
Jan 5, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. In prep area reach-in freezer, pork bones stored in contact with plastic togo bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In prep area reach-in freezer, pan of raw chicken in plastic wrap stored over open case of ready to eat egg rolls. Operator moved raw chicken to bottom shelf, discussed with employee.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At prep area reach-in cooler, open container of half and half not dated. Operator stated item was opened 3 days prior. Operator dated.
Bowl or other container with no handle used to dispense food. In walk-in cooler, plastic togo cup used as scoop in container of chili sauce. In prep area, plastic togo cup used as scoop in bulk rice container. Operator removed both cups.
Food stored on floor. In walk-in cooler, partial bag of onions stored on floor. Operator moved to shelf.
Ice scoop handle in contact with ice. In prep area ice machine, scoop handle in contact with ice. Operator stood scoop up.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of white microwave soiled with splatter debris and rust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have grease build up.
Dec 17, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 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. Dishwasher (Chlorine 0ppm); Operator found crack in hose, repaired line and primed. Retested Dishwasher (Chlorine 50ppm)
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In prep area reach-in freezer, bowl of raw salmon stored over bag of fries and bag of cooked chicken nuggets stored in container with plastic wrapped raw chicken. Operator began moving items to correct storage levels. Also at sushi bar, commercially sealed pack of krab stored in same container as raw fish.
Handwash sink used for purposes other than handwashing. At cook line, bowl in handwash sink. Employee removed.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At women's restroom, no door closer on door.
Bowl or other container with no handle used to dispense food. At cook line on lower shelf of prep table, plastic togo cup used as scoop. In prep area, plastic togo cup used as scoop in bulk rice container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, multiple utensils in standing water at 71f. Employee discarded water. Also, in ice machine, scoop has handle touching ice.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of microwave has encrusted splatter debris on top plate.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, containers of cut vegetables stored on bottom shelf below multiple cases of unwashed produce.
Working containers of food removed from original container not identified by common name. At cook line on lower shelf of prep table, bulk container of salt not labeled.
Aug 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Live, small flying insects found. At dry storage area, observed 3 flying insects by bags of onions.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach-in freezer, plastic container with plastic wrapped raw breaded chicken and open bag of raw chicken nuggets stored over bags of fries. Employee moved chicken to bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, thawed tuna and ground tuna in reduced oxygen packaging with label stating to remove before thawing, thawed and not removed from reduced oxygen packaging environment.
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. At cook line, multiple items out with no time marked. Person in Charge stated items just placed out at opening.
Toxic substance/chemical improperly stored. At soup station, spray bottles of fly spray stored on lower shelf with container of vinegar and soup cups.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In prep area reach-in cooler, half and half opened sometime yesterday per employee, not dated.
Handwash sink used for purposes other than handwashing. At sushi bar, scrub pad stored on handwash sink.
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/ At arrival for inspection, 5 employees present, no Certified Food Manager. Certified Food Manager arrived during inspection.
Bowl or other container with no handle used to dispense food. In walk-in cooler, plastic and styrofoam togo cups used in multiple sauce containers. At storage area, plastic togo cup in ice.
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, thawed tuna and ground tuna in reduced oxygen packaging with label stating to remove before thawing, thawed and not removed from reduced oxygen packaging environment.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall by handwash sink soiled. At cook line, floor under equipment soiled. At cook line, ceiling vents have grease build up.
Food stored on floor. In walk-in cooler, sauce container stored on floor. At dry storage area, soy sauce container stored on floor. At cook line, containers of oil and soy sauce stored on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, scoops in standing water at 75f.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, microwave above plating station, interior top plate soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep area, shelf under rice cooker soiled. At cook line, lower shelf of prep table soiled/rusted. At cook line, plastic containers of oil and soy sauce have soiled exteriors.
Single-service articles not stored inverted or protected from contamination. At cook line on shelf above flip top reach-in cooler, togo containers not inverted.
Working containers of food removed from original container not identified by common name. At dry storage area, container identified as sesame, not labeled. At cook line, containers of oil and soy sauce not labeled.
Mar 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Live, small flying insects found. At cook line reach-in cooler area, observed 2 flying insects. At dish area, observed 2 flying insects.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom section of reach-in cooler, container of raw beef stored over container of tofu. In walk-in cooler, container of sliced raw beef stored over raw shrimp. Also, in reach-in freezer, containers of raw beef, raw octopus and raw salmon stored over bags of fully cooked dumplings. Operator moved all items to correct storage levels.
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. At cook line, multiple items out with no time marked. Person in Charge stated items just placed out.
Food-contact surface soiled with food debris, mold-like substance or slime. At front counter soda dispenser, nozzles on coke and sweet tea have build up.
Handwash sink used for purposes other than handwashing. At dish area, red bucket bring filled in handwash sink.
Bowl or other container with no handle used to dispense food. In prep area, plastic togo cups used as scope in bulk rice and bulk vinegar containers. Operator removed cups.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open bottle water on shelf above flip top reach-in cooler. In prep area, open bottle water on prep table with soup warmers. Operator moved drinks.
Employee personal food not properly identified and segregated from food to be served to the public. At cook line in bottom section of reach-in cooler, employee drink not segregated from customer foods. Operator moved drink
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, utensils in standing water at 110f. Also, in ice machine, ice scoop handle in contact with ice. Operator moved ice scoop.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, microwave above plating station, interior top plate soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have grease build up.
Nov 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom section of flip top reach-in cooler, raw scallops stored over sauces and raw salmon stored over noodles. In walk-in cooler, raw salmon stored on bottle beverages.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi bar in under counter reach-in cooler; salmon, spicy tuna, krab, cream cheese (50-54F - Cold Holding). Operator stated items in cooler less than 4 hours. Ambient thermometer at 60f.
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. At cook line, multiple items out with no time marked. Person in Charge stated items placed out 15 minutes prior.
Food-contact surface soiled with food debris, mold-like substance or slime. At front counter area soda dispenser, tea nozzle has build up.
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/ 5 food handling employees present, no Certified Food Manager present.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees present hired 2 months, no employee training.
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. 3 employees present, no employee training completed, no proof of employee responsibilities.
Bowl or other container with no handle used to dispense food. In walk-in cooler, plastic togo cup in shrimp sauce container. Employee removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, Multiple drinks on reach-in cooler counter.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under wok station spiked.
Food stored on floor. At cook loan and walk-in cooler, bulk sauces stored on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up.
May 20, 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, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No documentation for farm raised salmon. Operator called distributor and received letter stating salmon is farm raised and pellet fed.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line I n bottom section of flip top reach-in cooler, raw salmon and beef stored over ready to eat dumplings.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line, employee handled raw salmon then handled spatula, sauce bottle and seasoning container without washing hands and changing gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi bar; krab (45F - Cold Holding). Door left open on counter top reach-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. On cook line and sushi bar, multiple foods missing time mark. Operator stated items placed out 2.5 hours earlier. Time marked on all items.
Handwash sink used for purposes other than handwashing. At cook line handwash sink, whisk and scrub pad in handwash sink. At dish area, scrub pad in handwash sink. Operator removed all items.
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. Two employees present hired approximately 6 months, no training certification available.
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. Multiple employees present, no proof available of employee responsibilities.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At cook line, chicken cooked 4 days prior not dated, egg rolls removed from freezer yesterday not dated.
Bowl or other container with no handle used to dispense food. In walk-in cooler, plastic togo cup used as scoop in sweet chili sauce. Operator removed.
Employee eating in a food preparation or other restricted area. Two employees eating on cook line. Employees moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage shelves by walk-in cooler, employee jacket stored on shelf with and over customer food.
Food stored on floor. At dry storage by walk-in cooler, case of tempura batter stored on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over fryer and flattop have grease buildup.
Time/temperature control for safety food thawed in an improper manner. At prep area, salmon thawing at room temperature. Explained to operator it must be under refrigeration or running water.
Wiping cloth sanitizing solution stored on the floor. At cook line, sanitizer bucket stored on floor. Operator moved to shelf.
Sep 13, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.