SASHIMI FUSION
2771 MONUMENT RD #5, Jacksonville FL 32225 · 904.647-5536
Last inspected Feb 26, 2026 · 9 visits since October 2023
APR 24
AUG 24
JAN 25
SEP 25
DEC 25
▼ IMPROVING
5 inspections trending up, 19 points better than where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2015000199 | Dec 10, 2014 | Feb 26, 2015 | $360 |
Inspection history
9 visits, newest first
Feb 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar area soiled with black residue, manager cleaned
Bowl or other container with no handle used to dispense food. Cups used as scooper in ginger sauce, sugar and flours. Removed
Equipment in poor repair. Gasket torn on walk in cooler door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled with white mold like substance
Dec 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar area soiled with black residue, manager cleaned
Identity of food or food product misrepresented. Buri fish used as yellowtail per the menu.
Bowl or other container with no handle used to dispense food. Cups used as scooper in ginger sauce, sugar and flours. Removed
Equipment in poor repair. Gasket torn on walk in cooler door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled with white mold like substance
Sep 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over butter in walk in cooler. Raw shrimp and raw chicken over ice tea in glass coolers, removed to store properly
Bowl or other container with no handle used to dispense food. Cup used as scooper in yum yum sauce in walk in cooler, cup removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person drink over line cooler, moved
Equipment in poor repair. Gasket on walk in cooler torn
Ice scoop handle in contact with ice. Handle In at Ice bin in sushi And ice machine in kitchen, manager placed in correct location for storage
In-use tongs stored on equipment door handle between uses. Tongs on oven door, moved
Apr 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Buildup of food debris/soil residue on equipment door handles. Fan covers in wall in cooler soiled.
In-use ice scoop stored on soiled surface between uses. Ice scooper stored on top of ice machine, manager sent to wash
Jan 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Identity of food or food product misrepresented. Buri used as yellowtail. Explained to operator the fda.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Cups in flours and sugars, manager moved
Buildup of food debris/soil residue on equipment door handles. Fan covers in wall in cooler soiled.
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 in reach in cooler under sushi bar, thawing not removed from seal, manager cut a hole in seal
Employee personal food not properly identified and segregated from food to be served to the public. Employees food in reach in Cooler not labeled
In-use ice scoop stored on soiled surface between uses. Ice scooper stored on top of ice machine, manager sent to wash
In-use tongs stored on equipment door handle between uses. Stored on ovens doors, tongs removed
Unpackaged food not protected from environmental sources of contamination during preparation. Cooked rice in rice warmer with employees food (sweet potatoes)stored directly on top rice, manager moved
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs in walk in cooler over shrimp sauce.
No paper towels or mechanical hand drying device provided at handwash sink. Handsink near triple sink. Paper towels provided
Bowl or other container with no handle used to dispense food. Bowl in rice, in shrimp sauce and flour.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler soiled with dust
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 thawing sealed in vacuums seals at sushi bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and air pods stored over shrimp batter area, employee moved to stored correctly
Equipment in poor repair. Sliding door on sushi bar,
Ice scoop handle in contact with ice. Ice scooper in ice machine with handle in ice, manager corrected
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between prep tables, employees removed
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door, employee removed Whisk stored on gas line, moved to store correctly
No conspicuously located ambient air temperature thermometer in holding unit. In sushi bar
Apr 17, 2024Administrative 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 ▾
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 at sushi bar preparing cut ginger with bare hands and storing for later usage. Employee put on gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep beef stored over noodles in make table reach in cooler on cook line. Raw frozen prep fish stored over frozen prep wantons in upright double door reach in cooler. Raw shell eggs stored over sauces in walk in cooler on shelf. All items properly stored
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table near fryer. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
Equipment in poor repair. Walk in cooler with torn gasket
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Wet wiping cloths stored in detergent and sanitizer mixed together. Stored next to wait station area. Employee remade solution
Nov 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 7 high priority.
7 High priority4 Intermediate13 Basic
Show 24 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 dish washer employee washing, rinse equipments but not sanitizing and placing on dry storage area. Employee also handling clean equipment after handling soiled equipment without washing hands. Reviewed with manager. Manager intervened.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink.
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 handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink.
Employee washed hands with no soap. Observed employee handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish washer employee washing, rinse equipments but not sanitizing and placing on dry storage area. Employee also handling clean equipment after handling soiled equipment without washing hands. Reviewed with manager. Manager intervened.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep beef stored over cooked pork dumplings in cook line make table reach in cooler. Raw shell eggs stored over shrimp sauce in walk in cooler on shelf. Raw shrimp stored over tempura batter in reach in cooler on cook line. Raw tuna stored over cut lettuce in sushi reach in bar cooler. All items properly stored
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Stored open milk gallon in walk in cooler on shelf not date marked. Employee stated open on Sunday
Employee washed hands in a sink other than an approved handwash sink. Observed employee handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout
Records/documents for required employee training do not contain all of the required information. Multiple employee training records missing date of birth
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen on cook line with dust build up
Cloth used as a food-contact surface. Cloth stored in direct contact ofer cooked noodles on cook line reach in cooler. Moved by manager.
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. Raw commercially packaged tuna at sushi bar reach in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of ice maand another phone on top of cook line prep table over food. Employee removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food at sushi bar with watch on wrist
Equipment in poor repair. Walk in cooler with torn gasket
Food stored on floor. In outside dry storage area
Light shield damaged/in disrepair. Crack light shield over dish machine area
No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler cooler shelves with rust
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on cook line prep table not stored in sanitizer solution. Employee place some in solution
Wet wiping cloths stored in detergent and sanitizer mixed together. At cook line, employee re-made sanitizer solution at 200ppm without soap
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.