RAINBOW SUSHI
12620 BEACH BLVD, Jacksonville FL 32246 · 904-868-8640
Last inspected May 13, 2026 · 12 visits since October 2023
SEP 24
APR 25
OCT 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect near soda dispensing machine at front service line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
May 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 11, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch trash can to move it with gloves and then began to engage in prepping food. Also, employee prepping salmon with gloves on then touched phone without washing hands and changing gloves. Operator had both employees wash hands and put on new gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese, raw shrimp, cooked noodles, imitation crab meat, raw beef (47F-52F - Cold Holding) in walk-in-cooler. Operator stated employee had door opened while putting food delivery away. Operator locked door for temperature to drop. Operator called to have walk-in-cooler serviced.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in sushi make station. Operator replenished paper towels.
Spray bottle containing toxic substance not labeled. Observed unlabeled Spray bottle containing toxic substance stored on shelf across from cook line. Operator labeled spray bottle of cleaner.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in-cooler unable to maintain temperature of 41F and below. Cool Air blowing but not cold air. Operator called to have walk-in-cooler serviced.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal belongings on dry food storage shelf and on shelf in front of microwave on cook line. Employees removed their purse, wallet, phone, etc to properly store.
Equipment in poor repair. Observed torn gasket on reach in freezer in storage room next to restroom and on reach in freezer at end of hall past restrooms. Also, observed handle on walk-in-cooler missing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on reach-in freezer in storage room next to restroom soiled. Also, exterior of containers and lids for uncooked rice and flour on cook line soiled. Also,curtains leading into sushi make station from kitchen soiled. Also, filters in hood above grill and fryers have an accumulation of grease and dust.
Single-service articles improperly stored. Observed box of plastic wrap stored on floor under shelf next to soda machine. Employee removed box of plastic wrap to properly store.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in walk-in-cooler.
Apr 1, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 16, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 29 violations recorded, 5 high priority.
5 High priority5 Intermediate19 Basic
Show 29 findings ▾
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 dishwasher employee handling soiled equipments and then handling clean equipments without washing hands. Employee washed hands
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 Krab with bare hands while prep and storing away for later usage. Employee put on gloves after manager spoke to him
Raw animal food stored over or with unwashed produce. Raw prep shrimp stored on shelf over unwashed produce in walk in cooler. Moved by manager.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cream cheese in sushi bar reach in cooler. Manager properly stored
Toxic substance/chemical improperly stored. Bleach spray bottle stored on top of sauce under prep table on cook line. Moved by manager.
Establishment advertised crab on menu/menu board but served imitation crab. Operator has advertised "crabmeat soup" but dish is prepared with krab. Operator will have menu #12 under soup and salad changed on lunch menu. All other menus both dinner and lunch and online are correctly identified and appears this one was overlooked.
Handwash sink used for purposes other than handwashing. Bowl in hand wash sink on cook line. Moved by manager.
No paper towels or mechanical hand drying device provided at handwash sink. At dish machine hand wash sink. Employee provided paper towel
No soap provided at handwash sink. At hand wash sink on cook line. Employee provided
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve on cook line is turned off under pipes. Employee turn pipe on and hot running is running
Carbon dioxide/helium tanks not adequately secured. Five CO2 tanks at server area not secured
Cardboard used to line food-contact shelves. Car board on shelves in reach in freezer area
Cardboard used to line nonfood-contact shelves. Car board on shelves in dry storage area
Ceiling tile missing. In kitchen area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen area soiled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Bluetooth speaker stored on prep table next to food prep
Equipment in poor repair. Sushi bar reach in cooler with torn gasket
Floor soiled/has accumulation of debris. Under cooking equipment in kitchen
Food stored on floor. In kitchen and walk in cooler
Hood filter missing from automatic fire suppression/exhaust system. All hood filters missing due to being outside in bin for cleaning near outside mop sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 99F standing water in kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood area on cook line with grease build up and no hood filters present due to being place outside in bin for cleaning. Manager has cleaning in place and will have completed this week by Wednesday. Fan cover in walk in cooler soiled. Walk in cooler shelves with encrusted food debris. Exterior of grill with grease build up
Stored food not covered. Food in walk in cooler not covered. Employee covered
Time/temperature control for safety food thawed in an improper manner. Raw chicken stored at 43F thawing in three compartment sink. Employee turn on water of over chicken
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floor
Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls in kitchen area with grease build up
Wet mop not stored in a manner to allow the mop to dry. Wet mop not hinged in outside mop sink area near back door
Oct 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority3 Intermediate10 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. Observed Employee prepping ready to eat imitation crab meat for sushi and will not be heated to a minimum temp of 145F with bare hands. Discussed with employee, employee put on gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over ready to eat pork and vegetable dumplings in reach in freezer next to rice cookers- not all products commercially packaged. Also, raw beef stored above raw shrimp in walk-in-cooler. Operator rearranged reach in freezer and beef in walk-in-cooler to properly store.
Handwash sink used for purposes other than handwashing. Observed Employee using hand wash sink to empty container of water
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. Observed Multiple employees food safety training certifications expired. Operator has training books to have employees retrained.
Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored on shelf below rice cookers. Operator labeled spray bottle of grill cleaner.
Carbon dioxide/helium tanks not adequately secured. Multiple CO2 tanks near kitchen entry area and sushi make station area not adequately secured.
Ceiling tile missing. Observed Ceiling tile above ware washing area missing
Equipment in poor repair. Observed Gasket on reach in freezer next to rice cookers torn. Also, handle on walk-in-cooler missing. Also, walk-in-cooler door in disrepair-rusting.
Food stored on floor. Observed plastic bucket with soy sauce stored on floor in kitchen area and in sushi make station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple rice spatulas and utensils stored in container of water next to rice cookers. Operator emptied water from container.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Exterior of walk-in-cooler door soiled with debris. Also, exterior of flour, and corn starch containers in kitchen soiled. Also, multiple filters in hood area soiled with accumulation of grease
Time/temperature control for safety food thawed in an improper manner. Two bags of raw beef stored in triple sink to thaw without running water. Employee turned on water to continue thawing.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete in walk-in-cooler.
Working containers of food removed from original container not identified by common name. Observed Multiple containers of white substance removed from original packaging not labeled in prep area and on cook line. Employee labeled containers of sugar and corn starch.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw shrimp stored over ready to eat spring oils in reach in freezer across from cook line-not all products commercially packaged. Operator removed raw chicken and raw shrimp to properly store.
Toxic substance/chemical improperly stored. Container of soapy water stored next to clean plates in front service area. Also, spray bottle of cleaner stored next to single service to go boxes at front service line. Operator removed both cleaners to properly store.
Handwash sink used for purposes other than handwashing. Hand wash sink across from cook line and hand wash sink in warewashing area used to store container and squeegee. Operator removed items from both hand wash sinks.
Bowl or other container with no handle used to dispense food. Pan without handle used to dispense rice in container near walk-in-cooler. Operator removed pan from rice.
Covered waste receptacle not provided in women's bathroom. Waste receptacle in women's restroom missing lid.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings stored on shelf at side of cook line next to clean plates and atop box of gloves. Also, personal belonging next to microwave on cook line. Employees removed their cell phones and ear buds to properly store.
Equipment in poor repair. Gasket on reach in freezer across from cook line torn. Also, handle for walk-in-cooler in disrepair/ missing.
Food stored on floor. Plastic bucket with sauce stored on floor outside of cook line area.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in reach in deep freezer next to warewashing area. Also, ice buildup up in small reach in freezer at sushi making station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in container of standing water next to rice cookers and also near grill. Operator had cook change out water to be at least 135F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in deep freezer near warewashing area soiled. Also, multiple filters in hood above grill area soiled.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in walk-in-cooler.
Sep 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Container of medicine improperly stored. Employees medicine stored on shelf with plates and microwave across from grill area. Employee removed bottle of medicine to properly store.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect near soda dispensing machine at front service line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shrimp in reach-in cooler across from grill. Employee rearranged reach-in cooler to properly store chicken.
Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked shelled egg stored in same container with shelled eggs. See Stop Sale.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in sushi making station and at hand wash sink nearest walk-in-cooler. Operator replenished 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and operator had employees on duty read, and sign form.
Cardboard used to line food-contact shelves. Cardboard used to line shelving with direct contact of foods in multiple reach in freezers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings stored on shelf in front of microwave across from grill area. Also, personal belongings stored on top of wrapped single use napkins across from sushi making station. Operator removed employees cell, wallet, keys and shoes from both areas to properly store.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked cups on storage shelf near soda dispensing machine on front service line unable to properly air dry
Equipment in poor repair. Gasket on walk-in-cooler in disrepair.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula and ladle stored in standing water near rice warmer of less than 135F. Water temp 89F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler across from grill soiled. Also, multiple filters in hood area soiled.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in walk-in-cooler unsealed concrete, not easily cleanable..
Water leaking from pipe and/or faucet/handle. Faucet at hand wash sink nearest walk-in-cooler leaking.
Apr 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 11, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink on cookline nearest warewashing area has been removed. Spoke with plan review and operator able to move hand wash sink to wall across from previous spot at back side of restroom wall. Plans revised to show move. Operator stated he will have it reinstalled in new location per revised plans.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 46F. Observed door unable to stay closed. Observed lock on exterior of door but door is not being locked to assist in keeping door locked.
Apr 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority7 Intermediate7 Basic
Show 17 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw seafood in fridge across from prep table. Operator removed seafood to properly store.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi roll(61F - Cold Holding); cooked noodles (50F - Cold Holding) on bottom shelf of table on cookline. Employee placed on shelf during lunch and forgot to put back in reach-in cooler. Employee removed both sushi roll and noodles and placed in nearby cooler. Also, raw chicken (47F - Cold Holding); raw beef (48F - Cold Holding); cream cheese (48F - Cold Holding) in walk-in-cooler. Observed walk-in-cooler not fully closed. Operator locked walk-in-cooler to chill foods. Also, tofu (46F - Cold Holding) on counter across from cookline. Operator stated employee took out during rush and didn't place back in reach-in cooler. Operator placed in cooler at front service line to chill.
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. Tempura shrimp using TPHC not date marked on board per the paperwork. Operator time marked tempura shrimp.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board across from grill area soiled/ stained.
Handwash sink not accessible for employee use at all times. Hand wash sink across from prep table blocked with large pot. Operator removed large pot.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink on cookline nearest warewashing area has been removed. Spoke with plan review and operator able to move hand wash sink to wall across from previous spot at back side of restroom wall. Plans revised to show move. Operator stated he will have it reinstalled in new location per revised plans.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen, in warewashing area or at hand wash sink in sushi making station. Operator replenished paper towels at all hand wash sinks.
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator started to have employees working read and sign form.
No soap provided at handwash sink. No soap at hand wash sink in kitchen, or at hand wash sink in warewashing area. Operator replenished soap at both hand wash sinks
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink across from prep table.
Carbon dioxide/helium tanks not adequately secured. Co2 tank at front service line not secured.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 46F. Observed door unable to stay closed. Observed lock on exterior of door but door is not being locked to assist in keeping door locked.
Food stored on floor. Multiple buckets with ginger in them stored on floor in sushi making station. Employee removed ginger to properly store.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spatulas stored in standing water near rice cookers. Employee emptied water from container with spatula.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters in hood area above grill soiled. Also, gasket on walk-in-cooler soiled.
Standing water in bottom of reach-in-cooler. Reach-in cooler across from grill area has standing water.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floor in walk-in-cooler.
Oct 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Container of medicine improperly stored. Observed employee medication stored over reach in cooler preparation area. Employee removed and stored properly.
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. Observed Dishmachine chlorine sanitizer not at proper minimum strength 0ppm. Operator will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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 Krab with bare hands. Employee washed hands properly and placed gloves on.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in ware washing area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tempura shrimp being held hot at 96F located in sushi area. Employee stated shrimp was prepared 30 minutes prior. Manager had employee reheat shrimp. Took second temperature 178F(reheating).
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed establishment without chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment without chemical test kit for Dish machine.
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/ Observed establishment with 5 employees engaging in food preparation without certified food service manager on duty.
No soap provided at handwash sink. Observed hand sink at entrance of kitchen without soap and paper towels. Employee provided hand soap and paper towels.
Carbon dioxide/helium tanks not adequately secured. Observed multiple CO2 tanks not secured in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on preparation tables throughout kitchen. Manager hand employees store drinks properly.
Food stored on floor. Observed cooking oil stored on floor of kitchen near back door. Manager had employee remove and store the oil properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets on cook line soiled.
Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp sitting in 3 compartment sink to thaw. Manager turned cold water on the frozen shrimp.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed the walk-in cooler floor Unsealed concrete.
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.